Breaking the Rules: Can Seafood and Cheese Work Together?

The idea of combining seafood and cheese can polarize even the most adventurous food enthusiasts. While many traditional culinary schools shun the pairing, citing delicate seafood flavors as the reason, some chefs are challenging this notion with inventive dishes that highlight how cheese and seafood can complement one another.

Why is Seafood and Cheese Often Considered Taboo?

The prohibition against pairing seafood with cheese has deep roots in traditional cooking, particularly in Mediterranean cuisine. In Italian culinary traditions, seafood dishes are usually prepared without cheese, with the belief that dairy’s strong flavors overpower the delicate taste of fish and shellfish. This rule is not arbitrary but stems from a respect for the natural flavors of fresh seafood.

Cultural Influence

Italy’s culinary philosophy prioritizes simplicity, ensuring each ingredient shines. As seafood often has a light, briny flavor, cheese is thought to overshadow these qualities.

Digestive Concerns

Some suggest historical reasons rooted in digestion myths. It was once believed that mixing dairy and seafood could upset the stomach, though this has little scientific basis.

Despite these traditions, exceptions exist even in Italian cuisine. Dishes like seafood lasagne or scallops with a Parmesan crust prove that the line isn’t as rigid as it may seem.

How Seafood and Cheese Can Work Together

Modern chefs and home cooks are increasingly experimenting with seafood and cheese, creating combinations that elevate both elements. When used thoughtfully, cheese can improve seafood dishes, adding richness, texture, or a savory counterpoint.

• Balancing Flavors: Not all seafood is delicate. Stronger varieties like lobster, crab, or shrimp can stand up to the boldness of certain cheeses. For instance, a creamy cheese sauce can enhance the sweetness of lobster or prawns in dishes like lobster mac and cheese.
• Complementary Textures: Hard cheeses like Parmesan or Pecorino add a salty crunch when grated over roasted or baked seafood dishes. Scallops with a Parmesan crust or a breadcrumb-cheese topping on baked cod are prime examples.
• Pairing with Milder Cheeses: Softer, milder cheeses like mascarpone, ricotta, or cream cheese can be excellent companions for seafood, offering a creamy base that doesn’t overpower. Dishes like smoked salmon and cream cheese bagels or ricotta-stuffed seafood ravioli show how well this pairing can work.

Modern Takes on Seafood and Cheese

As global cuisines influence one another, the once-taboo pairing of seafood and cheese is finding a place in the cooking industry. Chefs have embraced creative freedom, developing dishes that defy tradition while respecting flavor profiles.

• Fusion Dishes: Sushi rolls featuring cream cheese, such as the Philadelphia roll, blend Japanese techniques with Western ingredients.
• Elevated Classics: Lobster thermidor, a French classic, uses Gruyère cheese in its creamy sauce to complement the lobster’s richness.
• Everyday Favourites: Seafood pizzas, topped with prawns, smoked salmon, or anchovies, paired with mozzarella or feta, offer a casual example of how cheese and seafood can coexist deliciously.