Bushra Griffith
Cheese on toast is a quick, easy, and comforting snack that can be eaten at any time of the day. While the classic combination of bread and cheese is delicious on its own, there are endless possibilities for add-ins and variations to elevate this simple dish. From different types of cheese to various toppings and cooking methods, the options are endless when it comes to creating the ultimate cheese on toast. So, what cheese browns the best? And what are some tips and tricks for achieving the perfect melt? Let's dive into the world of cheese on toast and explore the best cheeses and techniques to take your grilled cheese to the next level.
| Characteristics | Values |
|---|---|
| Name | Brunost, Gjetost, Geitost, Gudbrandsdalsost, Fløtemysost |
| Place of Origin | Norway |
| Main Ingredients | Whey, Milk, Cream, Goat's Milk, Cow's Milk |
| Texture | Firm, slightly softer than Gouda |
| Taste | Sweet, Savoury, Butterscotch, Caramel |
| Colour | Brown |
| Shelf Life | 4 months at 1-5°C, 1 year at −8°C |
| Common Serving Methods | Sliced on bread, toast, crispbread, waffles, pancakes, crepes, jam, lefse, fondue |
| Producers | Tine, Synnøve Finden, smaller artisanal producers |
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What You'll Learn
Why does cheese brown?
The browning of cheese is a result of non-enzymatic browning, which occurs when food is exposed to heat. This process is also known as caramelization, a chemical reaction that breaks down sugar molecules, resulting in colour changes from pale white or yellow to deep yellows and golden browns. This process also enhances the flavour of cheese, giving it nutty, fruity, or caramel-like aromas.
To achieve the perfect level of browning, several factors come into play. Firstly, the type of cheese is crucial. Cheeses with high moisture content and low fat content, such as mozzarella, are ideal for browning. This is because the water molecules in the cheese heat up, turn into steam, and create bubbles. These bubbles allow the oil to escape, exposing the cheese's surface to direct heat, resulting in browning. On the other hand, low-moisture and low-fat cheeses can burn easily, while high-moisture and high-fat cheeses may remain greasy without browning.
The elasticity of the cheese also plays a role in browning. More elastic cheeses, like mozzarella, form steam pockets that create blisters, exposing the surface to browning. Cheeses with less elasticity, such as cheddar, may not be able to withstand the steam forces, causing gas bubbles to burst prematurely.
Additionally, the baking temperature and time significantly impact the browning of cheese. For example, mozzarella's browning factor (BF) increases linearly with baking temperature, while cheddar's BF shows a linear relationship with temperature between 70°C and 130°C. At temperatures above 160°C, cheddar may scorch and darken dramatically.
Furthermore, the Maillard reaction, a heat-induced process involving the interaction of reducing sugars and amino compounds, is believed to contribute to cheese browning. This reaction can occur during processing, slow cooking, or when cheese is stored in warm climates.
Overall, achieving the perfect cheese browning requires a combination of the right type of cheese, moisture content, elasticity, and baking conditions.
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What factors influence browning?
Browning is a desirable property in cheese when used as toppings, as in the case of pizza. The factors that influence browning are:
Galactose Content
Galactose is a type of sugar that has been identified as a limiting factor for the browning of cheese. The more galactose is added, the more intensive the browning of the cheese appears.
Storage Time
The overall effect of storage time on the cook colour of mozzarella cheese was found to be insignificant. However, the cheese had lower values of b* after 28 days of refrigerated storage, and the cook colour of mozzarella cheese significantly increased during storage, with the greatest change occurring between 14 and 28 days.
Baking Temperature and Time
The influence of baking temperature (70–200 °C) and time (0–20 min) on the browning property of cheese was found to be significant for both cheddar and mozzarella cheeses. However, the time and temperature dependencies of a specially defined browning factor (BF) were different for both cheeses. For instance, cooking for 2–4 min, the BF of mozzarella cheese increased almost linearly with baking temperature, while for cheddar cheese, a linear relationship between the BF and baking temperature was observed from 70 to 130 °C after heating for 8–12 min.
Composition and Mechanical Properties
The composition and mechanical properties of the cheese, such as moisture content, elasticity, and fat content, play a crucial role in achieving the perfect level of browning. For example, cheese with high moisture content and low fat content will create large bubbles that break the surface of oil, exposing the moisture to direct heat and allowing it to evaporate, leaving the rest of the cheese to brown. On the other hand, low-moisture and low-fat cheese will burn, while high-moisture and high-fat cheese will remain greasy without browning.
Emulsifying Salts
The type of emulsifying salt used in cheese processing also influences browning. Cheese containing disodium hydrogen phosphate as an emulsifying salt turned more intensively brown than those with disodium tartrate dihydrate or trisodium citrate.
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Which cheese browns best?
When it comes to browning cheese, there are a few factors to consider. Firstly, let's understand the science behind cheese browning. There are two types of browning: enzymatic and non-enzymatic. Enzymatic browning occurs when food is exposed to air, while non-enzymatic browning happens when food is exposed to heat. In the context of cheese, non-enzymatic browning, specifically caramelization, is the relevant mechanism. During caramelization, heat breaks down sugar molecules, resulting in colour changes from white or yellow to golden brown. This process also enhances the flavour of the cheese, imparting nutty, buttery, or fruity notes.
Now, let's discuss which cheese browns the best. Interestingly, the answer seems to lie in the combination of multiple factors, including moisture content, fat content, elasticity, and protein and sugar composition. A study by researchers at the University of Auckland, published in the Journal of Food Science, found that mozzarella cheese browned the best due to several reasons. First, mozzarella has a high moisture content, which facilitates the formation of steam pockets and blisters, allowing for even browning. Secondly, it has low free oil content, which means that the oil can flow off, exposing the surface to raw heat and promoting browning. Additionally, mozzarella is very elastic, enabling it to withstand the steam forces and form healthy blisters.
On the other hand, cheeses like cheddar, Colby, and Edam have a relative lack of elasticity, causing them to struggle against the steam forces and resulting in uneven browning. The fat content also plays a crucial role in browning. Cheeses with no fat are prone to burning, while cheeses with high fat content may not brown evenly and can form puddles of fat. Therefore, a balanced fat content is essential for optimal browning.
When it comes to pizza, the combination of cheeses can also influence browning. While mozzarella is the gold standard, other cheeses like gouda, emmentaler, and gruyere can be added to enhance flavour and texture while still achieving the desired browning effect. Additionally, the presence of other ingredients on a pizza, such as sauce, can impact the browning process, making it a complex interplay of various factors.
Lastly, it's worth mentioning that there is a type of cheese called "brunost" or "brown cheese," which is a traditional Norwegian cheese variety. Brunost is made by boiling down whey, milk, and/or cream, resulting in a brown colour and sweet taste due to the caramelization of milk sugars. However, this cheese is typically used as a topping or spread rather than for browning in dishes like pizza or quiche.
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How to achieve perfect browning
Browning is a property of cheese that results in patches of darkened colour on the cheese surface during baking. The perfect cheese for browning is bendy, bubbly, and capable of getting brown—in other words, mozzarella. Harder cheeses like Edam and block mozzarella are also good for browning.
To achieve the perfect level of browning, the cheese needs to lose moisture first. For the moisture to evaporate, blisters need to form, because where they lift the surface of the cheese, free oil can run off and expose the surface to raw heat. For a blister to form, steam needs to collect in a pocket and push up the cheese. This is why mozzarella makes for good browning: it doesn't have much free oil, it is very elastic, and it contains a lot of moisture.
To get a brown crust on your cheese, it needs to stay in the oven at 350°F for at least 15–20 minutes. It often takes up to 40 minutes. Broiling or grilling cheese is a faster method to brown the surface, but it requires careful monitoring to avoid burning. Fresh mozzarella, for example, will brown in about 5 minutes under a broiler. If you want a golden brown cheese crust, increase the temperature for the last 10 to 15 minutes. The top rack is ideal for browning cheese, but it's not the best choice for all dishes. The intense heat from the top element can cause the cheese to burn, so you'll need to keep a close eye on your dish. The best way to achieve a golden layer of cheese is to use low heat for a longer period of time, rather than high heat for a short period.
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Browned cheese in different cuisines
When it comes to browning cheese, there are a few factors at play. Firstly, enzymatic browning occurs when food is exposed to air, and non-enzymatic browning occurs when food is exposed to heat. The latter is what gives cheese its golden brown colour and deepened flavour when heated. This process, known as caramelization, breaks down sugar molecules, resulting in colour changes and the development of nutty, fruity, and caramel aromas and flavours.
In terms of specific cheeses that brown well, mozzarella is a standout choice, especially for pizza. Its low free oil content, high elasticity, and high moisture content make it ideal for achieving the perfect level of browning. The moisture in mozzarella turns to steam, creating blisters that expose the surface to raw heat, resulting in browning. Other cheeses like cheddar, Colby, and Edam have lower elasticity, causing them to struggle against the steam forces and preventing ideal browning.
For a classic French onion soup, gruyère is a popular choice as it browns beautifully under the broiler, creating a bubbly, crispy, and molten layer. Gruyère has a mildly sweet, salty, and nutty flavour with a creamy Italian cow's milk base. Another Italian cheese, taleggio, is excellent for blending with other cheeses in dishes like macaroni and cheese, adding complexity with its pungent aroma and hints of nuts and sweet fruit.
Raclette, a Swiss or French cow's milk cheese, is known for its fruity and sweet notes. It is often served by warming a half wheel of the cheese and scraping the melted portion over potatoes, vegetables, or meat. While not ideal for pizza due to its high fat and low moisture content, American cheese is a popular choice for burgers and breakfast sandwiches, providing an excellent melt.
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Frequently asked questions
Mozzarella is the best cheese to brown on a pizza. It has a low level of free oil, is very elastic, and contains a lot of moisture, so steam pockets form easily, creating blisters that quickly expose the surface to browning.
The browning of cheese is influenced by its fat and moisture content. If a cheese has no fat, it will burn easily. If a cheese is high in fat, it will not brown further after a certain point. If a cheese is high in moisture, it will not brown.
Enzymatic browning occurs when food is exposed to air. It gives coffee, tea, and cocoa their characteristic colours. It does not affect cheese browning.
Non-enzymatic browning occurs when food is exposed to heat. It causes the Maillard reaction, where proteins and sugars react to form brown colour molecules. This reaction causes cheese to brown.
Brunost, or brown cheese, is a common Norwegian cheese made with whey, milk, and/or cream. The most popular variety is fløtemysost or Gudbrandsdalsost. It is regarded as one of Norway's most iconic foodstuffs.
