The Best Cheeses To Sprinkle On Your Spaghetti Bolognese

Spaghetti bolognese is a classic Italian dish, and like many Italian dishes, it is often served with cheese. But what kind of cheese goes best with this meaty, tomato-based sauce?

There are several options to choose from, each with its own unique flavour and texture. Parmigiana Reggiano is the full-fat, premium option, but if you're on a budget, Grana Padano is a good alternative. Pecorino is another similar cheese that is often used, and it has the added benefit of being made from sheep's milk, so it is a good option for those who are allergic to cow's milk.

For a more indulgent, creamy option, mozzarella cheese is a popular choice. It can be mixed into the sauce or sprinkled on top. If you're looking for something a little different, Swiss cheese is another option that works well with the other flavours in spaghetti bolognese.

So, which cheese is the best choice for spaghetti bolognese? Ultimately, it comes down to personal preference.

Mozzarella and Parmesan

Parmesan is a hard cheese, so it is well-suited to grating over the top of your plated spaghetti bolognese. It can also be mixed through the sauce at the end of cooking or added to the sauce as parmesan rinds to simmer and add flavour.

Grana Padano or Parmigiana Reggiano

Grana Padano and Parmigiano Reggiano are both hard, grainy cheeses that are excellent for grating over pasta dishes such as spaghetti bolognese. They are both produced in Italy and are made from cow's milk. However, there are some differences between the two cheeses.

Grana Padano is made from milk sourced from cows in the Po River Valley, whereas Parmigiano Reggiano uses milk from cows in the Parma, Reggio Emilia, Modena, Mantua, and Bologna regions. The cows that produce milk for Grana Padano may be fed silage in addition to grass, while cows for Parmigiano Reggiano are only fed grass or hay. The enzyme lysozyme is used as a preservative in Grana Padano, and the cheese has a fat content of 32% and a maturation time of at least 9 months, up to 36 months. Parmigiano Reggiano, on the other hand, does not use preservatives and has a higher fat content of 37%, with a longer maturation time of at least 24 months, up to 72 months.

In terms of taste, Grana Padano is known for its buttery and delicate flavour, while Parmigiano Reggiano has a more intense and powerful taste as it matures longer. The longer maturation time of Parmigiano Reggiano also contributes to its higher price compared to Grana Padano.

When choosing between Grana Padano and Parmigiano Reggiano for spaghetti bolognese, it ultimately comes down to personal preference and budget. Both cheeses will enhance the flavour of the dish and provide a delicious, tangy taste. However, keep in mind that Parmigiano Reggiano has a stronger flavour and is generally more expensive due to its stricter production requirements.

Swiss cheese

If you want to try a similar cheese, Gruyere is a hard Swiss cheese with a nutty, earthy flavour. It's perfect for grating over pasta dishes as it doesn't melt as easily as some other cheeses. This means you get little bursts of cheese in every bite!

Romano or Asiago

When it comes to sprinkling cheese on your spaghetti bolognese, you can't go wrong with either Romano or Asiago. Both are hard Italian cheeses with a strong flavour that can take your pasta dish to the next level. But what are the differences between the two, and which one is the best choice for your bolognese?

Romano cheese, or to be more precise, Pecorino Romano, is a sheep's milk cheese that is typically aged for 8 months to 1 year. It has a sharp and salty taste, making it a great choice for grating over pasta. Its strong flavour will complement the rich sauce of your bolognese and give it an extra kick. However, keep in mind that the saltiness of Romano cheese can be quite intense, so a little goes a long way.

On the other hand, Asiago is a cow's milk cheese from the northeastern region of Italy. It is considered a mountain or Alpine cheese and its flavour can vary depending on its aging process. Fresh Asiago is semi-soft and mild-flavoured, while aged Asiago is firmer and sharper in taste. The longer it is aged, the more intense and nutty the flavour becomes. Aged Asiago is a great choice for grating over pasta, as it will add a robust and nutty flavour to your bolognese.

So, which one should you choose? It really depends on your personal preference. If you like a stronger, saltier flavour, then go for Romano. But if you prefer something a little milder and nuttier, Asiago is the way to go. Ultimately, both cheeses will enhance the flavour of your spaghetti bolognese and take it to the next level. So, why not experiment and see which one you like best? Buon appetito!

Cheddar

You can also mix cheddar with other cheeses to create a more complex flavour profile. For example, you could combine it with parmesan or Italian hard grated cheese, which are classic choices for an Italian-style dish.

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