Frederic Melton
When it comes to melting cheese, there are a few key components that determine how well it will melt. The moisture content, fat quotient, acidity and age of the cheese all play a role in its meltability. Younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are reliable melters, while drier grating cheeses like Parmesan or Pecorino-Romano often separate into clumps or break. Processed cheeses like American cheese are also designed to be extremely meltable, but this comes at the cost of less intense flavour.
| Characteristics | Values |
|---|---|
| Type | American, Colby, Fontina, Mozzarella, Taleggio, Brie, Gruyère, Emmental, Jack, Monterey |
| Moisture content | High |
| Age | Young |
| Fat content | High |
| Acidity | Low |
| Protein structure | Strong |
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What You'll Learn
American cheese
Process cheeses, including American cheese, are designed to be extremely meltable. They are made by blending real cheese (usually a young cheddar-style) with extra milk, milk protein micelles, and a chemical salt. The extra liquid gives them an extremely low melting point, making them perfect for grilled cheese sandwiches or cheeseburgers.
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Colby
When choosing Colby cheese, look for a firm texture and a mild, creamy flavour. It should have a mild aroma and a hint of butter and sweetness. Avoid any Colby cheese that looks dry or crumbly, as this may indicate that it is past its prime and will not melt as well.
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Monterey Jack
Jack cheeses are known for their high moisture content, which is what makes them such good melters. When a cheese has a high moisture content, it has more milk proteins that spread out when they are heated. This is why younger cheeses tend to melt better than older ones.
However, it is important to note that the ratio of water to fat in a cheese is also important when it comes to melting. If the balance of water and fat is not maintained, the fat molecules will slip free and draw together.
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Pressato
Asiago Pressato is a fresh cheese with a smooth texture and is best enjoyed sliced in paninis or sandwiches. It can also be melted on a variety of dishes and cantaloupe.
Asiago Pressato is a quick-melting cheese because it is a younger, high-moisture cheese. Younger cheeses are often better melters, as they have more milk proteins that spread out when they hit the heat.
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Fontina
Cheeses that melt quickly are usually younger, high-moisture cheeses, such as mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack. Processed cheeses, like American cheese, are also designed to melt quickly.
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Frequently asked questions
Quick-melting cheeses include mozzarella, Taleggio, brie, Gruyère, Emmental, Jack, Colby, Fontina, and American cheese.
A cheese's melt potential depends on its moisture content, fat quotient, acidity, and age. Younger, moister cheeses with a higher fat content are usually better melters.
American cheese is a good option for grilled cheese sandwiches as it is designed to be extremely meltable.
American cheese is also a good option for cheeseburgers as it has a low melting point and will make the burger extra gooey.
Acid-set cheeses like fresh goat cheese, quick farmers cheese, paneer, queso fresco, and ricotta do not melt.
