Not all cheeses are the same! If you want the best cheese pulls, the gooiest mac & cheese, and the cheesiest grilled cheese-- there are wrong and right ways to melt and find melty cheese. We’ve laid all the information out for you here.
- Think High Fat and High Moisture.
Cheeses higher in fat and moisture content are generally going to melt the best. Cheese with low fat and low moisture, like Parmigiano, are wonderful for grating on top of pasta- but just won’t melt with the same satisfaction that a fresh mozzarella would. If you try to melt the low fat, low moisture cheeses, they’ll likely burn and crisp out.
2. Age Matters.
Keep in mind, younger, fresher cheeses are going to have a higher moisture content. A higher moisture content means that proteins within the cheese are more loosely dispersed, so the cheese will more readily liquefy. This means they’ll be the perfect candidate for your fondue and french onion soup!
3. How Do You Melt?
Cut or grate your cheeses into smaller pieces to aid the melting process. This will allow the cheese pieces to warm and melt evenly, with more surface area for heat to reach the cheese. Adding acidity while melting, like white wine or vinegar will also aid the whole process. Acids help the proteins separate evenly, without unwanted clumping. Similarly, adding starch or flour, will prevent the protein strands in the cheese from clumping and separating.
4. These are Your Ideal Candidates.
If all else fails, please use this list of tried-and-tested well-melting cheeses. P.S. They're all available at BKLYN Larder!
-Alpine Cheese (Gruyere, Comte, Challerhocker)
-Soft Cow’s Milk Cheeses, like Brie Fermier