Kamil Perry
Frittatas are an Italian version of an omelette, and the perfect frittata has a golden brown top and a custard-like texture. The key to a great frittata is selecting a cheese with high moisture so that it melts well and gives the dish its desired texture. Some cheeses that fit this bill include mozzarella, smoked gouda, cheddar, gruyere, fontina, and feta. Other cheeses like ricotta, parmesan, and goat cheese can also be used, but they don't melt as well and are better for adding dense pockets of gooeyness or a sharp, salty flavour. Ultimately, the choice of cheese depends on personal preference, and getting creative with different combinations can lead to a delicious frittata.
| Characteristics | Values |
|---|---|
| Cheese with high moisture | Mozzarella, Smoked Gouda, Cheddar, Gruyère, Fontina, Feta, Cream, Parmesan |
| Cheese with low moisture | Parmesan, Pecorino Romano |
| Low-acid cheeses | Bread cheese |
| Other | Goat cheese, Ricotta, Havarti, Manchego, American cheese |
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What You'll Learn
- High-moisture cheeses like mozzarella and smoked gouda are great melting cheeses
- Low-moisture cheeses like parmesan won't melt in the oven
- Low-acid cheeses like bread cheese will hardly melt, leaving chewy chunks
- Salty cheeses like feta, parmesan, and pecorino romano add salinity to the dish
- Whole-milk ricotta, goat cheese, and gruyere are also popular choices
High-moisture cheeses like mozzarella and smoked gouda are great melting cheeses
When making a frittata, it is important to select the right cheese. The key to picking the perfect cheese for your frittata is selecting one with high moisture. High-moisture cheeses like mozzarella and smoked gouda are great melting cheeses that give frittatas their desired texture. Smoked gouda has a smoky flavour, is slightly sweet, and is very creamy. It melts like a dream and adds depth to the frittata. Mozzarella, on the other hand, is known for its superior melting quality and is often used in baked egg dishes.
In contrast, low-moisture cheeses like Parmesan won't melt in the oven, especially when surrounded by eggs. Parmesan and Pecorino Romano, for example, are used to add salinity to a dish, but they won't provide a pleasing cheese pull. Instead, they can be used to add a sharp hit of salty, nutty flavour to the frittata.
Other high-moisture cheeses that can be used in a frittata include cheddar, Gruyère, and fontina. These cheeses have superior melting qualities and will create creamy bites throughout the frittata. Additionally, soft cheeses like ricotta are perfect if you're looking for dense pockets of gooeyness in your frittata.
When choosing the right cheese for your frittata, consider both the moisture content and the desired flavour profile. High-moisture cheeses like mozzarella and smoked gouda will ensure a smooth and creamy texture, while low-moisture cheeses might leave chunks of chewy cheese in your dish.
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Low-moisture cheeses like parmesan won't melt in the oven
When making a frittata, it's important to select a cheese with high moisture to achieve the desired texture. Low-moisture cheeses like Parmesan won't melt in the oven, especially when combined with eggs. Parmesan and Pecorino Romano, for instance, are used to add salinity to a dish, but they won't produce a pleasing cheese pull. Instead, they can be added to the top of the frittata for a sharp, salty, nutty flavour.
Mozzarella and smoked Gouda are examples of high-moisture cheeses that melt well and are ideal for creating a frittata with a smooth, creamy texture. Smoked Gouda, in particular, has a smoky flavour and is slightly sweet and very creamy. It melts like a dream and adds depth of flavour to the dish.
Other cheeses that melt well and are suitable for frittatas include cheddar, Gruyère, and fontina. These cheeses will provide a smooth, creamy texture to the frittata. However, it's important to note that while a soft cheese like ricotta doesn't melt as well, it can be used if you're aiming for dense pockets of gooeyness.
In summary, when choosing a cheese for a frittata, consider its moisture content and melting qualities. Low-moisture cheeses like Parmesan won't melt properly in the oven, so they are better added as a topping or used in combination with other cheeses. High-moisture cheeses like mozzarella and smoked Gouda will melt smoothly and give your frittata a creamy texture.
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Low-acid cheeses like bread cheese will hardly melt, leaving chewy chunks
When making a frittata, it's important to select a cheese with high moisture content. Cheeses like mozzarella and smoked gouda are great melting cheeses that give frittatas a desirable texture. On the other hand, low-moisture cheeses like Parmesan won't melt in the oven, especially when combined with eggs.
Similarly, the acidity of the cheese is an important factor to consider. Low-acid cheeses like bread cheese will soften in the heat but won't melt properly, resulting in chewy chunks in your frittata. If you're looking for a smooth and creamy texture, it's best to avoid using low-acid cheeses. Instead, opt for cheeses that have superior melting qualities, such as cheddar, Gruyère, and fontina. These cheeses will create an extra-smooth texture in your frittata.
While bread cheese may not be the best option for a frittata due to its low acidity and melting properties, it can still be used in small quantities or combined with other cheeses to create a unique flavour profile. Additionally, you can experiment with different types of cheese to find the perfect combination for your taste preferences and desired texture.
Ultimately, the choice of cheese depends on your personal preferences and the specific characteristics you want in your frittata. You can also consider using a combination of cheeses to enhance the flavour and texture of your dish. However, it's important to remember that low-acid cheeses like bread cheese may not be the best option if you're aiming for a smooth and creamy frittata.
By choosing high-moisture and appropriately acidic cheeses, you can create a frittata with a creamy and desirable texture. Experimenting with different cheeses and combinations will allow you to discover the perfect flavour profile and texture for your taste preferences. So, don't be afraid to step out of your comfort zone and explore the wide world of cheeses available for your next frittata creation!
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Salty cheeses like feta, parmesan, and pecorino romano add salinity to the dish
When choosing a cheese for a frittata, it is important to consider its melting qualities. Feta, parmesan, and pecorino romano do not melt easily, so they are best used in small amounts as a seasoning or added at the end of the cooking process to provide a sharp, salty flavour.
Other cheeses that are commonly used in frittatas include cheddar, gruyere, fontina, goat cheese, ricotta, and smoked gouda. These cheeses have superior melting qualities, creating a smooth and creamy texture in the frittata.
Ultimately, the choice of cheese depends on personal preference and the desired flavour and texture of the final dish.
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Whole-milk ricotta, goat cheese, and gruyere are also popular choices
When it comes to choosing the right cheese for a frittata, it's essential to consider the role you want it to play in the dish. Different cheeses can add creaminess, flavour, or a salty kick to your frittata. Whole-milk ricotta, goat cheese, and gruyere are all popular choices, each bringing something unique to the dish.
Whole-milk ricotta is favoured by chef and cookbook writer Lidia Bastianich. It is a soft cheese that doesn't melt as easily as other varieties, but it adds dense pockets of gooeyness to the frittata. This makes it perfect for those who enjoy a denser, less smooth texture in their frittata.
Goat cheese is a mild and tart cheese that lends a savoury kick to the dish. It is a low-acid cheese that softens in the heat but doesn't melt as easily, creating chewy bits in the frittata. Goat cheese is a versatile option that pairs well with various vegetables, making it a go-to choice for many home cooks.
Gruyere is a nutty-flavoured cheese that adds a distinct savoury note to the frittata. It pairs exceptionally well with hearty greens and other robust vegetables. However, its strong flavour can be overwhelming when paired with delicate vegetables like peas, ramps, and carrots. Gruyere is an excellent choice for those seeking a more pronounced cheese presence in their frittata.
When selecting a cheese for your frittata, it's essential to consider its moisture content. High-moisture cheeses like mozzarella and smoked gouda melt beautifully, giving the frittata a creamy texture. On the other hand, low-moisture cheeses like Parmesan add salinity and a sharp, nutty flavour but don't melt as well within the egg mixture.
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Frequently asked questions
Popular cheeses to use in a frittata include cheddar, Gruyère, fontina, feta, goat cheese, ricotta, Parmesan, and smoked Gouda.
High-moisture cheeses like mozzarella, smoked Gouda, cheddar, Gruyère, and fontina melt the best in a frittata.
Low-moisture cheeses like Parmesan and Pecorino Romano won't melt in the oven and will leave chunks of chewy cheese in your frittata.
For a standard 12-egg frittata, you should stir in about one cup of shredded cheese.
