Melted Cheese: Exploring The Different Types And Their Uses

There are many varieties of cheese that melt well, including mozzarella, gouda, cheddar, and provolone. The best melting cheeses are those with higher moisture content and lower melting points. Semi-soft and semi-hard cheeses are ideal for melting. Grated cheese also melts more quickly, easily, and evenly than a block of cheese.

What are the best cheeses for melting?

When it comes to melting cheese, moisture content, fat, age, and acidity are the biggest factors to consider. The best cheeses for melting are those with higher moisture content and lower melting points. While most cheeses will get somewhat melty when heated, if you're looking for that optimal molten quality, you'll want to choose a cheese that's high in both fat and moisture.

Mozzarella

Mozzarella is a mild, sweet, creamy, and stretchy Italian cheese. It is one of the most popular types of cheese for melting and is a top choice for topping pizzas. It is also used in baked ziti, lasagna, or a caprese panini sandwich.

Provolone

Provolone is a mild-flavoured Italian cheese. It is used in hot sandwiches, melted over chicken, and in pasta dishes. It is also a good substitute for mozzarella in dishes like pasta or pizza.

Raclette

Raclette is a Swiss cheese with a creamy texture and a mild salty, sweet, and nutty taste. It is wonderful for melting and is typically served by being scraped over foods like meat, potatoes, vegetables, or bread. It can also be used in fondue.

Fontina

Fontina is a semi-hard, creamy, and mild cow's milk cheese that originated in northern Italy. It has a nutty flavour with notes of butter and roasted nuts. It can be pungent and sweet, with the Italian version tending to be sharper than fontina made elsewhere. It typically melts beautifully, making it a great option to cook with. It can be melted into sauces or pastas, or used in pizzas or sandwiches.

Gruyère

Gruyère is a semi-hard, rich, and dense Swiss cheese with a fruity to nutty flavour. It is fantastic for melting, especially the younger, creamier varieties, thanks to its high milk fat content and high water-to-oil ratio. This makes it one of the best cheeses for fondue, but it's also great in French onion soup and makes the creamiest quiche.

Cheddar

Cheddar is a low-melting point cheese with a sharp flavour. It is one of the most popular choices for melting and is used in cheese sauces, on top of burgers, in casseroles, and other baked dishes.

Monterey Jack

Monterey Jack is a semi-hard cheese made from cow's milk with a mild, buttery flavour. It has a high fat and high moisture content, which makes it great for melting. It is perfect for grilled cheese, quesadillas, casseroles, macaroni and cheese, and fondue.

Gouda

Gouda is a creamy Dutch cheese made from cow's milk with a nutty, caramel flavour. Young gouda is semi-hard and mild, while aged gouda is harder with a more intense, tangy flavour. Young gouda melts better than aged gouda and is great for macaroni and cheese and casseroles.

Havarti

Havarti is a semi-soft, smooth, and creamy cheese made from cow's milk with a buttery, subtle taste. It is a great option for melting and is commonly used in grilled cheese, pizza, casseroles, quesadillas, and fondue.

Taleggio

Taleggio is a soft, fruity, buttery, and tangy Italian cheese. It has a high moisture content, which makes it great for melting. It is a great option for pizza, grilled cheese, macaroni and cheese, and risotto.

Asiago

Asiago is a nutty-flavoured Italian cheese. It melts when it is young and unaged. It is grated and served in pasta dishes and over pizza.

Blue Cheese

Blue cheese has a strong flavour and melts easily. It is commonly used in sauces and dressings or melted over sandwiches.

Brie

Brie is a creamy French cheese with a mild flavour. It melts easily and is known for its gooey texture. It can be baked on its own or wrapped in puff pastry and is also used in pasta dishes.

What are the worst cheeses for melting?

When it comes to melting cheese, not all cheeses are created equal. While some cheeses melt beautifully, transforming into a gooey, stretchy mess, others are stubborn, refusing to yield to the heat. So, which cheeses are the worst offenders when it comes to melting?

Aged Cheeses

One of the key factors that determine a cheese's melting ability is its moisture content. Cheeses with higher moisture content tend to melt better, resulting in that desirable, creamy texture. Aged cheeses, such as aged gouda or parmesan, tend to have lower moisture content, making them less ideal for melting. While they will melt to some extent, they won't stretch and become creamy like younger cheeses.

Acid-Set Cheeses

Acid-set cheeses, such as chevre goat cheese, feta, halloumi, ricotta, and paneer, also struggle to melt. When heated, these cheeses become softer, but they won't spread or melt in the same way as other cheeses. They are more likely to retain their shape and texture, making them better suited for dishes where melting isn't required.

Pre-Shredded Cheeses

While it may seem convenient to use pre-shredded cheese, this type of cheese often contains additives to prevent clumping, which can hinder its melting ability. These additives can cause the cheese to melt unevenly or become greasy or lumpy. For the best melting results, it's recommended to grate your own cheese from a block.

Low-Fat and Low-Moisture Cheeses

Cheeses that are low in fat and moisture, such as Romano and Parmesan, are also poor melters. They tend to burn easily and may become lumpy or greasy when melted. While they can be used as a topping for pasta, they are not ideal for creating smooth, creamy cheese sauces.

Dry, Crumbly Cheeses

Dry, crumbly cheeses, such as goat cheese and feta, also don't melt well. They tend to retain their shape and texture, making them unsuitable for recipes that require a smooth, melted cheese.

In summary, when choosing a cheese for melting, opt for those that are moist, young, and free from additives. Avoid aged, dry, or pre-shredded cheeses, as they are more likely to yield disappointing results.

What factors determine a cheese's melting ability?

The meltability of cheese is one of its most important functional properties, especially when used as a topping or ingredient in dishes like pizza. A cheese with poor meltability will be tough and hardly stretchable, while excessive melting may result in a "soupy" appearance.

The main factor that determines a cheese's melting ability is its moisture content. Semi-soft and semi-hard cheeses with higher moisture content tend to melt better than drier, aged cheeses. For example, young gouda and mozzarella are known for their high moisture content and excellent melting ability, while aged gouda and parmesan are drier and don't melt as well.

Curd size also affects a cheese's moisture content and, consequently, its melting ability. Dry, aged cheeses are made with smaller curds to remove as much whey as possible during production, while moist, young cheeses are made with larger curds that hold the cheese together better when melted, resulting in a stretchier texture.

In addition to moisture content, a cheese's pH, which is influenced by the amount of calcium in the curd structure, also plays a role in its melting ability. Low pH cheeses tend to get gooier when heated but may not melt all the way, while high-acid cheeses like feta don't melt easily.

The preparation method also matters. Grating cheese increases its surface area, allowing for a quicker and more consistent melt. Combining different types of cheeses through grating can also create a more nuanced flavor profile in a dish.

Other factors that influence meltability include processing, composition, and storage conditions. Additionally, cooking time and temperature can impact the melting degree and rate, with maximum melting occurring around 130–160 °C for cheddar and mozzarella.

How do you melt cheese?

Mmm, melted cheese. Whether it's a grilled cheese sandwich, a bubbling pizza, or a silky fondue, cheese is a delight when melted. But how do you melt it, and what types of cheese melt well?

Choosing the right cheese

First, you need to select a cheese that will melt. Harder cheeses with a lower melting point, such as cheddar, Gruyere, Gouda, and Swiss cheese, are great choices. Mozzarella, provolone, and raclette are also good melting cheeses. Avoid low-moisture, low-fat cheeses like Parmesan and Romano, as well as soft cheeses like feta and ricotta, as these don't melt well.

Preparing the cheese

To speed up melting and ensure even melting, grate, shred, or slice the cheese into smaller portions. This increases the surface area of the cheese, helping it to melt faster and more evenly.

Melting methods

You can melt cheese on the stovetop, in the microwave, or in the oven.

Stovetop

The stovetop method is the most reliable way to melt cheese. Use a non-stick skillet or saucepan to avoid the cheese sticking to the pan. Start with low heat and add the cheese, stirring frequently to prevent burning. You can also add a dash of corn starch and evaporated milk to prevent the cheese from becoming lumpy. An acidic ingredient like vinegar or beer can also help to keep the cheese smooth.

Microwave

If you're short on time, you can melt cheese in the microwave, but this method is less consistent. Use a microwave-safe container, preferably non-stick, and add a small amount of corn starch and evaporated milk to prevent lumpiness. You can also add an acidic ingredient like vinegar or beer to help the cheese melt smoothly. Microwave the cheese in 15- to 30-second intervals on high, stirring in between, until it reaches the desired consistency.

Oven

When adding melted cheese to dishes like nachos or casseroles, sprinkle shredded cheese on top and bake in the oven according to the recipe instructions. Keep an eye on the cheese to ensure it doesn't burn, and remember that it will continue to melt a little after being removed from the oven.

Tips for success

For the best results when melting cheese, bring the cheese to room temperature before melting. Also, when melting cheese on the stovetop, use the lowest heat possible to avoid losing moisture and fat, which can result in a lumpy or greasy texture.

What are some recipes that use melted cheese?

There are many recipes that use melted cheese. Here are some ideas for your next meal:

Main Courses

• Cheeseburgers can be made more indulgent by adding a slice of melting cheese, like American, cheddar, or provolone.
• Grilled cheese sandwiches are a classic choice, with mild or sharp cheddar, or a combination of multiple cheeses.
• Quesadillas are another toasted sandwich option, best filled with melting cheeses like cheddar, American, Swiss, or Monterey Jack.
• Pizza is a great way to use up leftover cheese. Mozzarella is a popular choice, but you could also try provolone, or a combination of multiple melting cheeses.
• Macaroni and cheese is a classic comfort dish that can be made with cheddar, or a combination of multiple cheeses.
• Lasagne is another baked pasta dish that works well with melting cheeses like mozzarella, parmesan, and cheddar.
• Tacos can be topped with melting cheeses like cheddar or Monterey Jack.
• Chilli con queso is a Mexican dish that combines melted cheese with spicy peppers.
• Ramen can be upgraded with slices of American cheese.
• Burgers can be topped with melting cheeses like cheddar or American.
• Spaghetti can be made more indulgent by adding melting cheese, like parmesan.
• Chicken parmigiana is a classic Italian dish that combines breaded chicken with tomato sauce and melted cheese, like parmesan or mozzarella.
• Cauliflower cheese is a classic British side dish or light meal that combines roasted cauliflower with a cheese sauce, typically made with cheddar.
• Grilled ribeye steak can be topped with a melting cheese like blue cheese.

Frequently asked questions