Hey, you like, cheese, right? And if you’re lactose intolerant, like me, then I’m so so sorry. (Not like it stops me from eating it, though.)
And there’s something especially amazing about melted cheese. Seriously, almost every savory dish in the world can be improved by adding gobs of melted cheese to it. My stomach may not agree with it, but I can tell you, my heart definitely does.
But when it comes to melting, not all cheeses are created equal. Insider had the opportunity to speak with the manager of Murray’s Cheese at NYC’s Grand Central Station, and here’s his definitive rankings of the worst and best cheeses for melty, delicious goodness.
Sheep’s milk cheese kinda suck for melting purposes.
Cheeses like Manchego, roquefort, and feta aren’t the best when it comes to melting, due to their higher protein and butter fat contents. They tend to just release oil and “sweat”, rather than spreading their cheesy love all over your food.
High moisture cheeses are pretty damn good for melting.
Cheddar and gouda, due to their high moisture content, make them prime candidates for melting. REAL American cheese, not those crappy Kraft Singles, are a good pick, as are red wax and smoked gouda cheeses. Yum.
Soft cheeses made from cow’s milk.
Greensward. Brie. Harbison. Yeah, they sound all like the super fancy cheeses put adjacent to figs, dried fruit, and grapes on a wooden cutting board during a cocktail hour, but they’re also amazing cheeses for melting. You just need to put them in the oven for a few minutes and then you can start dunking whatever you want in the melted goodness before you.
Alpine cheeses are the best melting cheeses, hands down. Game over. Nothing else to see here, people.
Gruyere, emmental, comte, challherhocker; pretty much any cheese that comes from the Alps are known as the “foundations of cooking”. Which is kinda crazy once you consider that they achieved their delicious flavor and texture accidentally.
Because it was difficult for people to transport large quantities of salt up to the Swiss Alps, the cheeses had to be made in copper kettles with much less salt, resulting in the superior meltiness that we enjoy in Alpine cheeses.
Aren’t you happy you’re that much more knowledgeable about cheese now?
The more you know, people. (h/t insider)
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