Patrick Oconnell
There are hundreds of cheeses to choose from, and many of them are great for cooking. The best cheese for cooking will depend on the recipe, the desired taste, and the texture required. For example, some cheeses are better suited for melting, such as Fontina, while others are more commonly used for grating, like Romano. Some cheeses are more versatile, such as mozzarella, cheddar, and parmesan, which can be used in a variety of dishes, from pizzas and pasta to burgers and sandwiches. Other cheeses, like halloumi, are better cooked than eaten raw. Ultimately, the best cooking cheese is a matter of personal preference, and the best way to find your favorite is to experiment with different cheeses and recipes.
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What You'll Learn
Mozzarella, Fontina, and Provolone
Mozzarella is a soft, white, and milky cheese with a higher moisture level than Fontina. It has a mild taste with a hint of saltiness and a less pronounced aroma. While fresh ball mozzarella does not melt, it is the gold standard for cooking, especially when shredded or grated, and it is a versatile kitchen staple. It is an excellent choice for pizzas, and it can be blended with Fontina or Provolone for extra flavor.
Fontina is a semi-soft, mild, nutty, and slightly sweet cheese with a smooth texture and a more pronounced aroma than Mozzarella. It is made from cow's milk and is an excellent melting cheese, making it a popular choice for sauces, soups, casseroles, and fondue. When cooking with Fontina, it is best to remove the rind and adjust the cooking method or temperature to achieve the desired texture.
Provolone is a semi-hard Italian cheese with a smooth texture and a mild, buttery flavor. It is an excellent substitute for Mozzarella and can be used in similar situations, although it has a distinct flavor profile and texture.
When blending Mozzarella and Fontina, start with a small amount of Fontina and adjust to taste. The texture may also be affected, so you may need to adjust the amount of liquid or cooking time. These cheeses can be blended with other cheeses, such as Parmesan or Gorgonzola, to create unique flavor profiles.
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Cheddar, Parmesan, and Swiss
Cheddar
Cheddar is a popular cheese that is widely used in cooking. It is a good melting cheese, making it perfect for sauces and grilled cheese sandwiches. It comes in a variety of strengths, from mild to sharp, which can be used to add a subtle or strong flavour to a dish. It is also commonly used in mac and cheese, where a sharper cheddar is often preferred.
Parmesan
Parmesan is a salty, hard cheese with a strong flavour. It is a versatile kitchen staple that can be used in a variety of dishes, from pasta to sandwiches. It is often used as a garnish, adding a bold, salty finish to a dish. It is also a good cheese for making sauces, such as a classic fondue.
Swiss
Swiss cheese, also known as Emmenthaler, is a firm, pliable cheese with a mild flavour. It is characterised by its large holes. It is often used in grilled cheese sandwiches and can be a good melting cheese. It is also a good choice for mac and cheese.
Each of these cheeses has a distinct flavour and texture, and they can be used in a variety of dishes, from sandwiches to sauces and pasta.
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Brie, Mascarpone, and Ricotta
When it comes to cooking with cheese, there are numerous varieties to choose from, each with its own unique characteristics and applications. Three popular options are Brie, Mascarpone, and Ricotta, each offering distinct advantages in the kitchen.
Brie is a versatile and economical choice, well-suited for baking and creating delectable appetizers. Baked Brie, for instance, is a simple yet impressive dish, requiring only 15 minutes in the oven or 2 minutes in the microwave. The result is a gooey, melted cheese delight that pairs beautifully with crackers, crostini, grapes, or nuts. Its creamy texture and ability to melt make it a crowd-pleaser and a perfect choice for sharing platters.
Mascarpone, on the other hand, is a simple, fresh cheese that can be easily made at home with just two ingredients: heavy cream and lemon juice or another form of acid. It is perfect for desserts, such as cheesecake, or as a spread. To make mascarpone, heat the cream, add lemon juice, and allow the mixture to thicken overnight in the refrigerator. This process yields a firm, relatively dry cream cheese that can be seasoned with a pinch of salt to taste.
Ricotta is another versatile cheese that can be made at home with just two ingredients: milk and lemon juice. It is a simple process that gives you control over the texture of the cheese. By adjusting the drainage time, you can create a wetter or drier curd to suit your preferences or specific culinary applications. For instance, a wetter, looser ricotta is ideal for pizzas, while a drier, firmer texture can be achieved by pressing the curd beneath a weighted plate overnight. Additionally, homemade ricotta offers a bonus: leftover whey, which can enhance baked goods, doughs, and lacto-fermented foods.
Each of these cheeses brings something unique to the table. Brie is ideal for creating indulgent, melted cheese dishes, Mascarpone shines in desserts and spreads, and Ricotta offers versatility in texture and flavour, making it a valuable ingredient in a variety of culinary creations.
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Halloumi, Feta, and Blue Cheese
Halloumi is a semi-hard, salty cheese, traditionally made from goat or sheep's milk. It has a rubbery, squeaky texture when eaten raw, but when cooked, it becomes soft and savoury. Halloumi has a high melting point, making it ideal for grilling or frying. It can also be baked. Frying is the quickest method, yielding amazing results in five minutes or less. You can fry halloumi in a nonstick pan with nothing else added, or you can pan-fry halloumi sticks or slices in olive oil over medium to medium-high heat. The olive oil enhances the flavour and creates a beautiful golden crust. Halloumi fries are a popular dish, often served with honey and sesame seeds as a sweet and salty snack.
Feta is a white cheese commonly made from sheep's milk. It is soft and crumbly, with a tangy, salty flavour. Unlike halloumi, feta does not melt and is typically used in dishes where it can be crumbled or baked, such as in a baked feta dip with olive oil, garlic, and vegetables, served with pita chips or toasted bread. French or Bulgarian white cheese can be used as an alternative to feta.
Blue cheese is a strong-flavoured, pungent cheese with a distinctive smell and appearance due to the presence of mould veins. It is often used in salads, dips, and dressings, and can be paired with ingredients like grilled apples, walnuts, and balsamic vinegar. Blue cheese is also a popular ingredient in buffalo chicken dip and tortilla wraps.
Each of these cheeses offers unique flavour and texture profiles, making them versatile ingredients in various cooked dishes.
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Gruyère, Comté, and Gouda
When it comes to the best cooking cheese, Gruyère, Comté, and Gouda are excellent choices. Each of these cheeses has unique characteristics and offers distinct flavours and textures that can elevate a variety of dishes.
Gruyère
Gruyère is a hard Swiss cheese named after the town of Gruyères in Fribourg. It is classified as a Swiss-type or Alpine cheese and is known for its sweet yet slightly salty flavour. Young Gruyère is often described as creamy and nutty, while mature Gruyère develops a more assertive, earthy, and complex flavour profile. Gruyère is a versatile cheese that can be used in various dishes, from appetizers to fondues. It is a top melting cheese, making it ideal for recipes that require melted cheese, such as grilled cheese sandwiches or cheese sauces. Gruyère has won the title of the best cheese in the world at the World Cheese Awards multiple times, a testament to its exceptional quality and taste.
Comté
Comté is a prestigious French cheese that has gained recognition for its distinct terroir. It is produced in village-based fruitières (cheese-making facilities) in the region, with strict production rules in place. Comté cheeses undergo a rigorous scoring system, with inspectors evaluating overall appearance, rind quality, internal appearance, texture, and taste. The highest-scoring cheeses are labelled as Comté Extra, while those that meet the minimum standards are simply called Comté. Comté has a unique taste and smell, and its quality has been improved through the process of "jury terroir," where trained volunteer tasters discuss and publish their findings bi-monthly.
Gouda
Gouda is a versatile cheese that can be incorporated into a wide range of dishes, including soups, sandwiches, pasta dishes, and appetizers. It has a rich and smoky flavour and melts smoothly, making it perfect for mac and cheese, grilled cheese sandwiches, and cheese dips. Gouda pairs well with a variety of ingredients, such as spinach, artichoke, apple, and prosciutto. It is also a key ingredient in cheese balls and crostini, adding a savoury and smoky flavour to these appetisers. Gouda's versatility and distinct flavour make it a popular choice for cooks and cheese enthusiasts alike.
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Frequently asked questions
Mozzarella is a versatile cheese that is easy to cook with and can be used in a variety of dishes, from pizzas to salads and sandwiches. It is also the base cheese for many cheese sauces.
Blue cheese delivers a lot of flavour and is very different from other cheeses. It is perfect for flatbreads, burgers, and roasted veggie dishes. However, a little goes a long way, so use sparingly.
Mascarpone is a soft, rich, and buttery Italian cheese that is perfect for making desserts like tiramisu. It is also great with fresh fruit.
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