Randy Chandler
While some cheeses melt into a gooey, oozy mess, others refuse to melt at all. This is because cheese is an emulsion of dairy fat and water, held together by a network of proteins. When the temperature rises above 90°F, the fat reaches a liquid state, and the cheese becomes more pliable. However, some cheeses, such as Halloumi, have a rigid protein matrix that does not give way when heated, making them suitable for grilling and frying. Other non-melting cheeses include paneer, bread cheese, and queso fresco. Smoked cheeses also tend not to melt well due to their lower moisture content.
| Characteristics | Values |
|---|---|
| Non-melting cheeses | Halloumi, Paneer, Queso Panela, Bread Cheese, Queso Fresco, Grilling Cheese, Smoked Cheese |
| Reason for not melting | Briefly pressed curds, dipped in hot whey, creating a rigid protein matrix |
| High-moisture cheeses that melt | Mozzarella, Taleggio, Brie, Gruyère, Emmental, Jack |
| Drier grating cheeses that don't melt | Parmesan, Pecorino-Romano, Aged Cheeses |
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What You'll Learn
Halloumi, paneer, bread cheese, and queso fresco don't melt
There are several varieties of cheese that do not melt, including Lithuanian white cheese, queso fresco, juustoleipä (often called bread cheese), halloumi, and Indian paneer.
Halloumi is a notable non-melting cheese that is part of the cultural heritage of Cyprus, an island off the coast of Greece. It is traditionally made with a mixture of sheep's and goat's milk, although cow's milk is often added to meet international tastes. The curds are briefly pressed and then dipped in hot whey, resulting in a rigid protein matrix that does not melt when heated. This makes halloumi ideal for grilling, broiling, or sautéing, as it can be heated without collapsing.
Paneer, an Indian cheese, is another variety that does not melt. It is produced by heating milk to a high temperature and then adding vinegar, lemon juice, or another acid to curdle it, without the use of rennet. This process creates a high-protein, heavily textured, and inflexible cheese.
Bread cheese, or juustoleipä, is a similar non-melting cheese that originates from Finland. Like halloumi, it has a high-protein content and a rigid structure due to its production process, which involves briefly pressing the curds.
Queso fresco is a Mexican cheese that also falls into the category of non-melting cheeses. It is produced in a similar way to paneer, by heating milk and adding an acid such as vinegar or lemon juice to curdle it. This results in a high-protein, heavily textured cheese that does not melt easily.
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Hickory Farms' smoked cheddar doesn't melt
There are a number of cheeses that don't melt, including halloumi, paneer, bread cheese, and queso fresco. Interestingly, smoked cheeses, including Hickory Farms' smoked cheddar, also tend not to melt.
Hickory Farms' smoked cheddar is a blend of aged cheddar and Swiss cheese, with a distinctive smoky flavour. While it is a popular product, known for its wonderful taste, it is not a meltable cheese. This is likely due to its low moisture content, which is a key factor in the melting properties of cheese.
In general, smoked cheeses are drier and firmer than other varieties, and the smoking process may affect the protein structure, making it more difficult to melt. To increase the meltability of smoked cheddar, one could try to increase the moisture level by shredding the cheese finely, soaking it, and then applying gentle heat with plenty of available moisture.
However, it is worth noting that even with these adjustments, smoked cheddar may still be challenging to melt. For those who enjoy the flavour of smoked cheddar, it can be enjoyed in its firm, dry state, or paired with other meats and condiments for a savoury snack. Ultimately, while Hickory Farms' smoked cheddar may not be the best choice for recipes requiring melted cheese, it can still be enjoyed in its unmelted form.
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Grilling, roasting, and frying non-melting cheeses
Grilling
Grilling non-melting cheeses is a popular choice, especially with Halloumi, which is often referred to as "grilling cheese." This Cyprusian cheese has a high melting point and can be grilled, broiled, or sautéed without losing its shape. When grilling, simply cut the cheese into slices or cubes and place them on the grill. You can also spice things up by adding your favorite spices. Halloumi is a versatile cheese that can be grilled and served plain or used as an ingredient in various dishes.
Roasting
Roasting non-melting cheeses is another excellent option. Cheeses like Halloumi, Paneer, and Queso Panela can be sliced and placed on top of roasted vegetables, adding a delicious, savory touch to your meal. For example, try roasted zucchini topped with Halloumi, as suggested by Izy Hossack in "The Savvy Cook." You can also roast vegetables like asparagus and top them with crumbly cheeses such as Feta.
Frying
Frying non-melting cheeses requires a bit more technique, but the results are well worth the effort. When frying, it's essential to choose the right type of cheese, such as Halloumi, Paneer, or Queso de Freir, which have a low moisture content and hold their shape well. Start by chilling the cheese in the freezer for about 30 minutes before frying. Use a non-stick pan or skillet with minimal oil, and heat the oil over medium-high heat. Place the cheese slices or cubes in the hot oil and cook until golden brown on one side before flipping. This method will give you a crispy exterior while maintaining that delicious, cheesy interior.
So, whether you're grilling, roasting, or frying, non-melting cheeses like Halloumi, Paneer, and Queso Fresco can add a unique and tasty twist to your favorite dishes. These cheeses are versatile and can be used in a variety of recipes, so feel free to experiment and get creative in the kitchen!
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High-moisture cheeses are reliable melters
While some cheeses are known for their non-melting properties, the ability of a cheese to melt is determined by its ratio of water to fat and the strength of its protein network. High-moisture cheeses are considered reliable melters, and younger cheeses tend to fall into this category. Examples of high-moisture cheeses that melt well include mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack. These cheeses are also known for being easily sliced at room temperature.
The presence of moisture in cheese is critical to its melting properties. When a cheese has a higher moisture content, it is more likely to melt smoothly and evenly. Conversely, drier cheeses that have lost a significant amount of moisture through evaporation may struggle to melt and can separate into clumps or break. Aged cheeses, such as Parmesan or Pecorino-Romano, fall into this category. As cheese ages, its proteins tend to form tighter clumps, making it more challenging to bind fat and water together smoothly.
Additionally, the way a cheese is aged can impact its melting abilities. For example, some cheeses are aged in a water-tight barrier, such as wax-aged cheddar or gouda, which affects their moisture content and, consequently, their melting properties.
To improve the melting ability of a drier cheese, one can try to increase its moisture level. This can be done by shredding the cheese finely, soaking it, and then applying gentle heat with sufficient moisture. However, this extra step may not always be practical or desirable.
In summary, high-moisture cheeses are reliable melters due to their water-to-fat ratio and the strength of their protein network. Younger cheeses tend to have higher moisture content and melt more easily than their aged counterparts. The method of aging can also influence a cheese's moisture level and, consequently, its melting abilities.
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Aged cheeses are less effective melters
The science of cheese melting is fascinating. Technically, cheese is an emulsion of dairy fat and water, held together by a network of proteins. When the temperature rises above 90°F, the fat becomes liquid, and the cheese softens. If the temperature continues to rise, the protein structure breaks down, and the cheese melts.
The melting properties of cheese depend on the ratio of water to fat and the strength of the protein network. Younger, high-moisture cheeses like mozzarella, Gruyère, and brie melt well. This is because they can maintain their emulsion when heated, and the fat molecules are effectively trapped by the protein network.
However, aged cheeses are less effective melters. As cheese ages, proteins form tighter clumps, making it more challenging to bind fat and water smoothly. This results in a clumpy, unevenly melted cheese. Examples of aged cheeses that don't melt smoothly include drier grating cheeses like Parmesan and Pecorino-Romano, which often separate into clumps or break. Even some waxed aged cheeses, like Gouda and certain cheddars, struggle to melt smoothly despite their high moisture content.
Additionally, smoked cheeses, including smoked cheddar, tend to be drier and firmer, making them less meltable. The smoking process can cause chemical changes that make the cheese more brittle and oily, further hindering its ability to melt.
For those seeking non-melting cheeses for cooking or grilling, options like halloumi, paneer, and queso panela are ideal. These cheeses can be sliced and grilled without melting, providing a substantial yet light addition to meals.
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Frequently asked questions
Some cheeses that don't melt include halloumi, paneer, bread cheese, and queso fresco. Smoked cheeses, including smoked cheddar, also don't melt well.
The melting ability of cheese depends on its ratio of water to fat, as well as the strength of its protein network. Younger, high-moisture cheeses tend to melt better, while drier, aged cheeses are more likely to separate into clumps or break. Smoking, a form of cooking, causes chemical changes that make it harder for cheese to melt.
To make a non-melting cheese melt, increase its moisture level by shredding it finely and soaking it before applying gentle heat with plenty of available moisture.
Non-melting cheeses like halloumi can be sliced and grilled, broiled, or sauteed. They can be used as an ingredient or stand on their own. They pair well with grilled items like corn, hamburgers, and spring onions, or roasted vegetables like zucchini, potatoes, and summer squash.
