Cheese Connoisseur: Perfect Pairings For Every Palate

The type of cheese you use can make or break a dish. For example, when making pizza, it is recommended to use low-moisture mozzarella to avoid a greasy result. However, if you're making a lasagne, you might opt for a blend of whole milk ricotta, mascarpone, parmesan, mozzarella, and fontina cheese. If you're making a burger, you might choose a classic like cheddar, Swiss, or blue cheese, or go for something more unusual like brie, gouda, or goat's cheese. And if you're simply making cheese on toast, a mild, bland cheese is the way to go.

Grated cheese

Lasagna

A traditional lasagna recipe often includes layers of ricotta cheese, which has a light and creamy texture that can be spread between the pasta sheets. To add more flavour, you can mix herbs, salt, and pepper into the ricotta. Some people also like to mix in Parmesan cheese with the ricotta layer. Another option is to use cottage cheese or mascarpone cheese instead of ricotta, as they are also spreadable and add a creamy texture.

For the gooey, melted texture in lasagna, mozzarella cheese is a classic choice. It is best to use whole-milk mozzarella as it has more flavour. You can shred or slice the mozzarella and add it to your lasagna layers. It is typically used as the top layer as well, giving the dish a golden, cheesy finish.

Parmesan cheese, a hard cheese that needs to be grated, is another classic addition to lasagna. It adds a salty and nutty flavour to the dish. You can add Parmesan to the ricotta layer, sprinkle it between the pasta layers, or top the finished dish with grated Parmesan.

If you're looking for something different, provolone is a semi-hard Italian cheese with a nutty and salty flavour that works well in lasagna. It has a similar texture to mozzarella but offers a slightly different taste that won't overpower the other flavours in the dish.

Pasta

Grating cheese over pasta is a timeless practice with a long history in Italian cuisine. The choice of cheese can vary depending on the region and local preferences. Here are some options for cheeses to grate over pasta:

• Parmigiano Reggiano: This Italian cheese has a rich history and is produced in the Emilia-Romagna and surrounding regions. It has a crumbly texture and a nutty, savoury, and slightly fruity taste.
• Pecorino Romano: Made from sheep's milk in the Lazio and Sardinia regions, this cheese has a robust, tangy, and savoury taste.
• Grana Padano: A close relative of Parmigiano Reggiano, this hard, aged cheese has a nutty and slightly sweet taste.
• Asiago: Originating from the Veneto and Trentino-Alto Adige regions, Asiago comes in two varieties: Asiago Fresco (young) and Asiago d'Allevo (aged). Asiago Fresco has a mild and creamy flavour, while Asiago d'Allevo adds depth and character when grated.
• Fiore Sardo: Made from sheep's milk in Sardinia, this semi-hard cheese has a smoky and slightly spicy taste due to the traditional smoking process over juniper branches.
• Caciocavallo: An aged pasta filata cheese produced in southern Italy, Caciocavallo has a tangy and slightly salty taste.
• Provolone Piccante: This tangy and piquant variety of Provolone has a bold flavour and a firm, smooth texture.
• Piave: A semi-hard Italian cheese with a sweet, nutty, and fruity taste profile.
• Ricotta Salata: A distinctive Italian cheese with a salty, tangy flavour and a crumbly texture.
• Gorgonzola Piccante: An iconic Italian blue cheese with a bold, piquant flavour and a creamy and crumbly texture.

Pizza

Mozzarella cheese is a classic choice for pizza, providing the stretchy, gooey texture that many people love. However, you can also experiment with other cheeses to add different flavours to your pizza. Here are some options:

• Parmesan: Grated Parmesan can add a salty and nutty flavour to your pizza.
• Cheddar: This cheese melts well and has a sharp flavour that can enhance the taste of your pizza.
• Red Leicester: This cheese has a slightly milder flavour than Cheddar and melts well, making it a good choice for pizza.
• Gouda: A mild and stretchy cheese that can add a creamy texture to your pizza.
• Monterey Jack: This cheese is known for its gooeyness and can add a unique flavour to your pizza.

Salads

When adding cheese to a salad, it's important to choose a variety that has substance and can be crumbled, shredded, or cubed. Here are some options for cheeses that can enhance the flavour and texture of your salad:

• Feta: This Middle Eastern classic is a popular choice for salads, especially Greek salad. It has a salty and tangy flavour that pairs well with extra-virgin olive oil.
• Blue Cheese: Crumble some good-quality blue cheese over your salad for a creamy and tangy addition.
• Parmesan: Shredded or cubed Parmesan adds a salty and nutty flavour to salads.
• Cheddar: While not traditionally associated with salads, Cheddar can be a tasty addition, especially in a macaroni salad or an English pea salad.
• Swiss Cheese: This cheese has nutty flavour characteristics similar to hard Italian cheeses, making it a surprising but tasty choice for salads.

Toasties

A toastie, or grilled cheese sandwich, is a classic comfort food that can be made with a variety of cheeses. Here are some popular choices:

• Cheddar: A mature or extra mature Cheddar is a popular choice for toasties as it melts well and has a strong flavour.
• Red Leicester: This cheese has a slightly milder flavour than Cheddar and melts well, making it a good choice for a toastie.
• Gouda: A mild and stretchy cheese that adds a creamy texture to the sandwich.
• Mozzarella: Grated or sliced mozzarella will melt and stretch, giving your toastie a gooey texture.
• Brie: For a creamy texture and a mild flavour, Brie is a good choice.
• Monterey Jack: This cheese is known for its gooeyness and can add a unique, tangy flavour to your toastie.
• Parmesan: Grated Parmesan can add a tangy and nutty flavour to your toastie.

Sandwiches

Cheese Sandwiches

The traditional option for a cheese sandwich is cheddar, but Red Leicester is also a popular choice, adding a different colour and flavour dynamic. If you want to stick to British hard cheeses, Double Gloucester, White Cheshire, or Shropshire Red would also work well.

For a classic grilled cheese sandwich, mild or medium cheddar is the best option for a perfect gooey, classic grilled cheese. If you want to mix it up, mozzarella and pepper jack are a good combination for a stretchy, mild-flavoured, and spicy sandwich.

For a fancier grilled cheese, nutty, sweet, and mild gouda is a good choice, especially paired with ham, or a crisp green apple or roasted red bell pepper. If you want to stick to a mild flavour but change up the cheese, Fontina is a good alternative. Gruyère is another Swiss cheese that works well in grilled cheese sandwiches, especially with ham.

Monterey Jack is another semi-hard cheese that melts well and has a mild, buttery flavour. It can be combined with cheddar or American cheese for a different taste and texture.

For a simple grilled cheese, American cheese is a good option. It melts very easily and is pre-packaged and portioned in individual slices. It also pairs well with other types of cheese.

Macaroni and cheese

Cheddar

Cheddar is the most popular choice for macaroni and cheese, and for good reason. It has a classic taste and melts smoothly. Sharp cheddar has the strongest flavour and is ideal for adding a punch to your dish. Medium cheddar, meanwhile, has more moisture and melts more easily, resulting in an ultra-creamy sauce.

Gruyère

Gruyère is a popular choice for those looking to add a touch of sophistication to their macaroni and cheese. It has a nutty flavour and melts nicely, making it a great option for those who want to add nuance without turning off picky eaters.

Gouda

Gouda is an underrated cheese that melts beautifully and gives your macaroni and cheese a sophisticated taste without being too pretentious. Smoked gouda is also a great option, adding a nice balance to the sharpness of cheddar.

Monterey Jack

Monterey Jack is a good melting cheese that pairs well with cheddar. However, some people feel that it doesn't have much flavour and leaves an unpleasant aftertaste.

Parmesan

Parmesan is best used as a topping for your macaroni and cheese, adding a salty and nutty flavour. It should be combined with creamier, more melty cheeses for a well-balanced bite.

Cream Cheese

Cream cheese melts down easily and helps keep the sauce smooth, making it a good option for slow-cooker macaroni and cheese.

Brie

Brie is a good choice for those looking for a decadent and creamy macaroni and cheese. Just be sure to remove the rind first.

Other Options

Other cheeses that work well in macaroni and cheese include fontina, havarti, muenster, mozzarella, pepper jack, and Colby Jack. You can also add a little blue cheese or goat cheese for an extra punch of flavour.

Salads

Flavour

The first thing to consider is what ingredients you are putting in your salad. Choose a cheese that complements the other flavours in your salad. If you are making a Mediterranean salad, for example, choose a cheese from that region, such as feta. If your salad contains walnuts, pecans, or fruit, goat's cheese is a good option. For a typical "Chef's Salad", Swiss, Edam or Gouda are good choices.

Texture

The next thing to consider is texture. Are you looking for a cheese that can be crumbled, shredded or grated? Harder cheeses are usually grated, while softer cheeses are often crumbled. The texture of the cheese will also affect how noticeable it is in each bite. Harder, chunkier cheeses will add more substance to your salad, while softer cheeses will be less noticeable.

Your Taste Buds

Of course, the most important factor is your own taste. There are no hard and fast rules when it comes to choosing a cheese for your salad, so don't be afraid to get creative and try new combinations.

• Feta: This semi-soft, tangy and slightly salty cheese is a classic choice for salads. It is made with goat, sheep or cow milk and has a creamy, crumbly texture.
• Blue Cheese: This distinctive, bold-flavoured cheese is a classic choice for salads. It is made with cow, goat, sheep or buffalo milk and has a strong, tangy flavour.
• Goat Cheese: Goat cheese has a soft, creamy texture and a tangy flavour. It is a great choice for summer salads and can complement sweet or salty foods.
• Parmesan: This hard, salty Italian cheese is a classic choice for Caesar salads. It is made from cow's milk and is usually grated or shaved over a dish.
• Mozzarella: This soft, mild cheese is a great choice for summer salads. It is originally from Italy and is made with cow or buffalo milk.
• Halloumi: This semi-hard cheese has a high melting point, so it can be grilled, fried or eaten raw. It has a salty flavour and a unique, spongy texture.
• Manchego: This hard, Spanish cheese has a nutty, tangy flavour and a buttery texture. It is made with sheep's milk and can be aged for up to two years.

Pizza

Mozzarella: The Classic Choice

Mozzarella cheese is the most popular and traditional choice for pizza. It is known for its excellent meltability and stretchiness, resulting in the iconic cheese pull that we all love. There are two main types of mozzarella to consider:

• Low-moisture Mozzarella: This variety is commonly used in pizzerias and restaurants. It has a denser texture, saltier taste, and longer shelf life than its fresh counterpart. Its low water content prevents a soggy pizza, making it ideal for a crispy, golden crust. Look for whole milk low-moisture mozzarella, as it melts and browns slightly better than part-skim.
• Fresh Mozzarella: This type of mozzarella has a higher moisture content, resulting in a softer texture and a creamy, rich flavour. However, the extra moisture can make your pizza dough soggy if not managed properly. Be sure to pat it dry and let it air-dry before using.

Other Cheeses to Consider:

While mozzarella is the classic, there are several other cheeses that can elevate your pizza's flavour and texture:

• Provolone: Provolone is a semi-hard cheese that comes in aged and younger varieties. Younger provolone offers better stretchability and a milder flavour, while aged provolone has a sharper taste. You can use it on its own or blend it with mozzarella for a flavour boost.
• Cheddar: Cheddar brings a bold, sharp flavour to pizzas and pairs well with various toppings. When using cheddar, opt for a "mild" or "medium" variety, as aged cheddars don't melt as well. Avoid using it as the only cheese on your pizza, as its fats and solids may separate at high temperatures.
• Monterey Jack: This creamy, soft cheese melts beautifully and is perfect for pizza blends. It browns nicely and creates a crispy edge on a pan pizza. You can also try pepper Jack for an added kick.
• Parmesan: Parmesan adds an extra layer of flavour to your pizza. Sprinkle grated Parmesan on top of your pizza before baking or just before serving for a delightful crunch and a burst of umami.
• Ricotta: Ricotta is a fresh, creamy cheese with a delicate flavour. It pairs well with lighter toppings and olive oil, offering a fresh alternative to the traditional pizza. However, it is not very meltable, so use it in combination with other cheeses.
• Gouda: Gouda adds a smoky richness to your pizza, especially the older varieties. It melts evenly and provides a moderate stretchiness, making it a unique and indulgent topping.

Tips for the Perfect Pizza:

When crafting your pizza, keep these tips in mind:

• Shred Your Own Cheese: Pre-shredded cheese often contains additives and preservatives that can affect taste and meltability. Shredding your own cheese ensures better flavour and meltability, although pre-shredded cheese can be a convenient time-saver.
• Balance Flavours: Choose cheeses that complement your toppings and sauce. Consider the moisture content of the cheese to prevent a soggy crust.
• Experiment with Blends: Don't be afraid to mix and match different cheeses to find your perfect blend. Try combining mozzarella with provolone for that iconic stretch and fuller flavour, or mix mozzarella with cheddar or Parmesan for a sharper taste.

Frequently asked questions