Kamil Perry
There are many types of cheese that can be used in soups, and the best cheese for a soup generally has a meltability and smooth texture, like Gruyère, fontina, Monterey Jack, and cheddar. When adding cheese to a soup, it is best to ensure it is in a form that melts well, such as shredded or chopped into pieces. Acid or alcohol will also help break down the cheese better. Some examples of soups with cheese include French onion soup, beer cheese soup, and broccoli and cheese soup.
| Characteristics | Values |
|---|---|
| Cheese that melts smoothly | Gruyère, fontina, Monterey Jack, young cheddar, mozzarella, cream cheese, queso fresco, halloumi, manchego, gorgonzola, stilton, American cheese, velveeta |
| Cheese that adds flavour | Gruyère, Parmigiano-Reggiano, cheddar, gorgonzola, stilton, manchego, blue cheese, Persian feta |
| Cheese that adds texture | mozzarella, cream cheese |
| Cheese that adds visual interest | Parmigiano-Reggiano, cheddar, Gruyère |
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What You'll Learn
Melting and texture
When it comes to choosing the best cheese for soup, melting and texture are key considerations. While some cheeses melt smoothly into the soup, others can become grainy or lumpy. The ideal cheese for soup should have good meltability and a smooth texture. Gruyère, Fontina, and Monterey Jack are excellent choices, as they melt well and create a creamy consistency. To enhance melting, it is advisable to shred or chop the cheese into smaller pieces before adding it to the soup.
Some cheeses, such as dry-aged varieties like Pecorino Romano and Parmigiano Reggiano, do not melt as well and tend to retain a grainy texture. However, this can be desirable in certain soups, such as Cavatelli with Broccoli Soup, where a grainy texture can complement the other ingredients. It is important to manage expectations and select cheeses that align with the desired texture of the soup.
For those who prefer a stretchy, stringy texture, mozzarella is a good option. It pairs well with French onion soup, enhancing the flavour of the caramelized onions and rich broth. An aged brick cheese can also be used as a substitute for mozzarella, offering a similar stretchiness. Blue cheese, such as Stilton, is another option that adds a unique flavour and texture to soups, pairing well with vegetables like broccoli.
Cheese can also be used as a garnish rather than being incorporated into the soup. Hard cheeses like Parmesan, Parmigiano Reggiano, or Grana Padano can be grated over soups like minestrone or beef barley soup. Adding cheese as a garnish ensures that it does not melt completely and provides a textural contrast to the soup.
Additionally, the cooking temperature plays a crucial role in the melting and texture of cheese in soups. Temperatures above 150°F (65°C) can cause the cheese to dry out and become difficult to melt. It is recommended to use a lower heat setting when adding cheese to the soup to ensure it melts smoothly without drying out.
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Thick soups
When making a thick soup, it is best to grate your own cheese, as it will melt quicker and more easily. To prevent curdling, always add the cheese slowly and off the heat after the soup has stopped boiling.
Some examples of thick soups include broccoli and cheddar, French onion, and cauliflower cheddar. For a heartier option, a beer soup pairs well with cheddar, as the cheese has a strong flavour and can stand up to beer. A thick bread soup would also be a good pairing.
Other cheese options for thick soups include gouda and gruyere, which are among the best melting cheeses and have unique flavours. Soft cheeses with bold flavours, like brie, blue cheese, or goat cheese, can be used in small amounts.
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Broth soups
One classic example is French onion soup, which is often made with beef broth and onions, but can also include cheese. Gruyere is a popular choice for this soup, as it has a nutty, earthy, and slightly sweet flavour, and its low melting point means it stays melty and floats well in the broth.
Another option for broth soups is to use hard cheeses like Parmesan, which add a salty punch while keeping the broth light. Parmigiano-Reggiano, in particular, is a rich and slightly salty cheese that melts well in soup without becoming gooey or stringy.
For a thicker, creamier broth soup, dense, melty cheeses like Monterey Jack, cheddar, or cream cheese are good options. Cheddar is a versatile cheese that comes in different colours and strengths, and it pairs well with ingredients like broccoli, potatoes, and caramelized onions. Broccoli cheddar soup is a popular choice, and it's important to use a high-quality, freshly grated cheddar cheese to ensure the best flavour and melting ability.
Other cheese options for broth soups include Manchego, a Spanish cheese with a salty and buttery flavour, and queso fresco or halloumi, which soften in soup without completely melting. If you're looking for a bolder flavour, small amounts of soft cheeses like Brie, blue cheese, or goat cheese can be used.
When adding cheese to broth soups, it's best to stir it in slowly off the heat to prevent curdling and ensure smooth incorporation.
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Cheese types
When it comes to choosing the best cheese for soup, there are several factors to consider, such as meltability, texture, and flavour. The type of soup you're making will also play a role in determining the best cheese to use. Here are some popular cheese types and their effects on soups:
Parmigiano-Reggiano
Parmigiano-Reggiano, or Parmesan, is a popular choice for soups as it adds a slight saltiness and richness without becoming gooey or stringy. It can be grated into the soup or added as a rind towards the end of the cooking process. This cheese pairs well with various soups, including minestrone and cream-based soups.
Gruyère
Gruyère is another excellent option for soup, known for its nutty, earthy, and slightly sweet flavour. It is famous for its role in French onion soup and pairs well with vegetable soups and earthy recipes. However, due to its gooey texture when melted, it's important to monitor the amount used.
Cheddar
Cheddar is a versatile cheese that can be found in various colours and strengths. When using cheddar in soup, it's best to opt for a mature variety to balance taste and strength. Cheddar is commonly used in broccoli and cheese soup, as well as beer and cheddar soup. However, it's important to note that its texture can become slightly grainy when reheated.
Mozzarella
Mozzarella is a mild cheese that provides stretchiness and pairs well with soups like French onion soup and beef barley soup. It can also be used in place of more expensive cheeses, such as Parmigiano-Reggiano, to create a similar effect.
Cream Cheese
Cream cheese is best used at room temperature, where it can be easily broken down with a spoon. It adds a smooth and creamy texture to the soup without completely melting.
Gorgonzola
Gorgonzola is a soft cheese that melts easily and adds a burst of flavour to the right soup. It can be chopped into small pieces to enhance its melting properties.
In addition to these cheeses, other notable mentions include Monterey Jack, Fontina, Pecorino Romano, and Manchego. Each of these cheeses offers unique flavour and textural profiles that can elevate a simple soup. When choosing the best cheese for your soup, consider your desired flavour, texture, and the type of soup you are preparing.
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Temperature
When making cheese soup, it's important to watch the temperature. Anything over 150°F or 65°C can make the cheese dry out, making it harder to melt. To avoid this, try using a lower heat setting when adding the cheese to your soup, and keep cooking it until it's melted.
Some cheeses are more prone to lumping than others, and if you want to avoid this, a lower temperature and longer cooking time can help. Broccoli and cheese soup, for example, is best cooked on a lower temperature for a longer period to achieve a perfect, smooth and lump-free consistency.
If you're adding cheese to a soup that's already cooked, it's best to grate the cheese, as smaller bits will melt more easily than lumps or larger pieces. If you're using a cheese that's prone to lumping, you can also try sprinkling it on top at the end of cooking or even when serving.
If you're making a soup with a broth base, it often helps to have something in the soup for the cheese to cling to or float on. French onion soup, for example, floats cheese on a crouton.
For harder cheeses like Parmigiano Reggiano and Pecorino Romano, it's recommended to use the side of the grater with smaller holes to get a finer grind. A fine grind works better than a shred for these types of cheese. For softer cheeses, a larger grater can be used.
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Frequently asked questions
The best cheese for soup is one that has good meltability and a smooth texture, such as Gruyère, fontina, Monterey Jack, and young cheddar.
Some examples of soups with cheese include French onion soup, beer cheese soup, broccoli and cheese soup, and blue cheese soup.
When choosing the right cheese for your soup, consider the texture and melting factor. If you want a certain texture, use mozzarella or cream cheese. If you want a specific flavor, use cheddar, Gruyère, or Parmigiano Reggiano.
When adding cheese to your soup, grate the cheese where possible as smaller bits will melt easier than lumps or pieces of cheese. Avoid temperatures above 150°F or 65°C when cooking as this can make the cheese dry out.
Some unique cheese and soup combinations include beet soup with Persian feta, beef barley soup with blue cheese toast, and ham hock and black kale soup with Pecorino and bean soup smothered in Grana Padano.
