Bushra Griffith
There's nothing more satisfying than a perfectly melted cheese dish. The best cheeses for melting are those with higher moisture content and lower melting points. Soft, fresh, and creamy cheeses are ideal for achieving that gooey, oozy texture. Younger cheeses tend to melt better than aged ones, and semi-soft to semi-hard cheeses are perfect. When it comes to specific cheeses, mozzarella is a classic, mild and versatile option for pizzas, lasagna, and chicken Parmesan. For a bolder flavour, cheddar is a great choice, adding a sharp, nutty taste to your dish. Provolone is perfect for cheesesteaks and sandwiches, while Gruyère is the go-to for French onion soup and croque-madame sandwiches. If you're feeling adventurous, try Taleggio, a pungent yet mellow Italian cheese, or go for a creamy, buttery Gouda. For a mild and creamy option, Brie is an excellent choice, melting beautifully on crackers or toasted baguettes. These cheeses will take your grilled cheese sandwiches, pastas, and casseroles to the next level, creating that irresistible, cheesy pull.
| Characteristics | Values |
|---|---|
| Moisture content | Higher moisture cheeses are better melters |
| Fat content | Higher fat content improves meltability |
| Acidity | High-acidity cheeses like feta do not melt as well |
| Age | Younger cheeses tend to melt better |
| Texture | Semi-soft and semi-hard cheeses melt well |
| Flavour | Mild, sharp, nutty, buttery, tangy, pungent, fruity, sweet flavours are all available |
| Examples | Mozzarella, Provolone, Gruyere, Cheddar, Colby, Raclette, Fontina, Gouda, Havarti, Swiss, Muenster, Brie, Taleggio |
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What You'll Learn
Mozzarella, shredded or full-fat, high moisture
Mozzarella is a soft, creamy, and mild-flavoured cheese that is extremely versatile and pairs well with a variety of dishes. It is the go-to cheese for pizzas, but it can also be used in grilled cheese sandwiches, lasagna, chicken Parmesan, and more.
When it comes to choosing the best type of mozzarella for melting, there are two main categories to consider: fresh mozzarella and low-moisture mozzarella.
Fresh mozzarella, also known as high-moisture mozzarella, is pillowy soft, bright white, and usually made in different-sized ball formats. It is packed in water at the production facility or hand-wrapped fresh in plastic wrap. This type of mozzarella has a high moisture content and should be consumed within 7 days of production. When heated, the water may evaporate and settle as a "soupy" layer, making it better suited for dishes like Neapolitan-style pizza.
Low-moisture mozzarella, on the other hand, is made by souring fresh mozzarella slightly longer and then carefully drying it out. This process reduces the moisture content, resulting in a longer shelf life, a saltier flavour, and better browning and stretching abilities when melted. It is the preferred choice for most pizza styles outside of Italy, such as New York-style, Greek-style, and Chicago deep-dish pies.
To identify low-moisture mozzarella in stores, look for tightly wrapped blocks, slices, or shredded cheese in the cheese aisle. For high-moisture mozzarella, you may need to visit the specialty cheese section or deli, where it will be sold in logs or balls and will often have visible liquid in the package.
When using mozzarella for melting, consider the following tips:
- For superior meltability, opt for full-fat, high-moisture mozzarella.
- If using fresh mozzarella, blot the cheese with a paper towel before melting to remove excess moisture and prevent sogginess.
- Shredding your own mozzarella can result in better melting and stretching.
- For dishes like pizza, low-moisture mozzarella is often preferred as it melts evenly and stretches without becoming soupy.
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Gruyere, a nutty, grassy Swiss cheese
Gruyere is a classic Swiss cheese, crafted from raw cow's milk. It is known for its rich, nutty, and grassy flavour, with a hint of sweetness. Gruyere is a semi-soft cheese that is aged for at least five months, and sometimes longer. The longer it matures, the more earthy and complex its flavour becomes.
Gruyere is an excellent melting cheese, becoming creamy and rich when melted. It is perfect for topping French onion soup or croque-madame sandwiches, and it is also a popular choice for cheesy potatoes. The key to maximum meltability is to use young Gruyere, as aged versions develop a more pronounced flavour that is better suited for snacking.
When young, Gruyere has a bright fruity flavour and a deep, structured nuttiness. As it ages, it becomes more pungent, with hints of barnyard, hazelnuts, and flowers. The ideal humidity for maturing Gruyere is between 94% and 98%. If the humidity is too low, the cheese dries out, and if it's too high, the cheese becomes smeary and gluey. The optimal temperature range for maturing Gruyere is between 13°C and 14°C (55°F to 57°F).
Gruyere is a versatile cheese that can be used in countless dishes. It is considered a good baking cheese due to its distinctive yet not overpowering taste. It is also a popular choice for grilled cheese sandwiches and fondue. When pairing Gruyere with wine, a crisp white wine such as Civitas Pecorino is recommended.
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Provolone, a good substitute for Fontina
Fontina cheese is a popular Italian cheese known for its creamy and nutty flavour. It is made from cow's milk and has a pale yellow colour and a smooth texture. It is often used in cooking to add creaminess to various dishes. Provolone, another Italian cheese, is a good substitute for Fontina. It has a sharp flavour and a smooth texture, adding a delicious tang to pizzas, sandwiches, and casseroles. Provolone is a particularly good choice for cheesesteaks, but it also works well with many other sandwiches and baked dinners.
When using Provolone as a substitute, it is important to note that aged Provolone has a sharper and funkier taste. Therefore, depending on the desired flavour profile, one might prefer to use younger Provolone, which has a milder flavour. Sliced Provolone from the deli is the easiest to melt on sandwiches. However, shredded Provolone blends can also be used for grilled cheese sandwiches. Smoked Provolone is another option to add depth to grilled cheese sandwiches.
In addition to Provolone, other suitable substitutes for Fontina include Mozzarella, Gruyere, and Havarti. Mozzarella, a mild-flavoured cheese, melts well and adds creaminess to dishes like lasagna, pasta bakes, and pizzas. Gruyere, a Swiss cheese, has a nutty flavour and becomes creamy and rich when melted, making it perfect for French onion soup, sandwiches, and cheesy potatoes. Havarti, a Danish cheese, offers a creamy and buttery taste. While it lacks the nuttiness of Fontina, it melts beautifully and is excellent in macaroni and cheese or stuffed mushrooms.
When choosing a substitute for Fontina, consider the desired flavour profile and the specific requirements of the dish. Provolone is an excellent option for those seeking a sharp, tangy flavour and a smooth texture, making it a versatile choice for various dishes, especially sandwiches and baked items.
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Cheddar, younger cheddars melt better
When it comes to cheese, melting capabilities vary. Some cheeses, like mozzarella, ooze and stretch, while others simply don't melt as well. So, what about cheddar?
Cheddar is a great melting cheese, especially when shredded. It adds a slightly sharp quality to dishes like grilled cheese and chorizo chilli. However, the key to getting the best melt from cheddar is to opt for younger cheddars. Younger cheddars have more moisture, which makes them melt better than aged cheddars. Aged cheddars have lost some of their moisture content, resulting in a drier texture that doesn't melt as smoothly.
The age of cheddar cheese significantly impacts its melting abilities. Younger cheddars are softer and fresher, contributing to a better melt. They haven't had as much time to lose moisture or develop complex flavours that can hinder the melting process. The moisture content in cheese is crucial to achieving that desired creamy, gooey texture when melted.
Additionally, the sharpness of cheddar increases with age. Younger cheddars have a milder flavour, while older cheddars are sharper and more pungent. If you're specifically looking for a meltable cheddar, younger varieties are the way to go. They will provide that oozy, dairy goodness that's perfect for topping dishes like grilled cheese, chilli, and even French onion soup.
In summary, when it comes to cheddar cheese, younger varieties are the best for melting. Their higher moisture content and softer texture make them ideal for creating delicious, gooey toppings that complement a variety of dishes. So, the next time you're crafting a cheesy creation, remember to reach for the younger cheddars for the ultimate melt!
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Brie, soft and great for spreading
When it comes to cheese, soft and creamy varieties are generally better for melting. While Brie is not one of the cheeses most commonly mentioned in this context, it is indeed soft and great for spreading.
Brie is a soft cow's milk cheese named after the region in France where it originated. It has a pale colour with a slight greyish tinge under a white rind, which is typically eaten. The flavour of the rind depends on the ingredients used and the manufacturing environment. Brie itself has flavour notes that are commonly described as creamy, nutty, mushroom-like, and slightly acidic. It typically contains between 60% and 75% butterfat, and it can be produced from whole or semi-skimmed milk.
Brie is usually sold in segments cut from larger wheels, though it can also be found in small, flat cylinders. When ripe, the cheese is firm on the outside and slightly bouncy and resilient on the inside. Underripe Brie is stiff, while overripe Brie is creamier and almost runny. The latter state is ideal for spreading, and some people bake Brie to make it even runnier.
Brie can be paired with a variety of foods, including crackers, bread, fruit, nuts, and salami. It can also be used in dishes like sandwiches, soup, salad, gratin, and dips.
While Brie may not be the first choice for melting, its soft and spreadable nature makes it a versatile cheese that can enhance many dishes.
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Frequently asked questions
Soft, fresh and creamy cheeses are the best for melting. Young, fresh cheeses with higher moisture content tend to melt better than aged cheeses with less moisture. Some of the best cheeses for melting on top of dishes include:
- Mozzarella
- Provolone
- Gruyere
- Swiss
- Colby
- Fontina
- Muenster
- Raclette
- Taleggio
- Gouda
These cheeses are great for melting on top of a range of dishes, including:
- Pizza
- Pasta
- Grilled cheese sandwiches
- French onion soup
- Baked dishes
- Salads
- Nachos
- Casseroles
- Omelettes
- Paninis
- Garlic bread
Yes, some cheeses that don't melt well include:
- Goat cheese
- Farmer's cheese
- Feta
- Halloumi
- Ricotta
- Paneer
- Aged cheeses like Parmesan or Parmigiano Reggiano
