Patrick Oconnell
When it comes to choosing the best cheese for pasta, there are numerous options to consider. The right cheese can elevate a simple pasta dish into something rich and savoury. While some may prefer a creamy, cheese-based pasta sauce, others may opt for a dash of grated cheese to finish off the flavours. Popular choices include Parmesan, a classic Italian cheese with a nutty, savoury flavour and crumbly texture, and Pecorino Romano, a bold and salty sheep's milk cheese with a firmer texture that grates beautifully over pasta. For a creamy texture, cheeses like ricotta and fontina melt beautifully and add a luxurious touch to pasta sauces. Feta, a tangy and crumbly cheese made from sheep or goat milk, adds a bold, salty flavour without melting, making it ideal for pasta salads or light sauces. Mozzarella, a staple in Italian cuisine, melts remarkably well and is perfect for pasta bakes and sauces. For those who enjoy strong flavours, gorgonzola, a soft blue cheese, adds richness to sauces and depth to lasagnas. Ultimately, the choice of cheese depends on personal preference and the desired flavour profile and texture for the pasta dish.
| Characteristics | Values |
|---|---|
| Classic choice | Parmesan |
| Hard cheese | Parmesan, Pecorino Romano |
| Melting | Fontina, Mozzarella, Parmesan |
| Grating | Asiago, Parmesan, Pecorino Romano |
| Saltiness | Feta, Pecorino Romano |
| Savory | Parmesan, Pecorino Romano |
| Tangy | Asiago, Pecorino Romano |
| Nutty | Asiago, Fontina, Parmesan |
| Creamy | Asiago, Fontina, Ricotta |
| Fresh | Mozzarella, Ricotta |
| Buttery | Fontina |
| Earthy | Fontina |
| Bold | Feta, Gorgonzola, Pecorino Romano |
| Sharp | Feta, Gorgonzola, Pecorino Romano |
| Blue cheese | Gorgonzola |
| Soft cheese | Fontina, Gorgonzola, Ricotta |
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What You'll Learn
Parmesan: a classic choice, with a nutty, crumbly texture
Parmesan is a classic choice of cheese to pair with pasta, with a rich, nutty flavour and a crumbly texture. It is a versatile cheese that can be used in a wide range of pasta dishes. Its crumbly texture makes it ideal for grating, and it melts seamlessly into sauces, adding depth without overpowering other ingredients. Parmesan is a hard cheese that is aged for months, intensifying its taste and giving it a nutty, salty, and slightly sweet flavour with an umami finish. It is perfect for grating over pasta, adding to pesto, thickening sauces, and topping dishes such as lasagna. Parmesan pairs well with tomato-based sauces, creamy Alfredo, and garlic-infused olive oil sauces.
Parmesan, or Parmigiano-Reggiano, is an emblem of Italian cheese craftsmanship and originates in regions like Parma and Reggio Emilia. Traditional Parmesan from Italy can only be called Parmigiano-Reggiano if it is from designated areas of the country, but the recipe has been exported worldwide. It is a staple in Italian cooking and is often considered one of the best cheeses for pasta.
When choosing between Parmesan and Pecorino Romano, it is worth noting that both cheeses have distinct characteristics. Pecorino Romano, made from sheep's milk, has a robust and tangy flavour, while Parmesan has a milder flavour. Pecorino Romano is also harder in texture than Parmesan. However, both cheeses work well together, and they can be shredded together to enhance the flavour of dishes like meatballs or pizza toppings.
In conclusion, Parmesan is a classic and versatile cheese that pairs well with various pasta dishes. Its nutty flavour and crumbly texture make it a favourite among chefs and home cooks alike. When choosing a cheese for pasta, Parmesan is a reliable and delicious option that will elevate your dish.
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Pecorino Romano: a bold, salty, tangy flavour
Pecorino Romano is an Italian hard cheese made from sheep's milk. It is named after the Lazio region of Italy, where Rome is located. This variety of cheese is known for its bold, salty, tangy flavour and is often used for grating over pasta dishes. It has a sharper and more robust taste than Parmesan, with a distinctive tang arising from its sheep's milk base.
Pecorino Romano is a versatile cheese that can be used in a variety of pasta dishes. It is ideal for grating over pasta, adding to sauces for extra richness, or finishing dishes such as cacio e pepe. Its bold flavour and salty tang make it a great option for those who enjoy a more robust flavour profile.
The saltiness of Pecorino Romano adds an extra layer of flavour to pasta dishes, making it perfect for balancing sweeter or milder ingredients. Its firm texture, which is harder than Parmesan, allows it to grate beautifully over pasta and hold its shape well in hot dishes.
Pecorino Romano is a popular choice for those seeking a unique flavour profile in their pasta dishes. Its bold, salty, and tangy characteristics set it apart from other cheeses, making it a preferred option for those who want to add a distinct savoury element to their meals. This cheese is a great way to enhance the flavour and texture of pasta, creating a rich and savoury experience.
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Fontina: semi-soft, rich and buttery, melts beautifully
Adding cheese to pasta enhances its flavour and texture, transforming a simple dish into something rich and savoury. While there are hundreds of pasta and cheese combinations to choose from, fontina is a great choice for a creamy, melty finish.
Fontina is a semi-soft cheese with a rich, buttery flavour. It melts beautifully, making it perfect for creamy pasta dishes. It has a smooth, almost silky texture that enhances sauces with a luxurious creaminess. Its slightly nutty taste adds depth to recipes where cheese is the star ingredient.
Fontina is ideal for melting into creamy pasta sauces, risottos, and cheesy fillings for stuffed pasta. It pairs well with cream-based sauces, garlic and herb sauces, and white wine reductions.
Fontina is considered one of the best melting cheeses, making it a great choice for pasta dishes that require a smooth, creamy texture. Its full-bodied flavour and meltability make it a versatile ingredient that can elevate a simple pasta dish into something truly delicious.
Whether you're a seasoned pasta lover or just starting to experiment in the kitchen, fontina is a fantastic cheese to have in your culinary arsenal. Its unique characteristics will allow you to create indulgent, restaurant-quality pasta dishes right in the comfort of your own home.
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Feta: tangy, crumbly, and salty, with a creamy finish
Feta is a Greek cheese made from sheep or goat milk. It is characterised by its tangy, salty, and slightly sharp flavour, as well as its crumbly texture. While feta doesn't melt like other cheeses, its texture softens nicely when warmed, adding a creamy, briny element to pasta dishes.
Feta is a fantastic choice for pasta dishes that need a flavour boost without a heavy sauce. Its bold, sharp, and savoury notes can enhance the overall taste of the dish. It is best used in pasta salads, added to creamy pasta, or mixed into light, oil-based sauces. For instance, feta cubes can be added to light pasta sauces such as tomato and basil, pesto, or lemon and spinach for a fresh, healthy, and delicious feta pasta recipe.
Feta's unique texture and flavour profile make it a great choice for those who want to add a tangy and salty kick to their pasta. Its crumbly texture also adds a nice contrast to the smoothness of the pasta.
When choosing feta for pasta, it is important to consider the other ingredients and flavours in the dish. Feta pairs well with olive oil-based sauces, tomato-based sauces, roasted vegetable sauces, and other robust flavours.
In conclusion, feta is an excellent choice for those who want to add a tangy, salty, and creamy element to their pasta dishes. Its unique texture, flavour, and ability to soften when warmed make it a versatile ingredient that can elevate the taste of pasta and create delicious, restaurant-quality dishes at home.
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Ricotta: creamy, thick, and mild, with a fluffy texture
Ricotta is a fresh, creamy, and thick whey cheese with a mild and slightly sweet flavour. Its soft, fluffy, and spreadable texture makes it perfect for blending into fillings or adding richness to pasta dishes. Unlike other firmer cheeses, ricotta does not fully melt, but it creates a light, creamy texture when mixed into sauces, adding a velvety touch to each bite.
Ricotta is best used to thicken sauces, and it is a perfect choice for those who prefer a creamy cheese pasta. It is a great option for homemade ravioli, adding a fluffy richness to the dish.
While ricotta is a wonderful choice for those who enjoy a creamy, thick sauce, other cheeses such as Parmesan and gorgonzola are also popular choices for pasta dishes. Parmesan, a classic and versatile option, adds a nutty, savoury flavour and a crumbly texture that melts seamlessly into sauces. Meanwhile, gorgonzola, a soft blue cheese, offers a strong and rich flavour that is perfect for creating a bold sauce.
Ultimately, the choice of cheese for pasta depends on personal preference, and there are endless combinations of pasta and cheese to explore and enjoy.
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Frequently asked questions
Parmesan is the classic choice, with its rich, nutty flavour and crumbly texture. It is extremely versatile and can be used in many pasta dishes, from spaghetti bolognese to carbonara.
Pecorino Romano is a great alternative to Parmesan. It is a hard, salty, sharp cheese made from sheep's milk. It has a more intense flavour than Parmesan and is perfect for grating over pasta or adding to sauces.
Fontina is a semi-soft cheese with a rich, buttery flavour that melts beautifully, making it perfect for creamy pasta dishes. Another option is ricotta, which has a mild and slightly sweet flavour and a soft, spreadable texture.
Feta is a tangy, salty cheese that brings a bold flavour to pasta dishes. It doesn't melt but softens when warmed, adding a creamy element. It goes well with olive oil-based sauces, tomato and olive sauces, and roasted vegetable sauces.
