What is the best cheese to cook with spaghetti. its Parmesan cheese?

Question

how about cheedar or vintage cheese

Answer 1

Parmesan & Mozzarella cheese...

Camembert types...
These are delicately flavoured cheeses that soften as they mature. At their peak, they ooze when they are cut open. They should not be refrigerated when ripe.
1oz / 25g serving: Cals: 89 , Protein: 6.3, Fat: 7.1, sodium: 195

Cheddar...
English Cheddar can be mild or strong in flavour, and can often be substituted for expensive hard cheeses.
1oz / 25g serving: Cals: 124 , Protein: 7.7, Fat: 10.3, sodium: 201

Cottage Cheese...
This is a fresh curd cheese which is very low in fat compared with cream cheese, which contains five times as many calories.
1oz / 25g serving: Cals: 29 , Protein: 4.0, Fat: 0.5, Sugar: 0.5, Sodium: 114

Edam type...
A mild, Dutch, hard-pressed cheese that is often thought to be a low-fat cheese. It is medium to high-fat.
1oz / 25g serving: Cals: 100 , Protein: 7.8, Fat: 7.6, Sodium: 306

Feta...
Medium-fat Greek Feta is made from either goat's or sheep's milk. Fresh Feta is moist and crumbly but become dry and salty as it ages.
1oz / 25g serving: Cals: 75 , Protein: 4.6, Fat: 6.1, Sugar: 0.5, Sodium: 432

Fromage Frais...
This light, fresh French cheese has the consistency of thick yoghurt. It has a refreshing, slightly tart taste. Loe-fat varieties are available which make healthy low-calorie sauces, salad dressings and dessert toppings.
1oz / 25g serving: Cals: 34 , Protein: 2.0, Fat: 2.0, Sugar: 1.7, Sodium: 33

Mozzarella...
Italian Mozzarella is one of the best soft cheeses for cooking as it melts so easily. It is used frequently in Italian dishes like pasta and pizza.
1oz / 25g serving: Cals: 87 , Protein: 7.5, Fat: 6.3, Sodium: 183

Parmesan (1tsp)...
This hard, strong-tasting cheese is ripened for two years before it is sold, making it rather expensive. Buy it in a block if possible, as a lot of rind is used in ready-grated varieties.
Cals: 23 , Protein: 2.0, Fat: 1.5, Sodium: 55

Ricotta...
Fresh Ricotta is a soft versatile cheese used in cooking both savoury and sweet dishes. It forms the basis of many Italian pasta fillings. It can also be pressed and served as a table cheese.
1oz / 25g serving: Cals: 43 , Protein: 2.8, Fat: 3.3, Sugar: 0.6, Sodium: 30

Stilton...
The process by which English Stilton is made; with double cream and marked by blue veins, gives it a piquant flavour. It crumbles easily for whisking into white saoces or dressings.
1oz / 25g serving: Cals: 133, Protein: 6.8, Fat: 10.6, Sodium: 279

Hope you like the info.....

Good luck!..._;-)

Answer 2

I am italian, puertorican and puertoguese and I love my cheeses...they go very fast in my house because we put cheese on everything. Yes parmesan and Romano cheese go best with spaghetti but I sprinkle some mozzarella on the top as well and heat for a few minutes till it melts. And of course if you are making shells or lasagna use lots of ricotta and mozzarella. Everything I make in my house...I make by just trying it- making my own recipes and it always comes out good- so get creative. Swiss and american are best for sandwiches and shredded cheese is good for everything...good luck

Answer 3

Parmesan cheese is a drier cheese that goes well with the sweetness of the tomatoes in spaghetti sauce. Romano is also good with spaghetti, but I tend to use it in making lasagna as it runny like cottage cheese and the flavor isn't as strong.
If I want a cheese on the side, I'd go with a gouda or munster cheese as they go well with a nice red wine.

Answer 4

Parmesan cheese

Answer 5

When making Italian pasta, Parmigiano is the cheese that's usually served grated to go on top. It's not cooked with the spaghetti.
When making sauces to accompany Italian pasta, you can use a variety of cheeses. Do a search on the internet for some easy recipes to get you started.

Answer 6

Parmesan is certainly a great cheese to either sprinkle over cooked pasta or bake with pasta in a casserole. Romano is my other favorite.

With lasagna or manigotti or stuffed shell pasta, the stuffing usually contains ricotta cheese mixed with mozzarella and the others above.

Answer 7

I can't beleive no one has said anything about browned butter and Mizithra style of spaghetti

yes Parmesan! and most dry cheeses that can be turned into a sort of powder or grated format are easily turned into toppings or sauces

Answer 8

it depends on what you like, if you like cheese, then all cheeses are the best to cook with spaghetti, I especially use Edam or Cheddar cheese as Parmesan or Romano are a little expensive

At the end you try and tell us which is best??
for me it is Edam.

Answer 9

American cheese is the best to cook with spaghetti. I have tried it before and its better than any other cheese.

Answer 10

Parmesan, mozzerella and provolone are all good choices.
I love to top my spaghetti with cheese and bake as a casserole.