Andy Montoya
There are many different types of cheese that can be used in soup, but not all of them melt well. Some of the best cheeses to use in soup are Parmigiano-Reggiano, cheddar, and gruyère. These cheeses melt well and add a rich, salty flavour to the soup. Other good melting cheeses include Monterey Jack, Colby, and pressato.
| Characteristics | Values |
|---|---|
| Cheese that melts well in soup | Cheddar, Gruyère, Monterey Jack, Colby, Manchego, Parmigiano-Reggiano, Pressato, Queso Fresco |
| Cheese that doesn't melt well in soup | Halloumi |
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What You'll Learn
- Cheddar: younger cheddars melt better than aged ones, and are versatile for different soups
- Gruyère: ideal for French onion soup, it melts to create a molten, cheesy top layer
- Parmigiano-Reggiano: a rich, slightly salty cheese that doesn't go gooey or stringy
- Monterey Jack and Colby: washed-rind cheeses that are among the best for melting
- Manchego: a Spanish cheese with a salty, buttery flavour that's ideal for grating over soups
Cheddar: younger cheddars melt better than aged ones, and are versatile for different soups
Cheddar is a versatile cheese that can be used in a variety of soups, from cream of mushroom to shredded chicken Mexican soups. It melts well and makes for a smooth and rich soup. When choosing a cheddar, go for a younger variety as these melt better than aged cheddars, which have less moisture.
If you're making a French onion soup, you might want to opt for gruyère instead. This variety gets bubbly, crispy, and browned under the broiler, and pulls beautifully with each spoonful.
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Gruyère: ideal for French onion soup, it melts to create a molten, cheesy top layer
Gruyère is the ideal cheese to use when making French onion soup. It melts to create a molten, cheesy top layer that is bubbly, crispy and browned. It pulls beautifully with each spoonful.
Gruyère is a washed-rind cheese, meaning it's bathed in brine during the ageing process. This results in a pungent exterior that imparts salty, nutty, and pleasantly doughy notes.
Other cheeses that melt well include cheddar, Monterey Jack, and Colby. When using cheddar, it is best to use a younger variety as aged cheddars have less moisture and don't melt as well.
Parmigiano-Reggiano is another good option for soup as it adds a slight saltiness and is very rich without becoming gooey or stringy.
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Parmigiano-Reggiano: a rich, slightly salty cheese that doesn't go gooey or stringy
Parmigiano-Reggiano, or Parmesan, is the best cheese to use in soups. It is a rich, slightly salty cheese that doesn't go gooey or stringy when melted. This makes it ideal for adding flavour to soups without affecting the texture. It is also versatile and can be used in a variety of dishes, such as melted on potatoes.
When choosing a cheese to melt in soup, it is important to consider the texture and taste. Some cheeses, like halloumi, go stringy but don't melt entirely. Manchego is a Spanish cheese with a salty, buttery flavour that is ideal for grating over vegetable or meat soups.
If you're looking for a cheese that melts smoothly, younger cheddars are a good option. They melt extremely well and can be used in a variety of soups, from cream of mushroom to shredded chicken Mexican soups. For a true French onion soup, gruyère is the best choice for a molten, cheesy top layer.
For a more pungent option, try Taleggio, a washed-rind cheese aged in the caves of Italy's Lombardy region. It has salty, nutty, and pleasantly doughy notes that would complement a mushroom soup.
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Monterey Jack and Colby: washed-rind cheeses that are among the best for melting
Monterey Jack and Colby are washed-rind cheeses that are among the best for melting. Washed-rind cheeses are bathed in brine during the aging process, which results in a pungent exterior that imparts salty, nutty, and pleasantly doughy notes. Monterey Jack and Colby are ideal for melting in soups, as they will create a smooth, rich texture without becoming stringy or gooey. They are versatile cheeses that can be used in a variety of dishes, such as paninis, omelettes, and casseroles. Their mild flavour and creamy texture make them perfect for adding a subtle cheesy note to your soup without overwhelming the other ingredients.
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Manchego: a Spanish cheese with a salty, buttery flavour that's ideal for grating over soups
While there are many types of cheese that melt well in soup, Manchego is a great choice. This Spanish cheese has a salty, buttery flavour that isn't too strong, making it ideal for grating over soups. It has a similar texture to halloumi, which also works well in soups as it goes stringy but doesn't entirely melt.
If you're looking for a versatile cheese that melts well in soup, cheddar is a good option. Younger cheddars melt better than aged ones, as they have more moisture. Shredded cheddar is particularly good for melting and works well in soups such as French onion or shredded chicken Mexican soups.
For a rich, salty flavour, Parmigiano-Reggiano is a top choice for melting on soups (or potatoes!). It doesn't go gooey or stringy, so it's a good option if you want your cheese to retain its shape.
Other good melting cheeses include Monterey Jack, Colby and Teleggio, a washed-rind cheese that is bathed in brine during aging.
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Frequently asked questions
Younger cheddars melt better than aged cheddars, which have less moisture.
Gruyère is the best cheese for French onion soup as it gets bubbly, crispy, and browned under the broiler.
Pressato, Monterey Jack, and Colby are all good options for a smooth melt.
Manchego is a good cheese to grate over vegetable soups or soups with meats like sausage.
Cheddar is a versatile cheese that melts well and makes for a smooth and rich soup.
