Best Cheese for Any Pasta Dish

Cheese a delight to all dishes. Just a sprinkle of Parmesan cheese makes any pasta dish look gourmet and taste even more flavorful. Cheese not only gives your pasta dish a rich flavor but also helps thicken the sauce giving a generous court in each bite.

It is important to choose a cheese that compliments the other ingredients in your pasta dish while satisfying any personal preferences we all have. You can learn all about the 7 best (and most traditional) cheeses for pasta recipes in this post. In order for you to master every recipe, I'll also share with you my top tips for cheese addition to pasta.

The Best Cheese for Pasta

1. Parmesan (Parmigiano-Reggiano)

Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. Parmigiano Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads. Parmesan is an excellent choice in any tomato-based pasta recipes like spaghetti bolognese, fettuccine alfredo, spaghetti carbonara, pasta primavera, baked ziti, four cheese pasta sauce recipe, lasagna and any Pesto Spaghetti Pasta.

2. Ricotta

Italian whey cheese called ricotta is produced from sheep, cows, and goats. Ricotta, which means "re-cooked" in Italian, refers to the two-stage heating and coagulation procedure that creates cheese and ricotta. Ricotta di pecora or ricotta mista is used in a wide range of sauces and pasta dishes, particularly those containing vegetables like eggplant, peppers, zucchini, and spinach. It's also great for pasta al forno (baked pasta), which is popular in Italy's central and southern regions, and torte (pies).

3. Cheddar

Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white, and occasionally sharp-tasting. Traditional cheddar has a sharp, pungent flavor that is often slightly earthy. One of the classic use of cheddar is in the mac and cheese. Cheddar cheese is frequently offered as grilled cheese sandwiches with open or closed faces, in sandwiches with luncheon meat, as an appetizer or snack with meats, fruit, and breads, as a cheese for dessert with pies, or as a component in a variety of cooked dishes and baked products.

4. Feta

Feta is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is made into big blocks and aged in brine. It has a crumbly texture that is just a little gritty. It has a salty, tangy flavor that can be mild or harsh. Feta is a table cheese that is used in salads such as Greek salad. For a fresh, healthy, and delicious feta pasta recipe, combine feta cubes with light pasta sauces like tomato and basil, pesto, or lemon and spinach.

5. Mozzarella

Fresh mozzarella is a sliceable curd cheese from Italy that is typically white. Because of its low fat and sodium content, fresh mozzarella is considered one of the healthier cheeses. It is traditionally served the day after it is made due to its high moisture content, but it can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Mozzarella is used in most pizzas and several pasta dishes, as well as in Caprese salad with sliced tomatoes and basil.

6. Pecorino Romano

Pecorino Romano is a hard, salty Italian cheese made from sheep's milk that is frequently grate. Pecorino Romano is a versatile cheese that can be used in a variety of dishes such as pasta, pizza, meatballs and patties, salads, soups, and stews. Pecorino Romano is also used in a variety of pasta dishes, including Spaghe Alla Carbonara, Bucatini All'Amatriciana, Cacio e Pepe, and Pasta alla Gricia.

7. Ricotta Salata

Ricotta salata is made from ricotta cheese, which is not the same as ricotta. Ricotta salata has a firmer texture and a stronger flavor than ricotta. This makes the Italian cheese more suitable for savory dishes rather than desserts, as opposed to ricotta, which can be used in both. Ricotta salata complements pasta and vegetable dishes. It's always grated over a plate of pasta alla Norma, but it can also liven up a simple dish of spaghetti al pomodoro and basil or a savory zucchini and pancetta pie.

Finally, the cheesy topping is as much about your personal preferences as it is about the dish you're making. Any pasta with cheese in it, in our opinion, is good pasta, so start grating! Why not save this guide so you can pair your favorite combinations with your next pasta recipe at home?