Few things in life are as satisfying as perfectly melted cheese. Whether on a pizza, a sandwich, or nachos, melted cheese is synonymous with comfort. But have you ever had your cheese turn greasy, rubbery, or just refuse to melt? Not all cheeses are created equal. Today, we reveal the science behind melted cheese and which ones are the best for every dish.
The Science of Melting: What Makes a Cheese Melt Well?
The secret to a good melting cheese lies in three factors: moisture, fat content, and age. A young cheese with high moisture and good fat content will melt smoothly and creamily. Conversely, very aged, dry cheeses (like Parmigiano Reggiano) tend to separate into oil and solids when heated, making them better for grating on top at the end.
The Melting Champions: Our Top 5 Picks
1. Low-Moisture Mozzarella
Best for: Pizza and lasagna. Not to be confused with fresh mozzarella balls. Low-moisture mozzarella, sold in blocks or pre-shredded, is the queen of pizza. It has the perfect elasticity (the famous "cheese pull"), a mild flavor that doesn't compete with other ingredients, and it browns beautifully without releasing too much water.
2. Cheddar Cheese
Best for: Grilled cheese sandwiches, burgers, and mac and cheese. A good young or medium-aged cheddar has an incredible flavor and a smooth, creamy texture when melted. Avoid extra-sharp aged cheddars, as they can become a bit greasy. It's the perfect cheese for a classic grilled cheese sandwich.
3. Swiss Cheeses (Gruyère & Emmental)
Best for: Soups (like French onion), fondues, and gratins. These mountain cheeses are famous for their amazing ability to melt smoothly without getting lumpy. Gruyère has a complex, nutty flavor, while Emmental is milder. Together, they form the basis of the perfect fondue.
4. Monterey Jack
Best for: Nachos, quesadillas, and burritos. This American cheese is soft, buttery, and melts like a dream. Its neutral flavor makes it perfect for Mexican and Tex-Mex cuisine, as it melts wonderfully over chips and inside tortillas without overpowering the flavors of chili or cilantro.
5. Provolone
Best for: Hot sandwiches (Philly cheesesteak) and pizzas with character. Provolone has a bit more "punch" than mozzarella, with a slightly sharp and smoky flavor. It melts very smoothly and is the ideal partner for roasted meats inside a good loaf of bread.