Randy Chandler
Melting cheese is a delicate art. Too much heat and you'll be left with a greasy slick and rubbery clumps. But get it right and you'll have a deliciously creamy cheese sauce, perfect for mac and cheese, nachos, grilled cheese, or fondue. The key is to use a cheese that melts well, such as mild cheddar, Colby, young Swiss, or Monterey Jack. Aged, dry cheeses like Parmesan and Pecorino don't melt well, and are best saved for grating. To melt your cheese, you can use a stove, microwave, or oven. If using a stove, keep the heat low to medium. If using a microwave, melt in 15-second intervals on low heat, stirring in between. If using an oven, bake until the cheese is bubbly and melted, checking regularly to avoid burning. For an extra smooth sauce, try adding corn starch, evaporated milk, or an acidic ingredient like vinegar or wine.
| Characteristics | Values |
|---|---|
| Melting methods | Stovetop, microwave, double-boiler, oven |
| Ideal cheeses | Cheddar, Swiss, Gruyère, Colby, Monterey Jack, Mozzarella, American, mild cheddar |
| Poorly melting cheeses | Parmesan, Pecorino, goat, feta, aged cheeses, dry cheeses |
| Additives | Starch, milk, evaporated milk, cornstarch, white wine, beer, vinegar, lemon juice, sodium citrate |
| Temperature | 90°F (32°C) to melt fat; 130°F-150°F (54°C-66°C) to melt protein |
| Applications | Fondue, cheese dip, nachos, grilled cheese, mac and cheese, casseroles, pizza |
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What You'll Learn
Melting cheese in the microwave
To melt cheese in the microwave, start by choosing a cheese with a higher moisture content, such as mild cheddar, Swiss, or Gruyère, as these melt more smoothly. Grate the cheese to speed up the melting process and ensure even melting. Place the cheese in a microwave-safe container, preferably a non-stick ceramic bowl. If your bowl is not non-stick, you can spray it with a non-stick spray to prevent sticking. Cover the bowl with a vented lid and microwave on low heat for 15-second intervals, stirring in between, until the cheese is melted.
To prevent your cheese from becoming lumpy, add a small amount of corn starch and evaporated milk before microwaving. You can also add an acidic ingredient like white wine, beer, vinegar, or lemon juice to improve the flavour and help the cheese stay smooth. If you want to make a fondue, you will need to serve it in a special pot with a burner to keep it warm and prevent it from solidifying.
If you are melting American cheese, you can place it on a piece of parchment paper and microwave it until it puffs up and turns crispy.
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Making cheese fondue
Ingredients
To make cheese fondue, you will need a combination of cheeses, wine, and seasonings. For the cheese, a classic fondue typically uses Swiss cheese, such as Gruyère, which is known for its creamy, buttery texture and smooth melting capabilities. Other good choices include Emmental, Gouda, Fontina, or even a mix of cheeses. It is important to avoid using hard, aged cheeses like Parmesan or Pecorino, as they don't melt well. You will also need a dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine adds flavour and helps to stabilise the melted cheese. Finally, you can season your fondue with nutmeg, cayenne pepper, salt, or a pinch of garlic.
Method
Start by coarsely grating your chosen cheeses. If you are using a garlic clove, rub it around the inside of your fondue pot or saucepan to infuse the flavour. Add a small amount of wine to the pot and bring it to a simmer over very low heat. Gradually add the grated cheese a little at a time, whisking or stirring vigorously until it is fully melted before adding more. If the fondue becomes too thick, adjust the consistency by adding a little more wine. You can also add a small amount of cornstarch to thicken the fondue and prevent clumping.
Serving
Transfer the cheese fondue to a heatproof bowl set over a tea light or a slow cooker to keep it warm and melted. Fondue is typically served with cubes of baguette or slightly stale bread for dipping. You can also offer boiled baby potatoes, cornichons, pickled onions, charcuterie, and a green salad on the side.
Tips
- If you want to make a non-alcoholic version, you can substitute the wine with chicken or vegetable stock.
- To prevent the fondue from splitting, avoid using only hard cheeses with low moisture content.
- Freshly grated cheese will give you the best melting results.
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Making cheese sauce
Melted cheese can be used as a sauce for many dishes. It can be melted over the stove or in the microwave. When melting cheese, it is important to choose a type of cheese that will melt well. Harder, aged cheeses such as Parmesan and Pecorino, and dry, crumbly cheeses such as goat and feta, do not melt well. Cheeses that are good for melting include Cheddar, American, Swiss, and Monterey Jack.
To make a cheese sauce, start by melting butter in a small pot or saucepan over medium heat. Then, whisk in flour and cook, whisking continuously, until the flour is lightly golden, which should take about a minute. Next, slowly pour in milk, whisking out any lumps as they form. Continue to whisk the mixture until it is thick and bubbly, which should take around 3 to 4 minutes.
Once the sauce has thickened, turn off the heat and stir in the cheese a handful at a time until all the cheese has melted and the sauce is smooth and creamy. Mild cheddar melts more smoothly than sharper cheddars, but any sharp cheddar can be used. If you want to make the sauce spicy, you can use pepper jack cheese and/or stir in some cayenne pepper.
To prevent clumps, it is important to stir in the cheese at the end, after removing the sauce from the heat. If the sauce is too thick, you can add a splash of milk to thin it out. However, if you like your cheese sauce thick, you can leave it as is.
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Choosing the right cheese
When choosing a cheese to melt, it's important to consider the type of dish you're making and the desired texture of the melted cheese. Some cheeses are better suited for specific applications and melting methods than others. Here are some factors to consider when selecting the right cheese for melting:
Moisture Content and Melting Point
Cheeses with higher moisture content generally melt better than those with lower moisture content. This is because the moisture allows the cheese to flow more easily when heated, resulting in a smoother, creamier texture. Cheeses like cheddar, Swiss, and Gruyère are known for their good melting properties due to their higher moisture content and lower melting points. Younger, fresher cheeses tend to have higher moisture content, so they often provide a better melt.
Fat Content
Cheeses with higher fat content tend to melt better than those with lower fat content. This is because fat acts as a lubricant, allowing the cheese molecules to move more freely and resulting in a smoother melt. Full-fat, high-moisture cheeses, such as mozzarella, are ideal for melting and creating stretchy, gooey textures.
Type of Cheese
Some types of cheese are simply better melters than others. Here are some specific varieties known for their melting capabilities:
- Cheddar: A versatile cheese that melts well and adds a slightly sharp flavour to dishes. Younger cheddars tend to melt better than aged cheddars due to their higher moisture content.
- American: This variety has excellent melting properties and is often used to enhance the melting ability of other cheeses in grilled cheese sandwiches and similar dishes.
- Swiss: Swiss cheese has a good balance of moisture and melting point, making it ideal for creating gooey, stretchy melts.
- Gruyère: This Swiss cheese becomes creamy and rich when melted, adding a nutty, grassy flavour to dishes.
- Provolone: Provolone is a great melting cheese, especially for cheesesteaks and sandwiches. It has a mild, tangy flavour and can be substituted for fontina or mozzarella in many recipes.
- Gouda: Smoked gouda, in particular, offers a robust flavour while remaining smooth and supple when melted. It is a good choice for those seeking a milder, almost sweet melting cheese.
- Mozzarella: Known for its iconic melting capabilities on pizza, mozzarella's mild, milky flavour also pairs well with dishes like lasagna and chicken Parmesan.
Avoid Hard and Dry Cheeses
When selecting a cheese for melting, it's best to avoid hard, aged cheeses like Parmesan, Pecorino, and aged cheddars. These cheeses have lower moisture content and tend to become stringy or crumbly when melted, rather than achieving a smooth, creamy texture. Similarly, dry, crumbly cheeses like goat cheese, feta, halloumi, ricotta, and paneer soften with heat but don't melt smoothly, so they are not ideal for dishes where a flowing, stretchy melt is desired.
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Avoiding common mistakes
Melted cheese is a delicious addition to many dishes, but it can be tricky to get right. Here are some tips to help you avoid common mistakes when melting cheese:
- Choose the right type of cheese: Not all cheeses are created equal when it comes to melting. Go for cheeses with higher moisture content and lower melting points, such as mild cheddar, Colby, young Swiss, Monterey Jack, or mozzarella. Avoid hard, aged cheeses like Parmesan and Pecorino, as well as dry, crumbly cheeses like goat and feta, which don't melt well.
- Grate the cheese: Grating the cheese increases the surface area, allowing it to melt more evenly and reducing the risk of overheating or burning.
- Use low heat: Cheese should be melted slowly and steadily over low heat. Too-high temperatures can cause the cheese to melt too quickly, resulting in a stiff, charred mess. The ideal temperature range for melting cheese is around 150°F to 170°F.
- Add starch and liquid: To prevent lumpiness and promote a smooth texture, add a small amount of starch (such as cornstarch) and liquid (such as milk or wine) to the cheese before melting.
- Stir continuously: Use a wire whisk or fork to continually stir the cheese as it melts. This helps to prevent clumping and ensures a smooth, even consistency.
- Remove from heat promptly: Once the cheese has reached your desired consistency, remove it from the heat immediately. Leaving it on the heat for too long can result in overcooking and separation of the fat and moisture.
- Avoid the microwave: While melting cheese in the microwave is convenient, it is less reliable and can lead to uneven melting or burning. If you must use the microwave, use low heat and short intervals, stirring in between.
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Frequently asked questions
Younger, high-moisture cheeses with lower melting points, such as mozzarella, mild cheddar, Colby, Swiss, Gruyère, Emmental, and Monterey Jack, melt the best.
Low-fat and low-moisture cheeses such as Parmesan, Pecorino, goat cheese, feta, and Romano burn easily and do not melt well.
The best way to melt cheese is on the stovetop over low to medium heat. Using a non-stick pan or skillet, such as a ceramic or porcelain-enameled pan, can prevent the cheese from sticking and burning. You can also melt cheese in the microwave, but this method is less consistent and reliable, and the cheese may overheat or burn. If using the microwave, use a microwave-safe container, and melt in short intervals, stirring in between.
To improve the texture of melted cheese, you can add an acidic ingredient like vinegar, lemon juice, or alcohol (such as white wine or beer). These ingredients can help prevent the cheese from becoming lumpy and can add flavor. You can also add starch, such as cornstarch, and liquid, such as milk or cream, to improve the texture and prevent the cheese from becoming greasy.
