01 Parmesan or Parmiggiano Reggiano
  • The ‘real deal’ is Parmiggiano Reggiano, made from cow’s milk according to strict traditional methods and aged for at least 12 months. Its strong flavour is balanced by fruity and nutty notes with a texture that is slightly gritty, thanks to the salt crystals which become more pronounced throughout the aging process.
  • You can’t go wrong with parmesan, it’s perfect on most pasta dishes, although Italians say never with fish! Serve grated or even shaved.
  • You can’t go wrong with parmesan, it’s perfect on most pasta dishes, although Italians say never with fish! Serve grated or even shaved.
02 Pecorino
  • Pecorino is also a hard cheese, made with sheep’s milk. It has a stronger, tangier flavour than parmesan so it can overpower your dish if you added too generously. Cacio e pepe with pecorino is a classic.
  • Definitely try Pecorino on its own with honey and figs!
03 Mozzarella
  • Creamy and mild flavoured, mozzarella is the perfect melting cheese and perfect for kids who may find the flavour of parmesan too strong.
  • Added to tomato-based pasta sauces, it adds creaminess and that classic cheesy texture making it the ideal way to top your pasta bake.
04 Cheddar
  • Cheddar is also a hit with the kids; it’s cheesy tanginess is wonderful with spaghetti bolognaise or meatballs and of course it’s THE cheese in Mac ‘n cheese.
  • It also makes the perfect cheesy crust for your baked pasta dishes.
05 Feta
  • This Greek cheese is a great option in pasta. Its salty creaminess works brilliantly in dishes with olives, bell peppers and tomatoes. It’s not that great for melting, but one to savour the taste of. Crumble instead of grating. Definitely one to try out in your cooking adventures.

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