Andy Montoya
The combination of cheese and seafood is a contentious topic in the culinary world, with some people considering it a taboo. This belief is especially prominent in Italian cuisine, where it is considered inappropriate to mix cheese and seafood. However, there are several classic dishes from various cultures that combine these ingredients harmoniously. The origin of this prohibition may lie in the delicate flavours of seafood being overpowered by the strong and salty characteristics of certain cheeses. Nevertheless, when paired skillfully, cheese can enhance the flavours of seafood, creating unique and delectable dishes.
| Characteristics | Values |
|---|---|
| Origin of the rule | Italy |
| Reason for the rule | The delicate flavor of seafood can be overpowered by the strong taste of cheese |
| Exceptions | France, Greece, Mexico, Chile, Pockets of the US |
| Dishes with cheese and seafood | Moules au Roquefort, Fish Tacos, Crab dip, Scallops au gratin, Sarde alla beccafico, Swordfish rolls, Baccalà alla vicentina |
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What You'll Learn
- The delicate flavour of seafood can be overpowered by cheese
- The combination of cheese and seafood is prohibited in Italian cuisine
- The rule may have originated from Italy's geography and cheesemaking regions
- The taboo may have stemmed from early medical science, believing it was unhealthy
- There are exceptions to the rule, such as mild cheeses with strong-flavoured seafood
The delicate flavour of seafood can be overpowered by cheese
The combination of cheese and seafood is a contentious topic in the culinary world, with some cultures staunchly opposed to the idea while others embrace it wholeheartedly. One of the primary reasons for the aversion to mixing cheese and seafood stems from the belief that the delicate flavour of seafood can be easily overpowered by the strong and assertive nature of cheese.
Seafood, such as fish, is often prized for its subtle and delicate flavours, which can range from sweet and salty notes to mild and fresh tastes. These nuanced flavours are carefully seasoned and prepared to enhance their unique qualities. However, when paired with certain types of cheese, the delicate flavours of seafood can be overwhelmed. Cheese, particularly aged varieties, tends to have intense and concentrated flavours due to the microbial factors involved in its production and the loss of moisture during ageing.
The strong personalities of certain cheeses can indeed stomp out the subtle flavours of seafood, leaving only the taste of cheese itself. This creates a muddled flavour profile that detracts from the inherent qualities of both ingredients. The idea of balancing flavours and textures in a dish is essential in cuisine, and the combination of cheese and seafood is often seen as a violation of this principle. When a light and delicate piece of seafood is smothered in cheese, the dense texture and robust flavour of the cheese can dominate, making the seafood's contribution negligible.
However, it is worth noting that not all seafood is delicate in flavour. Some seafood, like clams, mackerel, oysters, and sardines, possess strong and distinct flavours that can hold their own against certain cheeses. Additionally, not all cheeses are created equal; milder varieties, such as ricotta, mozzarella, queso fresco, and paneer, have more subtle flavours that can complement rather than overpower seafood. Thus, the key to successful pairings may lie in finding the right balance between the strength of the seafood and the intensity of the cheese.
While the taboo against combining cheese and seafood is deeply rooted, particularly in Italian cuisine, it is not universally accepted. Countries like France, Greece, Mexico, and even specific regions within the United States have embraced the marriage of these ingredients, creating beloved dishes that defy the taboo. Ultimately, the decision to pair cheese and seafood comes down to personal preference and a thoughtful approach to flavour harmony.
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The combination of cheese and seafood is prohibited in Italian cuisine
The combination of cheese and seafood is considered taboo in Italian cuisine. While there are many centuries-old dishes that combine seafood and cheese in other parts of the world, such as Greece, Mexico, and France, the Italian prohibition against this pairing is strong.
According to some, the reason for this prohibition is that the strong flavor of cheese can overpower the delicate flavor of seafood, resulting in a muddled taste. Seafood is typically seasoned carefully, and a strong-flavored cheese could stomp out the subtle sweet and salty notes of the seafood. This is especially true for certain types of seafood, such as flounder, haddock, clams, oysters, and Atlantic shad.
However, others disagree with this explanation, arguing that there are plenty of strong-tasted seafood options and mild cheeses that can be combined successfully. For example, lobster mac and cheese typically uses milder cheeses like medium cheddar and gruyere instead of bold cheeses like blue cheese, allowing the lobster flavor to shine through. Similarly, pizza topped with mild mozzarella and salty anchovies allows both flavors to stand out.
Another possible explanation for the taboo is Italy's geography. Major cheesemaking regions in Italy, such as Piedmont, Trentino Alto Adige, Lombardy, and Veneto, are landlocked and accustomed to using cheese as a primary or supporting ingredient in their dishes. As a result, their cuisines may be less likely to experiment with combining seafood and cheese.
Additionally, there may be cultural and religious factors at play. According to Jewish dietary laws, which date back to the 6th century, pairing milk products and fish is acceptable. However, it is prohibited to consume meat and dairy together at the same meal, which could influence the perception of certain food combinations.
Despite the prohibition, there are some Italian recipes that combine seafood and cheese, such as Sarde alla beccafico (Sicilian stuffed sardines) and swordfish rolls filled with pecorino cheese. Scallops au gratin, where scallops are covered in Parmesan cheese, is also a well-established recipe in many sea sites in Italy. These examples challenge the idea that the combination of seafood and cheese is universally prohibited in Italian cuisine, suggesting that regional variations and exceptions may exist.
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The rule may have originated from Italy's geography and cheesemaking regions
The culinary rule that seafood should not be mixed with cheese is widely believed to have originated in Italy. Cookbook author Julia della Croce asserts that "it definitely originated in Italy, there’s no doubt about that," and several food historians agree. However, the exact reasoning behind this prohibition remains unclear.
One theory suggests that Italy's geography and cheesemaking regions may have played a role in the development of this rule. Major cheesemaking regions in Italy, such as Piedmont, Trentino Alto Adige, Lombardy, and Veneto, are largely landlocked. These regions have a terroir ideal for livestock grazing, and their cuisines heavily feature cheeses like Grana Padano, Bra, or Asiago. As a result, the cultural and culinary traditions of these regions may have influenced the perception of cheese as a primary or supporting ingredient in various dishes, including seafood dishes.
Additionally, Italy's coastal regions, where seafood is more prevalent, may have had different culinary traditions that did not emphasize the use of cheese in their seafood preparations. This could have further contributed to the perception that seafood and cheese were not meant to be combined.
Another factor to consider is the delicate flavor of seafood, which can be easily overpowered by the strong and salty taste of many cheeses. This imbalance of flavors may have been more noticeable in Italian coastal regions, where fresh seafood was abundant and the subtle nuances of its flavor were highly valued. As a result, the addition of cheese could have been seen as a distraction from the pure, unadorned taste of the seafood itself.
While the exact origins of the rule remain speculative, a combination of geographical factors, cultural traditions, and culinary preferences unique to Italy's diverse regions may have collectively contributed to the solidification of this culinary taboo.
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The taboo may have stemmed from early medical science, believing it was unhealthy
The culinary taboo of combining seafood and cheese is ancient and strong, but also localized. It is a widely accepted global phenomenon, but there are also many examples of dishes combining seafood and cheese that are beloved outside of the United States, such as in Greece, Mexico, France, and even in specific pockets of the U.S. itself.
In Italy, the prohibition against combining seafood and cheese is particularly aggressive. Italians are very religious about not mixing cheese and seafood, and it is said that the Italian objection to this combination is based on preference. Seafood is just not meant to be served with cheese, and the flavors do not work together. The Italians believe that the strong flavor of cheese will totally overwhelm the flavor of the seafood, and when you bite it, all you'll taste is the dense texture of the cheese.
However, this belief is not always true. While the flavor of some cheeses might clash with some seafood, it is simply a matter of choosing the right cheese to pair with the right seafood. Similar to matching the right fruit to go with chocolate, the immense diversity of both cheese and seafood means there are many ways to make both sing in harmony in a recipe. For example, hard cheeses such as parmesan, pecorino, and Grana Padano are the perfect match as a crumb topping for cod or other firm white fish. When mixed with breadcrumbs and herbs, grated parmesan serves as a salty and umami-packed accent that works perfectly with thick and mild fishes such as halibut and cod.
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There are exceptions to the rule, such as mild cheeses with strong-flavoured seafood
The combination of seafood and cheese is a culinary taboo in classic French and Italian cooking. One explanation for this prohibition is that seafood tends to have delicate flavours that can be overpowered by the strong and salty taste of most cheeses. However, this rule has exceptions, and one notable exception is the combination of mild cheeses with strong-flavoured seafood.
Mild cheeses, such as mozzarella, ricotta, queso fresco, and paneer, can be paired with strong-flavoured seafood like clams, mackerel, oysters, and sardines. For example, a classic New York bagel with cream cheese and lox (smoked salmon) combines a mild cheese with a strong-flavoured fish. Similarly, white clam pizza with pecorino romano, a mild cheese, enhances the flavour of the clams without overwhelming them.
Another example is lobster mac and cheese, which typically uses medium cheddar or Gruyere, both of which are milder cheeses that complement the lobster without overpowering it. Crab dip often uses a touch of mild cheese, such as cream cheese, to bind the ingredients together while still allowing the flavour of the crab to shine through.
In France, mussels are often prepared in a blue cheese broth, such as moules au Roquefort, which combines mussels with a strong blue cheese and white wine. This dish showcases how a strong-flavoured seafood like mussels can stand up to a bold cheese when balanced with other ingredients.
While the combination of seafood and cheese may be taboo in certain culinary traditions, it is clear that there are exceptions to this rule. By pairing mild cheeses with strong-flavoured seafood, it is possible to create harmonious and delicious dishes that showcase the best of both ingredients.
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Frequently asked questions
The belief that cheese and seafood shouldn't be mixed is an ancient taboo that is thought to have originated in Italy. The reason for this taboo is disputed, with some saying that the strong taste of cheese can overpower the delicate flavour of seafood, while others suggest that it may have originated as a medical precaution.
While the idea of combining cheese and seafood is distasteful to many, especially in Italy and the US, it is not universally disliked. Many cultures have their own traditional dishes that combine seafood and cheese, including the French, Greeks, Mexicans, and Chileans.
While some cheeses and seafoods may clash, it is possible to pair the right cheese with the right seafood to create a magical taste and textural sensation. For example, mild cheeses like cheddar and gruyere can be used in lobster mac and cheese, while a semi-soft cheese like gruyere is used in the French dish coquille St. Jacques, where fresh scallops are baked in a creamy and cheesy sauce.
