Cheese That Resists Melting: What's The Secret?

There are several types of cheese that don't melt, including Halloumi, Queso Fresco, Paneer, and Juusto (also known as bread cheese). This is because they have a rigid protein matrix that does not give way when heated. These cheeses are great for grilling or frying as they hold their shape.

High moisture content

The ability of a cheese to melt is largely dependent on its moisture content. Cheeses with more moisture will have more loosely packed milk proteins, which separate more easily when heated. This is why a drier, harder cheese like Parmesan becomes oily and greasy when heated, rather than melting like a moister cheese such as Brie, which melts as soon as it is warmed.

Young, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are reliable melters. In contrast, drier grating cheeses like Parmesan or Pecorino-Romano have already lost much of their moisture to evaporation, and so tend to separate into clumps or break when heated.

Even some wax-aged cheeses, such as gouda or cheddar, will struggle to melt smoothly due to their reduced moisture content, despite their high overall moisture content.

If you want to improve the melting ability of a dry cheese, you can try to increase its moisture content. For example, by shredding it finely and soaking it before applying gentle heat.

High fat content

The fat content of a cheese plays a significant role in its melting properties. Cheeses with higher fat content tend to melt more easily and smoothly than those with lower fat content. For example, high-fat Leicester cheese melts more easily than lower-fat Swiss cheese, which tends to become stringy when heated.

The fat content affects the ability of a cheese to maintain its emulsion when heated. Cheeses with a higher fat content have a stronger protein network that can better bind the fat and water molecules together. This results in a smoother, more even melt. Additionally, the fat in high-fat cheeses reaches a liquid state at warmer temperatures, making the cheese more pliable and prone to melting.

On the other hand, low-fat or non-fat cheeses often struggle to melt properly. When heated, the fat molecules in these cheeses can slip away and draw together, forming clumps or separating into a pool of oil. This is why older, drier cheeses like Parmesan tend to become oily and greasy when melted, rather than melting smoothly.

The processing and treatment of cheese also impact its melting abilities. For instance, smoked cheeses tend to be drier and firmer, making them less prone to melting. On the other hand, processed cheeses often have added moisture, milk, butter, and cream, which enhance their melting capabilities.

Overall, the fat content of a cheese is a key factor in determining its melting properties. Cheeses with higher fat content generally melt more easily and smoothly due to their stronger protein networks and lower melting points.

Young age

Young Cheeses that Don't Melt

Younger cheeses tend to melt more easily than older ones. However, some young cheeses are known for their ability to withstand melting. Here are some examples:

Halloumi

Halloumi is a traditional cheese from Cyprus, often made with a mixture of sheep's and goat's milk, or sometimes with the addition of cow's milk. It is known for its unique texture and ability to remain firm even when heated. Halloumi has a rigid protein matrix due to the way it is made—the curds are briefly pressed and then heat-treated in de-proteinated whey, resulting in a cheese that can be grilled, broiled, or sautéed without melting.

Paneer

Paneer is an acid-set cheese, typically made without rennet. It is used in South Asian cuisine and is known for its firm texture and ability to hold its shape when heated. Paneer is often grilled or fried and is a popular choice for vegetarian dishes.

Queso Fresco

Queso fresco is a fresh, mild-flavoured cheese commonly used in Mexican cuisine. It is a young cheese that does not melt easily, making it ideal for crumbling over tacos, enchiladas, or salads.

Juusto (Bread Cheese)

Juusto, also known as bread cheese, is a Finnish cheese with a slightly sweet flavour. It has a firm texture and can be grilled or fried without melting, similar to halloumi. Juusto is often served as a snack or used in sandwiches.

Goat Cheese

Young goat cheese can be a good melter due to its high moisture content. However, some types of goat cheese are made with acid instead of rennet, resulting in a cheese that becomes grainy and holds its shape when melted. These varieties of goat cheese are suitable for grilling or frying.

Stretching during production

Stretching is a critical step in determining the characteristics of cheese after manufacturing and during storage. The stretching step affects the microstructure of the cheese, influencing its functionality, such as meltability and stretchability. The stretching process involves applying mechanical energy in the form of shear stress and temperature to the curd. The curd is stretched with hot water and then cooled down, and this process gives the cheese its unique fibrous texture.

During the stretching process, the curd undergoes a thermomechanical treatment where the application of heat and mechanical energy transforms the curd into a plastic and flowable consistency. This plasticization is governed by the casein-associated calcium content, which is modulated by the total calcium content and curd pH. The stretching temperature and pH play a crucial role in determining the cheese's functionality. A higher stretching temperature can promote greater thermal inactivation of microorganisms, increasing shelf life. However, if the temperature is too high, it can affect the physical state of fat and molecular interactions between casein and fat, reducing the elasticity of the cheese.

The stretching process also influences the viability and activity of starter bacteria in the final cheese. A higher stretching temperature can reduce the activity of residual coagulant and decrease primary proteolysis during storage. Additionally, the stretching temperature impacts the cheese's composition, yield, melting, water mobility, proteolysis, and globule size, which may affect the release of oil in the cheese.

The stretching step is also crucial for the functional properties of the final product. The stretching conditions, such as temperature, stirring speed, and mechanical treatment, impact the cheese's functionality. For example, higher stretching temperatures can lead to a shorter residence time in the machine and higher cheese temperatures when leaving the equipment. Moreover, increased stirring speeds can result in higher fat loss and lower moisture content in the cheese.

Overall, understanding and controlling the stretching process during cheese production are essential for achieving the desired functional properties, such as meltability and stretchability, in the final product.

Acid-set cheeses

• Chevre goat cheese
• Farmer's cheese
• Feta
• Halloumi
• Paneer
• Ricotta
• Queso fresco
• Goat cheese

These cheeses are great for grilling or frying as they hold their shape when heated. For example, halloumi can be grilled, broiled, or sautéed, and can be used as an ingredient or stand on its own. Similarly, queso fresco can be grilled, and paneer is often used for frying.

Frequently asked questions