Patrick Oconnell
There are many different types of cheese, and some melt better than others. The best melting cheeses are usually younger, high-moisture cheeses, such as mozzarella, brie, and gruyere. However, some cheeses, such as fresh goat cheese, ricotta, and paneer, will not melt at all. The way a cheese melts depends on how well it can maintain its emulsion when the protein network begins to collapse, which is influenced by the ratio of water to fat and the strength of the protein network. Shredding cheese will also help it melt more quickly, easily and evenly.
| Characteristics | Values |
|---|---|
| Acid-set cheeses | Do not melt |
| High-moisture cheeses | Melt easily |
| Drier grating cheeses | Do not melt |
| Mild-flavoured cheeses | Melt easily |
| Sharp-flavoured cheeses | Melt easily |
| Creamy-flavoured cheeses | Melt easily |
| Strong-flavoured cheeses | Melt easily |
| Nutty-flavoured cheeses | Melt easily |
Explore related products
What You'll Learn
Acid-set cheeses don't melt
There are many different types of cheese that melt well, such as mozzarella, brie, cheddar, and Swiss cheese. However, acid-set cheeses, such as fresh goat cheese, quick farmer's cheese, paneer, queso fresco, and ricotta, do not melt. This is because acid dissolves the calcium that holds the casein proteins together. When an acid-set cheese is heated, the first thing to be released is water, not protein. As the cheese continues to heat up, the proteins get closer together and more water is cooked off, but without the calcium holding everything together, the cheese won't melt.
Acid-set cheeses are made with acid, rather than rennet, a common ingredient in cheese-making. Rennet is an enzyme that helps to coagulate milk, turning it into curds and whey. Acid-set cheeses are made by adding an acid, such as lemon juice or vinegar, to milk, which causes it to curdle and separate into curds and whey.
The process of making acid-set cheeses is relatively simple and can be done at home. Milk is heated to a certain temperature, and then an acid is added to curdle it. The curds are then drained and pressed into a mould to form a solid cheese.
Despite not melting, acid-set cheeses are still used in a variety of dishes. For example, paneer is a common ingredient in Indian cuisine, often fried or added to curries. Ricotta is used in lasagne and other baked dishes, while fresh goat cheese can be spread on crackers or bread.
Cheese in a Jar: Exploring Unique Preservation Techniques
You may want to see also
Shredded cheese melts faster than a block of cheese
While there is no definitive answer to which type of cheese melts faster, there are some factors that can influence how quickly a cheese melts. One factor is the type of cheese: younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are known to be reliable melters. In contrast, drier grating cheeses like Parmesan or Pecorino-Romano, which have already lost much of their moisture through evaporation, often separate into clumps or break.
Shredded cheese will generally melt faster than a block of cheese. This is because shredded cheese has a larger surface area, which means that more of the cheese is exposed to heat. Additionally, shredded cheese is often made from younger, higher-moisture cheeses like mozzarella or cheddar, which are known to be reliable melters. When shredded cheese is exposed to heat, the moisture in the cheese begins to evaporate, and the cheese softens and melts.
On the other hand, a block of cheese has a smaller surface area, which means that less of the cheese is exposed to heat. Block cheeses are also often made from drier, harder cheeses like Parmesan or Romano, which are less likely to melt smoothly. When a block of cheese is exposed to heat, the outside of the cheese may begin to melt, but the inside of the cheese will remain solid for longer.
Therefore, if you are looking for a cheese that will melt quickly and smoothly, shredded cheese is generally a better option than a block of cheese. However, it is important to consider the type of cheese as well, as some cheeses are simply better melters than others.
Discovering Cheeses Similar to Queso Fresco
You may want to see also
Younger, high-moisture cheeses are reliable melters
The balance of water and fat must be maintained, otherwise, the fat molecules will slip free and draw together. This is why cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are such reliable melters.
On the other hand, drier grating cheeses like Parmesan or Pecorino-Romano, which have already lost much of their moisture to evaporation, often separate into clumps or even break.
To help cheese melt more quickly, easily and evenly, shred it first. The thin and uniform shape of shredded cheese will melt faster than a whole block of cheese. It's also important to let the cheese come to room temperature before melting it. If you melt cheese cold, it may cause it to melt slowly or unevenly.
Wendy's Apple Pecan Salad: What's the Cheese?
You may want to see also
Explore related products
Drier grating cheeses often separate into clumps
While younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are reliable melters, drier grating cheeses like Parmesan or Pecorino-Romano, which have already lost much of their moisture to evaporation, often separate into clumps or even break. This is because the ratio of water to fat is crucial to how well a cheese melts. If the balance is not maintained, fat molecules will slip free and draw together.
Drier grating cheeses, like Parmesan or Pecorino-Romano, are often used in dishes where they are grated over the top, like pasta. However, when heated, these cheeses can separate into clumps or even break. This is because they have already lost much of their moisture through evaporation. When the cheese is heated, the remaining water is cooked off, and without enough moisture to maintain the emulsion, the fat molecules slip free and draw together, causing the cheese to clump or break.
To prevent this from happening, it is important to shred the cheese before melting it. Shredded cheese will melt more quickly, easily, and evenly than a whole block of cheese. Additionally, letting the cheese come to room temperature before melting it can help ensure that it melts evenly.
Some drier grating cheeses, like Asiago, can melt when they are young and have not been aged. However, as they age, they lose more moisture and become drier, making them less likely to melt evenly.
Casu Marzu: The Secret Behind Its Unique Cheese Flavor
You may want to see also
Soft cheeses like Brie melt easily
To get your cheese to melt more quickly, shred it first. The thin and uniform shape of shredded cheese will melt more quickly, easily and evenly than a whole block of cheese. You should also let the cheese come to room temperature. If you melt cheese cold, it may cause it to melt slowly or unevenly.
Some cheeses, like fresh goat cheese, quick farmers cheese, paneer, queso fresco, and ricotta, will not melt. This is because they are acid-set cheeses, and when heated, the first thing to be shaken loose is water, not the proteins.
Cheese Pizza: What's the Best Cheese to Use?
You may want to see also
Frequently asked questions
Younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are the first to melt.
Acid-set cheeses like fresh goat cheese, quick farmers cheese, paneer, queso fresco, and ricotta don't melt.
Colby is a firm but mild-flavoured, creamy cheese that melts easily.
