Perfect Pairings: Exploring the World of Seafood and Cheese (2024)

FAQs

What cheese pairs well with seafood? ›

Balance the saltiness: Seafood is naturally salty, so it's important to choose a cheese that balances the saltiness. Aged cheeses like parmesan and asiago work well with seafood dishes that are heavily salted, while fresh cheeses like goat cheese and feta can lighten the overall saltiness of the dish.

Some seafood is delicate – such as oysters, clams and flounder – and should be cooked carefully and simply. These delicate fish should not be paired with strong cheese since they will completely overwhelm the nice delicate flavors of the fish itself.

According to them, the delicate flavor of fish simply clashes with the strong taste of cheese, creating a muddled flavor that tastes like neither.

What are the guidelines for cheese pairing? Typically, a good cheese pairing involves choosing a wine or cut of meat that matches the intensity of the cheese, provides a contrast in texture and or complements the flavors in the cheese.

Since popular favorites like crab, shrimp and lobster already have a rich, buttery taste, they pair well with heavier types of dairy, like cream sauces. That's why a dish like lobster macaroni and cheese is so decadent or why shrimp scampi needs to be topped with freshly grated parmesan.

Don't believe the stigma—fish and cheese can go together quite well. Italian culinary doctrine – a constitution held up by Italian home matriarchs where infractions can be punishable by no supper or death – is very clear on the subject. Cheese and seafood shall not be mixed.

What is not eaten with fish? ›

Eating milk, curd or other dairy products with fish may trigger digestive discomfort, bloating, stomach ache and even lead to skin infections and allergies. The combination of dairy and fish can disturb the digestive flow due to their high protein content and compounds that can impact digestion.

Crab canapé with chili mango chutney and wakame

Additionally, crab's fruity peach-like notes enable us to combine it with certain cheeses like mozzarella, gruyère and cheddar.

Pick mild cheeses as you want to complement the sweet, buttery flavor of the lobster, not over power its flavor. We use Gruyere, Swiss, and American cheeses in our recipe. Also try a mascarpone, provolone, or even mozzarella cheeses.

T, you can use parmesan, also mozzerella on dishes, like clams casino or on a tuna panini. You should try it and if you don't like it, then don't use it. Most of the time I use it over pasta after it's in the dish and on the table in front of me. TRY IT cheese can be used with or on seafood.

One of the best cheeses to cook with is Gruyère AOP, as it melts incredibly well and easily emulsifies into sauces. Luckily, it's also one of the best cheeses to pair with fish and seafood.