Kamil Perry
Whether a cheese melts or not depends on several factors, including moisture content, age, fat content, and how it's made. High-moisture, young cheeses with more loosely packed milk proteins tend to melt better, while older, drier, aged cheeses with tighter protein clumps may become grainy, oily, or stringy when melted. The way a cheese is made, such as the use of curdling agents and the presence of emulsifiers, can also impact its melting properties. Some cheeses, like Halloumi, are known for their ability to withstand heat without melting, making them popular for grilling and frying.
| Characteristics | Values |
|---|---|
| Moisture | A higher moisture content leads to better melting |
| Age | Younger cheeses melt more easily than older ones |
| Fat content | More fat = easier to melt |
| Protein network | A well-maintained protein network is required for good melting |
| Ratio of water to fat | A balanced ratio is necessary for the cheese to melt smoothly |
| Calcium phosphate content | High CP makes cheese rubbery and difficult to melt, while low CP makes it softer and easier to melt |
| Type of cheese | Some cheeses, such as Halloumi, Paneer, Queso Fresco, and bread cheese, do not melt well |
| Processing | Processed cheeses have added emulsifiers to preserve a gooey texture |
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What You'll Learn
- High-moisture cheeses like mozzarella, taleggio, brie, Gruyère, Emmental, and Jack melt well
- Hard, drier cheeses like Parmesan or Pecorino-Romano separate into clumps or break
- Younger cheeses melt more easily than older ones
- Adding starch to cheese helps it melt smoothly
- Halloumi, paneer, bread cheese, and queso fresco do not melt
High-moisture cheeses like mozzarella, taleggio, brie, Gruyère, Emmental, and Jack melt well
The ability of a cheese to melt well depends on several factors, the most important of which is moisture. Cheeses with more moisture will have more loosely packed milk proteins, which separate more easily when heated, resulting in a creamier texture. This is why high-moisture cheeses like mozzarella, taleggio, brie, Gruyère, Emmental, and Jack melt well.
Mozzarella, a stretched cheese, is a popular pizza topping due to its mild flavor and excellent melting abilities. While low-moisture mozzarella is suitable for grating, fresh mozzarella, ideally packed in water, is best for melting. Its mild flavor makes it a versatile cheese that can be used in various dishes, from meatball subs to roasted vegetable lasagne.
Taleggio is a washed-rind cheese with a pungent exterior and a nutty, fruity, and mellow flavor. It is an excellent melting cheese, often used in macaroni and cheese, tomato pie, quiches, and savory tarts. Removing the rind before melting improves the smoothness of the sauce.
Brie, another high-moisture, bloomy rind cheese, is already half-melted at room temperature, making it a fantastic melting cheese. Removing the rind before melting can also help create a smoother sauce. Baked Brie is a popular appetizer, and the cheese is also used in dishes like stuffed Brie and puff pastry.
Gruyère, a firm Swiss cheese aged for about six months or longer, has a nutty, grassy, and slightly sweet flavor. When melted, it becomes creamy and rich, making it ideal for French onion soup, cheese fondue, and croque-madame sandwiches. Young Gruyère cheeses melt better than aged ones, which develop a complex earthiness better suited for snacking.
Emmental, also known as Emmenthal, is a Swiss cheese that can be used as a substitute for Gruyère. It has a similar ability to melt and is often used in classic dishes like French onion soup.
Monterey Jack, or simply Jack, is a mild melting cheese similar to Colby. It has a creamy texture when melted and is commonly used in dishes like casseroles and sandwiches.
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Hard, drier cheeses like Parmesan or Pecorino-Romano separate into clumps or break
The meltability of cheese depends on its ability to maintain its emulsion when the protein network begins to collapse due to heat. This, in turn, depends on the ratio of water to fat in the cheese, as well as the strength of the protein network. Younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are good melters.
On the other hand, hard, drier grating cheeses like Parmesan or Pecorino-Romano, which have lost much of their moisture to evaporation, often separate into clumps or break when heated. This is because, as cheese ages, its proteins tend to form tighter and tighter clumps, making them less effective at binding fat and water together smoothly.
To improve the meltability of harder, drier cheeses like Parmesan or Pecorino-Romano, you can add starch. Starch physically impedes fat molecules from joining up into larger droplets, making the water phase of the cheese more viscous, and preventing fat from coalescing and breaking out. Adding acid, like tartaric acid from a tart white wine, can also help prevent the cheese's casein proteins from clumping together and turning stringy.
The texture of the cheese can also indicate its melting capabilities. A good melting cheese will give a little when gently squeezed. Harder cheeses with a rigid protein matrix, like halloumi, paneer, bread cheese, and queso fresco, will not melt when heated.
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Younger cheeses melt more easily than older ones
When it comes to cheese, age plays a crucial role in determining how well it melts. Younger cheeses tend to melt more easily than their aged counterparts. This is because, as cheese ages, it loses moisture, making it drier and prone to becoming grainy, clumpy, or oily when melted. Younger cheeses, on the other hand, have higher moisture content, which results in a smoother melting process.
The science behind this lies in the structure of the cheese's protein network, specifically the casein protein. In younger, freshly made cheeses, the casein proteins are tightly wound, allowing for minimal interaction. As cheese ages, it undergoes proteolysis, a process where the bonds between casein molecules are broken, allowing the proteins to unwind and bind with other casein molecules, forming a matrix. Initially, this matrix is flexible, enabling young cheeses to melt smoothly. However, over time, the proteins form tighter bonds, creating a stronger network that requires higher temperatures to melt and results in a less flexible melted product.
The ratio of water to fat in the cheese also influences its melting abilities. Younger, high-moisture cheeses like mozzarella, Taleggio, Brie, Gruyère, Emmental, and Jack are renowned for their melting prowess. These cheeses have a higher water content, preventing the fat molecules from coalescing and breaking out. In contrast, drier, aged cheeses like Parmesan or Pecorino-Romano have lost moisture through evaporation, making them more challenging to melt and more likely to separate into clumps.
Additionally, the method of cheese-making can impact its melting characteristics. Stretched cheeses, such as mozzarella and provolone, tend to become stretchy or oily rather than thick and creamy when melted, making them better suited for a cheese pull than a cheese sauce. On the other hand, American cheese, which is made by emulsifying scraps of cheese with acids and phosphates, is designed to be highly meltable and resistant to clumping or stringiness, making it ideal for dishes like nacho cheese sauce or omelette fillings.
Furthermore, the acidity of the cheese also comes into play. Cheeses curdled with acid, such as paneer, feta, and ricotta, tend to be poor melters as they hold their shape even when heated. However, they excel when grilled or fried due to their ability to maintain their structure.
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Adding starch to cheese helps it melt smoothly
Many factors determine how well a cheese melts, including moisture content, age, and fat content. While some cheeses, like Brie, Camembert, and Mozzarella, melt easily, others, like Parmesan and aged cheddars, are poor melters and tend to become grainy or oily.
If you're making a cheese sauce, adding starch or flour to the liquid before adding the cheese can help it melt smoothly. This is because the starch or flour mixes with the liquid, creating a substance that the cheese can melt into without sticking to the pot or other food.
Additionally, the temperature of the liquid is crucial when melting cheese. If it's too hot, the cheese will clump up; if it's too cold, it will melt slowly or unevenly. The ideal temperature for melting cheese is around 180°F.
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Halloumi, paneer, bread cheese, and queso fresco do not melt
Some cheeses melt better than others, and the meltability of a cheese depends on factors like moisture content, age, and how it's made. For instance, younger cheeses tend to melt more easily than older ones, and high-moisture cheeses like Brie and Camembert are already half-melted at room temperature, making them excellent melting cheeses. Harder, drier cheeses like Parmesan, on the other hand, can become oily and greasy when heated.
However, some cheeses are known for their resistance to melting, including Lithuanian white cheese, juustoleipä (bread cheese), and certain grilling cheeses like halloumi, paneer, and queso fresco. These cheeses are made through processes that result in a high-protein, heavily textured, and inflexible final product.
Halloumi, a grilling cheese, is made with rennet and has a higher-than-usual pH of around 5.8 due to a shorter pressing time. The cheese is then dipped in hot whey, killing the starter bacteria and preventing further development of acid. This ensures a strong, rigid protein network that resists melting.
Paneer and queso fresco are made by heating milk to a high temperature and adding an acid like vinegar or lemon juice to curdle it, but no rennet. The high heat causes the whey proteins to stick to the cheese proteins (casein), which are then pressed together to form a high-protein, heavily textured, and inflexible cheese. While queso fresco softens when heated, it is challenging to melt and may remain chunky.
Bread cheese, or juustoleipä, is another cheese that doesn't melt easily due to its high protein content and unique manufacturing process.
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Frequently asked questions
Not all hard cheeses melt. Younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are reliable melters. Harder, drier, aged cheeses like Parmesan or Pecorino-Romano have already lost much of their moisture to evaporation and often separate into clumps or even break when heated.
One way to judge if a cheese will melt is to gently squeeze the block. The more it gives, the better it will melt.
To help cheese melt smoothly, add starch or thickeners, which will physically impede fat molecules from joining up into larger droplets. Adding acid can also help prevent the cheese's casein proteins from clumping together and turning stringy.
