Best cheese for pasta
Grating and finishing pastas want firm, sharp, aromatic cheeses.
| # | Cheese | Style | Why it ranks |
|---|---|---|---|
| 1 | Parmigiano-Reggiano | hard | sharpness, meltability, firmness, pungency |
| 2 | Pecorino Romano | hard | sharpness, meltability, firmness, pungency |
| 3 | Gruyère | hard | sharpness, meltability, firmness, pungency |
| 4 | Cabrales cheese | blue | sharpness, meltability, firmness, pungency |
| 5 | Sbrinz | hard | sharpness, meltability, firmness, pungency |
| 6 | Grana Padano | hard | sharpness, meltability, firmness, pungency |
| 7 | Comté cheese | hard | sharpness, meltability, firmness, pungency |
| 8 | Cheddar | hard | sharpness, meltability, firmness, pungency |
| 9 | Pecorino | hard | sharpness, meltability, firmness, pungency |
| 10 | Gorgonzola | blue | sharpness, meltability, firmness, pungency |
| 11 | Roquefort cheese | blue | sharpness, meltability, firmness, pungency |
| 12 | Stilton cheese | blue | sharpness, meltability, firmness, pungency |