Some cheeses, like feta or Parmesan, deliver immediate pleasure straight out of the package, but turn into a stringy, oily, or just plain globby mess when melted. And yet other cheeses reach a whole other level of molten deliciousness, heightening pasta dishes, omelets, casseroles, and so many other favorites. What gives?
A cheeses melt potential comes down to a few key components. For starters, moisture content is paramount to melting, since moister cheeses have more milk proteins that spread out when they hit the heat. The fat quotient is a big factor, too, while acidity and age also play major roles (younger cheeses are oftentimes better melters). Here are eight of the best cheeses for melting—plus alternatives with exceptional meltability.
Parmesan cheese is very dry, that’s why it is typically grated over foods to finish them. Because of its dryness, it melts poorly, unless you incorporate it into a liquid, like Alfredo sauce.
Asiago
Italian Asiago comes in two varieties: pressato or fresco (young, smooth, and firm, with a mild appeal); and dallevo or vecchio (aged, dry, and Parmesan-like). While the aged version is an ideal grater, for a smooth melt, seek out pressato—our recipe for Risotto with Peas, Marjoram, and Asiago is a scrumptious starting point.
Alternatives: Monterey Jack and colby are also among the best cheeses for melting.
Fontina
Fontina can be buttery and a bit fruity; Fontina Val dAosta, from Italys Aosta Valley, is firmer, more pungent, and nuttier (and always made of raw milk). Whichever you choose, this cheese is a superlative melter—try it in our Mushroom and Fontina Quesadilla. Just remember to remove the rind.
Alternatives: Other mildly tangy melters like Danish Havarti and Dutch Gouda make fine substitutes.
Does Parmesan Cheese Melt Why Or Why Not?
FAQ
Why does Parmesan cheese not melt?
Does Parmesan taste good melted?
Does parmesan melt better than mozzarella?
Does Parmesan cheese melt?
The answer is yes, but sometimes parmesan cheese doesn’t melt as well as other cheeses. It’s because parmesan has a lower moisture content than soft or semi-soft cheeses, and they also contain more milkfat and salt – Parmesan cheese contains about 32% moisture and 30% fat content. Some of the grated parmesan are even lower – at about 23%.
Does Parmesan have a high melting point?
This true parmesan delicacy is a hard, grating cheese with a low melting point. Interestingly enough, parmesan does have a higher melting point than soft cheese like mozzarella, but it still doesn’t require extreme heat to melt. Typically, you can melt real parmesan at about 180°F.
Why is my Parmesan cheese not melting?
If you’re having trouble melting parmesan cheese, it is because it is not fresh – or young – parmesan. Some of its properties will have been changed and it simply will not melt as easily, instead browning, burning, crumbling, or seperating.
Does Parmesan have a higher melting point than mozzarella?
Interestingly enough, parmesan does have a higher melting point than soft cheese like mozzarella, but it still doesn’t require extreme heat to melt. Typically, you can melt real parmesan at about 180°F. Some of the softer cheeses only need about 130-150°F, so this is slightly higher but still easy to achieve.