Kamil Perry
There are hundreds of pasta dishes, and while some people prefer a creamy cheese sauce, others prefer a simple grating of cheese on top of their pasta. The type of cheese that goes with pasta depends on personal preference and the type of pasta being made. For example, while some might balk at the idea of grating cheddar cheese on spaghetti bolognese, others might say any pasta with cheese is good pasta. So, what are some of the most common cheeses to serve with pasta?
| Characteristics | Values |
|---|---|
| Cheese commonly served with pasta | Parmesan, Mozzarella, Feta, Ricotta, Romano, Cheddar, Parmigiano-Reggiano, Gorgonzola, Asiago, Provolone, Grana Padano |
| Type of dish | Baked pasta dishes, pasta bakes, pasta salads |
| Cheese texture | Soft, creamy, stretchy, gooey, stringy, melting, crumbly |
| Cheese flavour | Mild, nutty, salty |
| Cheese origin | Italian, Greek |
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What You'll Learn
- Parmesan: a nutty, salty, hard Italian cheese, great for grating
- Mozzarella: soft, mild, creamy, stretchy, and perfect for melting
- Ricotta: a thick, creamy whey cheese, ideal for sauces
- Feta: a Greek cheese, cut into cubes, with a strong flavour
- Romano: a sharp, salty cheese, often grated over pasta dishes
Parmesan: a nutty, salty, hard Italian cheese, great for grating
Parmesan is a hard Italian cheese with a rich, nutty, and slightly salty taste. It is often regarded as the best cheese in the world and is incredibly versatile, making it an excellent choice for pasta dishes.
Its hard texture makes it ideal for grating, allowing it to melt slightly and distribute its flavour throughout the dish. Grated Parmesan can be added to pasta just before serving or during the cooking process. For instance, it can be sprinkled over pasta dishes like spaghetti, cavatappi mac and cheese, or baked ravioli alfredo. Alternatively, it can be incorporated into the sauce, such as in a lemon garlic Parmesan pasta recipe or a traditional alfredo, carbonara, or four-cheese sauce.
The nutty and salty characteristics of Parmesan complement the other ingredients in pasta, enhancing the overall flavour profile. It is a defining ingredient in many pasta recipes, such as butter and cheese pasta, where it takes centre stage.
While Parmesan is a popular choice for pasta, it is essential to consider personal preferences and the specific dish being prepared. Other cheeses, like mozzarella, ricotta, and gorgonzola, also have their unique roles in pasta recipes, offering different textures and tastes.
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Mozzarella: soft, mild, creamy, stretchy, and perfect for melting
Mozzarella is a soft, mild, creamy, and stretchy Italian cheese that is highly versatile and perfect for melting. It is made from buffalo milk or cow's milk and is a staple in many traditional Italian cheese pasta dishes.
Mozzarella's mild, creamy flavour and stretchy, meltable texture make it a popular choice for pasta dishes. Its ability to melt beautifully into pasta sauces or stretch appealingly when baked makes it a favourite for baked pasta dishes like lasagna, chicken parmesan, and baked ziti. It is also a key ingredient in the classic caprese pesto pasta salad.
Mozzarella is a versatile cheese that can be used in a variety of pasta recipes. It can be melted into a pasta sauce, such as a four-cheese sauce, or used as a topping for a gooey, stringy texture. Its mild flavour and meltability make it ideal for baked pasta casseroles, where it blends seamlessly with other ingredients.
Mozzarella is also a popular choice for stuffed pasta dishes, such as ravioli. Its soft texture and mild flavour make it an excellent filling, especially when paired with other cheeses or ingredients. Mozzarella's meltability ensures a creamy, cohesive texture within the pasta.
When choosing mozzarella for pasta, it is important to consider the other ingredients and flavours in the dish. While mozzarella is mild and versatile, it may not be the best choice for dishes with strong or complex flavours, as it may get overwhelmed. However, for dishes where a soft, creamy, and stretchy cheese is desired, mozzarella is an excellent option.
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Ricotta: a thick, creamy whey cheese, ideal for sauces
Ricotta is a thick and creamy whey cheese that is ideal for sauces. It is made from any leftover whey, usually from cow or goat's milk, and has a wonderfully creamy and thick texture.
Ricotta is perfect for pasta sauces as it helps to thicken them and create a smooth, creamy finish. It is a key ingredient in traditional Italian dishes such as lasagna and pasta bakes, where it adds a rich and indulgent texture. Its creamy flavour pairs well with spinach and other green vegetables, making it an excellent choice for those who enjoy a creamy pasta dish with a slight tang.
When making homemade ravioli, ricotta is often the cheese of choice for a refined and authentic Italian dining experience. Its thick consistency makes it ideal for stuffing pasta, such as ravioli, and its mild flavour complements a variety of sauces without overpowering them.
For those who enjoy a more indulgent dining experience, ricotta is a versatile cheese that can be used in both sweet and savoury dishes. It is a key ingredient in traditional Italian desserts such as cannoli and cassata cake, where its creamy texture and mild flavour are enhanced by the addition of sugar and vanilla.
In summary, ricotta is a versatile and delicious cheese that is ideal for creating thick and creamy pasta sauces. Its mild flavour and smooth texture make it a perfect base for a variety of dishes, from savoury pasta bakes to sweet Italian desserts. So, the next time you're looking to create an authentic and indulgent Italian dining experience, consider reaching for the ricotta!
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Feta: a Greek cheese, cut into cubes, with a strong flavour
Feta is a Greek cheese that is often cut into cubes and added to pasta dishes. It has a strong flavour and a soft texture, and is usually made from goat's milk or a mixture of goat and sheep milk. While feta is more commonly associated with olives and summer salads, it can also be a great addition to pasta recipes.
Feta is not a melting cheese, but its flavour is worth savouring. It works well with light pasta sauces, such as tomato and basil, pesto, or lemon and spinach. These combinations create a fresh, healthy, and delicious feta pasta dish.
While feta may not be the first cheese that comes to mind when thinking about pasta, it is a versatile option that can add a unique flavour to your meal. Its strong taste means a little goes a long way, so you don't need to use too much to enjoy its benefits.
When choosing a cheese for your pasta, it's important to consider the other ingredients in your dish. Feta, for example, pairs well with lighter sauces and ingredients like spinach, lemon, basil, and tomatoes. It can add a nice contrast to a simple pasta dish, bringing a burst of flavour to each bite.
So, if you're looking to mix up your pasta routine, give feta a try! Its strong flavour and versatility can elevate your pasta night to the next level.
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Romano: a sharp, salty cheese, often grated over pasta dishes
Romano is a sharp, salty cheese that is often grated over pasta dishes to finish off the flavours. It is made from any leftover whey, be it from cow or goat's milk. Romano has a strong flavour and is best used in small quantities to top off pasta dishes.
While some pasta dishes are best served with a creamy cheese sauce, others, like carbonara, are completed with a dash of grated Romano. The cheese is a great way to add a salty, nutty flavour to pasta.
Romano cheese is also known as pecorino Romano and is one of the best cheeses for pasta, along with Parmigiano-Reggiano, mozzarella, ricotta, gorgonzola, asiago, ricotta salata, provolone, and grana padano.
Mozzarella, made from buffalo or cow's milk, is a soft Italian cheese with a mild, creamy flavour and a stretchy, melted texture. It is a popular choice for pasta dishes like lasagna, chicken parmesan, and baked ziti.
Ricotta is another popular choice for pasta due to its creamy and thick texture. It is made from any leftover whey and can be used to thicken up sauces or added to pasta bakes and lasagna.
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Frequently asked questions
The best cheese for pasta ultimately depends on personal preference. However, some popular choices include mozzarella, parmesan, ricotta, and pecorino romano.
Mozzarella is a soft Italian cheese made from buffalo or cow's milk. It has a mild, creamy flavour and a stretchy, melted texture, making it perfect for pasta dishes with a lot of sauce or those that are baked.
Ricotta is a thick and creamy whey cheese made from the leftover whey of cow or goat's milk. It is often used to thicken sauces and is a popular choice for pasta bakes and lasagna.
While the traditional choice of cheese for pasta is often Italian cheeses like mozzarella and parmesan, some people enjoy using cheddar, gouda, or even vegan substitutes like almond parmesan.
