The Perfect Cheese Pairings For Red Sauce

There are many types of cheese that go well with red sauce. For example, mozzarella, parmesan, and cheddar are all popular choices. If you're looking for something different, you could try feta, gorgonzola, or even a Mexican-style blend of Monterey Jack, Asadero, and Queso Quesadilla. Ultimately, the choice of cheese depends on your personal preference and the specific dish you're preparing.

Mozzarella

When choosing mozzarella for your pasta dish, look for Italian mozzarella made from buffalo milk, as this will give you the most authentic flavour.

While mozzarella is a great choice for red sauce pasta dishes, it is important to note that it tends to turn rubbery as it cools down. So, if you are looking for a cheese that stays melted for a longer period, you might want to consider other options such as Gruyere or Fontina.

Parmesan

When adding Parmesan to a red sauce, it is important to consider the timing. Some sources suggest adding Parmesan while cooking the sauce, as it can add depth of flavour and make the sauce creamier. However, others recommend adding it at the end of the cooking process or just before serving, as Parmesan can become rubbery and lose its flavour if cooked for too long.

The texture of Parmesan also plays a role in its pairing with red sauce. Parmesan can be grated or shredded, and its meltability makes it ideal for creating a cheesy coating on dishes like pasta. Additionally, Parmesan rinds can be added to sauces to impart flavour without the cheese sticking to the pan or utensils.

When pairing Parmesan with red sauce, it is essential to strike a balance. The strong flavour of Parmesan can easily overpower the other ingredients, so it is crucial to use the right amount to enhance the dish without making it too salty or cheesy.

In summary, Parmesan is a versatile cheese that can elevate the flavour and texture of red sauce-based dishes. By experimenting with timing, texture, and quantity, cooks can create delicious meals that highlight the unique characteristics of Parmesan.

Cheddar

When making a red sauce, cheddar can be a good option to add a creamy texture and a sharp flavour. Here are some tips and suggestions for using cheddar with a red sauce:

Choosing the Right Cheddar

Firstly, it is important to choose the right type of cheddar cheese. For a red sauce, a sharp cheddar is usually the best option as it has a strong flavour that can stand up to the acidity of the tomatoes. Mature cheddar is also a good option, as it has a more complex flavour that can add depth to the sauce.

Grating Your Own Cheese

It is recommended to grate your own cheese instead of using pre-shredded cheese. Pre-shredded cheese often doesn't melt as well and can make the sauce grainy. Grating your own cheese ensures a smoother, creamier texture.

Adding Other Ingredients

When using cheddar in a red sauce, you can also add other ingredients to enhance the flavour. Some options include a pinch of cayenne pepper or hot sauce for a spicy kick, or even some mustard powder to add a tangy flavour. You can also balance out the saltiness of the cheese with something sweet, such as red grapes or sliced apples.

Cooking Tips

To make a simple cheddar cheese sauce, you can start by making a roux with butter and flour, then slowly whisking in warm milk to create a thick sauce. Finally, add the grated cheddar cheese and stir until melted. This sauce can be used as a base for a variety of dishes, such as macaroni and cheese, nachos, or even poured over vegetables.

When making a red sauce with cheddar, be careful not to let the sauce boil as this can cause it to curdle and become grainy. Keep the heat low and stir frequently to ensure a smooth, creamy texture.

Pairing with Other Cheeses

Final Thoughts

Feta

Grilled feta has a softened, toasty texture that pairs well with bread, pita, or naan. Simply sear both sides of a brick of feta until you see golden grill marks. Baked feta also softens the cheese, making it gooey, and pairs well with crackers, naan, or crostini.

Marinated feta is another way to infuse extra flavour into your dish. Marinating feta gives it a creamy yet crumbly texture, perfect for topping your red sauce. You can also try whipping feta with lemon, olive oil, and cream cheese in a food processor to achieve a creamy, velvety texture.

When adding feta to your red sauce, consider pairing it with vegetables, beans, or legumes. Feta is a traditional pairing with lathera, or vegetables cooked in olive oil and tomato sauce. It also goes well with sun-dried tomatoes, zucchini, olives, lentils, and broad beans. Feta can also be added to pasta dishes, providing a tangy surprise that dresses up the neutral taste of noodles.

Pecorino Romano

To make Cacio e Pepe, cook spaghetti in a skillet with just enough water to cover it, which will help to concentrate the starch in the water and make the sauce smoother. In a separate bowl, beat room temperature milk into finely grated Pecorino Romano to make a thick paste. When the pasta is cooked, transfer it to the bowl and toss vigorously, adding pasta water as necessary to thin the sauce. The pasta water will help to emulsify the sauce and prevent the cheese proteins from clumping together.

Frequently asked questions