Frederic Melton
There are several types of cheese that don't melt, including halloumi, paneer, queso fresco, and ricotta. Halloumi, a Middle Eastern cheese usually made with goat and/or sheep milk, is a popular choice for grilling, roasting, and frying as it holds its shape and doesn't melt when heated. Other non-melting cheeses include British cheddar, which tends to be drier and older than American cheddar, and smoked cheeses, which are often drier and firmer. Additionally, acid-set cheeses like fresh goat cheese, quick farmer's cheese, and ricotta don't melt due to the acid dissolving the calcium that holds the casein proteins together.
| Characteristics | Values |
|---|---|
| Cheese that doesn't melt | Halloumi, Paneer, Queso Fresco, Juusto (bread cheese), Feta, Cotija, Ricotta, Soft goat cheese, British Cheddar, Smoked Cheddar/Swiss |
| Reason for not melting | High moisture content, made with eggs, acid-set cheeses, rigid protein matrix |
| Use cases | Grilling, roasting, frying, baking, casseroles, quiches, pizzas |
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What You'll Learn
Halloumi is a non-melting cheese
Halloumi is traditionally made with a mixture of sheep's and goat's milk, although some versions are made with only one type of milk. The Cypress Organization for Standardization regulates its production, allowing for the addition of cow's milk, rennet, salt, and mint. The cheese is coagulated, and the curds are quickly pressed and heat-treated in de-proteinated whey before being aged in a whey brine for at least 40 days.
Halloumi's unique properties make it a versatile ingredient that can be grilled, broiled, or sautéed. It can be used as an ingredient or stand on its own, making it a popular choice for those following gluten-free, ketogenic, or Mediterranean diets.
Halloumi is a distinctive cheese that adds variety to dishes and is a favourite for many due to its non-melting properties.
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How to make non-melting cheese melt
While some cheeses, like Halloumi, are known for their non-melting properties, there are ways to make them melt.
Halloumi is a semi-firm, Middle Eastern cheese, usually made with goat and/or sheep milk. It is then firmed up in a hot bath of whey. This process gives Halloumi a rigid protein matrix that does not yield when heated, preventing it from melting.
However, there are ways to make non-melting cheeses like Halloumi melt. One way is to add starch, which impedes fat molecules from joining up and makes the water phase more viscous, preventing fat from separating. Adding acid can also help, as it prevents casein proteins from clumping together and turning stringy. Another way is to add more liquid, as American-style cheeses with excess liquid have extremely low melting points. This can be done through Kenji's steaming technique, which heats the cheese more evenly and gently while reintroducing water.
Additionally, the type of cheese used can impact meltability. For example, young cheddar-style cheeses are often used as a base and blended with extra milk and milk protein micelles to create a strong protein structure. This process results in a cheese with a low melting point, making it ideal for grilled cheese sandwiches or cheeseburgers.
By understanding the science behind melting cheese and using various techniques and ingredients, it is possible to make even the most stubborn non-melting cheeses like Halloumi melt.
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Why some cheeses don't melt
There are several varieties of cheese that do not melt, including halloumi, paneer, queso fresco, and bread cheese. This is because of the specific methods used to make them. For example, halloumi is made by coagulating milk, quickly pressing the curds, and then heat-treating them in de-proteinated whey. This process gives halloumi a rigid protein matrix that does not break down when heated. Similarly, paneer is an acid-set cheese, and acid dissolves the calcium that holds together the proteins in the cheese, preventing it from melting.
The moisture content of cheese also affects its melting properties. Cheeses with higher moisture content, such as mozzarella, tend to melt more easily. On the other hand, drier, firmer cheeses like smoked cheddar tend not to melt as easily.
Additionally, some cheeses are made with eggs, and these cheeses will not melt. The addition of eggs changes the composition of the cheese, preventing it from melting when heated.
It is worth noting that while these cheeses may not melt in the traditional sense, their texture and flavour can still be altered by heat. For example, halloumi softens slightly and browns at the edges when heated, and the flavour becomes more pronounced.
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Acid-set cheeses don't melt
Some cheeses, such as Halloumi, Paneer, bread cheese, and Queso Fresco, do not melt when heated. This is due to their manufacturing process, which involves coagulating milk with acid rather than rennet. The acid causes the casein micelles to attract and aggregate together, resulting in a rigid protein matrix that does not melt or become gooey and stretchy when heated. Instead, these cheeses hold their shape and can be grilled, fried, or sautéed without melting.
Cheeses that are curdled with acid rather than rennet tend to have a higher acid content, which affects their melting properties. The acid dissolves the calcium "glue" in the casein mesh, disrupting the protein structure and preventing the cheese from melting smoothly. Examples of acid-set cheeses that don't melt well include cottage cheese, chèvre (goat cheese), feta, ricotta, and paneer.
The level of acid development in a cheese plays a crucial role in its melting ability. Cheeses with high acid content, such as feta, tend to only soften when heated and may become grainy without fully melting. On the other hand, cheeses with lower acid content, such as mozzarella, young Gouda, and American cheese, are known for their excellent melting qualities.
In addition to acid content, other factors such as composition and age also influence how well a cheese melts and stretches. For example, British cheddar, a dry and aged cheese, tends not to melt easily compared to its American counterpart. Smoking can also affect the melting properties of cheese, as smoked cheeses tend to be drier and firmer, impacting their ability to melt smoothly.
While acid-set cheeses may not melt in the traditional sense, they offer unique culinary advantages. Their ability to hold their shape when heated makes them ideal for grilling, frying, or adding texture and flavour to various dishes. For those seeking melting cheeses, varieties like mozzarella, young Gouda, and American cheese provide the desired stretchiness and creaminess in dishes like grilled cheese sandwiches or sauces.
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High moisture cheeses melt more easily
Cheese is an emulsion of dairy fat and water, held together by a network of proteins. The melting of cheese depends on the breakdown of this milk protein network. When heat is applied to the cheese, the network breaks down, allowing the cheese to liquefy.
Younger cheeses tend to have a more loosely packed network of milk proteins, or casein, holding them together. For these younger, higher-moisture cheeses, the water and fat inside the cheese have more room to move around and are more easily released because the casein network is relaxed and open. Examples of high-moisture cheeses that melt well include mozzarella, Taleggio, brie, Gruyère, Emmental, Jack, and young cheddars.
On the other hand, older cheeses tend to have lower moisture content and a more tightly packed protein network. In these cheeses, the milk fat is tightly encased in the casein structure, resulting in a higher fat concentration. Aged cheeses, such as British cheddar, Parmesan, and Pecorino-Romano, often separate into clumps or break instead of melting smoothly.
To improve the meltability of cheese, it is recommended to bring it to room temperature before applying heat. Adding starch or acid can also help prevent clumping and promote even melting.
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Frequently asked questions
Yes, there are several varieties of cheese that don't melt, such as halloumi, paneer, queso fresco, and ricotta.
The melting properties of cheese depend on moisture levels and protein structure. Cheeses with high moisture content tend to melt more easily. Additionally, the curds in some cheeses, such as halloumi, are briefly pressed before being dipped in hot whey, creating a rigid protein matrix that prevents the cheese from melting.
While they may not melt, non-melting cheeses can soften, brown, and develop a gooey texture when heated. Their flavors also tend to blossom, making them ideal for grilling, roasting, or frying.
Hickory Farms is known for producing a smoked cheddar/Swiss blend that does not melt. Additionally, Upper Canada's Guernsey Girl is a non-melting cheese available in Canada.
Non-melting cheeses like halloumi can be grilled, broiled, or sauteed and served plain or as an ingredient. They can be sliced and fried, making them a great meat substitute. They are also suitable for pizzas, casseroles, and quiches.
