What would you like to melt the cheese for? That is the real question. Here you will need the right cheese for the right job.
Sandwiches and Panini
The right cheese for this purpose is one that is full-bodied, that will not run everywhere out of control but that melts smoothly. You can also use this for stuffing into things like chicken or croquettes, and won't mind if it pulls into long strings, as this is the fun of these lovely varieties.
Many varieties fit in this category which represents the familiar soft types like Gruyere and
Muenster. They are easy to use varieties which add rich flavor to whatever they are augmenting and are easy to work with. These are the cheeses that are folded into bread dough. You use these cheeses in pastry dishes, but you might just as well find yourself mixing them with beans or potatoes.
· Brie and Camembert (must have rind removed)
· Cheddar
· Gruyere
· Emmentaler
· Asiago
· Fontina
· Havarti
· Gouda
· Muenster
· Monterey Jack
· Blue Cheese
· Parmigiano-Reggiano
Frying or Baking
There are a few cheeses that are used in and of themselves to cook in dishes because they soften when cooked but don't lose their shape or flow. They are like this because they are high in salt or acid, or they may be high in whey proteins. They are used more in other cultures than the American cooking.
· Cottage cheese
· Halloumi
· Ricotta
· queso blanco, ranchero, queso fresco, cotija
· Feta
· Fresh goat cheese
· Indian paneer
· Parmigiano-Reggiano
Making Cheese Sauces
The easiest way to work with cheese to melt it in a uniform fashion is to melt it into a sauce. In this case there are really four main principles to follow:
1. Create a roux of flour and butter and make your sauce to the thickness you desire before adding cheese
2. Always buy your cheese in block or curds and grate it yourself, never buy pre-grated cheese.
3. Have your cheese at room temperature before you grate and add it to sauce.
4. Be gentle with the heat. Heat only until the cheese melts. Overheating will cause the cheese to release fat, creating a greasy and/or stringy sauce. This cannot be corrected for!
An important note, especially if you are new to working with melted cheeses, is to use the cheese your recipe calls for. Cheeses are very complex and while it may seem that you can substitute one for another, this is not always so. Until you are very familiar with the qualities of many different cheeses, stick with the recipe, at least when company is coming.
Sandwiches and Panini
The right cheese for this purpose is one that is full-bodied, that will not run everywhere out of control but that melts smoothly. You can also use this for stuffing into things like chicken or croquettes, and won't mind if it pulls into long strings, as this is the fun of these lovely varieties.
- Provolone
- String cheese
- Mozzarella
- Scamorza
- Fresh cheddar cheese curds
- Queso Oaxaca
Many varieties fit in this category which represents the familiar soft types like Gruyere and
Muenster. They are easy to use varieties which add rich flavor to whatever they are augmenting and are easy to work with. These are the cheeses that are folded into bread dough. You use these cheeses in pastry dishes, but you might just as well find yourself mixing them with beans or potatoes.
· Brie and Camembert (must have rind removed)
· Cheddar
· Gruyere
· Emmentaler
· Asiago
· Fontina
· Havarti
· Gouda
· Muenster
· Monterey Jack
· Blue Cheese
· Parmigiano-Reggiano
Frying or Baking
There are a few cheeses that are used in and of themselves to cook in dishes because they soften when cooked but don't lose their shape or flow. They are like this because they are high in salt or acid, or they may be high in whey proteins. They are used more in other cultures than the American cooking.
· Cottage cheese
· Halloumi
· Ricotta
· queso blanco, ranchero, queso fresco, cotija
· Feta
· Fresh goat cheese
· Indian paneer
· Parmigiano-Reggiano
Making Cheese Sauces
The easiest way to work with cheese to melt it in a uniform fashion is to melt it into a sauce. In this case there are really four main principles to follow:
1. Create a roux of flour and butter and make your sauce to the thickness you desire before adding cheese
2. Always buy your cheese in block or curds and grate it yourself, never buy pre-grated cheese.
3. Have your cheese at room temperature before you grate and add it to sauce.
4. Be gentle with the heat. Heat only until the cheese melts. Overheating will cause the cheese to release fat, creating a greasy and/or stringy sauce. This cannot be corrected for!
An important note, especially if you are new to working with melted cheeses, is to use the cheese your recipe calls for. Cheeses are very complex and while it may seem that you can substitute one for another, this is not always so. Until you are very familiar with the qualities of many different cheeses, stick with the recipe, at least when company is coming.
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