The Best Cheeses To Grate And Sprinkle On Pasta

Grating cheese on pasta is a timeless tradition in Italian cuisine, with evidence of pasta-making and cheese-making in Italy dating back centuries. The choice of cheese can vary depending on personal preference, regional availability, and the specific pasta dish being prepared.

Some popular options for grating on pasta include:

- Parmigiano Reggiano, often considered the King of Cheeses, is a hard, aged cheese with a nutty, savoury, and slightly fruity taste.

- Pecorino Romano, a sheep's milk cheese with a robust, tangy, and salty taste.

- Grana Padano, a close relative of Parmigiano Reggiano with a nutty, slightly sweet flavour.

- Asiago, which comes in two varieties: Asiago Fresco (young) and Asiago d'Allevo (aged), offering different textures and flavours.

- Fiore Sardo, a semi-hard, smoky, and slightly spicy sheep's milk cheese from Sardinia.

- Caciocavallo, an aged pasta filata cheese with a tangy and slightly salty taste.

- Provolone Piccante, a tangy and piquant variety of Provolone with a firm, smooth texture.

- Piave, a semi-hard, nutty, fruity, and sweet cheese from the Veneto region in northern Italy.

- Ricotta Salata, a salty and tangy sheep's milk cheese with a crumbly texture.

- Gorgonzola Piccante, a bold and piquant Italian blue cheese with a creamy and crumbly texture.

The method of grating can also impact the aroma, texture, and emulsification of the cheese when melted into a sauce. While a Microplane provides fluffy tufts of finely shaven cheese, a box grater produces a denser, more powdery consistency. Ultimately, the choice of cheese and grating technique depends on personal preference and the desired flavour and texture of the pasta dish.

Parmigiano Reggiano: the King of Cheeses

Parmigiano Reggiano, often hailed as the "King of Cheeses", is an Italian cheese with a rich history dating back nearly 1,000 years. Produced exclusively in the Emilia-Romagna and surrounding regions of Italy, this hard, aged cheese is renowned for its exceptional quality.

A Centuries-Old Tradition

Grating cheese on pasta is an age-old tradition in Italian cuisine, and Parmigiano Reggiano is one of the most popular choices. This practice has a long history in Italy, dating back centuries. Evidence of pasta-making dates as far back as the 4th century BC, and similarly, cheesemaking in Italy can be traced back to ancient times. The Romans, in particular, were known for their cheese production and consumption, and they played a key role in the development of hard, low-moisture cheeses.

The Art of Cheesemaking

Parmigiano Reggiano is made from unpasteurised cow's milk and aged for a minimum of 12 months. During this time, the cheese develops a crumbly texture and a nutty, savoury, and slightly fruity taste. It is produced using traditional methods, with strict regulations governing its production to ensure its exceptional quality. The cheese is aged in climate-controlled rooms, where it is regularly inspected and cleaned. This meticulous process gives Parmigiano Reggiano its distinctive flavour and texture.

Elevating Pasta Dishes

Parmigiano Reggiano is the quintessential cheese for grating on pasta. Its complex, umami-rich flavour enhances dishes like Pasta Primavera and Fettuccine al Burro. The cheese's crumbly texture melts beautifully into the pasta, creating a creamy and savoury sauce. When paired with pasta, Parmigiano Reggiano adds a depth of flavour that is simply unparalleled. Its salty, tangy taste complements the noodles perfectly, creating a harmonious blend of flavours and textures.

A Worldwide Favourite

Today, grating Parmigiano Reggiano on pasta is not only an Italian tradition but a worldwide phenomenon. This versatile cheese can be used in a variety of pasta dishes, from classic Italian recipes to modern creations. Whether grated over spaghetti, lasagne, or fettuccine, Parmigiano Reggiano adds a burst of flavour that elevates the dish to new heights. Its intense flavour and aroma make it a favourite among chefs and home cooks alike.

The Perfect Grating Technique

When it comes to grating Parmigiano Reggiano, it is essential to use the right tools and techniques. A stamped box grater or a ceramic grater, such as the Kyocera Ceramic Grater, are recommended for achieving the perfect consistency. The cheese should be grated finely, creating a powdery texture that can be easily sprinkled over the pasta. It is best to grate the cheese just before serving, as its magical aroma can fade quickly once grated.

In conclusion, Parmigiano Reggiano truly lives up to its name as the "King of Cheeses". With its rich history, traditional production methods, and exceptional flavour, it is the perfect cheese to grate on pasta. Whether you are enjoying a classic Italian dish or experimenting with new flavours, a generous grating of Parmigiano Reggiano will always take your pasta to the next level.

Grana Padano: a close relative of Parmigiano Reggiano

Grating cheese on pasta is a long-standing tradition in Italian cuisine, with evidence of pasta-making and cheese-making in Italy dating back centuries. One of the most popular cheeses to grate on pasta is Parmigiano Reggiano, often hailed as the "King of Cheeses". However, another cheese that is also commonly used and loved by many is its close relative, Grana Padano.

Grana Padano is a hard, aged cheese produced in the Po Valley region of northern Italy. It is made from raw milk that comes from one or two daily milkings, partially skimmed by natural surface skimming. This results in a lower fat content compared to Parmigiano Reggiano, which is made from a mix of whole and skimmed milk. The production area of Grana Padano is also much larger, covering several regions of Northern Italy, while Parmigiano Reggiano is produced in the more localized provinces of Parma and Reggio Emilia.

Grana Padano has a granular texture and a nutty, slightly sweet taste. Its flavour is slightly more delicate than Parmigiano Reggiano, which has a more decisive flavour that becomes more aromatic as it matures. When it comes to choosing between the two cheeses, it depends on personal preference, the aging of the cheese, and the dish it is served with.

Grana Padano is a versatile cheese that adds a delightful depth of flavour and texture to classic Italian dishes. It is commonly grated on pasta, such as Spaghetti Carbonara, enhancing the dish with its unique flavour and texture. The use of Grana Padano in pasta dishes showcases its importance as a pillar of Italian dairy tradition, alongside Parmigiano Reggiano.

Pecorino Romano: made from sheep's milk

Grating cheese on pasta is a long-standing tradition in Italian cuisine, with evidence of pasta-making and cheese-making in Italy dating back centuries. One of the most popular cheeses to grate on pasta is Pecorino Romano, a beloved Italian cheese made from sheep's milk. Here are four to six paragraphs detailing Pecorino Romano, a delicious and versatile cheese that is perfect for grating on pasta:

Pecorino Romano is a hard, grainy cheese that hails from the regions of Lazio and Sardinia in Italy. It is made from sheep's milk and is known for its robust, savoury, and tangy taste. Its strong flavour makes it a perfect pairing for pasta dishes, adding a generous amount of salty, sharp cheese to balance the other ingredients.

One classic pasta dish that showcases Pecorino Romano is Cacio e Pepe, a simple yet flavourful pasta dish from Rome. It features al dente spaghetti coated in a creamy sauce made from Pecorino Romano and freshly cracked black pepper. The cheese is grated generously over the pasta, creating a savoury and creamy sauce that perfectly complements the peppery notes.

Another dish that utilises Pecorino Romano is Rigatoni all'Amatriciana, a spicy pasta originating from Lazio. Large rigatoni tubes are dressed in a sauce made from guanciale, tomatoes, and red chilli flakes, and then topped with grated Pecorino Romano. The cheese melts into the sauce, balancing the spiciness with a creamy and savoury depth of flavour.

Pecorino Romano is also a key ingredient in pesto, adding a sharp and salty flavour to the sauce. When grated over pasta dishes, it adds a generous amount of salty, sharp cheese that can stand up to other strong flavours. Its salty and tangy taste also make it a perfect pairing for pasta dishes with spicy or tomato-based sauces, as it helps to balance and enhance the overall flavour profile.

In addition to its flavour, Pecorino Romano has a firm texture that makes it ideal for grating. It can be purchased in blocks or wedges and grated at home, or bought pre-grated for convenience. When grating Pecorino Romano, it is recommended to use a stamped box grater or a ceramic grater to achieve the desired consistency.

Whether grated at home or purchased pre-grated, Pecorino Romano is a versatile and delicious cheese that can elevate a variety of pasta dishes. Its salty and tangy flavour, along with its firm texture, make it a perfect choice for adding a generous amount of grated cheese to your favourite pasta creations.

Asiago: comes in two varieties, Asiago Fresco and Asiago d'Allevo

Asiago cheese, originating from the Veneto and Trentino-Alto Adige regions of Italy, comes in two main varieties: Asiago Fresco (young) and Asiago d'Allevo (aged).

Asiago Fresco is a semi-soft cheese with a mild and creamy flavour. It is a delightful choice to melt over pasta dishes, adding a smooth and delicate finish. On the other hand, Asiago d'Allevo has a firm texture and a nutty, slightly tangy taste. It adds depth and character when grated over pasta.

The versatility of Asiago cheese makes it a valuable ingredient in Italian pasta dishes. Its distinct flavour and texture can enhance a range of pasta creations. Whether used as a melty topping for baked pasta or as a grated garnish for dishes like Fettuccine al Burro, Asiago cheese is a delicious addition.

When choosing between Asiago Fresco and Asiago d'Allevo for grating over pasta, consider the desired flavour profile and texture. Asiago Fresco, with its mild and creamy notes, will create a more subtle and smooth impact. In contrast, Asiago d'Allevo, with its nutty and tangy flavour, will contribute a more pronounced and complex character to the dish.

Ultimately, both varieties of Asiago cheese can be excellent choices for grating over pasta, depending on personal preference and the specific pasta dish being prepared.

Gorgonzola Piccante: an Italian blue cheese

Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have originated in the Lombardian town of Gorgonzola, Milan, in the 9th century. The town celebrates an annual September festival dedicated to the cheese, called the Sagra Nazionale del Gorgonzola.

Gorgonzola is available in two primary variations: Dolce, which has a more delicate flavour and buttery consistency, and Piccante, which has a more pungent flavour and a firm, crumbly texture. Gorgonzola Piccante, also known as Gorgonzola Naturale or Mountain Gorgonzola, is a matured version of the cheese, aged for up to six months. During the ageing process, metal rods are inserted and removed, creating air channels that allow mould spores to grow and cause the cheese's characteristic veining. The longer ageing process also makes the cheese firmer and gives it a stronger, spicier flavour. Gorgonzola Piccante is best served at room temperature and pairs well with a glass of Marsala, Port or Honey Mead.

Gorgonzola is a versatile cheese and can be used in many dishes. It can be added to salads, used as a pizza topping, or melted into a risotto. It is also one of the best cheeses to grate on pasta, where its moderate to strong blue flavour pairs beautifully with sweet and earthy elements. In the dish Pasta con la Zucca alla Napoletana, for example, Gorgonzola Piccante's spicy and tangy qualities complement the sweetness of roasted pumpkin.

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