How to Melt Cheese: 12 Types of Melting Cheese

Cheese has a certain melting point, or the temperature at which the cheese goes from solid form to a more liquid state. Different factors—such as the cheese’s moisture content, age, and acidity—determine a cheese’s meltability. High-moisture cheeses melt better than low-moisture cheeses but give off a lot of excess whey while melting. Aged cheeses—for example, Parmesan, Asiago, and other grating cheeses—melt at much higher temperatures than other cheeses. You can melt cheese in the oven, on the stovetop, or in a heat-safe bowl in the microwave.

Grilling cheeses, such as Halloumi, soften as they cook but hold their shape. Similarly, the crumbles of crumbly cheeses, such as feta, goat cheese, and blue cheese, will retain their shape as the cheeses melt. Cream cheese melts into a creamy and smooth consistency without the stringy consistency of other melting cheeses. Shredded cheese melts faster and more evenly than other forms; however, preshredded cheese contains anti-clumping additives, like cornstarch or other preservatives, to keep the shreds separate.

A good melting cheese turns into a smooth, stringy, and buttery consistency after you cook it or apply heat. Here are twelve cheeses that melt better than other types of cheese:

1. 1. American: Containing additives that help it melt into a creamy, sauce-like consistency, American cheese is a classic for grilled cheese sandwiches and macaroni and cheese dishes. A processed cheese, American is a mixture of a few cheeses, usually cheddar cheese and Colby cheese, or other similar types.
2. 2. Cheddar: Available in different colors and ages, cheddar is a popular cheese for grilled cheese sandwiches. The longer a cheddar cheese has aged, the sharper it tastes. Use shredded cheddar cheese in nacho cheese sauce, queso, or quesadillas.
3. 3. Fontina: Available as either a hard cheese or a semisoft cheese, fontina varies in hardness and flavor depending on its origins. Italian fontina has fewer holes and a stronger flavor than fontina from Scandinavia or the United States. Use fontina cheese in fondue, along with Emmentaler cheese and other good melting cheeses.
4. 4. Gouda: A Dutch cheese, Gouda has a signature yellow color or smoky flavor, depending on the type. Melt Gouda cheese at a low heat for the best results; high heat will cause it to become stringy. Melting the cheese in a microwave-safe bowl in fifteen-second increments should yield a smooth melted cheese.
5. 5. Gruyère: A popular cheese from Switzerland, Gruyère is a common ingredient in cheese fondue and a topping for French onion soup. Gruyère cheese, including the French version Comté, melts into a smooth, buttery texture. Some Gruyère cheeses have holes, similar to a classic Swiss cheese.
6. 6. Havarti: Containing only Danish milk, Havarti cheese is mild in flavor but rich in consistency. Havarti pairs well with pears and apples, making it a good cheese for cheese boards in addition to it being a good melting cheese for fondue and panini sandwiches.
7. 7. Mozzarella: Capable of melting into a stringy, smooth texture, mozzarella possesses a mild flavor that blends well with other flavors in dishes. Low-moisture mozzarella and fresh mozzarella are among the most popular melting cheeses to use in recipes for pizza and pasta dishes. This cheese will brown and become bubbly under a broiler.
8. 8. Monterey Jack: Smooth and creamy, Monterey Jack cheese is popular in Mexican dishes that call for melted cheese, such as quesadillas and enchiladas. Pepper Jack cheese is a spicy variation of Monterey Jack and contains small pieces of herbs and jalapeños or other chile peppers.
9. 9. Muenster: Easily recognizable due to its blotchy orange rind, Muenster cheese melts similarly to American cheese. Mild in flavor, Muenster is a good cheese to use atop burgers or tuna melts or to mix into a cheese sauce.
10. 10. Provolone: A popular cheese for Italian sandwiches, provolone is white and has a somewhat sharp flavor. Traditionally, it comes in round slices as opposed to square slices. Use this classic deli cheese on pizza or shred it into your baked pasta dishes.
    
11. 11. Raclette: Common ways to use raclette, a Swiss cheese, include melting the cheese over boiled potatoes or roasted vegetables or adding it to sandwiches. Manufacturers produce specialized appliances home chefs can use to melt raclette over various foods.
12. 12. Taleggio: A notably stinky cheese, taleggio has a more mild flavor than its smell suggests. It melts well on top of specialty pizzas, pastas, and panini sandwiches. The cheese’s flavor also pairs well with sweet fruit, earthy mushrooms, and spicy red pepper flakes.

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