Randy Chandler
When it comes to melting cheese, not all varieties behave in the same way. Real cheeses, when heated, can be broadly classified into three categories: flowing, stringy, and impervious (or nearly so) to melting. The melting potential of a cheese is influenced by factors such as moisture content, fat quotient, acidity, and age. Flowing cheeses, such as cheddar, Cheshire, and gruyere, melt beautifully and can be transformed into sauces with the addition of a small amount of liquid. Stringy cheeses, on the other hand, include mozzarella, provolone, and some commercial Swiss cheeses, which are characterised by long protein chains due to manufacturing processes. These cheeses melt wonderfully and are ideal for dishes like pizza. Lastly, some cheeses are resistant to melting and instead liquefy, such as fresh cheeses like ricotta and cottage cheese, or remain largely unchanged when heated, such as fried Greek meze saganaki.
| Characteristics | Values |
|---|---|
| Melting categories | Flowing, stringy, and impervious (or nearly so) to melting |
| Flowing cheeses | Cheddar, Cheshire, Gruyere, Raclette, Fontina, Comte, Havarti, Swiss, Colby, Monterey Jack, Muenster, Gouda, Asiago (pressato or fresco), and Taleggio |
| Stringy cheeses | Mozzarella, Provolone, Queso Oaxaca, and some commercial "Swiss" cheeses |
| Impervious to melting | Feta, fresco blanco, ricotta, cottage cheese, parmigiano, and anejo |
| Factors determining meltability | Moisture content, fat content, acidity, and age |
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What You'll Learn
- Flowing cheeses, such as cheddar, Cheshire and gruyere, melt beautifully and can be used in soups and sauces
- Stringy cheeses, like mozzarella, provolone, and queso Oaxaca, have long protein chains, which allow them to melt well
- Impervious cheeses, such as feta, fresco blanco, and cottage cheese, do not melt due to a lack of protein structures
- High-moisture cheeses, like young gouda, are good melters, but they give off excess whey
- Aged cheeses, like parmesan, melt at higher temperatures and are often used as grating cheeses
Flowing cheeses, such as cheddar, Cheshire and gruyere, melt beautifully and can be used in soups and sauces
When it comes to cheese, its melting characteristics are determined by factors such as moisture content, age, and acidity. Flowing cheeses, such as Cheddar, Cheshire, and Gruyere, fall into the category of cheeses that melt beautifully and are perfect for soups and sauces.
Cheddar cheese, a popular choice for grilled cheese sandwiches, melts extremely well. Shredded cheddar is an excellent option for nacho cheese sauce, queso, or quesadillas. Younger cheddars, which have higher moisture content, melt better than aged cheddars, which have lower moisture content. Aged cheddars have a sharper taste and are preferred for French onion soup.
Cheshire cheese, like cheddar, is a flowing cheese that melts beautifully. It is a key ingredient in the traditional Cheshire Chowder, a hearty and comforting dish.
Gruyere, a popular Swiss cheese, is commonly used in French onion soup to create a molten, cheesy top layer. It melts into a smooth, buttery texture and pairs well with French onion soup, adding a nutty, slightly sweet, and salty flavour. Gruyere is also a popular choice for cheese fondue.
These flowing cheeses, when heated, transform into a smooth and creamy consistency, making them ideal for soups and sauces. They add a rich and indulgent touch to any dish, enhancing the flavour and texture. Whether used as a starring ingredient or as a subtle accent, these cheeses offer versatility and a delightful melting quality that elevates culinary creations.
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Stringy cheeses, like mozzarella, provolone, and queso Oaxaca, have long protein chains, which allow them to melt well
When it comes to cheese, not all varieties melt equally. Real cheeses, when heated, can be broadly categorized into three types: flowing, stringy, and impervious (or nearly so) to melting. This classification is based on the cheese's ability to transform from a solid form to a more liquid state.
Stringy cheeses, such as mozzarella, provolone, and queso Oaxaca, along with some commercial "Swiss" cheeses, belong to the second category. They are known for their long protein chains, which give them their characteristic stretchiness when melted. This unique property is a result of the way these cheeses are made, often involving a step similar to kneading bread.
Mozzarella, for instance, is renowned for its ability to melt into a stringy, smooth texture. Its mild flavor makes it a versatile choice that blends well with other ingredients in dishes like pizza and pasta. Fresh mozzarella, in particular, is a popular melting cheese, though it tends to brown and bubble under a broiler.
Provolone, another stringy cheese, is produced using a technique called pasta filata or "pulled curd." This process gives provolone its distinctive texture, and when heated, it softens into a ropy, chewy delight. Provolone is a versatile cheese that can be enjoyed in various dishes, from pizzas and lasagne to roasted vegetable paninis.
Queso Oaxaca, also known as Oaxaca cheese, is a Mexican cheese with a similar stringy, meltable quality. It is often used in dishes like quesadillas, where its long protein chains allow it to stretch and provide a delightful texture.
The long protein chains in these stringy cheeses are what allow them to melt so well, making them ideal for dishes where a gooey, stretchy cheese is desired, such as grilled cheese sandwiches, pizzas, or any recipe that calls for a generous amount of melted cheese.
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Impervious cheeses, such as feta, fresco blanco, and cottage cheese, do not melt due to a lack of protein structures
Real cheeses, when heated, can be broadly categorized into three groups based on their melting behaviour: flowing, stringy, and impervious (or nearly so) to melting. The melting behaviour of cheese is influenced by factors such as moisture content, fat content, age, and acidity.
Cheeses like feta, fresco blanco, cottage cheese, and ricotta are classified as impervious, or nearly impervious, to melting. These cheeses do not melt due to a lack of protein structures that are necessary to maintain cohesiveness. When heated, they may liquefy, but they do not flow or melt in the traditional sense.
Feta, for example, tends to retain its shape when heated, making it suitable for grilling or frying. It can be crumbled or sliced and added to dishes without fully melting, adding a unique texture and flavour. Similarly, fresco blanco and cottage cheese lack the protein structures required for melting and instead liquefy when heated.
Cottage cheese, a fresh cheese with a high moisture content, is known for its creamy texture and mild flavour. When heated, it may soften and become creamier, but it does not melt and flow like other cheeses. Fresco blanco, another fresh cheese, behaves similarly, liquefying rather than melting due to its high moisture content and lack of protein structures.
These impervious cheeses have their own unique characteristics and applications in various dishes. While they may not melt in the traditional sense, they contribute to the flavour, texture, and overall experience of the meal in their own distinct ways.
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High-moisture cheeses, like young gouda, are good melters, but they give off excess whey
Cheeses can be broadly categorized into three groups based on their melting behaviour: flowing, stringy, and impervious to melting. The melting behaviour of a cheese depends on several factors, including its moisture content, age, and acidity.
The production process of gouda involves washing the curds, which creates a sweeter cheese by removing some of the lactose and reducing the amount of lactic acid produced. This process also contributes to the high moisture content of young gouda. During the maturation process, gouda develops a more complex flavour profile, exhibiting sour aromatics and a cooked or milky essence.
When melted, high-moisture cheeses like young gouda give off excess whey because they have not lost as much moisture through evaporation as drier, aged cheeses. The amount of moisture present in a cheese is a key factor in determining its texture and melting behaviour. Drier, aged cheeses like aged gouda or parmesan don't melt as well because they have lost a significant amount of moisture during the cheesemaking process and through evaporation over time.
In addition to gouda, other examples of high-moisture cheeses that are good melters include mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack. These cheeses have a high moisture content and melt smoothly, making them ideal for dishes like grilled cheese sandwiches, pizzas, and pastas.
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Aged cheeses, like parmesan, melt at higher temperatures and are often used as grating cheeses
While most cheeses melt at relatively low temperatures, aged cheeses, such as Parmesan, Asiago, and other grating cheeses, require much higher temperatures to melt. This is due to their low moisture content and the way they are produced.
Aged cheeses are often produced through a process of dehydration, which removes moisture from the cheese. This results in a harder cheese with a lower moisture content. As a result, these cheeses require higher temperatures to melt compared to softer, higher-moisture cheeses.
Parmesan cheese, for example, has a low moisture content and a hard, dry texture. When heated, it does not melt easily but rather softens and becomes slightly flowy. It is often used as a grating cheese, adding a burst of flavour to pasta dishes and salads.
Other aged cheeses, such as aged Gouda and aged Asiago, also fall into this category of high-temperature melting cheeses. Aged Gouda, with its lower moisture content, melts at a higher temperature than its younger counterpart. Similarly, aged Asiago, with its dry and Parmesan-like texture, is ideal for grating and adds a robust flavour to dishes.
These aged cheeses, with their unique melting properties, are valued for their ability to add texture and flavour to a variety of dishes. They may not be the best choice for recipes requiring smooth, creamy cheese sauces, but they excel in enhancing the taste and appearance of many culinary creations.
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Frequently asked questions
The 3 melting categories of cheese are flowing, stringy, and impervious (or nearly so) to melting.
Examples of cheeses that flow when melted include cheddar, Cheshire, gruyere, and Jarlsberg.
Cheeses that melt into a stringy consistency include mozzarella, provolone, queso Oaxaca, and some commercial "Swiss" cheeses.
Yes, some cheeses are impervious or nearly impervious to melting, such as feta, fresco blanco, ricotta, cottage cheese, parmigiano, and anejo.
A cheese's meltability is influenced by its moisture content, fat content, acidity, and age. Younger cheeses tend to melt better than aged cheeses.
