Parmesan and feta are two of my favorite cheeses, but I have never really thought of pitting them together in the same dish.
So, I thought I would do some research and find out if they really do go well together!
How different are the tastes and textures of parmesan and feta?
Does it matter that one is Italian and the other is Greek or Cypriot cheese?
How exactly can you pair them together?
Or are parmesan and feta better off kept apart?
Let’s find out if it’s a match made in cheese heaven!
Parmesan and feta are two complementary kinds of cheese that work well together in many dishes. Parmesan has a sharp flavor and is both salty and nutty. Feta cheese is crumbly and soft with a tangy taste. The sharp edge of the parmesan can balance the tangy flavor of the feta. However, either of these cheeses can overpower a recipe, so it’s critical to find the right balance. Of course, personal preference plays a part in whether a stronger flavor is necessary for the dish. A subtle mix of parmesan and feta can add a harmonious note to many recipes.
What Are the Flavors of Parmesan and Feta?
Before we decide if parmesan and feta go together, we need to look at their differences in taste and texture.
Starting with parmesan, this is an Italian hard cheese with quite complex flavors developed through the aging process.
It’s a delicious mix of nutty, salty, and sharp, quite robust, and can gain strength as it ages.
You probably know it best for topping pasta dishes or sprinkling in soups.
Typically it is grated or shaved.
Feta comes from the Mediterranean region, particularly Greece, and has a tangy flavor, with a slightly salty edge.
Usually, feta is made from sheep or goat milk, and some people find that this adds a sour note to the cheese.
It’s quite crumbly and creamy and is often used in salads or in savory pies or pastries.
How Do Parmesan and Feta Complement Each Other?
As we have discovered, parmesan is salty and nutty, and feta is tangy and creamy, one a hard cheese and the other soft.
So, how can we combine the two into one delicious blend of cheesiness?
You really need to get the right balance so that the parmesan mellows the tanginess of the feta, with neither of them overpowering the dish.
You wouldn’t necessarily put them together in the same sauce, for example.
For a delicious pasta recipe, you could make a creamy parmesan sauce but then crumble feta over the finished dish.
There is plenty of room for experimentation in your pizzas, pasta, and salads!
So, are there any recommendations as to how much to use of each cheese?
Obviously, you need to take into consideration your own personal preferences.
And whether you want a strong cheese taste or something less intense.
Apparently, the best proportions are to use one or two tablespoons of parmesan for every quarter cup of feta.
The perfect blend of salty and nutty, contrasting with creamy and tangy!
Don’t forget to start with a lesser amount and state as you go along and adjust as necessary.
The Viral Baked Feta Pasta
My Thoughts
- Parmesan is an Italian cheese with a strong nutty and salty flavor, while feta is Mediterranean with a tangy, creamy taste
- When used in the same dish, the intense flavor of Parmesan helps to balance the tanginess of the feta
- The right balance of the two kinds of cheese is essential, but generally, use about one or two tablespoons of Parmesan for every quarter cup of feta
- Feta and parmesan can be combined in many dishes, such as pasta, salads, and pizza
- Too much of either cheese will overpower a recipe, so adjust to taste
So, parmesan and feta are two popular cheeses that go well together in many dishes as long as you find the right balance.
Let me know if you try to combine parmesan and feta in your next meal.
You might also be interested in finding out why feta sometimes tastes of salt.