Andy Montoya
When it comes to Italian cheeses, there are several varieties that excel at melting. The key to a good melt is moisture content, fat quotient, acidity, and age—with younger, fresher cheeses generally yielding better results. Italian cheeses that fit the bill include fontina, mozzarella, and Gruyère, which are perfect for sprinkling over nachos or melting over burgers. For a more intense flavour, try smoked provolone, which is a great addition to grilled cheese sandwiches. Italian Asiago comes in two varieties: pressato or fresco (young, smooth, and mild); and d'allevo or vecchio (aged, dry, and Parmesan-like). For a smooth melt, opt for pressato. Italian Robiola Bosina, with its pudding-like texture, is another excellent melting cheese.
| Characteristics | Values |
|---|---|
| Cheese type | Provolone, Mozzarella, Fontina, Gruyère, Asiago, Robiola Bosina, Taleggio |
| Texture | Soft, fresh, creamy, smooth, supple, stretchy, mild |
| Flavour | Tangy, nutty, sweet, pungent, funky |
| Age | Younger cheeses melt better |
| Fat content | Higher fat content improves meltability |
| Moisture content | High moisture content improves meltability |
| Acidity | Lower acidity improves meltability |
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What You'll Learn
Mozzarella is a good melter
Mozzarella's superior meltability is due to its high moisture content. The younger and fresher the cheese, the higher its moisture content, and the better it melts. This is because younger cheeses have more milk proteins that spread out when they come into contact with heat.
Mozzarella comes in many types, but for superior meltability, it is best to choose full-fat, high-moisture mozzarella, like small balls packed in water. Other types of mozzarella, such as stracciatella or burrata, can also be used, but these are substitutes for the ball form and are not the mozzarella that comes in blocks meant for grating.
Mozzarella can be blended with other cheeses to make a cheese sauce or grilled cheese. It can also be rolled in breadcrumbs to become the filling for cheese sticks. When using mozzarella, it is important to note that the melting process will be smoother if the cheese is shredded first.
Mozzarella is a versatile cheese that can be used in many dishes. Its mild flavour makes it a good base for adding other cheeses to heighten the flavour profile. It is a good choice for those who want a cheese that will melt smoothly and evenly, without becoming oily or grainy.
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Provolone is great for grilled cheese
Provolone is a superb choice for grilled cheese. It's ideal for melting and has a mild, creamy flavour that pairs well with other cheeses. For a classic grilled cheese, simply layer sliced provolone with another cheese, like Gruyere or Gouda, between two slices of bread. Cook for 3 to 4 minutes, until the provolone is melted, then carefully flip the sandwich and cook for another 2 minutes per side, or until the exterior is golden brown and the cheese is completely melted.
Provolone grilled cheese sandwiches are easy to make and taste delicious. They can be made in a skillet or air fryer, and the key to success is ensuring the pan is hot before adding the buttered bread, to avoid sogginess. It's also important not to set the heat too high, as this can burn the bread before the cheese has melted.
Provolone is a versatile cheese that can be used in a variety of recipes, from grilled cheese sandwiches to subs, melts, and more. It's a great choice for grilled cheese because it melts well and has a mild flavour that doesn't overpower other ingredients. It also has a good balance of creaminess and stretch, creating the perfect "cheese pull" texture.
In addition to provolone, other cheeses that melt well include American, Swiss, cheddar, gouda, and mozzarella. These cheeses can also be paired with provolone in grilled cheese sandwiches, or used in other melted cheese applications like macaroni and cheese, baked pasta, or chilli.
When choosing provolone for grilled cheese, look for deli-sliced provolone, which melts particularly well. For a tangier, more aggressive kick, choose a variety labelled "sharp". Provolone grilled cheese sandwiches can be enhanced with spices like basil, rosemary, garlic, salt, and pepper, or herbs like parsley, oregano, and scallions.
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Fontina is smooth and creamy
When it comes to Italian cheeses that melt superbly, Fontina is a standout option. This cheese is buttery and smooth, with a rich and creamy finish that makes it a versatile ingredient for various dishes. Its exceptional meltability is attributed to its high moisture content, a key factor in achieving that perfect, gooey cheese pull.
Fontina's smooth and creamy texture lends itself beautifully to sauces and soups. It seamlessly blends into a variety of liquids, creating a rich and indulgent mouthfeel. Whether you're crafting a creamy tomato soup or a decadent cheese sauce for your pasta, Fontina will elevate your culinary creations.
This Italian cheese is also a superb choice for baked pasta dishes. Its melting capabilities shine when combined with other cheeses, such as mozzarella, resulting in a flawless cheese blend for your pizza. Imagine a gooey, stretchy cheese pull as you bite into a slice of pizza, or the creamy, indulgent texture of a baked pasta dish—Fontina helps make those dreams a reality.
Fontina's versatility extends beyond sauces and baked goods. It is a wonderful addition to stuffed mushrooms or rolled chicken recipes, adding a creamy texture and a buttery flavour that complements a variety of ingredients. When using Fontina in your recipes, consider removing the rind before melting, as this simple step will ensure an even smoother melting process.
Fontina is a true star among Italian cheeses when it comes to achieving that perfect melt. Its smooth and creamy nature makes it an ideal choice for anyone seeking to create dishes with a rich, indulgent, and flawless melted cheese texture. Whether you're crafting sauces, baking pizzas, or experimenting with savoury dishes, Fontina will provide that buttery, creamy finish you desire.
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Gouda is young and supple
When it comes to Italian cheese, younger varieties tend to melt better due to their softer and fresher qualities. One such cheese is Gouda, which is renowned for its supple and chewy texture.
The best Gouda for melting is often younger Gouda, which is recognised by its red wax coating. Aged Gouda, on the other hand, is typically labelled as such. Smoked Gouda, with its robust yet smooth flavour, is another variety that retains its suppleness and melts beautifully.
When compared to other cheeses, Gouda shines as a superior melter. Cheeses like feta, halloumi, ricotta, and paneer soften with heat but lack the ability to spread and melt evenly. Aged cheeses, such as Parmigiano Reggiano, become oily and grainy when melted and fail to achieve the desired stretchiness.
Gouda's melting prowess is so impressive that it is often recommended as a substitute for other cheeses. For instance, it can be used in place of provolone in recipes like Chicken Cheesesteaks with Peppers or Roasted Vegetable Lasagne. Its mild flavour makes it a versatile option for various dishes, enhancing their taste and texture without overwhelming other ingredients.
In conclusion, Gouda is a prime example of a young and supple Italian cheese that excels in melting capabilities. Its low acidity, sweet flavour, and chewy texture combine to create the ideal foundation for a smooth and stretchy melt, making it a favourite for grilled cheese sandwiches, casseroles, and any dish requiring that irresistible cheese pull.
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Robiola Bosina has a pudding-like texture
When it comes to Italian cheeses that melt well, there are several options to consider. Generally, younger, fresher, and softer cheeses tend to melt better. One such Italian cheese is Robiola Bosina, which stands out for its pudding-like texture. This unique texture not only makes it a delicious cheese to enjoy on its own but also transforms into a gooey, stretchy delight when melted.
Robiola Bosina is a soft, creamy cheese with a mild flavour that pairs well with various dishes. Its pudding-like consistency is a result of its high moisture content, which is a key factor in determining a cheese's melting ability. When heated, the high moisture content allows the cheese to spread out smoothly, creating that desirable melted cheese pull. The texture of Robiola Bosina is similar to other well-known melting cheeses, such as mozzarella and fontina.
Mozzarella, a mild and milky Italian cheese, is renowned for its melting capabilities, especially on pizzas. However, its versatility extends beyond flatbreads. Mozzarella can be used as a cheesy topping for lasagne, chicken Parmesan, or even blended with other cheeses to create a delicious cheese sauce. For the best melting results, opt for full-fat, high-moisture mozzarella, often found in small balls packed in water.
Fontina, another Italian cheese, is known for its buttery and smooth texture. Its rich and creamy finish makes it ideal for melting into sauces, soups, and baked pasta dishes. Fontina's rind can be consumed, but removing it beforehand will result in a smoother melting process. When combined with mozzarella, fontina helps create the perfect pizza, and it can also be used in appetizers like a Fontina Asparagus Tart.
In conclusion, Robiola Bosina, with its pudding-like texture, is an excellent choice for those seeking a soft, creamy Italian cheese that melts superbly. Its high moisture content and mild flavour make it a versatile option for various dishes, enhancing their taste and providing that desirable gooey, stretchy cheese pull that is so satisfying.
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Frequently asked questions
Some Italian cheeses that melt well include fontina, mozzarella, and Robiola Bosina.
Younger, fresher, and softer cheeses tend to melt better. Cheeses with higher moisture content and fat quotient also tend to melt better.
Provolone is a good melting cheese, especially when sliced or shredded. Smoked provolone can add depth to grilled cheese sandwiches.
Some of the best melting cheeses include fontina, mozzarella, gouda, cheddar, and provolone.
