Busting the Myth: Fish and Cheese, a Timeless Pairing

In the culinary world, some pairing conventions have become so entrenched that many begin to believe them as gospel truth. One such belief is that fish and cheese do not go together. This article aims to debunk this myth by examining the history, cultural significance, and culinary benefits of combining these two seemingly disparate ingredients.

A Global Tradition: Dishes of Fish and Cheese

The notion that fish and cheese are an unusual pairing has been perpetuated, especially in places like the United States, where it has become a culinary axiom. Yet, the truth is that dishes pairing fish and cheese have existed for centuries across various cuisines. From the classic coquilles St.-Jacques in France to the comforting coleslaw with fish recipes in the Philippines, the duo has been a vital part of many traditional and contemporary dishes.

Historical and Cultural Context

One common argument against pairing fish and cheese is rooted in the idea of distance between cheese-making regions and fishing grounds. This theory posits that, historically, cheese makers and fishermen lived far apart, leading to a lack of interaction. However, this explanation misses the mark. Cheese, particularly aged varieties, is highly resistant to spoilage, making it an ideal candidate for sea transport.

Another argument suggests that fish, with their delicate flavors, would be overwhelmed by the richness of cheese. But this notion is flawed when considering the nuanced taste profiles of different fish and cheeses. The idea of fish flavors being obliterated by cheese is similarly misleading, as many fish varieties can be complemented by rich, pungent cheeses, enhancing rather than diminishing their original flavors.

The States and the Culinary Stereotype

In the United States, the concept that fish and cheese are an unsuitable match has become so prevalent that it is often taught as a basic rule in cooking classes. This stereotype has originated from various regional, cultural, and even marketing factors, but its foundation is often questioned when we look at the evidence.

Notable examples of delicious fish and cheese combinations include:

Moules au Roquefort, featuring mussels and Roquefort cheese Lox and cream cheese, a quintessential bagel topping in the US Cod Mornay, garnished with Gruyère cheese Smoked Haddock in a Cheese Sauce, a beautiful match for its rich, savory profile Shrimp and Grits, with a creamy Gruyère or Cheddar cheese sauce Machas à La Parmesana, a Spanish dish that pairs clams with Parmesan Coquilles St.-Jacques, filled with lobster, mushrooms, and Gruyère Lobster Mac and Cheese, a modern and luxurious take on a classic

Challenging the Myth: Evidence from Diverse Cultures

These examples, and many others, illustrate that fish and cheese are not only compatible but can create some of the most delightful and comforting dishes in the world. A prime example is Moules au Roquefort from France, where mussels and the pungent blue cheese are a harmonious combination, creating a robust yet soothing flavor profile.

Similarly, the Shrimp and Grits dish in the southern United States, often made with a creamy cheddar cheese sauce, has become a beloved regional staple for its comforting and hearty nature. The rich, savory flavors of the grits and the sharp, tangy cream cheese complement each other beautifully.

Conclusion

The assertion that fish and cheese should not be paired together is nothing more than a long-held myth. Like many culinary misconceptions, it has been passed down through generations but is based on misunderstandings and misrepresentations of the ingredients' properties.

Given the rich history of these pairings, the nuanced flavor interactions, and the diverse cultural appreciation around such dishes, it is clear that the idea of fish and cheese belong together has a strong foundation. It is time to break free from the myth and embrace the delightful combinations that have stood the test of time.