Andy Montoya
The best cheeses for melting are young, moist, rennet-set cheeses that are easily sliced at room temperature. High-moisture cheeses like mozzarella, gouda, Taleggio, brie, Gruyère, Emmental, and Jack are reliable melters. Colby, Swiss, Havarti, and Monterey are also good melting cheeses.
| Characteristics | Values |
|---|---|
| Moisture | High |
| Age | Young |
| Texture | Soft |
| Rennet-set | Yes |
| Fat | High |
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What You'll Learn
Younger, high-moisture cheeses
One of the most common ways to help cheese melt smoothly is to add starch. This is a process that works in sauces like mornay or nacho cheese sauce. Starches and other thickeners will physically impede fat molecules from joining up into larger droplets, as well as making the water phase of the cheese more viscous.
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Rennet-set cheeses
In addition to their melting capabilities, rennet-set cheeses also offer a range of flavours and textures. For example, gouda is known for its mild, buttery flavour, while mozzarella has a more elastic texture. Taleggio, on the other hand, has a stronger, more pungent flavour.
When choosing a rennet-set cheese for melting, it is important to consider the balance of water and fat in the cheese. This balance is crucial in maintaining the emulsion of the cheese during melting. Cheeses with a higher moisture content, such as gouda and mozzarella, tend to melt more easily and smoothly.
To enhance the melting capabilities of rennet-set cheeses, one can add starch. Starch impedes fat molecules from joining up, resulting in a smoother, more homogeneous melt. This technique is commonly used in sauces like mornay or nacho cheese sauce.
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Low pH cheeses
Juustoleipä from Carr Valley is a low pH cheese that can be grilled and will become gooey and warm, but it won't melt all the way. This is because low pH cheeses can maintain their emulsion when the protein network collapses. This is also due to the ratio of water to fat, as well as the strength of the protein network.
Young, high-moisture cheeses like mozzarella, taleggio, brie, gruyère, emmental, and jack are reliable melters. This is because they have a good balance of water and fat. If the balance is not maintained, fat molecules will slip free and draw together.
Adding starch can help cheese melt smoothly. This is a process that works in sauces like mornay, or nacho cheese sauce. Starches and other thickeners will physically impede fat molecules from joining up into larger droplets, as well as making the water phase of the cheese more viscous.
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Starch-added cheeses
When choosing a cheese to add starch to, look for a young, moist, rennet-set cheese that is easily sliced at room temperature. Cheeses like young gouda, mozzarella, taleggio, brie, gruyere, and emmental are all great options as they are high-moisture cheeses that melt very well.
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Common melting cheeses
The best melting cheeses are young, moist, rennet-set cheeses that are easily sliced at room temperature. Younger, high-moisture cheeses like mozzarella, gouda, Taleggio, brie, Gruyère, Emmental, and Jack are reliable melters. Colby, Swiss, Havarti, and Monterey are also good melting cheeses.
To achieve a smooth melt, it is important to maintain the balance of water and fat in the cheese. The addition of starch can help with this, as it impedes fat molecules from joining up into larger droplets.
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Frequently asked questions
Younger, high-moisture cheeses like mozzarella, gouda, Taleggio, brie, Gruyère, Emmental, and Jack are the best for melting.
It's all about how well the cheese can maintain its emulsion when the protein network collapses. This is determined by the ratio of water to fat, as well as the strength of the protein network.
One of the most common ways to help cheese melt smoothly is to add starch. This works in sauces like mornay or nacho cheese sauce.
