Bushra Griffith
Adding cheese to soup is a great way to elevate the dish, but it can be tricky to get it just right. The key to adding cheese to soup is to ensure it melts evenly without getting clumpy or hard. To achieve this, the soup should be at a low simmer when the cheese is added, and the cheese should be incorporated a handful at a time while constantly whisking or stirring. While many types of cheese can be added to soup, some melt better than others. So, which brand of cheddar cheese melts best in soup?
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What You'll Learn
Young cheddars melt better than aged cheddars
When it comes to cheddar cheese, younger varieties are better melters than their aged counterparts. This is because, as cheese ages, it loses moisture and becomes drier, resulting in a higher melting point. Younger cheddars, with their higher moisture content, are more susceptible to the heat and melt smoothly.
The difference in meltability between young and aged cheddars can be attributed to the state of their casein proteins. In young cheeses, the casein proteins are in tightly wound clusters, with minimal interaction between them. As cheese ages, it undergoes proteolysis, a process where the bonds between casein molecules are broken, allowing the clusters to unwind and bind with other casein molecules, forming a matrix. Initially, this matrix is flexible, enabling young cheeses to melt easily. However, over time, the protein bonds tighten, creating a stronger network that requires higher temperatures to melt and resulting in a less flexible melted product.
The sharpness of cheddar cheese is directly related to its age. Mild cheddar, which has been aged for only a few months, has a subtle nuttiness and a creamy, buttery texture, making it ideal for melting. As cheddar ages, its flavour intensifies, becoming sharper and tangier. Aged cheddars, such as extra sharp varieties aged for 6 to 12 months, have a stronger flavour and a slightly crumbly texture. While they can still be melted, they require higher temperatures and may not produce the same smooth, creamy consistency as younger cheddars.
When choosing the best cheddar cheese for melting in soup, it is advisable to opt for a younger cheddar. Not only will it melt more easily and smoothly, but its mild flavour will also complement the other ingredients in the soup without overwhelming them. Additionally, younger cheddars tend to have a higher moisture content, which can contribute to a desirable creamy texture in soup.
In summary, when considering which brand of cheddar cheese melts best in soup, it is important to remember that younger cheddars are generally superior melters compared to aged cheddars due to their higher moisture content and more flexible protein structure. Their milder flavour and smooth melting properties make them a versatile and appealing choice for soup recipes.
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Shredded cheddar melts well in soup
When it comes to soup, shredded cheddar cheese is a great option to consider as it melts extremely well. The key to achieving that smooth, creamy texture lies in a few important factors. Firstly, moisture content is crucial—cheeses with higher moisture content tend to melt better due to their increased milk protein concentration, which allows them to spread out when heated. This is why shredded cheddar, with its higher surface area, performs well in soups.
Additionally, the fat quotient, acidity, and age of the cheese also play a role in its melting abilities. Younger cheeses, with their higher moisture content and lower acidity, tend to melt more easily than their aged counterparts. When selecting a cheddar for your soup, opt for a medium-aged variety as a balance between sharpness and meltability.
To further enhance the melting process, there are a few techniques you can employ. Finely shredding the cheese increases its surface area, facilitating melting. Coating the shredded cheese with a small amount of flour or cornstarch helps stabilize the protein patches and fat pockets, preventing clumping in the soup. It is also important to reduce the heat to medium-low before adding the cheese to the soup in small batches, stirring gently to avoid pushing cheese proteins together.
While shredded cheddar melts well, it may not fully incorporate into the soup, and some separation can occur. To counter this, consider using an immersion blender to create a smoother, more homogeneous mixture. Additionally, adding milk and sodium citrate to the cheese before introducing it to the soup can help alter its water-repelling properties, allowing it to stay in solution and resulting in a silky-smooth texture.
In summary, shredded cheddar cheese is an excellent choice for soups due to its high melting capability. By understanding the role of moisture, fat, acidity, and age in cheese meltability, and by employing a few simple techniques, you can create delicious, cheesy soups with a smooth and creamy texture.
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Moister cheeses melt better
When it comes to cheese, moisture content is key to achieving that perfect melt. Cheeses with higher moisture content tend to melt better due to their increased milk protein content, which causes them to spread out smoothly when heated.
Younger cheeses tend to have higher moisture content and are therefore often better melters. For example, younger cheddars melt better than aged cheddars, which have lower moisture content. If you're looking for a melty cheddar to top your soup, go for a younger variety.
Other types of younger cheeses that melt well include mozzarella, Gruyère, Gouda, and Colby. Fresh mozzarella, packed in water or plastic-wrapped, is an extremely versatile melting cheese, perfect for everything from pizza to lasagne. Gruyère, a Swiss cheese, is known for its smooth texture when heated and is a popular choice for French onion soup and cheese fondue. Gouda, a Dutch cheese, has lower acidity and a sweeter flavour profile, making it another excellent melting option. Finally, Colby, a mild-flavoured and creamy American cheese, is also well-suited for melting.
In summary, when searching for the best-melting cheeses, look for younger varieties with higher moisture content. These cheeses will have the ideal consistency for achieving that gooey, stretchy melt that's perfect for soups, grilled cheese sandwiches, and more!
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Other melting cheeses to try: Gruyère, Gouda, Colby, Edam, Fontina, Provolone
When it comes to choosing the best melting cheese for your soup, there are several options to consider. While shredded cheddar is a popular choice for its oozy melt and slightly sharp taste, younger cheddars are preferred for their higher moisture content, which makes them melt better than aged cheddars.
Gruyère
Gruyère is a hard Swiss cheese with a distinctive yet not overpowering taste, making it a good option for soups. It is commonly used in French onion soup, adding a savoury, creamy, and nutty flavour. When melted, it becomes bubbly, crispy, and browned, making it perfect for creating that cheesy top layer. Gruyère is also a popular choice for croque-monsieur, a classic French toasted ham and cheese sandwich, as well as fondues and chicken or veal cordon bleu.
Gouda
Gouda, a Dutch cheese, is known for its smooth and supple melting quality. Smoked gouda, in particular, has a robust flavour and melts well, making it a tasty addition to soups. It is also commonly used in gourmet pizza toppings and casseroles. However, note that aged gouda may not melt as easily and is better shaved or shredded like parmesan.
Edam
Edam, another Dutch cheese, is drier, lighter, and tarter than gouda, giving it a unique flavour profile. It melts well and browns beautifully, making it a good choice for soups, sauces, and toppings. Its lower fat content compared to gouda makes it a healthier option.
Fontina
Fontina, an Italian cow's milk cheese, is a popular choice for baking and melting. It is often used in dips and pairs well with olive oil and fresh spices, creating a bubbly and browned cheese dish perfect for dipping.
Provolone
Provolone, another Italian cow's milk cheese, is a tasty melting cheese. Deli-sliced provolone is a great option for sandwiches, while sharper provolone adds a tangier kick to your dish.
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Adding cheese to soup: simmer on low heat, stir constantly
When adding cheese to soup, it is important to carefully control the heat to prevent the cheese from becoming grainy or clumpy. The best way to do this is to turn the heat down to a low simmer before adding the cheese, a handful at a time, while constantly whisking or stirring to incorporate it as it gently melts. This technique is universal, regardless of the type of soup or cheese.
To achieve the best melt, it is recommended to use shredded or chopped cheese, as this increases the surface area and allows the cheese to melt more evenly. Younger cheeses with higher moisture content also tend to melt better than aged varieties, which have lower moisture content. For example, younger cheddars melt better than aged cheddars, and young Gruyère is ideal for French onion soup. Other good melting cheeses include Fontina, Monterey Jack, and Colby.
It is also important to consider the type of soup when adding cheese. Cheese tends to clump in brothy soups, so it is best to add it to creamy, hearty, thick soups. Additionally, adding an acid or alcohol can help break down the cheese and improve its meltability.
If you are experiencing issues with clumping, you can try using an immersion blender to better incorporate the cheese into the soup. Alternatively, you can add the cheese at the very end, with just residual heat, to avoid overheating the cheese. Freezing the soup before adding the cheese and then reheating it slowly can also help prevent clumping.
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Frequently asked questions
While I could not find information on brands of cheddar cheese that melt best in soup, I did find that younger cheddars melt more smoothly than aged cheddars, which can become oily and grainy.
Other types of cheese that melt well in soup include Monterey Jack, Colby, Swiss, and Fontina.
To get cheese to melt in soup, it is important to carefully control the heat. A rolling boil will sap the cheese of its moisture content and prevent it from melting slowly. Turn the heat down to a low simmer before adding the cheese a handful at a time, while constantly whisking or stirring to incorporate it.
It is best to shred cheddar cheese from a block, rather than buying pre-shredded cheese. Use the thinner/smaller side of a cheese grater.
In addition to cheese, you can add butter, cream, or coconut milk to make a soup creamier.
