Randy Chandler
When it comes to melting cheese, there are a few factors that come into play. The type of milk, the aging process, and the moisture content all affect how well a cheese will melt. For example, Manchego, a sheep's milk cheese, tends to be more difficult to melt than cheeses made from cow's milk. Aged cheeses also tend to have less moisture and don't melt as well as younger cheeses. So, when comparing Manchego and cheddar cheese, which is known for its melting capabilities, cheddar comes out on top. Mild and young cheddars are especially good melters and are often used in grilled cheese sandwiches and mac and cheese. However, Manchego can still be melted and is sometimes used in grilled cheese sandwiches or omelettes.
| Characteristics | Values |
|---|---|
| Melting ability | Cheddar melts well, especially when shredded. Mild cheddar melts better than sharp cheddar. |
| Manchego is not recommended for melting, but it can still be used to make a grilled cheese sandwich. | |
| Best dishes | Cheddar is good for topping dishes like chili con carne or making grilled cheese sandwiches. |
| Manchego can be used in omelettes, bagel sandwiches, or grilled cheese sandwiches. | |
| Best type | Cheddar from large producers that do not age their cheese melts better. |
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What You'll Learn
Aged cheeses don't melt well
Aged cheeses are known to have a complex flavour profile and are often enjoyed on their own. However, their poor melting ability makes them less suitable for dishes that require melted cheese.
The age of a cheese impacts its meltability due to changes in its chemical composition. As cheese ages, acid is produced and proteins break down, affecting the cheese's ability to melt and stretch. Aged cheeses tend to have lower moisture content, making them drier and less prone to melting.
Cheeses like feta, parmigiano-reggiano, and aged goat cheese are known for their poor melting abilities due to their low moisture content and high salt content in the case of feta. Similarly, aged cheddars can become grainy or oily when melted, while younger cheddars melt much better.
Some cheeses, such as mozzarella and provolone, are stretched cheeses and will become stretchy or oily rather than thick and creamy when melted. While not all aged cheeses are non-melters, their ability to melt is influenced by factors such as moisture content, fat content, and the production process. For example, Manchego, a sheep's milk cheese, is better suited for snacking than melting due to its flavour, texture, and funkiness, which develop with age.
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Mild cheddar melts better than sharp cheddar
While Manchego is a great snacking cheese, it is not the best option for dishes that require melting. This is because the elements that make Manchego so delicious at room temperature—its flavour, texture, and funkiness—are often most pronounced in more aged versions. Aged cheeses, in general, do not melt as well as younger cheeses.
On the other hand, mild cheddar melts better than sharp cheddar. From a scientific/cheesemaking standpoint, aging is the difference between mild and sharp cheddar. The longer a cheddar cheese is aged, the sharper and crumblier it becomes, and the lower its moisture content. This makes sharp cheddar harder to melt, resulting in a chewier texture instead of the gooey melt that mild cheddar achieves.
Mild cheddar is smooth and melts easily, making it perfect for grilled cheese sandwiches or melted down into a dip. It brings the perfect melt and flavour that can shine on its own or be paired with other ingredients.
If you're looking for a cheese that melts well, mild cheddar is the way to go. Its smooth and creamy texture when melted makes it a versatile option for a variety of dishes. However, if you prefer the stronger flavour of sharp cheddar, you can certainly use it in melted cheese dishes, but be prepared for a slightly different texture and a longer melting time.
Overall, when it comes to melting, mild cheddar is the clear winner, but the choice between mild and sharp cheddar ultimately depends on personal preference and the context in which it is being used.
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Manchego is a sheep's milk cheese
On the other hand, Cheddar is a cow's milk cheese. The best cheddars for melting are mild and tend to come from large producers who don't age their cheese. Aged cheddars have less moisture and don't melt as well. When melted, aged cheddars can become oily and chewy instead of gooey.
In summary, while Manchego is a sheep's milk cheese that is not the top choice for melting, it can still be used in melted dishes. Cheddar, being a cow's milk cheese, is generally a better option for melting, especially if it is mild and not aged.
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Alpine cheeses are signature melters
While Manchego is a delicious cheese, it is not the best option for melting. This is because Manchego is made from sheep's milk, which has a higher protein and butter fat content, making it less effective when melting. Instead, it tends to "sweat", releasing butter fat and becoming oily.
On the other hand, Cheddar can melt well, but this depends on its moisture content and age. Moisture in cheese helps it melt, and mild Cheddar melts better than sharp Cheddar, which may become oily and chewy. The best cheddars for melting tend to come from large producers who don't age their cheese.
Now, if you're looking for a cheese that is renowned for its meltability, look no further than Alpine cheeses. Gruyère, emmental, comté, and challerhocker are some examples of delicious Alpine cheeses that are known for their exceptional meltability. This characteristic is due to the cheesemaking process, where the curds are "cooked" or heated before being pressed into molds. The use of copper kettles, which help the cheese melt more easily, also contributes to their superb meltability.
The flavour of Alpine cheeses is also unique and robust, with both sweet and savory notes. This distinctiveness arises from the ancient herding practice of allowing cows to graze on wild, high-altitude pastures during the summer months. As a result, the cows feed on a variety of flora, including wildflowers, herbs, alliums, nuts, and fruits, infusing the milk with a rich and diverse flavour. To preserve this flavour, Alpine cheeses are typically made with raw, rather than pasteurized, milk.
In addition to their meltability and flavour, Alpine cheeses also hold cultural and regional significance. Within the European Union, many of these cheeses have protected name status, indicating that they possess regional distinctiveness and cannot be made outside of their defined regions and specific recipes. For instance, Gruyère is name-protected as "Le Gruyère AOP" and can only be produced in specific parts of Switzerland and France.
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Jack, Gruyère, Jarlsberg, and Mozzarella melt well
When it comes to melting cheeses, Jack, Gruyère, Jarlsberg, and Mozzarella are all good options. Each has its own unique melting properties and is suitable for different applications.
Jack cheese, for example, is a good melting cheese that is often used in grilled cheese sandwiches and other dishes where a smooth, creamy texture is desired. It has a mild flavour that pairs well with various ingredients.
Gruyère cheese, on the other hand, has a more complex flavour that can be enhanced when melted. While some people prefer it solid on sandwiches, melted Gruyère is a popular choice for dishes like French onion soup, grilled cheese, and fondue, where its smooth, creamy texture and rich flavour can shine.
Jarlsberg is another cheese that melts well and is commonly used in grilled cheese sandwiches, panini, and other melted cheese dishes. It has a mild, nutty flavour and a semi-soft texture, making it easy to work with and versatile in various recipes.
Mozzarella, the classic pizza cheese, also melts well, especially when used in quick-cooking dishes like pizza. Fresh mozzarella, which comes in a ball in liquid, has a higher moisture content and does not melt as uniformly or as fully as low-moisture mozzarella, which is specifically designed for melting and is often used in pizzas, quesadillas, and mozzarella sticks.
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Frequently asked questions
Cheddar cheese is better for melting than Manchego. Aged cheeses don't melt as well, and Manchego is made from sheep's milk, which isn't the best option for melting. Mild, young cheddars melt better than aged cheddars, which have less moisture.
Some other cheeses that melt well include Monterey Jack, Gruyère, Jarlsberg, mozzarella, Provolone, and Muenster.
Some melting cheeses with strong flavours include pepper Jack, Gruyère, and sharp Provolone.
