Bushra Griffith
There are many types of cheese that are easy to melt, and they are perfect for grilled cheese sandwiches, pizzas, pastas, and quiches. The best melting cheeses are usually young, moist, rennet-set cheeses that are easily sliced at room temperature. Examples of cheeses that melt well include shredded cheddar, smoked gouda, provolone, mozzarella, and gruyere. Pre-shredded cheese melts more quickly, easily, and evenly than a block of cheese, and freshly grated cheese melts best in sauces and stovetop dishes.
| Characteristics | Values |
|---|---|
| Type | Younger, fresh, softer, moister cheeses |
| Texture | Smooth, creamy, stretchy |
| Flavour | Mild, nutty, grassy, salty, sweet |
| Examples | American, shredded cheddar, gruyère, provolone, gouda, mozzarella, smoked gouda, fontina, havarti, taleggio, Monterey Jack, Colby, Swiss |
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What You'll Learn
Younger, fresher cheeses melt better
When it comes to cheese, younger is often better for melting. While all cheeses are made from milk, the process of heating milk with rennet forms a gelled network of caseins that traps fats and liquids, resulting in curds. The subsequent ageing, storage conditions, and presence or addition of live cultures then develop the flavour and texture traits of the cheese. Younger cheeses tend to have higher moisture content, which is key to melting. This is because the milk proteins spread out more easily when heated, resulting in a smoother, creamier texture.
Cheeses with higher fat content and lower acidity also tend to melt better. Aged cheeses, like Parmigiano Reggiano, will melt but won't stretch as well as younger cheeses. Harder, aged cheeses have lower moisture content and are therefore less suited to melting.
Some examples of younger cheeses that melt well include:
- Provolone, which is a good choice for cheesesteaks and sandwiches, as well as pizzas.
- Mozzarella, which is well-known for its melting capabilities on pizza, but also works well as a topping for lasagne or chicken Parmesan.
- Younger cheddars melt better than aged cheddars, and shredded cheddar melts particularly well.
- Younger Gouda melts better than aged Gouda and has a "sweeter" flavour profile.
- Fontina, a mildly tangy melter, melts well but is best when the rind is removed first.
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Full-fat, high-moisture cheeses are ideal
When it comes to cheese, there are two types: those that are perfect for nibbling off a platter and those that are meant to be melted into a gooey, stretchy delight. While some cheeses can be melted, they might not give you that smooth, creamy texture you're after. So, what's the secret to finding the ideal melt?
Full-fat, high-moisture cheeses are your best bet for achieving that perfect melt. Low-fat and low-moisture cheeses like Romano and Parmesan tend to burn easily and will not give you that smooth, creamy texture. They may melt into strands, but they are better suited for grating over dishes rather than creating a luscious sauce. On the other hand, cheeses with more moisture and lower melting points will give you that mouthwatering, creamy sauce you desire.
When it comes to mozzarella, for instance, go for the full-fat, high-moisture variety, like small balls packed in water. These will give you superior meltability. You can also try other mild-flavoured melting cheeses like provolone or Gouda. Provolone is an excellent choice for cheesesteaks, sandwiches, and baked dinners, while Gouda, with its lower acidity, offers a sweeter flavour profile and a supple, chewy texture.
If you're a fan of cheddar, opt for younger cheddars as they have more moisture and melt beautifully. Shredded cheddar, in particular, melts extremely well and adds a slightly sharp quality to your dish. You can also try steaming the cheese to help it melt more evenly and gently, a technique that works well with other cheeses too.
Remember, the key to finding the perfect melting cheese is to look for younger, fresher varieties with higher moisture content. These cheeses will give you that smooth, creamy melt that's perfect for sandwiches, pizzas, pastas, and quiches.
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Low-fat cheeses burn easily
When it comes to cheese, meltability is a key consideration for many. While some cheeses are better suited for charcuterie boards, others excel at melting and deliver that coveted cheese pull. Younger, fresher cheeses tend to melt better than their aged counterparts, which have less moisture and can be harder to melt.
However, it's important to note that low-fat cheeses, while healthier options, can burn more easily. This is because they have lower moisture content and a higher propensity to burn. When cooking with low-fat cheeses, it's advisable to cook at lower temperatures and for shorter durations to prevent burning.
Cheeses like mozzarella, feta, cottage cheese, and ricotta are all available in low-fat or fat-free versions and are excellent options for those watching their cholesterol or saturated fat intake. These cheeses can be used in recipes in place of high-fat cheeses, providing a healthier alternative without sacrificing flavour.
Additionally, when using low-fat hard cheeses, such as reduced-fat cheddar, it's important to grate them finely and melt them over low heat. This ensures they melt properly and reduces the risk of burning. By taking these precautions, you can still enjoy the taste and versatility of cheese while maintaining a healthier diet.
In summary, while low-fat cheeses offer health benefits, they do require some extra care in the kitchen to prevent burning. By choosing the right types of low-fat cheese, adjusting cooking temperatures, and grating or shredding the cheese, you can create delicious, healthier dishes without sacrificing flavour or texture.
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Shredded cheese melts more quickly
While there are many types of cheese that melt well, such as gouda, cheddar, gruyere, and provolone, shredded cheese is known to melt more quickly. This is because pre-shredded cheese contains anti-caking agents like cellulose, cornstarch, or potato starch, which prevent the cheese from sticking together and help it retain its shape. However, these additives can also prevent the cheese from melting properly, causing it to glob up or remain partially melted.
Cheese that is shredded at home, on the other hand, tends to melt more uniformly and quickly. This is because it lacks the anti-caking agents found in pre-shredded cheese. When shredding cheese at home, it is recommended to use a block of cheese that is free of additives. This results in a smoother and more even melt.
To improve the melting process of pre-shredded cheese, some people suggest adding an emulsifier like sodium citrate or rinsing the cheese to remove some of the anti-caking agents. Others recommend slowly melting the cheese at a lower temperature, between 60°C and 80°C, and constantly stirring to prevent coagulation.
In summary, shredded cheese does melt more quickly, especially when shredded from a block of cheese at home. Pre-shredded cheese may encounter melting issues due to the additives used to preserve its shape and prevent clumping. While there are some techniques to improve the melting of pre-shredded cheese, freshly shredded cheese will generally yield the best results for a quick and uniform melt.
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Add starch to help cheese melt smoothly
When it comes to melting cheese, not all varieties are created equal. While some cheeses are ideal for melting and produce a smooth, creamy texture, others are better suited for cheese platters and charcuterie boards.
Cheeses with higher moisture content and lower melting points, such as younger, fresher cheeses, tend to melt better and create a creamier texture. Examples include mild cheddar, gouda, gruyere, mozzarella, provolone, and American cheese.
To enhance the melting process and achieve an even smoother texture, adding starch is a useful trick. Pre-shredded cheese, for instance, often contains starch to prevent clumping, which can hinder melting. By adding a small amount of starch, such as corn starch, you can help the cheese melt more smoothly and avoid lumpiness. This is especially useful when melting cheese in the microwave, as it can prevent the cheese from becoming stringy or lumpy.
Additionally, combining starch with evaporated milk can further ensure a smooth melt. The starch helps to slow down the separation of the cheese, while the milk adds creaminess and prevents lumpiness. This combination is particularly beneficial for creating a rich, creamy cheese sauce.
When melting cheese, it is also important to let it come to room temperature before heating. This helps the cheese melt evenly and reduces the risk of slow or uneven melting. Grating the cheese beforehand will also speed up the melting process and ensure a smoother result.
In summary, adding starch, and even a bit of milk, can help cheese melt more smoothly and evenly. This is especially beneficial for creating creamy sauces or melted cheese toppings. By selecting the right types of cheese, bringing them to room temperature, grating them, and incorporating starch, you can achieve the perfect melt.
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Frequently asked questions
Some cheeses that melt easily include cheddar, gouda, mozzarella, fontina, gruyere, and provolone.
Younger cheeses tend to melt better than aged cheeses because they have higher moisture content. Aged cheeses like Parmigiano Reggiano will melt, but they won't become as stretchy as younger cheeses. Cheeses with more moisture and lower melting points make for smooth, creamy cheese sauces.
To make cheese melt more easily, shred it before melting, let it come to room temperature, and add starch or more liquid.
