Never know which cheese to use for your quesadillas, paninis, mac n cheese, grilled cheese, etc etc? I found this great list of types of melting cheeses to help you with that exact problem. (and with the previous post)
Stretchy and stringy melters —
These are the cheeses we love on pizza, in panini, and stuffed into croquettes. They stay pretty much where we put them, without running all over the place, and they can form extremely long strings when pulled.- Mozzarella(aged and fresh)
- Queso Oaxaca
- Scamorza
- Provolone
- String cheese
- Fresh cheddar cheese curds
This category claims the largest number of cheeses. Some are viscous when melted, while others have little body. These cheeses are great for making toasted sandwiches; topping soups or vegetable tarts; stuffing into vegetables; adding richness to baked pasta dishes; and folding into biscuit, scone, and bread dough. They also blend smoothly into other dishes, such as polenta, mashed potatoes, risotto, and soufflés
- Asiago
- Cheddar
- Emmentaler
- Fontina
- Gruyère
- Havarti
- Monterey Jack
- Muenster
- Gouda
- Blue cheeses(they melt around the mold)
- Soft-ripened cheeses like Brie and Camembert (the rind will not melt)
- Parmigiano-Reggiano
These cheeses can actually be grilled, fried, or baked; though they may soften when heated, they won’t lose their shape and flow. There are a few possible reasons that some cheeses don’t melt: The cheese might be extremely high in salt. Or it might be low or high in acid, or it might contain high levels of whey proteins (during the cheese-making process, whey is removed from most cheese).
- Halloumi
- Fresh Mexican cheeses such as queso blanco, queso fresco, ranchero, cotija
- Indian paneer
- Cottage cheese
- Ricotta
- Fresh goat cheese
- Feta
No comments:
Post a Comment