Andy Montoya
There are many types of cheese that are great for melting on sandwiches, and the best cheese for the job will depend on the desired flavour and texture. Generally, younger, fresher cheeses with more fat content tend to melt better. For instance, mozzarella, a fresh Italian cheese, is known for its extreme meltability and is often used on pizzas. Other good melting cheeses include cheddar, gouda, gruyère, provolone, raclette, and brie. For a grilled cheese sandwich, a combination of two cheeses is often recommended, with one cheese providing the stretch and the other providing the flavour.
| Characteristics | Values |
|---|---|
| Cheese type | Mozzarella, Cheddar, Gruyère, Raclette, Provolone, Brie, Comte, Gouda, Monterey Jack, Swiss, Havarti, Muenster, American |
| Texture | Stretchy, Oozy, Gooey, Crispy, Buttery, Creamy |
| Flavour | Sharp, Tangy, Salty, Nutty, Funky, Sweet, Mild, Bold |
| Preparation | Shredded, Grated, Sliced, Freshly grated, Sliced too thin, Sliced too thick |
| Bread type | Sourdough, White, Loaf, Sandwich |
Explore related products
What You'll Learn
Mozzarella is a great melting cheese
Mozzarella's ability to melt so well is due to its protein structure. The melting behaviour of cheese is determined by the protein casein, which is transformed during the cheese-making process into a network held together by weak bonds, with molecules of water and fat studded throughout. The amount of moisture in mozzarella affects its melting properties. Fresh mozzarella, which typically comes in a ball in liquid, has higher moisture content and doesn't melt as well. It can even release water when cooked for too long, resulting in a rubbery texture.
On the other hand, low-moisture mozzarella is specifically designed to melt beautifully. It's this type that you'll commonly find on pizzas, as it melts quickly without breaking down too much. The lower moisture content prevents the cheese from becoming runny, allowing it to retain its shape and stretchiness. This makes it ideal for dishes where you want that signature cheese pull, like on a meatball sub or a classic grilled cheese sandwich.
Mozzarella's mild flavour also makes it a versatile melting cheese. It adds a quick, clean, creamy hit to sandwiches without overwhelming other ingredients. Whether you're piling on roasted vegetables or stacking your favourite meats, mozzarella can complement a wide range of sandwich fillings. Its mild taste and excellent melting properties make it a go-to choice for many sandwich and pizza creations.
Melting Cheese Blocks: Tips for a Smooth, Creamy Finish
You may want to see also
Cheddar is better when it's younger
When it comes to cheese, meltability is a key consideration. While any cheese can be transformed into a melting cheese, some cheeses melt better than others. Generally, younger, fresher cheeses with higher fat content tend to melt better.
Cheddar is a great example of a cheese that melts well when it's younger. While aged cheddars have less moisture and don't melt as well, younger cheddars melt extremely well and bring a slightly sharp quality to the table. Vintage or sharp cheddar has a nutty flavor and melts beautifully, making it a great option for grilled cheese sandwiches.
When making a grilled cheese sandwich, it's important to consider the type of bread and cheese used, as well as the cooking technique. Sourdough bread is a popular choice for grilled cheese sandwiches due to its tangy flavor and ability to hold up to the weight of the cheese. Grating your own cheese is also recommended, as pre-grated cheeses often have preservatives that can interfere with melting.
For an extra-tasty grilled cheese, combining two types of cheese is a great option. Mozzarella is often paired with another cheese to add flavor, as it has excellent meltability and stretch but a mild flavor. Cheddar pairs well with mozzarella, as the sharpness of the cheddar adds depth to the mild mozzarella.
So, if you're looking to make the perfect grilled cheese sandwich with oozy, molten cheese, younger cheddar is a great choice. Its meltability, sharpness, and nutty flavor will take your sandwich to the next level.
Mascarpone Cheese: Melting Mystery Solved!
You may want to see also
Gruyère melts without becoming gooey
When it comes to cheese, there's nothing quite like a melted slice on a sandwich. While some cheeses become gooey and greasy when melted, Gruyère is a cheese that melts without becoming overly gooey or soupy. This is because it has a lower moisture content than other cheeses.
Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. Gruyère is considered a good cheese for baking because of its distinctive but not overpowering taste. For example, in quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is also a good melting cheese, particularly suited for fondues, along with Vacherin Fribourgeois and Emmental. It is often used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich.
Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop le tourin, a garlic soup from France served on dried bread. Gruyère is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. When young, it is slightly sweet, salty, and nutty, becoming more assertive, earthy, and complex as it matures. When fully aged (between five months to a year), it tends to have small cracks that impart a slightly grainy texture.
To melt cheese nicely, it can be shredded or sliced thinly for quicker melting. Using low heat can help to avoid burning the cheese and ensure even melting. Adding a dash of milk or cream to the cheese can also help to create a smooth and creamy texture. Stirring frequently while melting can also prevent clumping or sticking to the pan. Covering the pan or dish can help the cheese melt evenly and faster.
The Perfect Melt: Panini Cheese Secrets
You may want to see also
Explore related products
Brie is good, but remove the rind
When it comes to cheese, meltability is a key consideration for a grilled cheese sandwich. While most cheeses can be melted, some are better suited to the task than others. A good melting cheese is usually younger, fresher, and softer.
Brie is a good melting cheese for sandwiches. It is soft, so it melts nicely. However, it is recommended to remove the rind before putting it in a sandwich, as it would create a weird texture.
To prepare a grilled cheese sandwich with melted Brie, you can slice the cheese and place it between two slices of bread. Sourdough bread is a popular choice for grilled cheese sandwiches, as it adds a tangy flavour. You can also add other ingredients, such as spinach, caramelised onions, or sliced apples, to enhance the flavour of the sandwich.
When cooking the sandwich, it is recommended to use a skillet, griddle, or pan on the stove. Butter or mayonnaise can be spread on the outside of the bread to help it brown and add flavour. Cooking the sandwich over medium-low heat will ensure that the bread becomes golden and crisp, and the cheese melts evenly.
By following these steps and using Brie without the rind, you can create a delicious grilled cheese sandwich with a gooey centre and a crispy exterior.
Creating Melted Cheese in a Slow Cooker: Easy Steps
You may want to see also
Provolone is tasty, especially smoked
Provolone is a semi-hard cheese from Southern Italy, made from cow's milk. It is aged for at least two months, resulting in a complex, sharp taste with buttery and nutty flavours. The longer the cheese is aged, the sharper the taste becomes. Provolone piccante, for example, is aged for up to two years and has a more pronounced flavour than provolone dolce, which is aged for a shorter period of up to four months.
Provolone is a tasty cheese, particularly well-suited for sandwiches. Its sharp taste and nutty, almost cheddary flavour make it a great choice for a sandwich cheese. Deli-sliced provolone, in particular, is a tasty addition to sandwiches with various proteins, including roast pork, chicken cutlets, meatballs, and sausages.
While provolone is a tasty cheese, it is worth noting that it may not be the best option for grilled cheese sandwiches as it is a semi-hard cheese and can be more challenging to melt. However, smoked provolone is a tasty variation that can add a unique flavour to sandwiches. The smoking process imparts a distinct flavour to the cheese, enhancing its overall taste.
When choosing provolone, it is important to differentiate between the various types available. There are two main types of provolone: the original Italian provolone and a milder version produced in the US. The Italian provolone is typically aged for longer and has a sharper taste, while the US version is aged for a shorter period and has a milder flavour. Additionally, there are two PDO (Protected Designation of Origin) provolone cheeses: Provolone Valpadana and Provolone del Monaco, which are worth seeking out for their authentic flavours.
The Perfect Melt: Shredded Cheese on Fries
You may want to see also
Frequently asked questions
The best cheeses for melting on sandwiches include mozzarella, provolone, cheddar, and gouda.
Generally, younger, fresher cheeses with higher fat content are better for melting. Mozzarella is a fresh Italian cheese that is heat-treated during its production, giving it a stretchy, melty texture. Provolone is a fatty cheese that adds a tangier kick to sandwiches. Cheddar is a good melter, especially when shredded or grated, but aged cheddars are drier and don't melt as well. Young gouda has the creaminess and meltability that makes it perfect for grilled cheese sandwiches.
Other good melting cheeses include Gruyere, Comte, raclette, fontina, brie, and Swiss cheese.
To make a grilled cheese sandwich, spread mayonnaise on the outside of the bread instead of butter to help the bread brown better and create a richer flavor. Use freshly grated cheese instead of pre-grated cheese, as pre-grated cheese often has preservatives that can interfere with melting. Combine two types of cheese—one for stretch, such as mozzarella, and another for flavor, such as vintage cheddar or Gruyere.
