cheesereviews.org cheese scored on real attributes

Best cheese for

Pasta

Grating and finishing pastas want firm, sharp, aromatic cheeses.

1 Parmigiano-Reggiano hard · cow milk · $$$ — A firm body, with a sharp, bold bite. 2 Pecorino Romano hard · sheep milk · $$$ — A sharp, bold bite, with a firm body. 3 Gruyère hard · cow milk · $$$ — Melts beautifully, with a firm body. 4 Cabrales cheese blue · mixed milk · $$$$ — A pungent aroma, with a sharp, bold bite. 5 Sbrinz hard · cow milk · $$$ — A firm body, with a sharp, bold bite. 6 Grana Padano hard · cow milk · $$$ — A firm body, with a sharp, bold bite. 7 Comté cheese hard · cow milk · $$$ — Melts beautifully, with a firm body. 8 Cheddar hard · cow milk · $ — Melts beautifully, with a sharp, bold bite. 9 Pecorino hard · sheep milk · $$ — A sharp, bold bite, with a firm body. 10 Gorgonzola blue · cow milk · $$$ — A pungent aroma, with a sharp, bold bite. 11 Roquefort cheese blue · sheep milk · $$$ — A pungent aroma, with a sharp, bold bite. 12 Stilton cheese blue · cow milk · $$$ — A pungent aroma, with a sharp, bold bite.