Bushra Griffith
When it comes to making sauces, not all cheeses are created equal. While some cheeses are better suited for cheese platters and charcuterie boards, the best melting cheese becomes smooth and creamy when heated. The most meltable cheeses are those that are young and high in moisture. The longer a cheese is aged, the more moisture it loses, and the more rigid its proteins become, making it harder to melt. Examples of good melters include non-aged cheddar, Colby, young Swiss, Monterey Jack, and mozzarella. However, low-heat melting and the use of sodium citrate can help create a smooth cheese sauce.
| Characteristics | Values |
|---|---|
| Best melting cheeses | Mozzarella, Colby, young Swiss, Monterey Jack, Fontina, Provolone, Havarti, Muenster, Smoked Gouda, Young Cheddar |
| Cheeses to avoid | Aged cheeses like Parmigiano Reggiano, low-fat and low-moisture cheeses like Romano and Parmesan, Chevre goat cheese, farmer's cheese, feta, halloumi, ricotta or paneer |
| Best melting method | Stovetop, low heat |
| Best melting shape | Shredded |
| Best melting temperature | 165-170°F (74-77°C) |
| Best melting ingredient | Sodium citrate |
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What You'll Learn
- Mozzarella, provolone, and cheddar curds melt well but can be stringy
- Young, non-aged cheddars melt smoothly, while aged cheddars become grainy
- Fontina, gouda, and gruyere are good melting cheeses
- Monterey Jack is a classic melting cheese for sandwiches and burgers
- To prevent curdling, cook cheese sauce at a low temperature, around 165-170°F
Mozzarella, provolone, and cheddar curds melt well but can be stringy
When it comes to making sauces, the best cheeses to melt are those that are young and high in moisture. As cheese ages, it loses moisture and its proteins become more rigid, resisting melting.
To make a smooth sauce, it is recommended to grate the cheese from a block of good-quality cheese. Freezing the block for a few minutes can make grating easier, but it should be returned to room temperature before making the sauce. Other cheeses that melt well include American, Colby, young Swiss, Monterey Jack, Muenster, and Fontina. Blue and other soft cheeses like Brie and Camembert also melt well, but the rind should be removed first.
To make a cheese sauce, it is important not to overheat the cheese, as this can cause it to harden and release fat, resulting in a lumpy sauce. Keeping the cooking temperature low, around 165-170°F (74-77°C), helps create a smooth sauce. Additionally, adding sodium citrate, derived from citric acid, improves the emulsifying ability of the proteins in the cheese, allowing it to be heated beyond its melting point without losing its emulsion.
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Young, non-aged cheddars melt smoothly, while aged cheddars become grainy
When it comes to melting cheese, the type of cheese is an important consideration. For instance, cheddar is a popular choice due to its sharpness, flavour, and decent melting properties. However, young, non-aged cheddars are ideal for melting as they have a higher moisture content, resulting in a smoother melt. Conversely, aged cheddars tend to become grainy or oily when melted due to their lower moisture content and firmer texture.
The ageing process plays a crucial role in the melting properties of cheddar cheese. Younger cheddars have a milder flavour and higher moisture content, contributing to a smoother melt. The ageing process increases the firmness and density of the cheese, making it more challenging to melt evenly. The longer the ageing process, the harder and more brittle the cheese becomes, leading to a higher likelihood of oiliness when melted.
The difference in melting properties between young and aged cheddars can be attributed to the changes in their protein structures during ageing. In young cheddars, the casein proteins are in tightly wound clusters, allowing for limited interaction. As cheddar ages, it undergoes proteolysis, a process where bonds between casein molecules are broken, allowing the clusters to unwind and form a matrix with other casein molecules. Initially, this matrix is flexible, enabling young cheddars to melt smoothly. Over time, the proteins form tighter bonds, creating a stronger network that requires higher temperatures to melt and results in a less flexible melted product.
To prevent the oiliness associated with aged cheddars, chemical additives such as sodium citrate can be used to maintain the integrity of the protein structure during melting. Additionally, American cheese, designed for high meltability, can be added to improve the melting characteristics of aged cheddars and reduce oil separation.
When melting cheddar cheese, it is recommended to grate it finely and add a small amount of starch, such as cornstarch or flour, to stabilize the sauce and prevent clumping. Maintaining a low melting temperature between 150°F to 160°F (65°C to 70°C) is crucial to ensure the cheese melts without separating or becoming greasy.
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Fontina, gouda, and gruyere are good melting cheeses
When it comes to making sauces, not all cheeses melt equally. The best melting cheeses are those that are young and high in moisture. As cheese ages, it loses moisture and its proteins become more rigid, resisting melting into a smooth sauce.
Gouda, a Dutch cheese, has a robust flavour and remains smooth and supple enough to melt. It is a good melting cheese for Mac N Cheese. Smoked gouda is also available, adding a unique flavour to sauces.
Gruyere, an aromatic Swiss cheese, is another good option for sauces. It has a strong aroma but a mild flavour and a tangy aftertaste. It can be blended with other melting cheeses for a cheesy sauce or used in place of cheddar in a tomato pie.
Other good melting cheeses include young cheddar, Colby, Edam, Monterey Jack, Muenster, and Havarti.
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Monterey Jack is a classic melting cheese for sandwiches and burgers
When it comes to choosing the best cheese for melting to make sauces, there are several options to consider. A good melting cheese should become smooth and creamy when heated, and some cheeses are better suited for this than others. While chevre goat cheese, farmer's cheese, feta, halloumi, ricotta, and paneer do become softer with heat, they won't melt smoothly. Aged cheeses like Parmigiano Reggiano will melt but won't be as stretchy as younger cheeses.
Now, if you're looking for a classic melting cheese for sandwiches and burgers, Monterey Jack is an excellent choice. This semi-hard cheese, originating from the coastal town of Monterey, is known for its exceptional melting properties. Its smooth texture melts into a gooey, irresistible filling that pairs well with various breads, including sourdough and whole wheat. When used in sandwiches and burgers, Monterey Jack adds a creamy, melty element that complements both sweet and savoury ingredients. Its mild flavour and subtle sweetness make it versatile enough to be enjoyed on its own or incorporated into a wide range of dishes.
Monterey Jack is a popular topping for burgers, and its creamy richness enhances the overall taste experience. It can also be sliced or shredded and melted over sandwiches, providing a delicious, creamy texture. The cheese's mild flavour allows it to pair well with various sandwich fillings, from savoury meats to sweeter combinations. Its adaptability makes it a favourite for creating unique and indulgent sandwiches.
In addition to its melting capabilities, Monterey Jack is also a versatile cheese that can be incorporated into various dishes. It can be shredded and sprinkled over dishes like enchiladas, scrambled eggs, or omelettes, adding a creamy, cheesy boost. Its mild flavour and meltability make it an ideal stuffing for peppers or jalapeños, as it complements the peppers' heat. For grilled cheese sandwiches, quesadillas, and nachos, Monterey Jack is a top choice due to its smooth, even melting properties.
Monterey Jack is also a key ingredient in many sauces, adding a rich, cheesy flavour. When grated or cubed, it blends seamlessly into creamy soups or sauces, enhancing their taste and texture. It pairs exceptionally well with potato soup, broccoli cheddar soup, and tomato soup, providing a creamy richness that elevates these dishes. Whether enjoyed in a classic grilled cheese sandwich or as a component in a complex sauce, Monterey Jack is a versatile and beloved melting cheese.
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To prevent curdling, cook cheese sauce at a low temperature, around 165-170°F
When it comes to making cheese sauces, some cheeses are better suited for melting than others. Young cheddar melts smoothly, while aged cheddar can become oily and grainy with heat. Fontina, a buttery and smooth Italian cheese, is another ideal option for melting into sauces. It has a rich and creamy finish and can be mixed with mozzarella for pizzas or used in baked pasta dishes. Gouda, Muenster, and Havarti are also cheeses that melt well and can be used in sauces.
To prevent curdling when making a cheese sauce, it is important to cook it at a low temperature, around 165-170°F (med-low heat). Heat is the main factor that causes cheese to curdle, so it is recommended to add the cheese last and remove the saucepan from the heat when doing so. Additionally, shredding or finely chopping the cheese beforehand will help it melt more quickly and smoothly. If you are making a béchamel sauce, you can melt butter in a saucepan over low heat, whisk in flour, and then add milk before increasing the heat.
If you are reheating a cheese sauce and it has separated, you can try blending it with a tablespoon of flour and reheating it while whisking. Another option is to add an emulsifier like mustard powder, which can help keep the sauce from separating and also adds a nice flavour.
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Frequently asked questions
The best cheeses for making a sauce include young cheddar, Colby, young Swiss, Monterey Jack, mozzarella, fontina, gouda, Gruyère, Havarti, and Muenster.
Cheeses that don't melt well, such as feta, cotija, queso fresco, ricotta, halloumi, and goat cheese, should be avoided. Aged cheeses like Parmigiano Reggiano are also not ideal as they don't melt as well as younger cheeses.
The best method for melting cheese into a sauce is to keep the cheese at a low temperature while cooking, and to use sodium citrate, which is derived from citric acid. This will help to create a smooth and fluid sauce.
