There are few things more satisfying in life than eating melted cheese. But not every cheese oozes the same way — some melt better than others.
We spoke with Adam Goddu, the manager of Murray’s Cheese at NYC’s Grand Central Station, to see which cheeses melt the best.
Here’s the complete list, ranked from worst to best.
4. Sheep’s milk cheeses
According to Goddu, cheeses made from sheep’s milk (ie manchego, roquefort, and feta) have a higher protein and butter fat content, making them less effective when it comes to melting.
Instead, these cheeses tend to “sweat,” which means that they simply release butter fat and become oily.
3. High moisture cheeses
The more moisture in a cheese, the better it melts. Goddu says that certain cheddars and goudas with a high moisture content can be good options for making a more budget-friendly fondue. He also explains that American cheese — from the deli, not Kraft Singles — has a low melting point thanks to the way the cheese is made. It’s usually a combination of two kinds of cheese, commonly cheddar and colby.
The best cheddars for melting tend to come from large producers who don’t age their cheese. For gouda, go with red wax and smoked.
2. Soft cow’s milk cheeses
Cheeses like brie, harbison, and greensward have a naturally soft, custard-like texture, so it doesn’t take much for them to reach gooey, melted perfection, Goddu explains. He suggests popping cheeses like this into the oven for a few minutes.
“They’re their own serving vessel. You can just kind of dunk whatever you like in there, whether that be bread, or crackers, or something fun like pickles or charcuterie.”
1. Alpine cheeses
Goddu refers to cheeses made in the Alps as “signature melters,” and the “foundations for cooking.” Alpine cheeses include gruyère, emmental, comté, and challerhocker.
Goddu explains that because these cheeses are made so high up in the mountains, it used to be hard for the manufacturers to transport large quantities of salt up to those regions. So the cheeses were made with less salt in a copper kettle, both factors that help them to melt more easily, and give them a nuttier, sweeter flavour.
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