{"id":3955,"date":"2024-08-15T03:00:54","date_gmt":"2024-08-15T03:00:54","guid":{"rendered":"https:\/\/www.sutyo.com\/why-seafood-and-cheese-belong-together\/"},"modified":"2024-08-15T03:00:54","modified_gmt":"2024-08-15T03:00:54","slug":"why-seafood-and-cheese-belong-together","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/why-seafood-and-cheese-belong-together\/","title":{"rendered":"Why Seafood and Cheese Belong Together"},"content":{"rendered":"
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Bagel, cream cheese and lox <\/p>\n<\/figcaption><\/figure>\n

It\u2019s an oft-repeated prohibition: seafood (and fish) and cheese don\u2019t mix. The internet is full of stories of waiters and food forums telling people that they can\u2019t put parmesan on their linguine alle vongole. It\u2019s even been a topic of conversation with celebrity chefs and food hosts, like Padma Lakshmi <\/a>of Top Chef <\/em>and Bobby Flay<\/a>. But anyone who has had a toasted bagel with lox and cream cheese knows that it can be a perfect marriage of flavor and texture. <\/p>\n

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The Italian Myth<\/h2>\n
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Viola Buitoni photo credit Molly De Coudreaux <\/p>\n<\/figcaption><\/figure>\n

Some food experts and chefs attribute the prohibition to Italy<\/a>, but Italian-born, Bay Area-based Viola Buitoni<\/a>, cooking instructor and author of Italy by Ingredient<\/em><\/a>, says that seafood and cheese do go together in Italian cooking. \u201cIt is also very much a traditional thing. It’s not just a modern thing. In cooking traditions, especially in the south of Italy, you find a lot of cheese and fish,\u201d she says. Other places in the Mediterranean like Croatia and Greece have several classic dishes combining seafood and cheese as well.<\/p>\n

This \u201cprohibition\u201d may have come into being because a strong flavored cheese can overwhelm more delicately flavored seafood or fish, theorizes Virginia Willis<\/a>, chef and James Beard award-winning cookbook author of Lighten Up, Y\u2019all<\/em> and other books. She explains that while cheese sauce on tuna steak may sound terrible, \u201ca cheese sauce on lobster, shrimp, a flounder or a mild white fish, sounds lovely. It all depends on the combinations.\u201d\u00a0<\/p>\n

Ultimately, you must be mindful of what you are pairing together, she explains. While hard cheeses like parmesan and pecorino may work well, other stronger-tasting cheeses like blue cheese and washed rinds, may not.<\/p>\n

Here are a few ways to prepare seafood and cheese in delicious ways from chefs and cheesemongers.<\/p>\n

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Seafood and Cheese Dishes<\/h2>\n