Cheese Melting In The Microwave: Time And Technique

Melting cheese in the microwave is a quick and easy way to achieve a delicious, gooey consistency. However, it can be tricky to get right, and you run the risk of overheating or burning your cheese. The key to success is to use low heat and short intervals, usually 15-30 seconds, stirring in between, until your desired consistency is reached. This method works best with harder cheeses such as cheddar, Gruyere, Gouda and Swiss cheese, as low-fat and low-moisture cheeses like Parmesan and Romano burn easily and don't melt into a smooth sauce.

The best cheeses for melting

When it comes to melting cheese, not all cheeses are created equal. While some cheeses are best suited for cheese platters and charcuterie boards, the best melting cheese becomes smooth and creamy when heated.

Mozzarella

Mozzarella is iconic for its contribution to pizza, but its melting capabilities shouldn't be limited to flatbread. The mild, milky flavour pairs well with a variety of dishes, especially as a cheesy topping for lasagne or chicken Parmesan. For superior meltability, look for a full-fat, high-moisture mozzarella, like small balls packed in water.

Cheddar

This firm cheese can be white or orange and has a sharp, nutty taste. Young cheddar will melt smoothly, while aged cheddar can become oily and grainy with heat. It's fantastic for grilled cheese sandwiches and cheesy soups but works equally well when grated onto chilli, sprinkled on nachos, melted on roasted vegetables or kneaded into pastries.

Fontina

Fontina is buttery and smooth, with a rich and creamy finish that makes it ideal for melting into sauces and soups. It's a classic choice for baked pasta dishes but can also be mixed with mozzarella for perfect pizzas or used as an appetizer. While it's safe to eat the rind on fontina, the melting process will be smoother if it's removed first. Provolone is the best substitute for fontina, but you can also use mozzarella or Havarti.

Gruyere

Gruyere is a firm Swiss cheese that's been aged for about six months, resulting in an exceptionally nutty, grassy cheese that becomes creamy and rich when melted. It's the perfect cheese for topping French onion soup or croque-madame sandwiches, but it's also great for cheesy potatoes. Stick with young Gruyere cheeses for maximum meltability, as aged versions develop a complex earthiness better suited for snacking. For a good substitute, use another Swiss cheese like Emmenthal or French Comte.

Gouda

For a mild, almost sweet melting cheese, look to Gouda. This cheese is reminiscent of cheddar but without the sharp edges. It's fantastic for frittatas, but it's also great for other baked egg dishes like quiche and strata. Look for the Gouda in red wax, an indication that the cheese hasn't been aged for long. Young cheddar works as a substitution here, as does Edam and Muenster cheese.

Havarti

This super buttery cheese is similar to Monterey Jack but has a light acidity that makes it equally useful for sweet and savoury applications. It's a classic choice for turkey or panini sandwiches and tastes fantastic on a burger or French dip. When it comes to dessert, you can't go wrong with Havarti as the base of a cheesy caramel dessert recipe. Many Havarti cheeses are infused with herbs and spices, like pepper, horseradish or dill. If you can't get your hands on this cheese, look for Monterey Jack or brick cheese instead.

Taleggio

This washed-rind cheese has a very strong aroma, but its flavour is remarkably mild. It's buttery and fruity with a tangy aftertaste and a velvety texture. Blend Taleggio with other melty cheeses for cheesy sauces, or be bold and use it instead of cheddar in a tomato pie. Taleggio and mushrooms pair exceptionally well, especially in pasta dishes. The rind is the most pungent part of Taleggio, but it's best removed as it won't melt as well as the creamy interior. Brie makes a fine substitute, as does fontina or Gruyere.

Colby

Most of us have seen Colby-Jack combinations at the grocery store, but Colby cheese on its own is a fantastic melting cheese. It's softer and more mild compared to cheddar, with a sweet and buttery finish. It pairs well with deli meats for dishes like sandwiches, but it's also great for casseroles and savoury cobblers. It might be hard to find Colby in the cheese section, but it's almost always available at the grocery's deli counter. Monterey Jack has a similar melting texture, but a mild cheddar will be most similar in flavour. American cheese also works as a substitute here.

American cheese

While American cheese is a little controversial—it's a processed cheese, not 100% cheese—its ability to melt quickly and smoothly is undeniable. It becomes ultra-creamy, making it perfect for queso, hot sandwiches, burgers and soup. You can find American cheese in individually-wrapped slices, but it's preferable to buy it from the blocks at the deli counter. Good alternatives to American cheese include Colby, mild cheddar or Muenster.

How to melt cheese in a microwave

Melted cheese is a delicious addition to many dishes, but it can be tricky to get right. Here is a step-by-step guide to achieving the perfect melted cheese in your microwave.

Step 1: Choosing the Right Cheese

Not all cheeses are created equal when it comes to melting. Harder cheeses with lower melting points, such as cheddar, Gruyere, Gouda, and Munster, are ideal for melting. Reduced-fat cheeses can be used, but they may take longer and be tougher to stir. Soft cheeses like feta and ricotta are not suitable for melting as they will not melt into a dip-like consistency.

Step 2: Preparing the Cheese

Before microwaving, grate, shred, or slice your chosen cheese into smaller pieces. This will help it melt more quickly and evenly. If you are using pre-shredded cheese, be aware that it may not melt as well as freshly grated cheese due to the addition of anti-caking agents. It is also important to let the cheese come to room temperature before microwaving, as this will help it melt more evenly and reduce the risk of overheating.

Step 3: Adding Ingredients

To ensure your cheese melts smoothly and doesn't become lumpy, add a small amount of cornstarch and evaporated milk. You can also add an acidic ingredient like vinegar or beer to enhance the flavor and help the cheese stay smooth.

Step 4: Microwaving

Place the cheese in a microwave-safe container, preferably non-stick, to prevent sticking and make cleaning easier. Microwave on high for 30 seconds, then remove and stir the cheese. If it is not fully melted, return it to the microwave in 5-10 second intervals, stirring after each interval, until it reaches the desired consistency. Remember, it is better to undercook than overcook, as overheating can cause the cheese to become lumpy or greasy.

Tips for Success:

• Always use the lowest heat setting possible when melting cheese, whether in the microwave or on the stovetop.
• Stir the cheese frequently to prevent sticking and ensure even melting.
• If you are making a large batch, consider using a double boiler to melt the cheese slowly and evenly.

How to melt cheese on a stovetop

Melted cheese is a delicious addition to many dishes, but it can be tricky to get right. Here's a step-by-step guide to achieving the perfect melt on a stovetop:

• Choose the right cheese: Go for harder cheeses with higher moisture content and lower melting points, such as cheddar, Gruyere, Gouda, or Swiss cheese. These melt more easily and create a creamier sauce. Avoid low-moisture cheeses like Parmesan and Romano, which burn easily, and soft cheeses like feta and ricotta, which don't melt well.
• Prepare the cheese: Grate, shred, or slice the cheese into thin pieces. This increases the surface area and helps the cheese melt more quickly and evenly. If using a block of cheese, shredding it first makes a huge difference in the melting process.
• Allow the cheese to come to room temperature: This ensures that the cheese melts more evenly and reduces the risk of overcooking. Leave the cheese out for 20-30 minutes before melting.
• Use a non-stick pan: Cheese can easily stick to the pan, so using a non-stick skillet or saucepan will make cleanup easier and reduce the risk of burning.
• Start with low heat: Place the cheese over the lowest heat setting on your stove. High heat can cause the cheese to heat unevenly and lose moisture, resulting in a lumpy or greasy texture.
• Add a dash of cornstarch and evaporated milk (optional): This step is especially helpful if you're making a cheese sauce. It helps prevent the cheese from separating and keeps it smooth.
• Add an acidic ingredient (optional): A small amount of vinegar, lemon juice, wine, or beer can add flavour and help keep the cheese smooth as it melts.
• Whisk continuously: Use a wire whisk or fork to keep the cheese moving and prevent it from sticking to the pan.
• Remove from heat when melted: Cheese has a low burning point, so remove it from the heat as soon as it reaches your desired consistency.

By following these steps, you can achieve perfectly melted cheese on a stovetop, whether you're making a sauce, topping, or any other cheesy creation!

How to avoid burning the cheese

To avoid burning your cheese in the microwave, there are several steps you can take. Firstly, it is important to select the right type of cheese. Low-fat and low-moisture cheeses, such as Parmesan and Romano, burn easily and do not melt into a smooth, dip-like consistency. Therefore, these types of cheeses are best avoided when melting cheese in the microwave. Instead, opt for cheeses with higher moisture content and lower melting points, such as cheddar, Swiss, or Gruyère.

Once you have selected the right type of cheese, it is important to prepare it properly. Grate, shred, or slice the cheese into smaller portions, as this will help it melt quicker and more evenly. If your cheese is already at room temperature, you can place it in the freezer for 10-30 minutes to harden it and make it easier to grate. Then, let the cheese come to room temperature before melting it in the microwave. This will help it melt more evenly and reduce the risk of burning.

When you are ready to melt the cheese, place it in a microwave-safe container, such as a ceramic bowl. Avoid using the original packaging, as it may not be microwave-safe. Add a small amount of corn starch and evaporated milk to the cheese to prevent it from becoming lumpy during the melting process. You can also add an acidic ingredient like vinegar or lemon juice to help the cheese stay smooth.

Now, you are ready to start melting the cheese. Start by microwaving the cheese on high for 15-30 seconds. Then, remove it from the microwave and stir it. If the cheese is still lumpy, return it to the microwave and heat it in short intervals of 5-10 seconds, stirring after each interval, until it reaches the desired consistency. Remember to keep a close eye on the cheese, as microwaves can heat up quickly and cause burning.

By following these steps, you can successfully melt cheese in the microwave while avoiding burning.

How to melt cheese for a sandwich

Melted cheese is a delicious addition to a sandwich, but it can be tricky to get right. Here is a step-by-step guide to achieving the perfect melted cheese for your sandwich:

Choosing the Right Cheese

Start by selecting the right type of cheese. Harder cheeses with a lower melting point, such as cheddar, Gruyere, Gouda, or Swiss cheese, are ideal for melting. Reduced-fat cheeses can also be used, but they may take longer to melt and might be tougher to stir. Avoid soft cheeses like feta and ricotta, as they will not melt, and low-moisture cheeses like Parmesan and Romano, as they burn easily and do not melt into a dip-like consistency.

Preparing the Cheese

Once you have chosen your cheese, grate, shred, or slice it into small portions. Shredding the cheese will help it melt more evenly. If you are using a harder cheese, you may want to grate it yourself, as pre-shredded cheese often contains additives that can affect its melting properties. However, if you are short on time, you can use pre-shredded cheese, but be aware that it may not melt as smoothly.

Let the cheese come to room temperature before melting it. This will ensure that it melts evenly and reduce the risk of overheating or burning. Most cheeses will reach room temperature in about 20 to 30 minutes.

Melting the Cheese

There are several methods you can use to melt cheese for a sandwich:

Microwave:

If you are in a hurry, you can use a microwave to melt your cheese. Place the shredded cheese in a microwave-safe bowl and add a small amount of cornstarch and evaporated milk to prevent lumpiness. You can also add an acidic ingredient like vinegar or beer to enhance the flavour and promote smoothness. Microwave the cheese on high power for 15-30 seconds at a time, stirring in between each interval, until it reaches your desired consistency.

Stovetop:

For more control over the melting process, use a stovetop. Place the cheese in a non-stick pan over low heat and stir frequently to prevent sticking and burning. As with the microwave method, you can add cornstarch, evaporated milk, and an acidic ingredient to improve the texture and flavour. Remove the cheese from the heat as soon as it reaches a smooth, stringy consistency to avoid overcooking.

Steamer:

If you only need to melt a small amount of cheese, you can use a steamer basket. Place the shredded cheese in small, oven-safe bowls and position them in the steamer basket over a saucepan of simmering water. This method is great for melting cheese to top hamburgers or sandwiches.

Assembly:

Once your cheese is melted, it's time to assemble your sandwich. Place the cheese on your bread of choice and add any desired toppings or fillings. If your sandwich is already toasted, you can simply top it with the melted cheese and let it melt further from the residual heat. Alternatively, you can place the entire sandwich under the grill or in the oven to melt the cheese and toast the bread.

Frequently asked questions