Cheese And Pesto: A Match Made In Heaven

Pesto is a pungent, no-cook sauce that is traditionally made using a mortar and pestle. It is typically made with basil, olive oil, nuts (usually pine nuts), cheese, and salt. The type of cheese used in pesto can vary depending on preference and availability. While Parmigiano-Reggiano is the classic choice, other options include Pecorino Romano, Pecorino Sardo (or Fiore Sardo), Manchego, and Cotija. These cheeses offer different flavour profiles and price points, allowing for customization and experimentation in pesto-making.

Parmigiano-Reggiano is a traditional pesto cheese

Parmigiano-Reggiano is considered one of the best cheeses in the world and is often called the "King of Cheeses" or a "near-perfect food". It has a complex flavor and a granular texture due to the long aging process. The cheese is commonly grated over pasta, stirred into soups and risottos, or eaten on its own. It is also often shaved or grated over other dishes, such as salads.

When used in pesto, Parmigiano-Reggiano adds a savory, umami flavor. It is one of the traditional cheeses used in pesto, along with Pecorino Sardo or Fiore Sardo, a Sardinian sheep's milk cheese. However, when pesto became popular in the United States, Fiore Sardo was often substituted with Pecorino Romano, a sharper and tangier cheese.

The use of Parmigiano-Reggiano in pesto not only enhances the flavor but also supports the value of tradition and history in the culinary arts.

Pecorino Romano is a punchier alternative

Pesto is a pungent sauce with fresh, aromatic basil, raw garlic, aged cheeses, rich nuts, and olive oil. The cheese used in pesto is typically Parmigiano-Reggiano, but Pecorino Romano is a punchier alternative.

Pecorino Romano is a sharp sheep's milk cheese produced since the ancient Roman era. It is more pungent, salty, and tangy than Parmesan, with a more pronounced bite. It is a suitable alternative for those who want a punchier pesto that can stand up to bold flavours such as steak and red wine.

When making pesto with Pecorino Romano, it is important to note that this cheese has a more assertive flavour than Parmesan. Therefore, if you are using a recipe that calls for equal parts of Parmesan and Pecorino Romano, you may want to consider using 50% more Parmesan and 50% less Pecorino Romano to account for its stronger flavour.

Additionally, when using Pecorino Romano in pesto, it is recommended to use a milder olive oil to create a more balanced sauce that is less aggressively spicy.

While Parmigiano-Reggiano is the most traditional cheese for pesto, Pecorino Romano is a widely available alternative that produces a delicious and punchier pesto.

Manchego is a Spanish sheep's milk substitute

Pesto is a pungent sauce with a generous helping of fresh, aromatic basil, raw garlic, aged cheese, and rich nuts, all held together by a good glug of spicy olive oil. The cheese in pesto is traditionally Parmigiano-Reggiano and/or Pecorino Fiore Sardo, but the more widely available Pecorino Romano is often used instead.

Manchego, a Spanish sheep's milk cheese, is a suitable substitute for these cheeses. Like the traditional cheeses used in pesto, Manchego has a firm, compact texture and ages well, developing a crumbly texture and an intensely nutty, tangy flavour. Young Manchego has a mild, slightly tangy taste, while aged Manchego is richer and more robust, with hints of caramel and nuts.

Manchego is a versatile cheese that can be grated, melted, cubed, or sliced. It is delicious in tapas and charcuterie boards, grated over pasta or soup, melted in quesadillas or grilled cheese sandwiches, diced into salads, and baked into casseroles or pizza.

When substituting Manchego for the cheeses in pesto, it is important to note that Manchego has a creamier and smoother mouthfeel than Parmesan, and is less sharp and salty. Therefore, when using Manchego in pesto, you may need to adjust the amount of cheese or add a pinch of nutmeg, paprika, or thyme to enhance its tanginess.

Cotija is an aged Mexican cheese with a fresh flavour

Cotija is typically made from cow's milk and is produced by artisan cheesemakers living in the mountains. It is a seasonal cheese, produced in limited quantities only from July to October. The cows are fed on the rich grass that grows naturally in the mountains during the rainy season, giving the cheese its unique colour and flavour. The cheese is then aged for several months, resulting in a robust and strong-flavoured product.

Cotija has a dry, salty, and granular texture, similar to Parmesan or Feta cheese. It is often used as a "finishing" cheese, crumbled or grated as a topping to add a salty, tangy flavour to dishes. When exposed to heat, Cotija softens but does not melt, making it a unique and versatile ingredient.

In terms of substitutes, fresh Cotija can be replaced with Feta or queso fresco, while aged Cotija can be substituted with ricotta salata, Parmesan, or Romano cheese.

Now, coming to the type of cheese used in pesto, the traditional pesto alla Genovese uses Parmigiano-Reggiano and/or Pecorino Fiore Sardo, a Sardinian sheep's-milk cheese. However, when pesto became popular in the United States, Fiore Sardo was often substituted with Pecorino Romano due to its wider availability. Some people also prefer to use a combination of Pecorino and Parmesan in their pesto. It is important to note that pesto requires a very hard cheese, so cheeses like mozzarella and asiago are not suitable.

A combo of Pecorino and Parmigiano is typical

Pesto is a pungent sauce with heaps of fresh, aromatic basil, raw garlic, aged cheeses, rich nuts, and a good glug of spicy olive oil to hold it all together.

When it comes to the cheese, a combo of Pecorino and Parmigiano is typical. Pecorino Romano is a sharp sheep's milk cheese that has been produced since the ancient Roman era. It is more pungent and has a more pronounced bite compared to Parmesan, so Pecorino Romano produces a punchier pesto that can stand up to bold flavours such as steak and red wine.

Parmigiano-Reggiano, on the other hand, is a traditional cheese of true Ligurian pesto. It is often combined with Pecorino Romano or Pecorino Fiore Sardo to make pesto. Parmigiano-Reggiano is less salty, sharp, and tangy than Pecorino Romano, so it creates a more balanced pesto sauce.

When making pesto, it is important to use a very hard cheese. Mozzarella and Asiago, for example, will not work well. Finely grated or ground Parmesan from the deli counter is ideal. At all costs, avoid the stuff in the green can.

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