Cheese, that glorious dairy delight, adds a touch of magic to countless dishes. But when it comes to topping, not all cheeses are created equal. The perfect topping cheese should melt beautifully, offering a rich, flavorful counterpoint to the ingredients beneath. This guide explores the best cheeses for topping, considering meltability, flavor, and ideal pairings, to help you elevate your culinary creations.
Understanding Meltability: The Key to a Perfect Topping
Meltability is paramount when choosing a cheese for topping. A cheese that melts evenly and smoothly transforms a dish, creating a blanket of cheesy goodness. Factors influencing meltability include the cheese’s moisture content, fat content, and age.
Cheeses with higher moisture content, like mozzarella and Monterey Jack, tend to melt more readily. The moisture helps break down the protein structure, allowing the cheese to flow easily. Fat content also plays a crucial role. Cheeses with higher fat content, such as cheddar and Gruyère, melt smoothly and often have a richer, more luxurious texture. Younger cheeses generally melt better than aged cheeses because they retain more moisture.
The Classic Choices: Versatile and Delicious
Several cheeses have consistently proven their worth as reliable and delicious toppings. These are the go-to options for everyday cooking and provide a solid foundation for cheesy perfection.
Mozzarella: The King of Melt
Mozzarella is arguably the most popular topping cheese, and for good reason. Its high moisture content and mild flavor make it incredibly versatile. It melts into a stringy, elastic layer, perfect for pizzas, pasta bakes, and anything that needs a classic cheesy pull.
Fresh mozzarella, while delicious, may release too much moisture during cooking. Low-moisture mozzarella is the ideal choice for topping, as it melts evenly and browns beautifully. Its subtle flavor complements a wide range of ingredients, allowing other flavors to shine. Mozzarella is a staple for a reason: its reliable melt and subtle taste make it a winner.
Cheddar: Bold Flavor and Creamy Melt
Cheddar is another fantastic option, offering a sharper, more pronounced flavor than mozzarella. Its fat content ensures a smooth, creamy melt, making it perfect for topping nachos, baked potatoes, and casseroles.
The flavor of cheddar varies depending on its age. Mild cheddar offers a gentle, slightly tangy taste, while sharp cheddar packs a more intense punch. Choose the age of cheddar that best complements your dish. Sharp cheddar is great for dishes that need a bold flavor kick, while mild cheddar offers a more subtle cheesy note.
Monterey Jack: Mild and Mellow Melting
Monterey Jack is a semi-hard cheese with a mild, buttery flavor and excellent melting properties. It is often used in Mexican-inspired dishes, such as quesadillas and enchiladas, but its versatility extends far beyond.
Its mild flavor makes it a great choice for those who prefer a less assertive cheese. Monterey Jack melts smoothly and evenly, creating a creamy, comforting layer. Monterey Jack is a safe bet for pleasing even the pickiest eaters, offering a mild and melty topping.
Exploring Specialty Cheeses: Adding Depth and Complexity
Beyond the classic choices, a world of specialty cheeses awaits, offering unique flavors and textures that can elevate your toppings to the next level.
Gruyère: Nutty and Complex
Gruyère is a hard, Swiss cheese with a nutty, complex flavor that intensifies with age. Its excellent melting properties make it a superb topping for French onion soup, gratins, and sandwiches.
Gruyère’s distinct flavor adds depth and sophistication to any dish. It melts smoothly and evenly, creating a rich, savory layer. Gruyère is a fantastic choice for adding a touch of elegance and complexity to your toppings.
Provolone: A Mildly Sharp Italian Delight
Provolone, an Italian cheese, comes in two main varieties: dolce (sweet) and piccante (sharp). Dolce provolone has a mild, slightly sweet flavor and melts beautifully, while piccante provolone offers a sharper, more pungent taste.
Provolone’s smooth melt and slightly tangy flavor make it a great choice for topping pizzas, sandwiches, and baked dishes. The dolce variety is generally preferred for melting, as its milder flavor complements a wider range of ingredients. Provolone delivers a classic Italian cheesy flavor and a fantastic melt.
Havarti: Creamy and Buttery
Havarti is a semi-soft Danish cheese with a creamy, buttery flavor and a smooth, melt-in-your-mouth texture. Its mild flavor and excellent melting properties make it a versatile topping for sandwiches, paninis, and baked dishes.
Havarti melts beautifully, creating a rich, creamy layer that complements a variety of flavors. Its subtle flavor allows other ingredients to shine, making it a great choice for dishes where you want the cheese to enhance, but not overpower, the other flavors. Havarti offers a luxurious melt and a subtle flavor that elevates any dish.
Fontina: Rich and Nutty Italian Cheese
Fontina is a semi-hard Italian cheese with a rich, nutty flavor and a smooth, creamy texture. It melts beautifully, making it a fantastic topping for pizzas, pasta dishes, and gratins.
Fontina’s distinct flavor adds depth and complexity to any dish. It melts smoothly and evenly, creating a rich, savory layer. Fontina is known for its earthy notes that complement mushroom-based dishes particularly well. Fontina is an excellent choice for those seeking a creamy and nutty cheese that melts beautifully.
Pairing Cheeses with Dishes: A Harmonious Blend
Choosing the right cheese for topping involves considering not only its meltability but also how its flavor complements the other ingredients in the dish. Here are some pairing suggestions:
- Pizza: Mozzarella is the classic choice, but provolone, fontina, and even a sprinkle of parmesan can add depth and complexity.
- Nachos: Cheddar, Monterey Jack, and pepper jack are all great options for creating a melty, flavorful topping.
- Baked Potatoes: Cheddar, Gruyère, and Havarti are excellent choices for adding a creamy, flavorful topping.
- Sandwiches: Provolone, Havarti, and Gruyère are all delicious choices for adding a melty, flavorful element to sandwiches.
- Pasta Bakes: Mozzarella, provolone, and fontina are all great options for creating a cheesy, comforting topping.
Tips for Perfect Cheese Topping
Achieving the perfect cheese topping involves more than just choosing the right cheese. Here are some tips for maximizing your cheesy success:
- Shred your own cheese: Pre-shredded cheese often contains cellulose, which can inhibit melting. Shredding your own cheese ensures a smoother, more even melt.
- Use the right amount: Too much cheese can overwhelm the other flavors in the dish, while too little cheese may not provide enough coverage.
- Consider layering: Layering different types of cheese can add depth and complexity to the flavor.
- Browning is key: Allow the cheese to brown slightly for added flavor and visual appeal. Watch carefully to prevent burning.
- Add cheese at the right time: Adding cheese too early can result in it becoming dry and rubbery. Add it towards the end of the cooking time for a smooth, melty finish.
Cheese Storage: Keeping it Fresh
Proper cheese storage is essential for maintaining its flavor and texture. Wrap cheese tightly in plastic wrap or beeswax wrap to prevent it from drying out. Store it in the refrigerator’s cheese drawer or a similar cool, humid environment. Hard cheeses, like cheddar and Gruyère, generally last longer than soft cheeses, like mozzarella and Havarti. Always check the expiration date and discard any cheese that shows signs of spoilage.
The Art of the Cheese Pull: A Visual Delight
The cheese pull is the ultimate test of a good melting cheese. The long, stringy strands of melted cheese are visually appealing and add to the overall enjoyment of the dish. Mozzarella is the king of the cheese pull, but other cheeses, such as provolone and fontina, can also deliver a satisfying pull.
Factors that influence the cheese pull include the cheese’s moisture content, fat content, and temperature. Using freshly shredded cheese and cooking it at the right temperature will help you achieve the perfect cheese pull every time.
Choosing the best cheese for topping is a matter of personal preference and the specific dish you are preparing. Consider the meltability, flavor, and pairing suggestions outlined in this guide to create a topping that elevates your culinary creations to new heights. Enjoy the cheesy goodness!
What qualities make a cheese ideal for topping a dish?
Cheese suitability for topping depends on several factors. Primarily, consider meltability – cheeses that melt smoothly and evenly, forming a desirable gooey layer, are generally preferred. Beyond melt, flavor profile plays a crucial role; the cheese should complement, not overpower, the underlying dish. A cheese with a balanced flavor, whether it be sharp, creamy, or nutty, adds depth and complexity to the overall taste.
Additionally, texture is important. Some toppings benefit from a cheese that melts into a creamy sauce-like consistency, while others need a cheese that holds its shape partially, providing pockets of melted goodness and textural contrast. Consider the fat content, as it directly affects meltability and mouthfeel. Also, its ability to brown slightly under heat can also enhance visual appeal and introduce a pleasant toasted flavor.
Which hard cheeses are best for grating as toppings?
Parmesan is a classic choice for grating, offering a sharp, salty, and nutty flavor that complements pasta, salads, and roasted vegetables. Its hard texture allows for fine grating, creating a light and flavorful dusting. Another excellent option is Pecorino Romano, a sheep’s milk cheese with a bolder, saltier, and more intense flavor than Parmesan. It’s particularly well-suited for Italian dishes.
Grana Padano is a more budget-friendly alternative to Parmesan, offering a similar but slightly milder flavor profile and a similarly hard, granular texture. Aged Asiago is also a good choice, providing a nutty and slightly tangy flavor that works well on sandwiches, pizzas, and gratins. All of these cheeses offer a wonderful textural element due to their hardness.
What are some good melting cheeses to use as toppings on pizzas or casseroles?
Mozzarella is undoubtedly the king of melting cheeses for pizzas, offering a mild, creamy flavor and an excellent stretch. Low-moisture mozzarella is often preferred for its ability to brown beautifully without becoming overly watery. Provolone, another Italian cheese, provides a similar texture to mozzarella but with a slightly sharper and tangier flavor, adding complexity to pizzas and casseroles.
Gruyere is a fantastic option for casseroles, offering a nutty, complex flavor and exceptional meltability, creating a smooth and creamy sauce. Fontina is another excellent choice, providing a mild, buttery flavor and a wonderfully gooey texture. Havarti melts beautifully too, imparting a creamy, buttery taste to almost any dish you choose.
How do soft cheeses contribute when used as toppings?
Soft cheeses offer a completely different topping experience compared to hard or melting cheeses. They don’t typically melt in the traditional sense but rather soften and become more spreadable, adding a creamy and luxurious texture to dishes. Their mild, often tangy, flavors can provide a refreshing counterpoint to richer ingredients.
Crumbled goat cheese is a popular choice for salads, pizzas, and tarts, offering a tangy and slightly earthy flavor. Feta, with its salty and crumbly texture, adds a burst of flavor to Mediterranean-inspired dishes. Ricotta can be dolloped onto pizzas or pasta dishes, providing a creamy and slightly sweet element.
Are there any cheeses that are not recommended for use as toppings?
While personal preference plays a role, some cheeses are generally not ideal for topping due to their texture, flavor, or melting properties. Very aged cheeses with a high salt content can become overpowering when melted or grated over a dish. Similarly, cheeses with a very strong and pungent aroma, like certain blue cheeses, might clash with other flavors.
Cheeses that don’t melt well, such as halloumi or paneer, are better suited for grilling or frying separately and then adding as a garnish. Processed cheeses, while they melt well, often lack the depth of flavor and nutritional value found in natural cheeses. Consider how well the cheese will complement the base dish.
How does the preparation method affect the cheese used as a topping?
The preparation method significantly influences the choice of cheese for topping. Dishes cooked at high temperatures, like pizzas or gratins, benefit from cheeses with good melting properties that can withstand the heat and brown evenly. Slow-cooked dishes, on the other hand, might be better suited for cheeses that can slowly melt and infuse their flavor into the dish.
For dishes served cold or at room temperature, like salads or sandwiches, the cheese’s flavor and texture are more critical than its meltability. In these cases, soft cheeses, crumbled cheeses, or thinly sliced cheeses are often preferred. Also, consider the order of preparation. Add delicate cheeses later to prevent overcooking.
What are some unique or less common cheeses that work well as toppings?
For a unique twist, consider using Taleggio, an Italian semi-soft cheese with a washed rind and a pungent aroma. Its flavor is surprisingly mild and fruity when melted, making it a delicious topping for pizzas or flatbreads. Another interesting option is Raclette, a Swiss cheese traditionally melted and scraped onto potatoes and other dishes.
Manchego, a Spanish sheep’s milk cheese, offers a nutty and slightly tangy flavor that works well on grilled vegetables or as a topping for Spanish-inspired tapas. Burrata, with its creamy, mozzarella-like exterior and rich, stracciatella-filled center, is a luxurious topping for pizzas or salads. Explore different cultures’ cuisines to find gems.