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.
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.
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.
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.
Here are some of the top cheeses known for their excellent melting properties.
When melting cheese, follow these steps to get a smooth, creamy, and consistent texture.
Incredibly versatile in the kitchen, melting cheeses are the centerpiece of a range of comforting, classic dishes.
Choosing the right drink for a dish with melted cheese can elevate the entire experience.
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No, not all cheeses melt smoothly. Some, like parmesan or halloumi, resist melting due to their low moisture content or tightly packed protein structure.
To avoid stringy melted cheese, use a blend of cheeses or add a small amount of starch or flour when melting. This helps break up the proteins, resulting in a smoother texture.
Craving award-winning aged cheddar, pining for parmesan, or searching for a new cheese to try? The world’s best cheese is just a click away! Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door. What are you waiting for?
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