HOME > Chowhound > Home Cooking >

Discussion

Good melting cheese for pasta? Suggestions?

Other than mozzarella, what other suggestions do you have for good melting cheese to use with pasta with mixed vegetables?

Would your suggestion work equally well with regular pasta verses whole wheat pasta?

Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Gorgonzola is our favorite.

    1. Fontina.
      smoked gouda.

      When i want melted cheese in a pasta, i like to mix one creamier cheese (like the fontina) and a sharper cheese (like pecorino)

      1. Provolone- a younger, milder one, grated right over the hot pasta. I don't see why it would be different with whole wheat vs. regular pasta, though... are you thinking that you need something stronger to hold up to the more pronounced grain flavour of the whole wheat pasta?

        3 Replies
        1. re: sfumato

          sfumato,

          Thanks for your cheese idea. I just wanted to make sure the flavors of the cheese weren't overwhelming if I used whole wheat pasta.

          I'm trying to eat healthier and want to use whole wheat pasta more often. It seems sweeter to me than regular pasta. I've liked it with vegetables but I'm not sure I will like it with meats.

          I'll try your provolone idea. Thank you.

          And I think your idea of just grating the cheese and then putting it over the hot pasta might be a good idea rather than trying to actually "cook" the cheese in the pasta. Think the texture of the dish may come out better that way.

          1. re: bearzie

            Understood! Then I'd definitely go with a young provolone. The aged ones are great, but they can be pretty sharp.

            Fontina, parmesan, romano... you've got a lot of good, melty suggestions here!

            You're correct- you'll get a nice melted texture if you toss the grated cheese in the just-cooked pasta- I highly recommend that technique! Let us know how it all turns out!

            1. re: bearzie

              Well, if you're trying to eat healthier, just toss fresh chevre in with the hot pasta; melts and makes its own sauce. The slight slatiness works well with the nutty sweetness of the ww pasta.

          2. I've tried and really like brie mixed in with garlic, tomatoes, fresh basil and toasted pine nuts.

            1. I second the fontina and romano or parmesan (or both) combo. It's what I use on my homemade pizza, both oven-baked and grilled. It melts beautifully, has a mild, nutty flavor, and pairs beautifully with the sharper hard cheeses.

              To grate it, make sure you put it in the freezer for 15-20 minutes to firm it up.