What is the best cheese to melt? | Kitchen Aid

What are the best cheeses to melt and how do you know how they will perform in the heat?Andrew, Gamboa, PanamaWe probably need to define what we means melting, says Rob Lightbody of Neal's Yard Dairy. "Most cheeses will melt, but when a cheesemaker talks about a 'good melter,' they're probably talking about that satisfying stretch you get from a good toastie or melted raclette over potatoes." But Andrew is right: because different cheeses do different things in heat, and it comes down to a few factors.

First things first, says quality manager Jazz Reeves at the Paxton & Whitfield cheese maker, there is moisture and fat content. "When cheese is heated, the protein structure breaks down and releases fat and water, so cheese with more fat and moisture tends to melt well." Acidity also comes into play: "High-acid cheeses [eg, feta] won't melt, but low-acid cheeses [say, parmesan] won't melt either, so look for something in the middle." That is, a pH level between 5 and 5.4, says Oli Smith, co-owner of The Bristol Cheesemonger. Mozzarella, he adds, "melts beautifully and produces these amazing stretches because it's at this ideal pH of about 5.2." Then there is the age of the cheese to consider. "The younger ones are held together by a kind of protein matrix," Smith says, but that breaks down over time, which is why you can get those oil reserves when the extra-mature cheddar goes under the broiler. /p>

Steve Cooper, founder of Pistachio & Pickle in London, says his best advice "would be to grate the cheese before adding it to a dish", as this guarantees a melting fast and uniform. But don't rush things: "If you let the cheese come to room temperature and take a slow, steady approach to melting," adds Smith, "it's less likely to split."

But what does this all mean in practice? A good place to start, Lightbody suggests, are “those slightly forgotten territorial or place-name cheeses from the UK,” like cheshire. Designed to be eaten relatively young, they have higher acidity and moisture, which as we now know results in a nice melt. A Cheshire or Lancashire, for example, will work well, "plus you get layers of flavor that will add depth to a dish." As we head into BBQ season, Smith gets an even cast on his burgers using Raclette, Ogleshield or Scamorza, while Lightbody prefers Lincolnshire Poacher or even a Blue (although that soften rather than melt). Essentially, adds Smith, if your cheese has "that soft texture, chances are it will retain its basic structure and give an even melt".

Cheeses Alpines (Comte, Gruyere, Schnebelhorn) also melt “really, really well” on burgers and toast, Reeves says, and are a dream in fondues and cheese sauces. For the latter, however, Lightbody opts for "something aged and hard with less moisture," like Parmesan: "It will respond well to a gentle melting at the end of a process and has a concentrated flavor."

And, as with any cuisine, flavor should never be overlooked. For example, Smith notes that when cheese is baked into a quiche, you're less concerned with how it holds its shape and more interested in how it mixes with other ingredients. However, if you're still in any doubt, talk to your cheesemonger - because, as Reeves says, "They've all done many experiments with processed cheese!"

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