Kamil Perry
When it comes to melty cheeses, there are many varieties to choose from, each with its own unique flavour and texture. The best melting cheeses are typically soft, fresh, and creamy, with high fat and moisture content. Mozzarella, for example, is known for its excellent meltability and mild flavour, making it a versatile choice for various dishes. Other popular options include cheddar, gouda, provolone, and gruyère, each offering its own distinct taste and texture. While some cheeses, like feta and parmesan, excel in flavour, they don't melt as smoothly as others. Ultimately, the ideal melty cheese depends on personal preference and the specific culinary application.
| Characteristics | Values |
|---|---|
| Cheese with high moisture content | Moister cheeses have more milk proteins that spread out when heated |
| Fat content | The fat quotient impacts melting ability |
| Acidity | Cheeses with lower acidity have a "sweeter" flavor profile |
| Age of the cheese | Younger cheeses tend to melt better |
| Type of cheese | Cheddar, mozzarella, provolone, gouda, fontina, raclette, comte, Gruyère, Monterey Jack, Colby, Taleggio, Brie, American cheese, scamorza, Chällerhocker, feta, and more |
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What You'll Learn
Mozzarella, provolone, and gouda
Mozzarella is a mild, milky cheese that is well-known for its melting capabilities. It is a versatile cheese that can be used in a variety of dishes beyond pizza, such as lasagna, chicken Parmesan, cheese sticks, cheese sauce, and grilled cheese. For the best melt, opt for full-fat, high-moisture mozzarella, like small balls packed in water. Fresh mozzarella balls, rather than the low-moisture kind that comes in blocks, will also give you superior meltability.
Provolone is another excellent melting cheese with a more pronounced flavour than mozzarella. It tends to be firmer and denser, especially aged provolone varieties. Provolone melts well and becomes gooey and stringy when heated, forming a smooth, creamy layer. It is a great choice for sandwiches, cheesesteaks, and baked dinners. Deli-sliced provolone is the easiest way to melt provolone on sandwiches.
Gouda is a mild, almost sweet melting cheese that is reminiscent of cheddar but without the sharp edges. It has lower acidity than many other cheeses due to the "`washing the curd'" step in its production, resulting in a "sweeter" flavour profile and a supple, chewy texture. Younger Gouda melts brilliantly, and it is an excellent choice for frittatas, quiches, and other baked egg dishes. Look for Gouda in red wax, as it indicates that the cheese is younger and has not been aged for long.
In summary, mozzarella, provolone, and gouda are all superb melting cheeses, each with its unique characteristics and flavour profiles. Mozzarella is mild and versatile; provolone has a more pronounced flavour and a firmer texture; and gouda offers a sweet, mild melt with a chewy texture. Depending on your specific dish and desired flavour and texture, any of these cheeses will provide an exceptional melt.
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Raclette, Comte, and Gruyere
When it comes to melty cheeses, younger, fresher cheeses tend to melt better than aged cheeses, which have less moisture. Soft, fresh, and creamy cheeses are ideal for grilled sandwiches, baked pasta, and dishes that require melted cheese, like gratins and casseroles. Raclette, Comte, and Gruyere are three cheeses that fit the bill.
Raclette
Raclette is a semi-hard cow's milk cheese from Switzerland, with a mild flavour and excellent melting properties. It is produced from the milk of cows that graze on fresh meadow grass in the summer and meadow hay in the winter. Raclette is native to the Swiss canton of Valais, where it is made from raw cow's milk using traditional methods and has PDO or AOP status. Swiss raclette has a stronger flavour, with floral, buttery, and mildly pungent notes, while French raclette, made in the Savoie region, is smoother and butterier. Raclette is ideal for dishes like raclette dinners, cheese fondue, grilled cheese sandwiches, and pasta and egg dishes, as its fat content does not separate and pool as grease.
Comte
Comte is a French cheese made in the Jura Mountains along the border with Switzerland. It is a cooked, pressed cheese made from tiny curds that are gently heated and pressed with heavy weights to expel whey. Comte can be sold as young as four months, with nutty flavours and a smooth, supple texture, and can age for over four years, developing more complex flavours like celery leaves, nutmeg, dried pineapple, and baked mac 'n' cheese. Younger Comte is ideal for melting or cooking, while longer-aged Comte is better for snacking or a cheese board. Its versatility and broad range of flavours make it a favourite among cheesemongers.
Gruyere
Gruyere is an Italian cow's milk cheese with a slightly sweet, salty, and nutty flavour, and a milky creaminess. Young Gruyere melts particularly well, becoming bubbly, crispy, and browned, making it ideal for French onion soup or grilled cheese. Its flavour is similar to mild provolone but with a grassy note. Gruyere is a hard cheese aged for at least six months and up to two years, and it is often used in traditional Swiss dishes like fondue.
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Cheddar, Colby, and Edam
When it comes to melty cheeses, there are a few varieties that stand out: Cheddar, Colby, and Edam. Each has unique characteristics that make it ideal for different applications.
Cheddar cheese is a popular choice for those seeking a slightly sharp flavour with a good melt. It is important to note that younger cheddars tend to melt better than aged ones due to their higher moisture content. Shredded cheddar is particularly well-suited for melting and can be used in a variety of dishes, from grilled cheese sandwiches to toppings on chorizo chilli.
Colby cheese, often blended with cheddar, is a key component in the ultimate comfort food: macaroni and cheese. When combined with other cheeses, Colby adds a unique twist to dishes like mac 'n' cheese, enhancing the flavour and texture.
Edam cheese, a Dutch variety, is known for its sweet curd and part-skimmed milk composition. It is drier, lighter, and tarter than its Dutch counterpart, Gouda, which gives it a unique melting property. Edam melts evenly and browns beautifully, making it ideal for sauces, soups, and toppings. Its ability to age without deteriorating adds to its appeal.
In summary, Cheddar, Colby, and Edam cheeses offer distinct advantages when it comes to melting. Cheddar provides a sharp flavour, Colby enhances the creaminess of dishes like mac 'n' cheese, and Edam melts evenly with a beautiful browning effect, making them all excellent choices for different culinary applications.
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Fontina, Monterey Jack, and Taleggio
When it comes to melty cheeses, Fontina, Monterey Jack, and Taleggio are excellent choices.
Fontina is a delicate, nutty, and melty cheese with a mild, creamy flavour. It is a popular choice for sandwiches, such as an Italian toasted sandwich with prosciutto and tangy giardiniera. Fontina is also a great option for chicken dishes, whether it's a chicken breast roll-up with prosciutto and smoked fontina or a chicken breast layered with fontina, pear, and red onions on sourdough bread. Additionally, fontina can be used to make a quick and easy white cheese sauce that pairs well with gnocchi.
Monterey Jack is another cheese that melts beautifully. It is commonly used in white queso dip, a simple and quick dish that only requires a few ingredients.
Taleggio, an Italian cow's milk cheese, has a unique flavour profile due to its washed rind. This cheese has a pungent aroma but a mellow, nutty, and fruity taste with mild and buttery notes. It is a great option for adding complexity to dishes like macaroni and cheese, tomato pie, quiches, and savoury tarts.
When choosing the best melty cheese, it's important to consider the desired flavour profile and the specific dish you're preparing. Fontina, Monterey Jack, and Taleggio all have distinct characteristics that make them excellent choices for different recipes.
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Scamorza, brie, and feta
When it comes to melty cheeses, there are a few key components to consider. The moisture content is important, as cheeses with more moisture have more milk proteins that spread out when heated. The fat quotient, acidity, and age of the cheese also play a role, with younger cheeses often melting better.
Scamorza is a type of Italian cheese that makes a great substitute for mozzarella. It has a similar texture—milky, stringy, and melty—but with a more distinct, piquant flavour. Scamorza Affumicata, a smoked variety, is a popular pizza topping and pairs well with other robust ingredients like Speck, a type of cured and smoked Italian ham. For a sandwich or panini, try Scamorza Affumicata with Prosciutto Crudo and fresh focaccia or ciabatta. To make a simple melted Scamorza snack, slice the cheese into 1/4-inch thick rounds, heat a dry non-stick skillet over medium heat, and cook the slices until they melt into small pancake-sized rounds.
Brie is a mild, melty cheese with an earthy, nutty, and aromatic flavour. It is a popular choice for baked dishes, such as the viral TikTok feta pasta, which can be made with a wheel of Brie instead of feta. This dish combines melted Brie with pasta, bacon, fresh parsley, minced garlic, pepper flakes, and olive oil. However, due to its strong flavour, Brie may not be to everyone's taste.
Feta is a salty, briny cheese that is often used in Greek salads and baked dishes. While it can be melted, there are no specific instructions for melting feta or recipes that feature it as a prominent melted ingredient.
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Frequently asked questions
A few cheeses that are great for melting include raclette, provolone, mozzarella, gouda, fontina, and young cheddar.
Fontina, gouda, provolone, and American cheese are all great options for grilled cheese sandwiches.
Raclette is a prime melting cheese that pairs well with potatoes. Scamorza, another pasta filata cheese, is also a good option. Gruyere is another melty cheese that goes well with potatoes, especially in the form of cheesy potatoes.
