Not all cheeses are made for melting. Some, like halloumi, are great on the grill. Others, like feta, are best for crumbling. And then there are cheeses like mozzarella that turn into a stringy mess when melted — making pizza into the meal we love so much.
But when you discover a cheese that was generated for melting, like Gouda, you learn how great cheese really will be. Cheeses like these change into a flowy, soupy, creamy dream when meet with a little heat. They will maintain their great flavour, but their texture changes into something we’d gladly drown in. These cheeses are the cheeses you wish to make fondue with, goods in grilled cheese sandwiches, top burgers and make nacho cheese beyond. These cheeses were delivered to melt.
There are a number of “rules” you’ll want to know before you start reduing. First, understand that not every cheese melts equally. With the varying moisture content in various cheeses you just are unable to swap parmesan for cheddar in the recipe; it just would not work. The drier parmesan will probably melt as individual shavings, however it won’t ever become a melted mass as being a semi-hard cheddar.
Stay away from these cheeses because they will never melt: halloumi, feta, cotija, ricotta, goat, queso fresco. And be wary of these because they will always be stringy: cheddar curds, mozzarella, provolone.
Once you’ve got yourself the right kind of cheese, you have to treat it nicely. Even the best cheese for melting can go wrong if thrown into too fierce of a fire. (The temperature shock can cause the fat to separate from the solids.) To ensure success, bring the cheese to room temperature, shred it before melting, and use low heat.
Here are the 10 best cheeses for melting: