Patrick Oconnell
There are many types of cheese that are great for melting, and the best one for the job depends on what you're making. For example, you might choose mozzarella for pizza, cheddar for grilled cheese, or gouda for a winter vegetable gratin. The melt potential of a cheese depends on a few key components, such as moisture content, fat quotient, acidity, and age. Generally, younger cheeses with higher moisture content are better melters.
| Characteristics | Values |
|---|---|
| Moisture Content | Higher moisture content results in better melting ability |
| Fat Content | Higher fat content contributes to better melting ability |
| Acidity | Lower acidity contributes to better melting ability |
| Age | Younger cheeses tend to melt better |
| Curd Size | Larger curds contribute to better melting ability |
| pH | Higher pH contributes to better melting ability |
| Cheese Types | Mozzarella, Provolone, Fontina, Gruyere, Gouda, Cheddar, Raclette, Taleggio, Monterey Jack, Colby |
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What You'll Learn
Mozzarella is best for pizza and lasagne
Mozzarella is a mild, milky-flavoured cheese that is extremely versatile and can be used in a variety of dishes. It is best known for its use on pizzas, where it creates a quick, clean, creamy hit and enables the perfect cheese pull. When making pizza, it is best to use full-fat, high-moisture mozzarella, like small balls packed in water. However, other types of mozzarella can be substituted for the ball form, such as stracciatella or burrata.
Mozzarella is also an excellent choice for lasagne. Fresh mozzarella adds taste and texture to the dish, and it is easy to grate using a box grater. However, it is important to remove any excess liquid from the cheese before adding it to the lasagne to avoid a watery dish. To do this, you can press the mozzarella between layers of paper towels to help remove the moisture.
Mozzarella's mild flavour makes it a great base for mixing with other cheeses to add flavour. For example, it can be blended with other cheeses to make a cheese sauce or grilled cheese. It can also be mixed with fontina for the perfect pizza or rolled in breadcrumbs to become the filling for cheese sticks.
When choosing mozzarella, it is important to consider the moisture content. For lasagne, low-moisture mozzarella works better as it has less water content and will not make the dish watery. However, for pizzas, either fresh or low-moisture mozzarella can be used, depending on your preference.
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Cheddar is best for grilled cheese
There are many types of cheeses that can be melted, such as mozzarella, provolone, fontina, and gouda. However, cheddar is the best cheese for grilled cheese.
Cheddar is a firm cheese that can be white or orange, depending on whether colouring is added during the production process. It has a sharp, nutty taste. When it comes to melting, younger cheddars are better than aged cheddars, as they have more moisture and melt more easily.
Cheddar is a popular choice for grilled cheese sandwiches, often paired with other cheeses like gouda and havarti. It can be used to create a crispy crust on the outside of the sandwich, as well as providing a gooey, melty centre.
To make the perfect grilled cheese with cheddar, it's important to use thick-sliced bread, such as Texas toast, and to cook it on low heat to allow the cheese to melt fully. The bread should be buttered generously to create a crispy exterior.
Cheddar grilled cheese can be served with a variety of toppings and sides, such as mustard, pesto, roasted vegetables, or a bowl of comforting tomato soup.
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Gruyère is best for French onion soup
When it comes to French onion soup, Gruyère is the cheese of choice for many. This Swiss cheese is a classic topping for this soup, adding a nutty, earthy flavour that complements the onions and broth perfectly. Its creamy, rich texture when melted makes it ideal for creating that sought-after molten, cheesy top layer.
Gruyère is a firm Swiss cheese that is typically aged for around six months or more. The ageing process gives the cheese a distinct, nutty, grassy flavour and a firm texture. However, for optimal meltability, it is best to use younger Gruyère cheeses, as the aged varieties develop a complex earthiness that may be better suited for snacking.
The key to a great French onion soup lies in two components: the stock and the caramelisation of the onions. The soup is traditionally made with a hearty beef stock, although good beef stock can be challenging to come by and expensive to make. It is crucial to taste the stock before using it, as the soup will only be as good as the stock. Caramelising the onions is the second essential step, a process that requires at least 40 minutes to achieve the desired level of sweetness and depth of flavour.
When preparing French onion soup, the cheese is typically added towards the end of the cooking process. After ladling the soup into bowls, a slice of toasted bread or crouton is placed on top, followed by a generous sprinkling of shredded or grated Gruyère. The dish is then placed under a broiler until the cheese melts and turns golden brown, creating a bubbly, molten cheese topping.
Gruyère is the preferred cheese for French onion soup due to its unique flavour profile and melting properties. Its nutty, earthy notes enhance the soup's overall flavour, and its ability to melt smoothly adds to the dish's appeal. While other cheeses can be used as substitutes, such as Parmesan, Fontina, or Swiss cheeses like Emmenthal or Comte, Gruyère remains the classic choice for this soup.
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Provolone is best for cheesesteaks
Provolone is the best cheese for cheesesteaks. This cow's milk cheese is a mild and pale variety, making it a great substitute for the more commonly used Cheez Whiz. Cheez Whiz is typically made from a combination of dairy components, spices, and preservatives, while provolone is more natural.
Provolone is a particularly good choice for cheesesteaks, but it also works well with many other sandwiches and baked dinners. It is a great cheese to melt over the protein in your sandwich. Roast pork, chicken cutlets, meatballs, and sausages are all great options.
For cheesesteaks, you can melt the cheese directly on the sandwich, or make a cheese sauce. To make a cheese sauce, melt butter in a saucepan, whisk in flour, and then whisk in milk. Add the cheese and continue whisking until melted. This sauce can be drizzled over the top of the sandwich.
For a more subtle and sophisticated flavor, provolone is the best choice. While Cheez Whiz is the cheesesteak's modern icon, provolone was the earliest accompaniment, dating back to the 1940s.
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Raclette is best served over boiled potatoes
When it comes to melting cheese, there are several varieties that stand out. Mozzarella, for instance, is a classic, known for its mild, milky flavour and exceptional meltability. It is a versatile choice, perfect for pizza, lasagna, chicken Parmesan, and more. Another excellent melting cheese is cheddar, which offers a sharp, nutty taste. Younger cheddars are especially good for melting, adding a slightly sharp quality to dishes like grilled cheese and chorizo chili. Moving beyond these popular options, there is also provolone, a delicious choice for cheesesteaks and sandwiches. It can be paired with various proteins, including roast pork, chicken cutlets, meatballs, and sausages. For a tangier kick, opt for the "sharp" variety.
Now, if you're looking for a truly exceptional melted cheese experience, consider raclette. Raclette is a semi-hard Swiss cheese with a rich history, originating in the Swiss Alps hundreds of years ago. The traditional way of serving raclette involves melting the cheese against a fire and scraping it onto a plate, alongside cooked potatoes, cornichons, and pickled onions. This classic combination is a favourite in Switzerland and has gained popularity beyond, with people raving about its delicious taste.
While some modern methods use raclette grills or small cast iron skillets to melt the cheese, the essence of the dish remains the same: melting raclette over potatoes. Boiled potatoes are a traditional choice, and they provide a soft base for the melted cheese to drape over. The contrast between the creamy cheese and the tender potatoes creates a delightful texture and flavour combination.
To elevate the dish further, you can toss the boiled potatoes with olive oil and salt before baking them until golden. Then, transfer the potatoes to an oven-proof skillet and top them with raclette cheese, baking until the cheese becomes bubbly. Finally, add cornichons on top, and you have a mouthwatering appetizer or meal.
While potatoes are the classic pairing, raclette is incredibly versatile. It can be enjoyed with various starchy bases, grilled meats, pickles, and even Japanese Koshihikari rice. For those who want to indulge, toasted bread is another option, providing the perfect size to fit the melted cheese. So, while raclette is traditionally served over boiled potatoes, feel free to experiment and find your favourite combinations.
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Frequently asked questions
The best melting cheeses are typically soft, fresh, and creamy. Some of the best cheeses for melting include:
- Mozzarella
- Provolone
- Fontina
- Gruyere
- Gouda
- Cheddar
A cheese's ability to melt depends on a few components. Moisture content is key, as cheeses with higher moisture content tend to melt better. Fat content, acidity, and age also play major roles—younger cheeses often melt better than aged cheeses. Additionally, the curd size and pH of the cheese can affect its melting ability.
Melted cheese is a versatile ingredient that can be used in a variety of dishes. Some popular options include grilled cheese sandwiches, pizzas, baked pasta dishes, soups, casseroles, and fondue.
Yes, there are numerous recipes that showcase melted cheese. Here are a few ideas:
- Grilled cheese sandwich with cheddar or mozzarella
- French onion soup topped with gruyere
- Pizza with mozzarella or provolone
- Baked pasta with fontina
- Cheese sauce made with a blend of mozzarella and other flavorful cheeses
- Chicken Parmesan or lasagna topped with mozzarella
