I frequently see recipes like this,
that feature pasta, fresh vegetables, and Parmesan cheese. I'd love to make something like this, except that I hate Parmesan cheese - I also hate asiago, bleu cheese, and any other cheese that has that sharp, vomit-like, butyric acid
taste. (And yes, I've had really good Parmesan, and yes, I still don't like it very much.)
I'm guessing the Parmesan in those recipes is supposed to melt and coat each noodle with a kind of milky, creamy taste, such that the pasta doesn't taste bland, but the vegetables remain more prominent. Is there some kind of mild cheese I can use for this purpose, that would pair well with pasta and vegetables? I'm kind of new to fancy cheese, and I have yet to develop very sophisticated or adventurous taste, but I've enjoyed Edam, smoked cheddar, fresh ball mozzarella, and monetary jack. I don't think I like Swiss very much.