Bushra Griffith
When it comes to melting cheese, there are several varieties that stand out. The best melting cheeses are soft, fresh, and creamy, with a high moisture content, and fat quotient. Younger cheeses tend to melt better than aged ones, as they have more moisture. Fontina, for example, is buttery and smooth, making it ideal for sauces, soups, and baked pasta dishes. Mozzarella is another excellent melter, known for its mild, milky flavour and its ability to elevate pizzas, lasagnas, and chicken Parmesan. Provolone, a type of pulled curd cheese, is also a great melter and is commonly used in cheesesteaks and sandwiches. Other notable mentions include mild, sweet Gouda, nutty Gruyere, and the classic, sharp cheddar.
| Characteristics | Values |
|---|---|
| Taste | Buttery, smooth, creamy, nutty, grassy, sweet, salty, sharp, funky, mild, milky, tangy, almost sweet |
| Texture | Soft, fresh, gooey, bubbly, crispy, browned, ropy, chewy |
| Type of dish | Grilled cheese, sandwiches, pizzas, pastas, quiches, soups, sauces, baked dishes, appetizers, stuffed mushrooms, rolled chicken, cheesesteaks, paninis, omelets, casseroles, fondue, burgers, quesadillas, tuna melts, cheesy potatoes, lasagne, chicken Parmesan, cheese sauce, cheese sticks, cheesy topping, grilled cheese, meatballs, subs, roasted vegetables, garlic bread, French onion soup, frittatas, mac 'n' cheese, chicken cheesesteaks, paninis, risotto, vegetable gratin |
| Other | Younger cheeses melt better, higher moisture content and fat content help with melting, mild-flavoured melting cheeses can be substituted with provolone or gouda, full-fat, high moisture mozzarella melts better, aged provolone is tangier, gouda has lower acidity, younger gouda melts better, remove the rind from fontina for smoother melting, smoked provolone adds depth to grilled cheese sandwiches |
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What You'll Learn
- Mozzarella: mild, milky flavour, great for pizzas, sandwiches, and lasagne
- Provolone: a good choice for cheesesteaks, grilled cheese, and sandwiches
- Fontina: buttery and smooth, ideal for sauces, soups, and pizzas
- Cheddar: gooey, great for sandwiches, pasta, and quesadillas
- Gouda: sweet flavour, melts brilliantly, especially when young
Mozzarella: mild, milky flavour, great for pizzas, sandwiches, and lasagne
Mozzarella is a popular cheese with a mild, milky flavour that is commonly used in pizzas, sandwiches, and lasagne. It is a soft, fresh, and creamy cheese that melts extremely well, making it perfect for dishes that require a gooey texture.
When it comes to pizza, mozzarella is the go-to choice for many. It has excellent melting capabilities, resulting in those desirable, melty pools of cheese. To achieve the best melt, it is recommended to use full-fat, high-moisture mozzarella, such as the small balls packed in water. However, fresh mozzarella, which is often stored in brine, can also be used on pizza, but it requires some preparation. It is essential to drain or dry fresh mozzarella before adding it to the pizza to prevent excess cheese water from accumulating and affecting the crust and sauce.
Mozzarella is also a popular choice for sandwiches, particularly grilled cheese sandwiches. Its mild flavour and melting abilities make it a versatile option that pairs well with various ingredients, such as garlic bread or meatball subs.
Additionally, mozzarella is commonly used in lasagne recipes, especially in the southern regions of Italy. It is often placed between the layers of pasta, adding a creamy texture and a mild, milky flavour to the dish. When using mozzarella in lasagne, it is recommended to opt for low-moisture mozzarella to avoid a watery dish.
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Provolone: a good choice for cheesesteaks, grilled cheese, and sandwiches
When it comes to choosing the best melting cheese, you want a variety that becomes creamy and smooth, making your sandwiches, pizzas, pastas, and quiches delightfully gooey. While there are several cheeses that fit the bill, Provolone is a great choice for cheesesteaks, grilled cheese sandwiches, and other sandwiches.
Provolone is one of the three most popular Italian cheeses worldwide, along with mozzarella and parmesan. It is made from cow's milk and has a mild, creamy, and slightly sweet flavour. It is available in two types: dolce, which is sweeter and softer, and piccante, which is spicier and harder. The main difference between the two is the length of time the cheese has been aged. Dolce provolone is typically aged for a few months, while piccante is aged for a few years. Provolone is an excellent melting cheese, and its mild flavour pairs well with herbs and other cheeses such as mozzarella, cheddar, or Swiss cheese.
For a classic grilled cheese sandwich, try combining sliced or shredded provolone with butter, compound butter, or mayo, and your choice of herbs and spices. You can also add sautéed peppers and onions for a simple yet delicious flavour combination. If you're feeling adventurous, experiment with different types of bread, such as sourdough or gluten-free options.
Provolone is also a fantastic choice for cheesesteaks. Whether you prefer the classic Philly cheesesteak or want to try something new, provolone will add a delightful tang to your sandwich. Its melting capabilities make it the perfect choice for a cheesy, gooey cheesesteak experience.
In addition to grilled cheese sandwiches and cheesesteaks, provolone is a versatile cheese that can be used in various recipes. It is commonly used in subs, melts, pasta salads, and even as a topping for roast pork, chicken cutlets, meatballs, or sausage. With its mild flavour and excellent melting properties, provolone is a great option for anyone looking to elevate their sandwich game.
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Fontina: buttery and smooth, ideal for sauces, soups, and pizzas
Fontina cheese is buttery and smooth, making it ideal for sauces, soups, and pizzas. It is a semi-soft, washed-rind cheese with a unique, subtle, and refined taste. Its interior ranges in colour from pale ivory to a rich straw yellow, while the rind, often removed before consumption, has an earthy brownish hue. Fontina has a nutty flavour with hints of earthiness and a gentle sweetness. As it matures, the cheese develops a more complex and pronounced taste.
Fontina is a versatile cheese that can be used in a variety of dishes. When melted, it becomes velvety and smooth, making it perfect for sauces. It can be combined with other cheeses such as mozzarella, gorgonzola, and parmesan to create a creamy and indulgent sauce. This sauce can be drizzled over steamed vegetables or used as a topping for gnocchi or fettuccine.
Fontina is also an excellent choice for pizzas. Its subtle flavour pairs well with a wide array of toppings, from simple margherita to more lavish creations featuring arugula, balsamic glaze, and prosciutto. When baked, Fontina becomes gooey and bubbly, adding an extra dimension of flavour and texture to the pizza.
In addition to sauces and pizzas, Fontina is also delicious in soups. It can be added to French onion soup or used in a fondue for a rich and creamy texture. It pairs well with ingredients like mushrooms, caramelized onions, garlic, and herbs such as thyme and rosemary.
Fontina is a versatile and reliable ingredient that can elevate simple dishes to new culinary heights. Its smooth and velvety texture, along with its mild and nutty flavour, makes it a favourite among chefs and food enthusiasts.
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Cheddar: gooey, great for sandwiches, pasta, and quesadillas
Cheddar cheese is a versatile and popular choice for many dishes, especially those requiring melted cheese. It has a sharp, nutty taste and can be either white or orange depending on the production process. When melted, cheddar becomes gooey and stretchy, making it a perfect choice for sandwiches, pasta, and quesadillas.
For sandwiches, cheddar is a great option for grilled cheese, adding a slightly sharp quality to the classic. Its melting abilities also make it ideal for a variety of other sandwiches, such as meatball subs or garlic bread grilled cheese. To enhance its melting properties, it is recommended to use shredded cheddar or choose younger cheddars, as they have higher moisture content, which improves meltability.
In pasta dishes, cheddar adds a creamy texture and a sharp flavour. It is commonly used in macaroni and cheese, where it blends well with other cheeses, such as Monterey Jack, to create a rich and flavourful dish.
Cheddar is also a popular choice for quesadillas, an Mexican dish made with tortillas and melted cheese. Grated cheddar, especially when freshly grated, creates a gooey and melty texture, making it a standard ingredient in American-style quesadillas. The cheese can be combined with various ingredients, such as chicken, mushrooms, onions, or green chillies, to create a variety of flavourful quesadillas.
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Gouda: sweet flavour, melts brilliantly, especially when young
Gouda is a mild, almost sweet melting cheese. It is similar to cheddar but without the sharp edges. Gouda is produced by washing the curd in warm water, which replaces the whey in the cheese vat. This additional step results in lower acidity and a "sweeter" flavour profile. Gouda also has a supple, chewy texture.
Younger Gouda melts brilliantly, and it is best to use younger varieties for melting as they have a higher moisture content. Aged Gouda is usually labelled, while younger varieties often have a red wax coating.
Gouda is a great choice for those who enjoy cheddar but want a cheese with a milder flavour. It is a very versatile cheese and can be used in a variety of dishes. For example, it can be enjoyed in a Winter-Vegetable-and-Gouda Gratin or shaved over a salad.
Gouda is a good melting cheese to have on hand as it can be used in place of cheddar in many recipes. It is also a good choice for those who want a cheese with a sweet flavour but without the sharpness of cheddar.
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Frequently asked questions
The best melting cheeses are soft, fresh, and creamy. Young, mild cheddar is a popular choice for melting due to its high moisture content. Other good melting cheeses include mozzarella, gouda, fontina, gruyere, and provolone.
Mozzarella is the classic choice for pizza due to its mild flavour and excellent melting capabilities. Fontina is also a good choice for pizza as it is buttery and smooth, with a rich and creamy finish.
A good melting cheese for fondue should be soft, fresh, and creamy. Gruyere is a popular choice for fondue as it has a sweet, salty, and nutty flavour. Other good options include gouda, fontina, and Monterey Jack.
