Randy Chandler
Spaghetti is a quick, filling, and tasty meal, and when combined with cheese, it becomes the ultimate comfort food. While the choice of cheese largely depends on personal preference, some cheeses are more commonly used in spaghetti recipes than others. So, which cheese is the best to use for spaghetti?
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What You'll Learn
Mozzarella is a good choice for creamy sauces
When it comes to choosing a cheese to pair with pasta, it ultimately comes down to personal preference. While some people enjoy using cheddar, Italian chefs would likely recommend a different option. One cheese that is particularly well-suited for creamy pasta sauces is mozzarella.
Mozzarella is a classic choice for Italian dishes, and for good reason. It is made from buffalo milk and rolled into small balls that are stored in brine, keeping them fresh and moist. This storage method gives mozzarella its signature melt-in-your-mouth texture, making it ideal for creating creamy sauces. When melted, mozzarella becomes smooth and stretchy, adding a rich and indulgent quality to any dish.
Mozzarella's exceptional melting properties make it a versatile cheese that can be used in a variety of pasta dishes. It can be seamlessly incorporated into sauces, resulting in a creamy and cohesive dish. Whether you're making a traditional four-cheese sauce or a unique creation of your own, mozzarella provides a creamy base that complements other ingredients without overwhelming them.
In addition to its melting capabilities, mozzarella has a mild and delicate flavour that enhances the overall taste of a dish without overpowering other ingredients. This quality makes it an excellent choice for creamy pasta sauces, where it can be combined with various herbs, spices, and proteins to create a well-rounded and satisfying meal. Its mild flavour also makes it versatile, pairing well with a variety of ingredients without clashing.
When using mozzarella in a creamy pasta sauce, it is important to grate the cheese directly from a block, ensuring that you start with a high-quality product. Combining mozzarella with heavy cream, butter, olive oil, and garlic can create a delicious sauce base. Adding starchy pasta water to this mixture can also help to thicken the sauce and enhance its creamy texture.
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Parmigiano Reggiano is a traditional Italian cheese
Parmigiano Reggiano is a traditional Italian hard cheese that is often grated over spaghetti. It is sometimes referred to as "Parmesan", although this name is protected by law and can only be used for cheese produced in designated regions of Italy. Parmigiano Reggiano is made in the Parma province of Italy, as well as some neighbouring areas. It is produced according to a strict traditional formula, with the ingredients carefully selected. This cheese is perfect for grating and melting, making it a classic choice to sprinkle over tomato-based pasta dishes such as spaghetti bolognese.
While Parmigiano Reggiano is a traditional choice, other cheeses are also used. Mozzarella, for example, is a very Italian option, made from buffalo milk and stored in brine. It melts remarkably well, making it perfect for melting into pasta sauces or using as a topping for baked dishes. It is a popular choice for a four-cheese sauce, along with gorgonzola, a soft blue cheese with a strong flavour.
Pecorino Romano is another Italian hard cheese, made from sheep's milk. It is well-suited for grating and sprinkling over pasta, although its strong, salty taste may not be to everyone's liking. This cheese dates back to the Roman era and is a key component of the simple pasta dish Cacio e Pepe.
Ultimately, the choice of cheese comes down to personal preference. Some might opt for cheddar, although this is not a traditional choice and may horrify Italian chefs!
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Cheddar is a popular choice, but less authentic
While spaghetti is a classic Italian dish, the type of cheese to put on it is largely a matter of personal preference. Some people prefer to smother their pasta in cheddar, while others opt for more traditional Italian cheeses.
Cheddar is a popular choice for those who want a comforting, indulgent meal. It is easily accessible and can be purchased in most grocery stores. However, it is not considered an authentic Italian cheese. While it may be a convenient option for those looking to create a quick and easy meal, it may not be the best choice for those seeking a more traditional spaghetti experience.
Traditional Italian cheeses, such as Parmigiano-Reggiano, Pecorino Romano, and mozzarella, are often considered more authentic choices for spaghetti. Parmigiano-Reggiano, or Parmesan, is a classic Italian cheese that can enhance the flavour of any pasta dish. It is a hard cheese that is perfect for grating and melting, making it an excellent choice for spaghetti. Traditional Parmigiano-Reggiano is protected by its name and can only be called such if it is from designated areas of Italy, following a strict traditional formula.
Pecorino Romano is another Italian favourite, dating back to the Roman era. This hard sheep's milk cheese is ideal for grating and sprinkling over pasta, adding a strong, salty flavour. Mozzarella, made from buffalo milk and stored in brine, is also a popular choice for spaghetti. It melts remarkably well, making it perfect for creamy pasta sauces or baked dishes.
While cheddar may be a convenient and popular choice for spaghetti, it is not considered authentic by Italian chefs. For a more traditional experience, opt for classic Italian cheeses like Parmigiano-Reggiano, Pecorino Romano, or mozzarella. These cheeses offer a flavour and authenticity that cheddar may lack. Ultimately, the choice of cheese depends on personal preference, but for a true taste of Italy, it is best to steer clear of cheddar.
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Feta is a soft goat's or sheep's milk cheese
Feta is a soft cheese made from goat's milk or a mixture of goat and sheep milk. It is cut into blocks and served in small cubes, adding a fresh and healthy twist to pasta dishes. Feta is not a melting cheese, but its distinct flavour can be savoured in light pasta sauces such as tomato and basil, pesto, or lemon and spinach.
While feta is a delicious option for those who enjoy its tangy flavour, there are several other cheeses that are commonly used in spaghetti and other pasta dishes. One of the most popular cheeses for pasta is mozzarella, which is prepared using buffalo milk and melts remarkably well into pasta sauces or as a topping for oven-baked dishes. It is a key component of the classic four-cheese sauce and is also used in pasta bakes and lasagnas.
Parmesan is another classic choice for pasta, adding an authentic touch to tomato-based dishes like spaghetti bolognese. Traditional parmesan, known as Parmigiano-Reggiano, originates from specific regions in Italy and follows a strict traditional formula. While parmesan is excellent for grating and melting, it can be more expensive than other options.
Pecorino Romano, a hard Italian cheese made from sheep's milk, is another popular option for pasta dishes. Its strong and salty flavour makes it an excellent garnish for dishes like ragu or bolognese, and it can be grated or processed into tiny pieces for sprinkling. For those who enjoy strong flavours, gorgonzola, a soft blue cheese, adds depth to sauces, lasagnas, and pasta bakes.
Ultimately, the choice of cheese for spaghetti and other pasta dishes comes down to personal preference. While some may opt for traditional Italian cheeses like mozzarella, parmesan, or pecorino romano, others may prefer the familiarity of cheddar or create their own unique combinations.
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Gorgonzola is a soft blue cheese with a strong flavour
There are many types of cheese that can be used in spaghetti, and it ultimately comes down to personal preference. While some might prefer to stick to the classics and use Parmesan, others might opt for cheddar, mozzarella, or even feta. However, one particular cheese that stands out for its strong flavour is Gorgonzola.
Gorgonzola is a soft blue cheese with a creamy texture and a punchy flavour. While it may not be the first cheese that comes to mind when thinking about spaghetti, its unique characteristics make it a delightful addition to this dish. Its soft and creamy nature sets it apart from harder cheeses like Parmesan, which are typically grated over pasta. Gorgonzola is not a cheese that is suited for grating or crumbling; instead, it shines when incorporated into a rich sauce.
When used in spaghetti, Gorgonzola adds a luxurious depth of flavour to the dish. Its strong, distinct taste enhances the overall profile of the pasta, making it a memorable culinary experience. The creaminess of the cheese blends seamlessly with the other ingredients, creating a cohesive and indulgent meal.
While some might be hesitant to use blue cheese in spaghetti due to its bold character, Gorgonzola is a versatile option that can elevate the dish. It is a key ingredient in a classic four-cheese sauce, adding a savoury note to the blend. This sauce, when combined with spaghetti, creates a harmonious combination that satisfies both the taste buds and the appetite.
In addition to its flavour, Gorgonzola also offers textural benefits to spaghetti. Its soft and creamy nature contributes to the overall mouthfeel of the dish, making each bite smooth and indulgent. The cheese coats the strands of spaghetti, ensuring a consistent distribution of flavour in every mouthful.
Gorgonzola is a welcome addition to spaghetti for those who appreciate robust flavours. Its soft and creamy texture, coupled with its strong taste, makes it a distinctive and delectable choice for this pasta dish. While personal preferences may vary, incorporating Gorgonzola into spaghetti is a delightful way to indulge in the rich and savoury characteristics of this unique cheese.
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Frequently asked questions
There are several types of cheese that can be put on spaghetti, including Parmesan, Romano, mozzarella, cheddar, and gorgonzola.
Parmesan is a hard cheese that is perfect for grating and melting. Traditional Parmesan from Italy is called Parmigiano-Reggiano and is made in designated areas of the country.
Romano, or Pecorino Romano, is a type of hard Italian cheese made from sheep's milk. It is best suited for grating and sprinkling over pasta dishes and has a strong, salty taste.
Gorgonzola is a soft blue cheese that works well in a rich sauce. Feta, made from goat or sheep milk, is another soft cheese that can be cut into cubes and added to light pasta sauces.
Yes, mozzarella is a classic Italian cheese that melts remarkably well and can be used in pasta sauces or as a topping for baked dishes.
