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 is the classic choice, and there’s never a recipe that won’t be complemented by this versatile cheese! Traditional parmesan from Italy can only be called Parmigiano-Reggiano if it’s from designated areas of the country, but the recipe has been exported across the world.
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.
Gouda
The production of Gouda includes a step called washing the curd, which is when warm water replaces whey in the cheese vat. Consequently, Gouda has lower acidity than many other cheeses—and, as a result, a “sweeter” flavor profile and a supple, chewy texture. Younger Gouda melts brilliantly (aged Gouda is usually labeled as such, while younger varieties often have a red wax coating). Enjoy it in our Winter-Vegetable-and-Gouda Gratin.
The best cheese for pasta: Parmigiano Reggiano vs Grana Padano vs Pecorino Romano
FAQ
What cheese do the Italians sprinkle on pasta?
Do Italians have cheese on pasta?
Is mozzarella used in pasta?
Can I put cheese on top of pasta?
Can cheese be used in pasta?
Cheese, grated finely on top, mixed into the sauce, or used as a filling, can take your home-cooked pasta to chef-level. Knowing which cheese to buy at the grocery store and how to cook it with your pasta can make or break a good recipe.
What are healthier alternatives for pasta?
Regular pasta is made with refined wheat flour, leaving these noodles with scant levels of fiber, vitamins and minerals. Here are six pasta alternatives to traditional pasta which can be enjoyed with out sacrificing vitamins, minerals, proteins and carbs. They are, Zucchini noodles, Squash noodles, Quinoa pasta, Rice pasta, Black bean pasta, Shirataki noodles. Spaghetti squash is an excellent pasta substitute. Spiralized vegetables is an healthier substitute to pasta.
Which cheese is best for pasta bake?
If you want to add a level of bitterness to your pasta bake, Gorgonzola is your best choice! It’s a soft Italian blue cheese with a mild yet zingy flavor that works well in both white and red pasta sauces. Gorgonzola is also used to make four-cheese sauce, adding deeper flavor to pasta bakes. 3. Asiago
Which cheese is best for grating pasta?
Over time, the cheese develops a crumbly texture and a nutty, savoury and slightly fruity taste. It is a quintessential cheese for grating on pasta, imparting an umami-rich complexity to dishes like Pasta Primavera and Fettuccine al Burro. 2. Pecorino Romano Next, we have Pecorino Romano, a beloved Italian cheese.