Cheese Science: Melty, Stringy Magic Explained

There are several types of cheese that become stringy when melted. The most well-known may be mozzarella, which is made using a technique called pasta filata or string dough, stretching into strings when heated. Other cheeses that melt well include younger cheddars, American cheese, provolone, gruyère, raclette, and high-fat Leicester. The key factor in a cheese's ability to melt is moisture; a cheese with more moisture will have more loosely packed milk proteins, which separate more easily when heated.

Stretchy cheeses like mozzarella and provolone

Mozzarella, in particular, is extremely tame in flavour, making it a quick, clean, and creamy addition to everything from meatball subs to roasted vegetables. It is the king of the cheese pull and is, of course, pizza's best friend. Provolone, meanwhile, is a little more grassy in flavour. It is often sold as deli-sliced and is great melted over the protein in your sandwich—roast pork, chicken cutlets, meatballs, sausage, anything, really.

Mozzarella and provolone are also examples of younger, fresher cheeses, which generally give a better melt. Younger cheddars, for example, melt much better than aged ones, which can become grainy or oily when melted.

If you want to achieve a smooth, luscious cheese sauce, it's important to note that mozzarella and provolone are semi-firm melting cheeses. This means that if you melt them on their own, they are likely to turn into stringy clumps surrounded by a pool of oil. To avoid this, you can melt them with a cheese that is designed to be extremely meltable, such as American cheese, which is made with emulsified scraps of cheese, acids, and phosphates.

High-moisture cheeses, e.g. Brie and Camembert

High-moisture cheeses, such as Brie and Camembert, are excellent options for creating a stringy, gooey melt. These cheeses are already half-melted at room temperature, so they readily melt into a smooth, creamy sauce when heated. Their high moisture content means they have more loosely packed milk proteins, which separate easily when heated, resulting in a silky, stringy texture.

Brie and Camembert are soft, high-fat cheeses that lend themselves well to melting recipes. Their rich, creamy texture and mild flavour make them perfect for dishes like baked brie, grilled cheese sandwiches, or as a topping for pasta or vegetables. When melted, these cheeses create a luxurious, gooey texture that is perfect for dipping or spreading.

To enhance the melting quality of Brie and Camembert, consider removing the rind before heating. This will result in an even smoother, more homogeneous sauce or melt. Baking the cheese whole, such as in a baked brie recipe, will also produce a delightful, gooey appetizer.

In addition to their excellent melting qualities, Brie and Camembert offer a range of flavour profiles depending on their age. Younger versions of these cheeses have a milder, more delicate taste, while aged varieties develop a more robust and complex flavour. This versatility allows them to complement a wide array of dishes, from appetizers to main courses.

When using high-moisture cheeses like Brie and Camembert, it is important to note that they may require slightly different handling compared to drier cheeses. Their softer texture means they can be more challenging to grate, so it is advisable to cut them into small cubes or thin slices before melting. Additionally, their higher moisture content may result in a thinner sauce, so thickening agents like cornstarch can be added to achieve a thicker consistency if desired.

Younger, fresher cheeses

When it comes to stringy, melty cheeses, generally speaking, younger, fresher cheeses with higher moisture content will give you the best melt. These cheeses have more loosely packed milk proteins, which separate more easily when heated, resulting in that desirable, stretchy cheese pull.

A classic example of a younger, fresher cheese that melts beautifully is mozzarella. This cheese is pizza's best friend and the champion of the cheese pull. Whether fresh or low-moisture, mozzarella is extremely tame in flavour, making it a versatile addition to anything from meatball subs to roasted vegetables. Its stringiness when melted is due to the "pasta filata" or "string dough" technique used in its production, where the milk is processed to form elastic strings that are then kneaded together into balls of mozzarella.

Another younger, fresher cheese that falls into the stretchy, melty category is provolone. Provolone is a mild Italian cow's milk cheese with a slightly grassy flavour. It is a great choice for those seeking a cheese with a more subtle taste that still delivers on the desired stringy, melty texture.

Moving on to cheddar, while aged cheddars are known for their poor melting abilities, younger cheddars are a different story. Shredded young cheddar melts extremely well and brings a slightly sharp quality to dishes like chorizo chilli or classic grilled cheese sandwiches.

Lastly, let's not forget the ever-popular American cheese, which is often looked down upon by cheese connoisseurs but excels in its melting abilities. American cheese is specifically designed to be extremely meltable and nearly impossible to break, making it a top choice for a silky-smooth nacho cheese sauce or a super-soft omelette filling.

High-fat cheeses, e.g. Leicester

High-fat cheeses, such as Leicester, are a great option if you're looking for a cheese that will give you that perfect, stringy melt. In fact, the fat content of a cheese is one of the most important factors in determining how well it will melt. Cheeses with higher fat content tend to melt more easily and smoothly, while those with lower fat content can become stringy or greasy when heated.

Leicester cheese, for example, has a fat content of 35%, which is higher than that of cheddar, a similar cheese with a fat content of 32%. This difference in fat content makes Leicester a better option if you're looking for a smooth, even melt. Its higher fat content means it will melt more easily and silkily than cheddar, which can become grainy or oily when melted.

The age of the cheese also plays a role in how well it will melt. Younger cheeses tend to melt more readily than older ones, so if you're looking for a stringy melt, opt for a younger variety of Leicester. The same goes for other cheeses as well—a younger Gruyère, for instance, will melt better than an aged one.

When it comes to creating the perfect melted cheese dish, it's important to consider both the type of cheese and its fat content. For a stringy, stretchy melt, go for a high-fat cheese like Leicester, and opt for younger varieties when possible. By choosing the right cheese and preparing it properly, you can create delicious, Instagram-worthy cheese pulls that your friends will envy!

American cheese

When compared to other cheeses, American cheese typically has a higher moisture content, which contributes to its stretchiness when melted. This quality is especially prominent in younger, fresher varieties of American cheese. The soft texture of the cheese allows it to melt smoothly and evenly, creating long, stringy strands that are ideal for dishes like grilled cheese sandwiches or as a topping on chilli.

While some people may not favour American cheese for its one-dimensional flavour, its creamy taste and texture make it a versatile option for those seeking a mild-flavoured cheese to incorporate into their dishes. Its ability to melt and stretch makes it a popular choice for creating the perfect cheese pull, adding both taste and visual appeal to various recipes.

In summary, American cheese is renowned for its exceptional melting qualities, resulting in long, stringy strands that make it a favourite for dishes requiring melted cheese. Its high moisture content, soft texture, and aligned protein structure contribute to its unique characteristics, making it a go-to option for cooks and food enthusiasts alike.

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