Melting Cheese

The wonder of melting cheese

If there were Seven Wonders of the Culinary World, melting cheese would definitely make the list. Melted cheese adds a creamy, gooey texture to any dish, enhancing favorites from grilled cheese sandwiches to decadent fondues. When cheese melts, it becomes a perfect topping, binder, or filler for everything from nachos and pizza to quesadillas and soup.

While melted cheese goes down easy, the actual task of melting can be tricky. Not all cheeses are great melters, and even varieties that are known for melting can separate and get clumpy when the heat is too high. However, with a little knowledge and a few techniques, it’s easy to melt cheese with the best of them.

Melting cheeses from Wisconsin

No place knows how to melt cheese better than Wisconsin. That’s because we make more cheese than anywhere else on earth – over 600 flavors, styles, and varieties, in fact. Take mozzarella – Wisconsin makes more of it than any other state in the nation, and any other nation on earth. We are also home to plenty of alpine-style cheeses – the soul of fondue – as well as lots of young cheddar, heaps of havarti, and tons of colby, jack, and other famous melters. When you’ve got a Wisconsin melting cheese on your kitchen counter, you can be sure you’re in for a wondrous flavor adventure.

All about melting cheese

Human beings have been melting cheese for thousands of years. Literature from around 800 BCE describes a mixture of cheese with wine and flour – very close to our contemporary fondue! Today, however, we know a lot more about the science behind the magic of melting cheese.

Why some cheeses melt – and others don’t

The ability of the cheese to melt comes down to its moisture, fat, and protein content. Cheeses that melt typically have higher moisture and fat content, allowing them to break down more easily when heated. Younger cheeses tend to melt better than older ones, since the proteins in aged cheese have been more tightly packed and are less likely to soften. They also contain more moisture since the aging process tends to dry cheeses out. Cheeses that don’t melt well often have a low moisture content or are aged longer. For example, parmigiano reggiano and pecorino romano are dry, crumbly cheeses that become granular instead of melting when heated. Additionally, some young cheeses like paneer and halloumi have a structure that prevents them from fully melting even under high heat. Cheeses made with acid melt less well than cheeses coagulated with rennet. That’s why fresh, young cheeses like fromage blanc or cream cheese which are set with lemon juice or lactic acid will soften but not melt as well as rennet-coagulated cheeses like mozzarella or cheddar.

The best melting cheeses

Here are some of the top cheeses known for their excellent melting properties.

• Mozzarella: A go-to melter, especially on pizzas and in casseroles, mozzarella is loved for its stretchy, gooey consistency.
• Gruyère: This is a great cheese for gratins, soups, and fondues. Its smooth melting ability is enhanced by its rich, nutty flavor.
• Cheddar (mild to medium): Perfect for sauces, grilled cheese sandwiches, and mac and cheese, cheddar melts smoothly and has a sharp, tangy flavor. When melting cheddar, avoid sharp or extra sharp cheddar, since these aged varieties have less moisture and are more likely to separate.
• Monterey jack: A creamy, mild cheese, monterey jack is great for melting on nachos, quesadillas, and in baked pasta dishes.
• Havarti: Known for its creamy texture, havarti is perfect for grilled cheese and for adding a smooth, rich flavor to baked dishes.
• Gouda (young) – Young gouda is soft and buttery, and it melts into a velvety consistency that works well in sauces and on burgers.
• Asadero: Along with queso quesadilla, asadero is one of the best Mexican cheeses for quesadillas and is often contained in Mexican cheese blends.

How to melt cheese like a pro

When melting cheese, follow these steps to get a smooth, creamy, and consistent texture.

• Use the right cheese: Soft and semi-soft cheeses are ideal for melting. Avoid hard or aged cheeses like parmesan and aged cheddar.
• Shred or grate the cheese: Shredding or grating increases the surface area and allows heat to permeate the cheese more quickly.
• Use low heat: Use gentle, low heat and melt cheese slowly. High heat may cause the fats and proteins to separate, resulting in a greasy mess. Stir frequently to ensure a smooth melt. After the cheese is melted, keep a low, steady heat to prevent the cheese from solidifying or separating.
• Add cheese gradually: When making a cheese sauce, add a little bit of cheese at a time and stir constantly to ensure even melting.
• Add an acid: Small amounts of acid like lemon juice or wine help prevent the cheese from becoming clumpy by stabilizing the proteins, promoting a smoother consistency.
• Use a thickener: When making a cheese sauce, adding a thickener like flour or cornstarch can help prevent the cheese from becoming oily or stringy. The starch absorbs excess fat and keeps the mixture smooth.
• Combine cheeses: Mixing a soft, gooey cheese like mozzarella with a more flavorful, less melty cheese like cheddar delivers both great flavor and meltable texture.
• Avoid pre-shredded cheese: These products may contain anti-caking agents that prevent the cheese from clumping in the package but may also prevent smooth melting.

What to make and drink with melting cheese

Incredibly versatile in the kitchen, melting cheeses are the centerpiece of a range of comforting, classic dishes.

• Grilled cheese sandwiches: Try cheddar, mozzarella, or any other melting cheese for a perfectly gooey grilled cheese sandwich.
• Mac and cheese: Cheddar is the classic cheese for mac, but you could also try fontina, gruyère, or even gorgonzola for a mac and cheese with a bit of bite.
• Fondue: Traditional fondue combines gruyère and emmentaler cheese, but you can also create a pot of molten, creamy goodness from monterey jack, butterkäse, muenster, cheddar, fontina or even blue cheese.
• Quesadillas and nachos: Monterey jack, oaxaca (the Mexican mozzarella), and cheddar are the perfect melters for topping nachos or filling a quesadilla.
• Baked pasta: A cheese sauce made from mozzarella, fontina, and havarti is perfect for baked ziti or lasagna.
• French onion soup: Gruyère is the classic cheese to melt on top of a bowl of French onion soup, providing a rich, savory finish.

Beverage pairings for melting cheeses

Choosing the right drink for a dish with melted cheese can elevate the entire experience.

• Wine: A crisp, dry white wine like sauvignon blanc pairs well with creamy melted cheese dishes like fondue or mac and cheese. For red, a light-bodied variety like pinot noir is a nice accompaniment to cheddar-based dishes and grilled cheese sandwiches.
• Beer: Light, refreshing beers like a pilsner or lager go down well with dishes like nachos, quesadillas, and fondue, cutting through the richness of the cheese. The hoppy bitterness of a pale ale offers a pleasant contrast to the creamy texture of melted cheeses like gruyère or monterey jack.
• Spirits: A smooth, mild whiskey pairs nicely with cheddar and adds complexity to dishes like mac and cheese or grilled cheese. Brandy’s sweetness and warmth complement the nutty flavors of gruyère in a fondue.