Andy Montoya
When it comes to melting hard cheeses, there are a few factors to consider. Firstly, not all cheeses melt equally; moisture content, fat quotient, acidity, and age all play a role in how well a cheese melts. Younger cheeses with higher moisture content tend to melt better, as they have more milk proteins that spread out when heated. Hard cheeses like Parmesan have low moisture content and burn easily, so they are better suited for grating rather than melting. To melt hard cheeses successfully, it is recommended to use low heat and shred the cheese beforehand to ensure even melting. Some of the best cheeses for melting include cheddar, Swiss, Gruyère, provolone, mozzarella, and Gouda. These cheeses have a high casein content, which is a protein that forms a gel when heated, allowing them to melt perfectly.
| Characteristics | Values |
|---|---|
| Moisture content | Higher moisture content leads to better melting |
| Fat content | Higher fat content leads to better melting |
| Acidity | Higher acidity leads to better melting |
| Age | Younger cheeses melt better |
| Texture | Soft and elastic texture is better for melting |
| Type | Examples of good melting cheeses: Mozzarella, Cheddar, Swiss, Gruyère, Provolone, Fontina, Monterey Jack, Colby, Taleggio, Gouda, Havarti |
| Temperature | High temperatures can cause cheese to burn or become stiff and charred |
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What You'll Learn
Hard cheeses like Parmesan don't melt into a gooey mass
When it comes to cheese, flavour and texture are important, but so is meltability. However, not all cheeses are created equal, and some simply don't melt into a gooey mass. This includes hard, dry, low-moisture cheeses like Parmesan.
The reason for this lies in the cheese-making process. Milk is an emulsion of dairy fat and water, held together by a network of proteins. In cooler temperatures, the dairy fat remains solid. As the temperature rises, the fat reaches a liquid state, and the cheese becomes more pliable. However, if the temperature rises too high, the protein bonds break, and the cheese's moisture evaporates too quickly. This results in melted cheese that becomes stiff and charred. Harder cheeses like Parmesan have already lost much of their moisture to evaporation during the ageing process, so they are more prone to burning and separating into clumps or breaking when heated.
To prevent this, it is recommended to use low heat when melting cheese, and to grate the cheese beforehand, as the thin and uniform shape will melt faster and more evenly. However, even with these precautions, hard cheeses like Parmesan will not melt into a smooth, gooey mass due to their low moisture content. Instead, they will melt into strands or individual shavings.
If you are looking for cheeses that melt smoothly, it is best to choose younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, or Jack. These cheeses have a higher water content, which helps to maintain the balance between water and fat, resulting in a smooth, creamy melt.
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Melting cheese is about getting the right temperature and texture
Instead, opt for cheeses with higher moisture content, such as non-aged cheddar, Colby, young Swiss, Monterey Jack, and mozzarella. These cheeses melt beautifully and will give you that gooey, creamy texture you're looking for.
When melting cheese, it's important to use low to medium heat. Too-high temperatures will cause the cheese to melt too quickly, resulting in a stiff, charred, and caked mess. Bring the cheese to room temperature before melting, and shred it to increase the surface area and speed up melting.
If you're making a cheese sauce, you can add milk or cream to create an emulsion and help bind the protein, fat, and moisture together. Keep stirring continuously until your dip is ready.
So, to summarise: for the perfect melted cheese, choose a cheese with a higher moisture content, use low heat, and consider adding milk or cream for a smooth, creamy texture.
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Younger cheeses with more moisture are better melters
The age of a cheese has a significant impact on its melting capabilities. Younger cheeses tend to melt more easily than older ones, as they have higher moisture content. Aged cheeses, on the other hand, tend to have lower moisture content and can become grainy or oily when melted. This is why a young cheddar will melt much better than an aged one.
Cheeses like Gruyère, a Swiss or French cow's milk cheese, are perfect for melting. Young Gruyère is slightly sweet, salty, and nutty, with a dominant flavour of milky creaminess. It gets bubbly, crispy, and browned under the broiler, and pulls beautifully with each spoonful.
Raclette, a Swiss or French cow's milk cheese, is another excellent melter. Raclette is similar to other Alpine cheeses like Gruyère or Comté, but it is higher in moisture and fat, making it ideal for melting. The traditional way to enjoy Raclette is to heat it and drizzle it over potatoes, pickles, and charcuterie.
Other reliable melting cheeses include young, moist varieties like mozzarella, Taleggio, brie, Emmental, and Jack. These cheeses have a higher moisture content, which makes them melt smoothly and gives them a creamy texture when melted.
To enhance the melting process, it is recommended to shred or grate the cheese, as this increases the surface area and allows for faster and more even melting. Additionally, using low heat and bringing the cheese to room temperature before melting can improve the results.
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Semi-hard cheeses like Cheddar, Havarti, and Gruyere are dense and tangy
Havarti and Gruyere are also semi-hard cheeses, and they share many similarities. Both cheeses remain perfectly creamy regardless of their maturity. They have mild tastes and are therefore easier to palate, and will not overwhelm tastebuds. However, Gruyere has a predominantly nutty taste, while Havarti only starts to develop its nuttiness as it matures, and remains on the sweeter side. Gruyere has a grainy, creamy, and dense texture, and is generally softer and smoother than Cheddar. It is also considered slightly sweeter and saltier, and more nutritious than Havarti.
Cheddar originated in the UK in the 12th century and is currently one of the most popular cheese types worldwide. It comes in different colours, but orange and yellow are the most common. Cheddar's texture becomes firmer as it ages, and younger versions of Cheddar melt more easily than aged Cheddar.
Havarti is the most popular cheese to come out of Denmark. It is made by compressing raw Danish cows' milk curds and brining them, then left to age in the brine for between 3 months and 1 year. The result is a super-smooth-tasting cheese with a hint of acidity from the brine.
Gruyere is a Swiss cheese that originated in the Alpine region, specifically in the village of Gruyères. It is a hard, yellow cheese made from full-cream cow's milk. It has a buttery, rich, nutty taste and a grainy, creamy, and dense texture. Younger versions of Gruyere melt more easily and have a very mild taste.
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Mozzarella is the top choice for melting on pizza
When it comes to pizza, mozzarella is the go-to choice for cheese lovers. Its stretchy, elastic texture and meltability make it perfect for creating that desired gooey, stringy layer on top of your pizza. While there are several types of mozzarella to choose from, the best option depends on the style of pizza you're making. For a classic Neapolitan pizza, fresh mozzarella, specifically the buffalo milk variety, is the ideal choice. This soft, white cheese originated in southern Italy and has a creamy texture and delicious flavour. By thinly slicing the cheese and patting it dry before use, you can ensure even melting and prevent the pizza from becoming soggy.
If you're craving a New York-style pizza, shredded low-moisture mozzarella is the way to go. This type of mozzarella has a firmer texture and lower moisture content due to its longer ageing process. It melts evenly and creates the perfect cheese pull, resulting in that iconic ooey-gooey texture. For those who prefer convenience, pre-shredded low-moisture mozzarella is a great option as it melts quickly and evenly, reducing the risk of a dry or burnt pizza. However, some people opt for whole mozzarella due to its superior taste and quality, despite the longer melting time.
When making a thick-crust pizza, high-moisture mozzarella is the perfect match. This type of mozzarella delivers on flavour and meltability, creating a creamy texture that complements the crust. Full-fat mozzarella, regardless of the style, is generally recommended as it provides better meltability and a more flavourful experience. While low-fat mozzarella may be healthier, it falls short in terms of meltability and can leave your pizza feeling dry.
Mozzarella's versatility extends beyond pizza styles. Its mild flavour makes it the perfect base for other ingredients, enhancing the overall taste experience without overwhelming the palate. This quality makes mozzarella a popular choice for those who want to highlight the flavours of their pizza toppings. Whether you're a traditionalist or an experimental foodie, mozzarella provides a neutral canvas for your culinary creations.
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Frequently asked questions
Mozzarella, younger cheddars, gruyère, provolone, gouda, fontina, Monterey Jack, Colby, and American cheese are all good melting cheeses.
Halloumi, feta, cotija, ricotta, goat cheese, queso fresco, parmesan, and aged cheddars are all poor melting cheeses.
The moisture content, fat quotient, acidity, and age of a cheese all play a role in determining its melting properties. Younger cheeses tend to melt better than aged cheeses.
