Kamil Perry
There are hundreds of different pasta dishes, from lasagne to carbonara, and each has its own perfect cheese pairing. For example, Parmesan is often used in three-cheese ravioli filling and grated on top of spaghetti bolognese, while mozzarella is used in baked pasta dishes like lasagne and pasta bakes. Other cheeses used in pasta fillings include ricotta, gorgonzola, feta, and cheddar.
| Characteristics | Values |
|---|---|
| Cheese types | Mozzarella, Parmesan, Ricotta, Gorgonzola, Feta, Asiago, Cottage Cheese, Cream Cheese, Fontina, Gruyère, Cheddar, Pecorino Romano, Burrata, Parmigiano-Reggiano |
| Texture | Soft, stretchy, melted, crumbly, smooth, silky, nutty, salty, creamy, spreadable, gooey, tangy, buttery, earthy, sweet, intense, rich, oily, granular, bold, salty, sharp, fresh |
| Taste | Mild, creamy, tangy, salty, nutty, sweet, intense, robust, aromatic |
| Use case | Grating, melting, topping, sprinkling, garnishing, filling, thickening, stirring, baking, blending |
| Dish type | Baked pasta, pasta salad, creamy pasta, cold pasta, hot pasta, stuffed pasta, pasta sauce, cheese-filled pasta, pasta bake, pasta casseroles, pasta with cheese |
| Examples | Lasagna, chicken parmesan, baked ziti, caprese pasta salad, ravioli, stuffed shells, cannelloni, manicotti, gnocchi, fettuccine, linguine, penne, mac and cheese, Cacio e Pepe, Pasta alla Gricia, spaghetti bolognese, carbonara, alfredo |
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What You'll Learn
Mozzarella, Fontina, and other melting cheeses
Mozzarella is a soft Italian cheese made from cow, buffalo, or sheep's milk. It is known for its mild, creamy flavour and stretchy, melted texture, making it a popular choice for baked pasta dishes like lasagna, chicken parmesan, and baked ziti. Its melting properties and ability to create a gooey, cheesy top layer make it ideal for pasta bakes and sauces. Mozzarella is also a common ingredient in three-cheese ravioli fillings and the classic four-cheese sauce.
Fontina, similar to mozzarella, has a rich, creamy, and more intense flavour. It is one of the best melting cheeses for pasta, adding a buttery, nutty, and slightly earthy taste to the dish. Fontina is perfect for creamy pasta sauces, risottos, and stuffed pasta fillings. However, it may not always be readily available, and alternatives such as Emmental, Gruyere, Parmesan, Havarti, or even Mozzarella can be used instead.
Other melting cheeses that can be used in pasta include Gruyere, a Swiss cheese with exceptional melting properties, creating a smooth and creamy texture. Cheddar, while not traditionally Italian, is a popular choice for mac and cheese, adding a robust flavour and creamy texture. Lastly, Ricotta, made from cow or goat's milk, is a soft and creamy cheese that adds richness to pasta sauces and fillings. It is a key ingredient in stuffed shells, cannelloni, manicotti, and ravioli.
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Parmesan, Pecorino Romano, and other grating cheeses
Pecorino Romano is another strong-flavoured hard Italian cheese made from sheep's milk. It is salty, sharp, and slightly granular, similar to Parmesan but with a more robust flavour. It is one of Italy's oldest varieties of cheese, dating back to the Roman era. Pecorino Romano is commonly used in dishes like Cacio e Pepe and Pasta alla Gricia. However, due to its strong flavour, it should be used sparingly to avoid overpowering the dish.
Other grating cheeses that can be used in pasta include Asiago, a semi-hard Italian cheese with a nutty and creamy taste, similar to Parmesan. Asiago is excellent for melting into pasta and adding a creamy texture. When choosing cheeses for pasta, it is important to consider the dish's overall flavour profile and the desired impact of the cheese. Hard grating cheeses like Parmesan and Pecorino Romano can enhance the flavour and texture of pasta, making them a popular choice for many pasta dishes.
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Gorgonzola, feta, and other salty cheeses
Gorgonzola is a famous blue cheese known for its creaminess. To prepare gorgonzola pasta, you can boil pasta in lightly salted water while heating milk in a separate pan. Cut the gorgonzola into cubes, removing the rind, and add them to the milk. This sauce can be enriched with other ingredients, such as Parmigiano Reggiano DOP or rosemary. Gorgonzola pasta is best consumed immediately, but it can be stored in the refrigerator for one day.
Feta is a tangy, crumbly cheese made from sheep or goat milk, bringing a bold, salty flavour to pasta dishes. It doesn't melt like other cheeses but softens when warmed, adding a creamy texture. Feta is a popular choice for baked pasta dishes, where it is baked with tomatoes, olive oil, and herbs such as thyme, rosemary, or oregano. Its sharp, salty, and tangy flavour pairs well with pasta and tomatoes, creating a simple yet versatile dish.
Other salty cheeses that can be used in pasta include Pecorino Romano, which is made from sheep's milk and has a bold, salty flavour. It grates well over pasta and adds an extra layer of flavour, making it perfect for balancing sweeter or milder ingredients. These salty cheeses can add a savoury umami punch to pasta dishes, enhancing the overall flavour profile.
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Ricotta, cottage cheese, and other soft cheeses
Ricotta, a fresh, soft Italian cheese, is a versatile option for pasta fillings. It can be made from the whey of cow or goat's milk and has a slightly sweet and creamy flavour. Its smooth, spreadable texture makes it perfect for blending into pasta fillings, sauces, and baked dishes. Ricotta is commonly used in stuffed shells, cannelloni, manicotti, ravioli, and lasagna. It is also used to thicken sauces, adding a rich, creamy texture.
Cottage cheese, a healthier low-fat substitute, is another option for pasta fillings. It has a creamy texture and blends well with other cheeses and ingredients in pasta dishes. Cottage cheese is often used in baked pasta recipes.
Other soft cheeses that can be used in pasta fillings include goat cheese, cream cheese, and burrata. Goat cheese adds variety to pasta dishes, while cream cheese is ideal for creamy pasta sauces. Burrata is a soft, fresh Italian cheese made from mozzarella and cheese curds soaked in cream. It is best consumed within a few days of production and is perfect for decadent pasta dishes.
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Cheddar, Gruyère, and other hard cheeses
Cheddar, a hard cheese with a sharp, tangy flavour, is an excellent choice for a rich and creamy pasta sauce. It is ideal for mac and cheese and pairs well with other strong flavours. Cheddar is available in a range of intensities, from mild to extra sharp, and its melting properties make it a versatile option for creating creamy sauces. However, it can sometimes become too oily when melted, so it may not be suitable for all pasta dishes.
Gruyère, a firm Swiss cheese, is another excellent option for pasta dishes. It has a nutty, slightly sweet flavour and exceptional melting properties. When melted, Gruyère creates a smooth and creamy texture, making it perfect for pasta recipes that require a rich and velvety sauce. Its complex taste adds depth and warmth to comforting, cheesy pasta dishes. Gruyère pairs well with cream-based sauces, garlic, and white wine sauces, and can be used in baked pasta recipes or mac and cheese.
Other hard cheeses that can be used in pasta include Parmesan, Pecorino Romano, and Asiago. These cheeses are perfect for grating and adding a burst of flavour and texture to pasta dishes. They can also be stirred into pasta sauces to thicken them and add richness. While Parmesan is a classic choice for grating over pasta, Pecorino Romano has a more robust, salty flavour and should be used sparingly to avoid being overpowering. Asiago, a semi-hard Italian cheese, is similar to Parmesan but with a nuttier, creamier taste, making it ideal for melting into pasta dishes.
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Frequently asked questions
Ricotta, Mozzarella, and Gorgonzola are all popular choices for filling pasta.
Mozzarella is a good choice for baked pasta dishes, as it melts well and has a creamy texture.
Hard cheeses like Parmesan, Pecorino Romano, and Asiago are perfect for grating on top of pasta.
