The Perfect Pasta: Cheesy Combinations For Your Taste Buds

Cheese and pasta are a match made in heaven, but which cheese goes best with pasta? The answer depends on the type of pasta, the other ingredients, and personal preference. However, some cheeses are more commonly used with pasta than others and are considered the best choices for this purpose. Here is a list of the top cheeses that are commonly used and considered the best for pasta: Parmesan, Pecorino, Grana Padano, Aged Asiago, Ricotta, and Mozzarella.

Parmesan: a rich, nutty flavour that adds depth without overpowering other ingredients

Parmesan is a traditional choice of cheese to pair with pasta. It is made from non-pasteurised cow's milk and has a rich, nutty flavour. Its creamy texture becomes hard when grated or shaved.

Parmesan is a versatile cheese that can be used in many different dishes. It has a complex, subtly sweet and noticeably nutty flavour. Parmigiano-Reggiano, in particular, has some of the highest levels of free glutamates, the amino acids responsible for the savoury taste of food. Its tender texture and balanced flavour make it the perfect cheese to grate on top of pasta with a canned tomato or pesto sauce.

Parmesan is a staple of Italian cooking and is used in most Italian dishes. It is a great choice for pesto pasta as it adds a rich flavour to the dish without overpowering the other ingredients. It is also a good option for pasta with a tomato sauce as its crumbly, briny texture and flavour add to the overall taste and texture of the pasta.

Parmesan is also a good choice for those who like a stronger flavour. It is a sharper cheese than mozzarella or ricotta, so it will bring out the basil flavour in a pesto sauce.

Pecorino Romano: a strong flavour that stands up against other strong flavours like garlic

Pecorino Romano is a hard, salty cheese that has been aged for at least 5-8 months. It is a staple in southern Italy where it originated and is often used as a finishing touch to many different dishes.

Pecorino Romano is a strong-flavoured cheese that can stand up to other strong flavours like garlic. It is a great choice for a pesto sauce as it won't be overpowered by the garlic and basil flavours. It is also a good choice for a pasta dish with anchovies, as the strong flavour of anchovies will be balanced by the strong flavour of the cheese.

Pecorino Romano is a hard Italian cheese made from sheep's milk. It has a distinct tangy aroma with hints of lanolin (wool wax) and an intensely salty flavour. It is often grated over pasta, soup, and salads as a slightly sharper alternative to Parmesan.

Pecorino Romano is a great choice for making a white pasta sauce. It can also be grated over pasta with tomato sauce (fresh or canned) and pesto sauce. For a more intense aroma and a deeper, richer flavour, you can mix two or three cheeses from cow's and sheep's milk.

Mozzarella: a soft texture and slightly sour taste that is very versatile

Mozzarella is a soft, crumbly cheese with a slightly sour taste. It is usually made from cow's milk but can also be made from buffalo milk or other types of milk. It is a staple of Italian cooking and is very versatile, making it a great choice for pasta dishes.

Mozzarella's soft texture and mild flavour mean it won't overpower the other ingredients in your dish. It adds a nice texture without taking away from the flavour of the sauce or other ingredients. It can be added as is or shredded into smaller pieces for a more interesting flavour and mouthfeel.

Mozzarella is a good melting cheese, so it works well in baked pasta dishes. Its mild taste makes it a great option for pairing with more intense flavours. It also has a high moisture content, so it will add a nice, juicy texture to your pasta.

Mozzarella is a good choice if you're looking for a cheese that will complement the other ingredients in your pasta without being too overpowering. It is also a good option if you're looking for a cheese that is versatile and can be used in many different types of dishes.

Fontina: a creamy cheese that melts beautifully and adds pizzazz without overpowering

Fontina is a creamy, semi-soft cheese with a mild buttery and nutty flavour. It's a great choice for pasta dishes as it melts beautifully, adding a creamy texture and a subtle flavour that enhances the dish without being overpowering.

Fontina is a very versatile cheese that can be used in a variety of pasta recipes. It can be the star of the dish, or it can complement other ingredients without taking over. For example, it pairs well with mushrooms, as in a creamy mushroom-Fontina pasta. It can also be used in combination with other cheeses, such as mozzarella on pizza or in a fondue with other cheeses to create a sweet and nutty flavour.

Fontina is an excellent choice for those who want to add a creamy texture and a hint of flavour to their pasta dishes without overwhelming the other ingredients. Its mild flavour makes it a crowd-pleaser, appealing to both adults and children.

When using Fontina in pasta, it is best to grate it yourself as freshly grated cheese melts better and has a fresher and stronger flavour. It is also important to note that the longer Fontina is stored, the more pungent and strong its flavour will become.

Gorgonzola: a tangy kick that goes perfectly with basil and olive oil in pesto sauces

Gorgonzola is a veined blue cheese that was originally made from unskimmed cow's milk in Italy. It is now produced in several countries, including France and Australia. Gorgonzola is a great choice of cheese to pair with pasta, especially in pesto sauces.

Gorgonzola has a creamy texture and a tangy kick, which perfectly complements the basil and olive oil in pesto. The cheese is quite pungent, but it does not overpower the other ingredients in the dish. The addition of Gorgonzola to a pesto sauce is a unique twist, adding a rich, creamy texture and a strong flavour.

When making a pesto sauce with Gorgonzola, it is best to use sweet Gorgonzola, or Gorgonzola Dolce, as this variety has a creamier texture and a milder taste. However, if you prefer a stronger flavour, you can opt for Gorgonzola Piccante, which is a more aged and pungent version of the cheese.

To make a simple Gorgonzola pesto sauce, you can soften some finely chopped shallots in a pan with butter, then add minced garlic, double cream, chopped Gorgonzola, grated Parmesan, salt, and pepper. Freshly chopped parsley can also be added for extra flavour. This sauce goes well with various types of pasta, including penne, ravioli, spaghetti, and tagliatelle.

So, if you're looking for a tangy and creamy cheese to elevate your pesto pasta, Gorgonzola is an excellent choice!

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