Cheese Melting 101: Mastering The Art Of Gooey Deliciousness

When it comes to melting cheese, there are a few factors to consider. The moisture content is key, as cheeses with more moisture have more milk proteins that spread out when heated. The fat content is also important, as cheeses with higher fat content tend to melt well. In addition, the acidity and age of the cheese play a role, with younger cheeses often being better melters. With these factors in mind, some of the best cheeses for melting include cheddar, mozzarella, Swiss, Gruyère, American cheese, provolone, and Monterey Jack.

What is the best melting cheese?

When it comes to meltability, there are a few factors to consider. Firstly, younger, fresher cheeses tend to melt better than aged cheeses, as they have a higher moisture content. The fat content is also important, as cheeses with higher fat content tend to melt more easily. Acidity is another factor, with high-acidity cheeses like feta not melting well, and low-acidity cheeses like parmesan also proving difficult to melt. Therefore, you should look for a cheese with a middle level of acidity.

So, which cheeses are best for melting? Well, according to several sources, mozzarella is a great melting cheese. It has a high moisture content, a low melting point, and is extremely mild in flavour, making it perfect for meatball subs, pizza, and roasted vegetables. Another good melting cheese is mild or sharp cheddar, which is also high in moisture and has a low melting point. Shredded cheddar melts particularly well and is a great choice for grilled cheese sandwiches.

Other good melting cheeses include raclette, which is a Swiss or French cow's milk cheese with a fruity, sweet flavour; fontina, which can be buttery and fruity; and provolone, which softens into a ropy texture and is great on cheesesteaks. If you're looking for something a little different, try smoked gouda, which has a robust flavour but remains smooth and supple enough to melt. For a pungent, salty, nutty flavour, try taleggio, an Italian washed-rind cheese.

How do you melt cheese on the stove?

Melting cheese on a stove is a great way to create a delicious cheese sauce or add a gooey topping to nachos, fries, or a grilled cheese sandwich. Here is a step-by-step guide on how to melt cheese on a stove:

Choose the Right Cheese:

Select a cheese that melts well, such as mild or sharp cheddar, Swiss, Gruyère, Colby, Monterey Jack, or American cheese. Avoid hard, aged cheeses like Parmesan and Pecorino, as well as dry, crumbly cheeses like goat cheese and feta, as they don't melt as smoothly.

Prepare the Cheese:

Grate or shred the cheese. The thin, uniform shape of shredded cheese will melt more quickly, easily, and evenly than a block of cheese. If you're short on time, you can use pre-shredded cheese, but freshly grated cheese will give you the creamiest results.

Bring Cheese to Room Temperature:

Let the shredded cheese sit at room temperature for about 20-30 minutes before melting. This helps the cheese melt more evenly and reduces the risk of overheating or burning.

Use a Non-Stick Pan:

Choose a non-stick saucepan or skillet, preferably ceramic or porcelain-enameled. This will make it easier to clean and prevent the cheese from sticking and burning.

Start with a Roux (Optional):

If you want to make a cheese sauce, start by making a roux. Melt butter in the pan, then whisk in an equal amount of flour until well blended. Gradually whisk in hot milk to create a bechamel sauce.

Melt Cheese on Low Heat:

Turn the heat to the lowest setting. Add the shredded cheese to your sauce or melt the cheese by itself. Stir frequently to prevent sticking and burning. If you're using a double boiler, place the pan over simmering water to melt the cheese slowly and evenly.

Add Wine or Beer (Optional):

For extra smoothness and flavour, stir in a small amount of wine or beer as the cheese melts.

Watch Closely and Stir Often:

Do not leave the melting cheese unattended. Keep stirring to ensure even melting and prevent burning. Once the cheese is smooth and evenly melted, give it a final stir and remove the pan from the heat.

Use Immediately:

Once melted, use the cheese as desired. It's perfect for dipping, pouring over nachos or veggies, or as a topping on sandwiches, quesadillas, or grilled cheese.

Remember, when melting cheese on the stove, always use low to medium heat to avoid overcooking or burning the cheese. Enjoy your cheesy creations!

How do you melt cheese in the microwave?

Melting cheese in the microwave is less consistent and less reliable than using a stovetop, but it can be done. Here is a guide on how to melt cheese in the microwave:

Firstly, choose a cheese that melts well. Good melting cheeses include cheddar, American, Swiss, Monterey Jack, Colby, mozzarella, Oaxaca, Muenster, provolone, and gruyere. Cheeses to avoid melting include Parmesan, pecorino, goat's cheese, and feta, as these are hard or dry and crumbly and do not melt well.

Before you begin, grate the cheese. Grated cheese will melt more quickly, easily, and evenly than a block of cheese. If you are using pre-grated cheese, be aware that it may not melt as well as freshly grated cheese due to the addition of anti-caking ingredients. It is also best to let the cheese come to room temperature before you start, as this will help it melt evenly.

Place the grated cheese in a microwave-safe bowl and cover it with a vented lid. Put the bowl in the microwave and use a low heat setting. Heat the cheese in 15-second increments, stirring between each increment. Keep a close eye on the cheese to make sure it doesn't burn.

Once the cheese has melted, you can add milk to create a creamier sauce. Add the milk a little at a time and stir until you reach the desired consistency.

If you are melting cheese on top of a dish, such as nachos or a casserole, sprinkle the grated cheese on top and place it in the oven. Follow the recipe's instructions for temperature and cooking time, but keep a close eye on the cheese to make sure it doesn't burn.

What cheeses should be avoided for melting?

When melting cheese, there are a few factors to consider. Firstly, the moisture content is important as cheeses with higher moisture content tend to melt better. The fat content is also key, as cheese with higher fat content generally melts better. Additionally, the acidity of the cheese matters; highly acidic cheeses like feta won't melt, but low-acidity cheeses like parmesan also won't melt, so a happy medium is required. Finally, the age of the cheese is a factor; younger cheeses tend to melt better than older ones.

With these factors in mind, there are several cheeses that are not ideal for melting. Parmesan, for example, has low moisture and low acidity, so it will not melt smoothly into a sauce. Other hard, aged cheeses like pecorino should also be avoided for melting. Dry, crumbly cheeses like feta and goat cheese are also poor melters.

While pre-shredded cheese is great for melting on top of dishes like pizza and nachos, it is not ideal for sauces or stovetop dishes as it contains additives to prevent clumping and can lead to uneven melting.

What are some good melters for a cheese toastie?

When it comes to making a cheese toastie, you'll want a cheese that gives you that satisfying stretch and pull. A good melting cheese will typically have higher fat and moisture content. Younger, fresher cheeses tend to melt better, and you'll want to avoid aged cheeses.

• Mozzarella: This classic pizza topping is known for its extraordinary stretch. It has a mild flavour and melts beautifully, making it an excellent choice for a cheese toastie.
• Cheddar: While younger cheddars melt better, you can still use an aged cheddar, but it may not melt as smoothly. Shredding the cheese will help it melt more evenly.
• Raclette: This Swiss or French cow's milk cheese is known for its fruity, sweet notes and creamy texture. It's a popular choice for melting over potatoes and would work well in a toastie.
• Gruyère: This Swiss cheese is known for its smooth texture when heated. It's commonly used in French onion soup and cheese fondue and would make a delicious, gooey toastie.
• Fontina: This Italian cheese can be buttery and fruity. It's known for its superb melting abilities and is worth trying in a toastie.
• Provolone: This cheese softens into a satisfyingly ropy texture when melted. Deli-sliced provolone works well in sandwiches, and you can also find dense and spicy aged provolone.
• American Cheese: While it may not be the most sophisticated choice, American cheese is known for its exceptional melting abilities and is a popular choice for burgers and sandwiches.
• Monterey Jack: A creamy and fresh-tasting cheese, Monterey Jack is another good option for your toastie.

Frequently asked questions