![]() ![]() Parmigiano-Reggiano is produced in wheels at least 66 pounds in weight, 14-18 inches in diameter, 8-10 inches high, and just under ¼ inch thick. ![]() Thanks to its tender texture and balanced flavor, this is the best cheese to grate on top of plated pasta with canned tomato or pesto sauce. Catherine Donnelly, author of “The Oxford Companion to Cheese,” Parmigiano-Reggiano has some of the highest levels of free glutamates (1,200 milligrams per 100 grams), the amino-acids responsible for the savory taste of food. It has a complex briny, subtly sweet, and noticeably nutty flavor.Īccording to Dr. Parmigiano-Reggiano is a hard Italian cheese made from raw cow’s milk and aged for a minimum of 12 months. If you want to know why, keep on reading. Ricotta does wonders for fillings and fresh mozzarella bakes well.Įach of these cheeses has a long history and a set of unique characteristics, which is why Italians and Italian-Americans pair them with pasta. The best cheeses to add to pasta are Parmesan, Pecorino, Grana Padano, and Aged Asiago. Okay, let’s cut straight to the chase: What are the best cheeses for adding to pasta? I’ll also give you my best techniques for adding cheese to pasta, so that you can excel at every recipe. In this post, I’ll tell you all about the six best (and most traditional) cheeses for adding to your pasta dishes. Knowing which cheese to buy at the grocery store and how to cook it with your pasta can make or break a good recipe. Cheese, grated finely on top, mixed into the sauce, or used as a filling, can take your home-cooked pasta to chef-level.
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