If the question “Which cheese for pasta?” is burning in your mind and you are trying to choose between Parmesan and Pecorino, you’re not alone. Many home cooks struggle to determine when to whip out the Parmesan vs. their piece of Romano Pecorino.
While the two cheeses are similar, there are a few key differences. We hope this info will help you make your choice!
Why Add Cheese to Pasta?
Adding cheese to pasta enhances flavor and texture, transforming a simple dish into something rich and savory-filled. The creamy and umami-rich nature of cheese, whether Parmesan or Pecorino, complements the pasta’s starchiness.
Cheese also contributes to the silkiness of sauces, helping to bind ingredients together.
Read on to answer the question, “Which cheese for pasta?”.
All About Parmesan
Parmesan, or Parmigiano-Reggiano, stands as an emblem of Italian cheese craftsmanship. It originates in regions like Parma and Reggio Emilia.
This cheese has a distinctive flavor with nutty and savory undertones. It has a delightful umami richness that enhances the dishes it’s added to.
Parmesan transforms during its aging process. Its texture becomes crumbly and granular, which is ideal for grating. With aging, its taste intensifies, gaining a sharper, robust character.
Parmesan finds an irreplaceable place in pasta dishes. It makes Fettuccine Alfredo extra creamy, while Carbonara is boosted by its nutty taste. The cheese is the real deal and an easy choice when making a pasta dish.
All About Pecorino Romano
Pecorino, crafted from sheep’s milk, is a distinguished Italian cheese.
Pecorino’s flavor is robust and tangy, standing in contrast to Parmesan’s milder flavor. This uniqueness arises from its sheep’s milk base, which gives it a distinctive taste.
Pecorino has a couple of variations, such as Pecorino Romano and Pecorino Toscano.
With its sharp and peppery essence, Pecorino Romano is a standout, often used for grating over pasta. On the other hand, Pecorino Toscano offers a milder profile, making it suitable for other Italian dishes.
Pecorino shines in pasta dishes that crave its specific qualities. Cacio e Pepe goes well with the strong flavor of Pecorino. Amatriciana, with its tomato and pork-based sauce, finds its balance with the tangy kick of Pecorino.
Choosing the Right Cheese for Your Pasta
When selecting cheese for your pasta, the contrasting flavors of Parmesan and Pecorino offer different paths.
Parmesan’s nutty, savory notes create an easy-going blend with creamy pasta dishes, while Pecorino’s robust tanginess is perfect for robust tomato-based sauces. Here’s a little more to help guide you:
- If you are trying to choose which cheese to use with your pasta, consider the makeup of the sauce. Creamy pasta, like Alfredo, is well suited to Parmesan, adding richness. With its sharpness, Pecorino amplifies the zing of tomato sauces, such as in arrabbiata.
- Consider your taste preferences. Pecorino might be right for you if you enjoy a stronger, tangier punch. For those seeking milder sophistication, Parmesan could be the answer.
- Embrace the best of both worlds by combining Parmesan and Pecorino. A great option if you really can’t choose!
Here is an easy summer quiche recipe you will keep making, full of rich and creamy flavors like bacon and blue cheese.
Once you get the hang of making a good quiche, there will be no stopping you. They are a great way to use veggies, cheeses, and meats and can be made beforehand. Quiches make the perfect summer lunch dish and look impressive as a part of your lunch spread.
For other cheesy homemade recipes, check our nachos post for a quick recipe that oozes tasty flavors.
How to make an easy summer quiche recipe
This recipe can be made simpler and quicker by using a ready-made pastry. The homemade pastry is light and delicious, though, so go ahead and give it a try!
For the pastry
- 250g all-purpose flour
- 125g butter, cold and cubed
- 3 TBS ice cold water
- ¼ tsp salt
For the filling
- 2 leeks, chopped
- 6 strips bacon, diced or chopped
- 120g blue cheese
- 1 sprig of thyme
- 1 clove garlic, chopped
- 6 eggs
- 1 cup heavy cream
- 1/3 cup whole milk
- Salt and pepper
- 1 cup grated garlic cheese
- Pulse the flour, salt, and cold butter in a food processor until the mixture resembles crumbs.
- Add the cold water a little at a time. The dough will seem heavy. The mixture will not have come together yet.
- Empty the dough into a large mixing bowl. Lightly bring the dough together into a disc. Wrap it in plastic and rest it in the fridge for 30 minutes.
- Remove the pastry and allow it to come to room temperature. Roll it out on a floured surface. Roll it out into a circle – about 12 inches in diameter. Pinch together any tears or cracks as you go.
- Grease a 9-inch pie dish. Using a rolling pin, lift and lay the pastry over the dish. Tidy the pastry by sealing any cracks or gaps. Chill in the fridge for 20 minutes. Preheat the oven to 400F.
- Remove the pie dish, prick it with a fork, and line it with baking paper and baking beans or beads. Bake for 20 minutes, remove the beans, and bake for another 10 minutes. Remove and cool.
- Add the bacon to a pan and saute gently. Once the fat has rendered out, add the leeks and cook them gently with the bacon until soft. Pull the thyme leaves off the stalk and add them to the bacon mixture.
- In a small bowl, add the blue cheese and crumble it with your hands.
- In another large mixing bowl, add 4 whole eggs and 2 egg yolks (retain the whites for an egg-white-only omelet). Lightly break up the eggs. Add the cream and milk and season with salt and pepper.
- Once the bacon mixture has cooled, add it to the egg mix.
- Turn the oven down to 325F.
- Distribute the blue cheese crumbles onto the base of the pastry dish evenly. Pour the egg and cream mixture over and top with the grated cheese.
- Bake the quiche for about 40 minutes until just set.
Other filling ideas
- Goat’s milk cheese, caramelized onion, and baby spinach
- Smoked ham, cranberries, and kale
- Tomato, smoked hot pepper, corn, and parsley
- Glacier Wildfire blue cheese, Shisler’s fig jam and red onion
Wrapping it up
Nothing is more delicious than a creamy, rich quiche with a light and bright summer salad! We hope you will give making your own homemade quiche recipe a try.
All the cheeses and meats mentioned in this post are available with us.
You may be wondering, why does cheese go moldy? Cheese lovers all over the world have been asking the same question.
In this article, we delve into the science behind why cheese goes moldy and shed light on the factors that contribute to this natural occurrence.
Understanding the Nature of Cheese Mold
Mold is a type of fungus that thrives in warm and moist environments. When it comes to cheese, mold growth can occur due to a combination of factors. These include the presence of mold spores in the air, moisture content, temperature, and the type of cheese.
The Role of Mold Spores
Mold spores are microscopic particles that are present in the environment. They can be found in the air, on surfaces, and even on the cheese itself. When conditions are favorable, these spores can settle on the cheese’s surface and begin to grow. This, in turn, leads to the formation of visible mold.
Moisture Content and Cheese Storage
The moisture content of cheese plays a crucial role in its susceptibility to mold growth. Soft and moist cheeses, such as blue cheese and Camembert, have higher water content and are more prone to mold development. Proper storage is essential to prevent excessive moisture buildup.
Cheese should be wrapped in breathable materials like wax paper or cheese paper to maintain a moisture balance. This will also help prevent mold growth while allowing the cheese to mature.
Temperature and Cheese Preservation
Temperature is another critical factor in cheese preservation. Most cheeses should be stored at cool temperatures to slow down the growth of mold and other spoilage organisms. However, certain types of cheese, such as blue cheese, require specific temperature conditions to develop their characteristic mold veins.
Understanding the optimal storage temperature for each type of cheese is key to preserving its quality and preventing unwanted mold growth.
Cheese Rind and Mold
The rind, or outer layer, of some cheeses, acts as a protective barrier against mold. Cheeses like Brie and Camembert have bloomy rinds that form a layer of white mold.
This mold is intentionally introduced during the cheese-making process and contributes to the unique flavors and textures of these cheeses. However, it’s important to note that not all mold growth on cheese rinds is desirable. Unwanted mold can indicate improper storage conditions or a deterioration in the cheese’s quality.
Preventive Measures and Moldy Cheese
While mold growth is a natural occurrence in some types of cheese, it’s understandable that many people prefer to avoid consuming moldy cheese.
To prevent mold growth, it’s crucial to handle and store cheese properly. Keep cheese refrigerated, wrapped in breathable materials or in a suitable container. Keep cheese separate from other foods to minimize the risk of cross-contamination. Additionally, inspect cheese regularly. Discard any portions with visible mold growth or unpleasant odors.
Wrapping It Up
Understanding why cheese goes moldy helps us appreciate the complex interplay of environmental factors, moisture content, temperature, and cheese type.
While mold growth is a natural process in some cheeses and even intentional in others, it can still be off-putting to find mold in our favorite varieties.
By following proper storage and handling practices, we can extend the shelf life of cheese and minimize the risk of unwanted mold growth.
So, next time you encounter mold on your cheese, remember that it’s simply a natural part of the cheese maturing process.
Build the perfect charcuterie board and cultivate confidence in entertaining.
A beautifully curated charcuterie board is a fun way to show off your meats and cheeses. Here’s how to create a real show-stopper!
What Belongs On a Charcuterie Board?
In terms of artistry and taste, creating a balance is key. You want a mix of sweet, savory, salty, and spicy flavors. Visually, create harmony by pairing various colorful and multi-textural ingredients together.
Cured meats are a key part of your board – try a mix of sliced salami, coppa, ham, or pancetta. Don’t forget to add pieces of sausage like bologna or summer sausage. Thick slices of chorizo add texture and a meaty bite. You could also pop on a pot of chicken liver pate or a terrine.
Adding fresh fruits like grapes, sliced apples, figs, and berries adds sweetness and contrast to your charcuterie board.
Consider a sprinkle of nuts like toasted almonds or hazelnuts. Condiments like honey, fruit preserves, and jams are also at home on your board, as are mustard and pickles. Adding a few briney ingredients like olives or capers is lovely, too.
Choose two or 3 types of bread or crackers as the vehicles to load up all the tasty treats you’ve laid out. To cater to everyone’s tastes, consider multigrain, gluten-free, crusty, and plain white bread options.
Build The Perfect Charcuterie Board
- Choose your board: opt for a wooden or slate board, a marble slab, or even a large serving tray.
- Begin by placing small bowls on the board to hold condiments such as honey, mustard, or fruit preserves.
- Now, it’s time to arrange the meats. Do this in a way that allows easy access for guests to pick up slices without disturbing the overall presentation.
- Follow up by adding an assortment of cheeses.
- To complete the charcuterie board, add accompaniments that complement the flavors and textures of the meats and cheeses.
- Finally, fill any remaining empty spaces on the board with bread and crackers.
Be creative and use what is in season. Combine trendy ingredients with classic favorites, and everyone will want to tuck in.
Tips To The Best Charcuterie Board
- Adding color: fruits, flowers, and veggies all add pretty pops of color
- Vary the textures and shapes: arrange your meats and cheese in different shapes. Roll the slices, fold pieces, or cut cubes out.
- Choose complimentary pairings, for example:
- Sweet, sour, savory: try this Sour Cherry Bourbon Goat’s Cheese
- Tangy and creamy: pickles and olives with creamy cheeses
Remember, the key to taking your board to the next level is to think beyond the basics and incorporate elements that enhance both the visual appeal and taste experience.
Wrapping It Up
Take a look at our Products Page where you will find loads of options to choose from to build the perfect charcuterie board.
Learn how to make an easy vegetable nacho recipe that’s a real crowd-pleaser. Perfect for your next game day or party snack!
Which Are These Best Cheeses To Use For A Loaded Nachos Recipe?
Nachos are a classic and beloved Mexican dish that can be made with various cheese types.
However, some cheeses work better than others for creating the perfect flavor and texture in your nachos. We absolutely recommend a combination of our oozy Pepper Jack Cheese and sharp Garlic Cheddar. This is a winning combination for your loaded nachos recipe, but check out these other great options, too.
- Pepper Jack Cheese: Pepper Jack Cheese adds spicy peppers to the buttery semi-firm cheese called Monterey Jack. It is an excellent choice for those who want a little kick in their nachos. Pepper Jack cheese is also great for adding some color to your nachos with its signature speckles.
- Cheddar Cheese: Cheddar is a hard cheese that is aged for a longer period of time, giving it a strong and sharp flavor. It is an excellent cheese for nachos because it adds a bold and tangy taste that complements the other ingredients. Sharp cheddar also has a firm texture that holds up well on top of the tortilla chips, giving your nachos a satisfying crunch. This Garlic Cheddar in our range is absolutely perfect for your loaded nachos.
- Monterey Jack Cheese: Monterey Jack is a semi-soft, mild cheese that melts smoothly and has a buttery flavor. It is a perfect cheese for nachos because it does not overpower the other flavors of the toppings, and it melts evenly to create a gooey layer over the tortilla chips. Monterey Jack is also great for adding a creamy texture to your nachos.
- Queso Blanco Cheese: Queso Blanco is a white cheese with a mild flavor and crumbly texture. It is a popular cheese used in Mexican cuisine and is a great option for nachos. Queso Blanco melts smoothly and adds a creamy and tangy taste to your nachos. It is also a good option for those who want to keep their nachos milder.
How To Make An Amazing Loaded Nachos Recipe
- 1 bag of tortilla chips
- 1 cup of Pepper Jack Cheese, shredded
- 1 cup of Garlic Cheddar Cheese, shredded
- 1 can of black beans, drained and rinsed
- 1 jalapeño pepper, diced
- 1/2 red onion, diced
- 1/2 cup of corn kernels
- 1/2 cup of diced tomatoes
- 1/2 cup of sliced black olives
- 1/4 cup of chopped cilantro
- 1 tablespoon of olive oil
- 1 tablespoon of taco seasoning
- Salt and pepper to taste
- Sour cream and guacamole for serving (optional)
- Preheat your oven to 375°F (190°C).
- Spread the tortilla chips on a large baking sheet or oven-safe platter.
- In a medium bowl, toss the black beans, jalapeño, red onion, and corn with the olive oil and taco seasoning.
- Sprinkle the bean mixture over the tortilla chips, spreading it evenly.
- Sprinkle the shredded Pepper Jack and cheddar cheese on top of the bean mixture.
- Bake the nachos in the preheated oven for 10-15 minutes or until the cheese is melted and bubbly.
- Remove the nachos from the oven and sprinkle the diced tomatoes, black olives, and chopped cilantro on top.
- Serve the loaded nachos hot, with sour cream and guacamole on the side if desired.
Wrapping it up
A good batch of loaded nachos recipe must be crowned with layers of oozy, cheesy goodness. We have an incredible range to browse through, so check out our Cheese Products Page.
This easy 3-step homemade cheese pizza recipe is the perfect crowd-pleaser and will soon become a firm favorite in your home.
In this article, we share the elements that go into making a great homemade cheese pizza, the ingredients and steps to making one, and then a few ideas for toppings, should you want to elevate your pizza to Gourmet status!
If you’re into homemade cheesy recipes, take a look at our post about The Best Grilled Cheese Recipe.
What goes into a homemade cheese pizza?
There are 5 key components that you’ll need to make a homemade cheese pizza:
- Dough: A good pizza starts with a good dough. The dough should be light and airy with a crispy crust that is neither too thick nor too thin. The dough should be allowed to rise correctly in the refrigerator or at room temperature to achieve the perfect texture.
- Sauce: The tomato sauce is a critical component of the pizza, and choosing a high-quality tomato sauce with a balanced flavor is essential. The sauce should not be too sweet or acidic and should be applied sparingly to avoid making the pizza soggy.
- Cheese: Cheese is perhaps the most important ingredient in a cheese pizza. Mozzarella is the classic choice for pizza, but other cheeses, such as Cheddar or Provolone, can also be used. The cheese should be grated fresh and spread evenly over the pizza to ensure every bite has a cheesy goodness.
- Toppings: Toppings are a matter of personal preference, but the key is to use fresh, high-quality ingredients.
- Seasonings: A great homemade cheese pizza is incomplete without some seasonings to enhance the flavors. A drizzle of olive oil, a sprinkle of sea salt, and a dash of dried oregano or basil can add delicious flavor to your pizza.
How to make homemade cheese pizza
- 1 pound pizza dough (homemade or store-bought)
- 1 cup tomato sauce
- 2 cups shredded Mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Roll out the pizza dough to your desired thickness and shape on a lightly floured surface. Transfer the dough to a lightly greased pizza pan or baking sheet.
- Spread the tomato sauce evenly over the dough, leaving about 1/2 inch of space around the edges; sprinkle the shredded mozzarella cheese over the tomato sauce, and then sprinkle the grated Parmesan cheese on top.
- Drizzle the olive oil over the pizza, and then season with salt and pepper to taste. Bake the pizza in the preheated oven (450°F (230°C) for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Topping ideas for homemade cheese pizza
If you want to use your cheese pizza as a foundation, here are a few ideas for additional toppings:
- Caramelized onions, our Sweet Fire Goat Cheese, pistachios, and arugula
- Glacier Wildfire Blue Cheese, Streb Meats Fresh Cut Smoked Bacon, and torn fresh basil
- Parmesan, roasted red bell peppers, and anchovies
- Artichokes, roasted oyster mushrooms, and Gruyere
Wrapping it up
We hope this post inspires you to make your own homemade cheese pizza! All the cheeses mentioned in this post are available on our Cheese Products Page.