Cheese And Pasta: Perfect Pairing For A Delicious Dish

Cheese and pasta are a match made in heaven. Whether grated, melted, or mixed into a sauce, cheese can take your pasta to the next level. But with so many types of cheese to choose from, how do you know which one is the best for your pasta dish? The answer depends on your personal preference, the recipe you're following, and the desired level of cheesiness.

Some of the most popular cheeses to pair with pasta include Parmesan, Pecorino, Grana Padano, Aged Asiago, Ricotta, and Mozzarella. These cheeses offer a range of flavours and textures that can enhance the taste and creaminess of your pasta. For example, Parmesan, a classic choice, has a complex, nutty flavour and a tender texture that makes it perfect for grating over pasta. On the other hand, Ricotta, a soft and creamy cheese, is commonly used as a filling in dishes like ravioli and lasagna.

When choosing the right cheese for your pasta, consider the type of dish you're making and the desired flavour profile. For a simple pasta dish, a sprinkle of Parmesan or Romano may be enough. If you're making a baked pasta, mozzarella is a great choice for its melting properties. For a more indulgent and creamy pasta, a combination of cheeses like Parmesan, Mozzarella, and cream cheese can create a rich and luscious sauce.

So, the next time you're cooking pasta, don't be afraid to experiment with different cheeses and find the perfect combination that suits your taste buds.

Parmesan, Romano, Mozzarella, Fontina, or Ricotta

Parmesan, Romano, Mozzarella, Fontina, and Ricotta are all cheeses that can be used in pasta dishes, each with its own unique characteristics and flavour profiles. Here is some information about each of these cheeses and how they can be used in pasta:

Parmesan

A popular choice for pasta, Parmesan is a hard Italian cheese with a strong, nutty flavour. It is often grated or shredded and added to pasta dishes to enhance their flavour and texture. Parmesan is known for its ability to melt smoothly, adding a creamy texture to the dish. When using Parmesan in pasta, it is important to shred the cheese yourself, as it will taste better and melt more effectively. It is also crucial to add the cheese gradually and stir continuously to achieve a smooth and creamy sauce.

Romano

Romano is a sharp and salty Italian cheese made from sheep's milk. It is commonly used in pasta dishes such as Fettuccine Romano, where it adds a robust flavour. Romano cheese is typically grated or shredded and sprinkled on top of pasta dishes, adding a tangy and savoury note to the overall flavour profile.

Mozzarella

Mozzarella is a soft, stretchy, and mild-flavoured Italian cheese. While it is commonly associated with pizza, it can also be used in pasta dishes. However, in traditional Italian cuisine, fresh mozzarella is rarely added directly to hot pasta dishes due to its tendency to become stringy or release liquid when exposed to heat. Instead, mozzarella is used in baked pasta dishes like lasagna or cold pasta salads, such as pasta Caprese. When using mozzarella in pasta, it is crucial to remove the dish from the heat first to avoid it becoming mushy and chewy.

Fontina

Fontina is a traditional Italian cheese made from cow's milk. It has a semi-soft texture and a mild, buttery, and nutty flavour. Fontina melts smoothly and easily, making it perfect for pasta sauces. A simple dish that showcases Fontina is creamy Fontina pasta, where the cheese is tossed with hot pasta and melted butter. Fontina pairs well with various main dishes and can also be added to baked pasta dishes or used in combination with other cheeses.

Ricotta

Ricotta is a soft, creamy, and mild-tasting Italian cheese. It is commonly used in pasta dishes, such as lemon ricotta pasta with spinach, where it adds a creamy texture and a subtle flavour. Ricotta is combined with ingredients like olive oil, Parmesan cheese, garlic, and lemon zest to create a no-cook sauce that can be mixed with cooked pasta. It is a versatile cheese that can be paired with various vegetables or proteins, such as grilled chicken or salmon, to create a hearty and flavourful dish.

Parmigiano-Reggiano

Another recipe that uses Parmigiano-Reggiano is a creamy, cheesy, garlicky pasta. This recipe involves making a cheese sauce with butter, flour, milk, garlic, heavy cream, Parmigiano-Reggiano, mozzarella cheese, and grated garlic. The cooked pasta is then added to the sauce and stirred to coat evenly. You can add vegetables like asparagus or other favourites like meat or seafood. The dish is served topped with more Parmigiano-Reggiano and freshly ground pepper.

When buying Parmigiano-Reggiano, look for the name carved into the rind with small pinholes spelling out the name. Alternatively, check the label, which will clearly indicate whether it is the authentic certified product.

Pecorino Romano

When making Cacio e Pepe, it is important to be cautious with the heat as Pecorino Romano is creamy at low temperatures but becomes lumpy at high temperatures. Grating the cheese very finely and using a two-pan method can help to prevent clumping. The cheese should be mixed with pasta water and stirred vigorously until a creamy sauce is formed.

Grana Padano

The origins of Grana Padano can be traced back to the 12th century when Cistercian monks in the Po River Valley in northern Italy developed a way to make raw milk into a hard cheese that could be aged for years, preserving surplus milk. The recipe and process have barely changed since then. Fresh skimmed milk is mixed with whey and rennet in traditional copper cauldrons to produce curd. The curd is then broken up, heated, rested, and shaped into wheels. The wheels are then soaked in brine, dried, and aged. Finally, experts inspect the wheels for texture, flavour, and aroma before they are released.

Aged Asiago

When it comes to pasta, Aged Asiago is a popular choice for grating or shaving on top of the dish. Its strong, savoury flavour and aroma, with hints of bread, almonds, and hazelnuts, make it a perfect addition to pasta dishes, enhancing their taste and texture.

When purchasing Aged Asiago for pasta, it is recommended to choose imported Italian cheese with a Protected Designation of Origin (PDO) seal to ensure the highest quality and authenticity. This cheese pairs well with various wines, such as Chardonnay, Riesling, and Pinot Noir.

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