The Melting Categories of Cheese

The Melting Categories of Cheese - By Felicia

Stretchy and stringy cheese:

These are the cheeses that we love to eat in pizza and panini. They stay wherever you put them and they don’t drip or run! They can also form long strings when pulled.

• Mozzarella

• Quezo Oaxaca

• Scamorza

• Provolone

• Fresh cheddar

Smooth and flowing melters:

This category contains a lot of cheeses. These are great for adding richness to pasta, topping soups, etc.

• Asiago

• Aged cheddar

• Emmentaler

• Fontina

• Gruyère

• Havarti

• Monterey Jack

• Muenster

• Gouda

• Blue cheese

• Brie

• Camembert

• Parmigiano Reggiano (Parmesan)

Nonmelters:

These cheeses never lose their form. They just don’t melt for some reason, but they can get soft sometimes.

• Halloumi

• Cottage cheese

• Ricotta

• Goat cheese

• Feta

• Parmigiano Reggiano (Parmesan)

Note: Parmigiano Reggiano and Mozzarella are my favorite cheeses!