Patrick Oconnell
There are many types of cheese that melt with a creamy consistency, and they are perfect for grilled cheese sandwiches, casseroles, sauces, and more. The best cheeses for melting tend to be younger, with high moisture content, and low acidity. Examples of cheeses that melt well include Fontina, Gruyere, Provolone, and Mozzarella. Kraft Singles are also known to melt well and are often used in nacho cheese dips.
| Characteristics | Values |
|---|---|
| Moisture Content | High |
| Age | Young |
| Fat Content | High |
| Acidity | Low |
| Examples | Fontina, Gruyere, Mozzarella, Provolone, Colby, Gouda, Taleggio, Kraft Triple Cheddar Shredded Cheese |
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What You'll Learn
Young cheeses melt better
When it comes to cheese, not all melts are created equal. Some cheeses are naturally better melters than others, and a young cheese is often a good choice for achieving that desired creamy consistency.
The meltability of cheese depends on several factors, including moisture content, fat quotient, acidity, and age. Young cheeses tend to have higher moisture content, which is crucial for a good melt as the water supports the melting process by preventing the cheese from becoming too thick and clumpy. Cheeses with lower moisture content, such as Swiss cheese, tend to become stringy when heated.
The fat content also plays a role in meltability. Cheeses with higher fat content generally melt more easily and contribute to a creamier texture. This is why low-fat or non-fat cheeses often struggle to melt smoothly and can become grainy.
Age is another significant factor. Younger cheeses tend to melt more easily than their aged counterparts. As cheese ages, it undergoes a process called proteolysis, where the bonds between casein proteins are broken down, allowing the proteins to unwind and bind with other casein molecules, forming a tighter network. This mature network of proteins requires more heat to melt and may result in separated fat and clumps, detracting from the creamy texture.
Some examples of young cheeses that melt well include Italian Asiago pressato or fresco, young Gouda (often coated in red wax), Monterey Jack, Colby, and younger varieties of provolone. These cheeses are excellent choices for achieving a smooth, creamy melt in dishes like grilled cheese sandwiches, quesadillas, or casseroles.
Additionally, certain techniques can be employed to enhance the meltability of cheeses. Grating the cheese before melting increases its surface area and facilitates melting. Adding acid, such as through white wine in Swiss fondue, can also help break down protein chains, reducing stringiness.
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High moisture content helps
When it comes to achieving that perfect, creamy melt, the moisture content of the cheese is of paramount importance. A higher moisture content means more milk proteins that can spread out and melt smoothly when heated, resulting in that desirable, gooey texture.
Cheeses that are known for their high moisture content and excellent melting capabilities include Italian Fontina, which has a buttery and creamy finish, making it ideal for sauces, soups, and baked pasta dishes. Another classic melter is Mozzarella, which is famous for its use on pizzas, but its melting prowess should not be limited to flatbreads. For the ultimate melting experience, opt for fresh mozzarella balls packed in water, rather than the low-moisture variety that comes in blocks.
Provolone, a cheese made using the "pulled curd" technique, is another excellent choice for creamy melts. It softens into a satisfyingly ropy chew and can be used in sandwiches, paninis, and roasted vegetable lasagne. If you're looking for a substitute for Provolone, Fontina and Havarti are great alternatives.
For a mild, sweet melting cheese, Gouda is a fantastic option. It has a similar profile to cheddar but without the sharp edges, and its younger varieties melt brilliantly. Gruyere, a firm Swiss cheese, is another excellent melter, becoming creamy and rich when heated. Opt for young Gruyere for maximum meltability, as aged versions develop a complex earthiness better suited for snacking.
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Fat content is a factor
Younger cheeses tend to be better melters, and this is partly due to their fat content. As cheese ages, its fat content generally decreases, which can affect its melting properties. For example, young cheddar melts smoothly, while aged cheddar can become oily and grainy when heated. Similarly, younger varieties of Gouda melt brilliantly, whereas aged Gouda has a lower melting capacity.
Cheeses that are known for their excellent melting qualities, such as Fontina, Gruyere, and Provolone, tend to have higher fat content. Fontina, for instance, has a rich and creamy finish, making it ideal for melting into sauces and soups. Gruyere, a firm Swiss cheese, becomes creamy and rich when melted, making it perfect for French onion soup or croque-madame sandwiches. Provolone, a pulled-curd cheese, softens into a ropy, chewy texture when melted.
In addition to natural fat content, some cheeses may also contain added fats, such as cream cheese, which can further enhance their melting properties and creaminess. For example, Kraft Creamy Melt Triple Cheddar Shredded Cheese includes a touch of cream cheese, resulting in an even creamier melt.
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Washed-rind cheeses melt well
When it comes to cheese, its melting potential depends on a few factors, including moisture content, fat quotient, acidity, and age. Younger cheeses, for instance, are often better melters. Washed-rind or smear-ripened cheeses are a unique subset of cheeses that are treated with brine or mould-bearing agents, resulting in distinctive flavours and melting characteristics.
The process of making washed-rind cheese involves periodically curing the cheese in a saltwater brine solution or mould-bearing agents such as beer, wine, or brandy. This encourages the growth of certain bacteria, particularly Brevibacterium linens, which imparts a reddish-orange hue and a pungent odour to the cheese. The rind of the cheese becomes amenable to these bacteria, which thrive in salty conditions, resulting in a firm, flavourful rind. Washed-rind cheeses can be soft, semi-hard, or hard, with softer ones sometimes classified as "smear-ripened".
The process of washing cheese rinds is believed to have originated in France, where sixteenth-century monks made cheeses in their monasteries for sustenance. The conditions in monastery cellars were ideal for cheese bacteria, but the uncontrolled environment often led to the development of bad rinds. To address this issue, monks began washing the rinds with readily available liquids like beer or brandy, resulting in softer, creamier cheeses. A similar practice emerged in mountainous regions, where high humidity levels made it challenging to control the growth of cheese bacteria. In these areas, cheesemakers used brine instead of alcohol, leading to the creation of harder cheeses.
Some well-known examples of washed-rind cheeses include Gruyère, Taleggio, Reblochon, and Epoisse de Bourgogne, each with its own unique flavour and texture. These cheeses are known for their pungent exterior, imparting salty, nutty, and doughy notes that can enhance dishes like mushroom pappardelle. Washed-rind cheeses are also versatile, allowing substitutions for other washed-rind varieties, such as using Teleggio in place of Taleggio.
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Add sodium citrate or sodium phosphate
Adding Sodium Citrate or Sodium Phosphate for a Creamy Melt
Sodium citrate and sodium phosphate are both "melting salts" that can be added to cheese to help it melt smoothly and creamily. These salts are particularly useful when making cheese sauces, such as for mac 'n' cheese, nachos, or fondue.
Cheese is made up of a fat and moisture emulsion. When heated, the proteins relax, and the fats turn from solid to liquid. Moisture helps keep everything smooth. However, aged cheeses have lost a lot of moisture, which can unbalance the emulsion and cause the fats to puddle. During aging, proteins also tighten into small clumps with the help of calcium ions, and don't relax as easily when heated.
Sodium citrate and sodium phosphate are emulsifying agents or "melting salts" that change this process. When added to cheese, the sodium substitutes itself for some of the calcium that's helping the proteins cling. As the cheese is heated, the proteins separate from each other and act as emulsifiers, strengthening the emulsion by holding fat and water together.
How to Use Sodium Citrate
To make a cheese sauce with sodium citrate, you can use milk, cheese, and sodium citrate. You can also add other liquids like heavy cream, beer, bone stock, or water. In a heavy-bottomed saucepan, slowly warm your liquid of choice and whisk in the sodium citrate. Bring it to a gentle simmer, then whisk again to ensure the sodium citrate has dissolved completely. Add your cheese gradually, continuing to whisk until it has all melted. You can then add spices like black pepper, or jalapeños, and serve with tortilla chips.
How to Make Sodium Citrate at Home
You can make your own sodium citrate solution by mixing 50 ml of lemon juice with half a teaspoon of baking soda and waiting for the chemical reaction to complete. This creates a sodium citrate solution. Add 80 ml of water, milk, or another liquid, then warm it up and melt in 200 grams of cheese.
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Frequently asked questions
Some cheeses that melt creamy include fontina, mozzarella, gouda, Gruyère, provolone, young cheddar, and Colby.
A washed-rind cheese like Taleggio has a strong aroma but a mild flavor. Its creamy interior melts well, but the rind should be removed first.
Colby is a fantastic melting cheese with a sweet and buttery finish. It is softer and more mild than cheddar.
Gouda is a mild, almost sweet melting cheese. It has a similar flavor profile to cheddar but without the sharpness.
