Have you ever wondered what they put in those prepackaged bags of shredded cheese that you find at the grocery store? Well this mother of two did, and what did I find? More than you want to know. Bottom line: don’t buy it. You might be thinking, “but Lisa, how will I purchase my cheese now? I don’t know anything about cheese…” Troubled reader, look no further. This being a tortilla recipe blog, I’m going to break down melting cheeses for you, so whether you’re trying to put anything other than American on your next cheeseburger, or looking to make your kids’ grilled cheeses a little more exotic, your no-nonsense guide to melting cheeses is finally here. Without getting all cheese-nerd on you, there are a lot of categories when it comes to cheese. These include: hard, semi-firm, semi-soft, fresh, sharp, processed, and many more. When it comes to cheeses that melt, however, some do it better than others. For the purposes of this article, I’m going to stick to melting cheeses that are readily available in the States. These cheeses work great on burgers, grilled cheeses, tacos, burritos, quesadillas, nachos, paninis, pizzas, and more.
English/American Melting Cheeses:
Monterey Jack: Mild in flavor, with a buttery taste. An easy-melting cheese that is common in Mexican cheese blends, and often found on burgers.
Cheddar: The most widely known cheese in the world, hailing from England. Comes in many flavors and colors, but always melts. Be sure to check the age of these cheeses, the older they are, the stronger the flavor!
Muenster: This American cheese is very mild and soft, with an orange color. Known for its melting qualities, it is often found in tuna melts and in grilled cheese.
Colby: Sweet and mild in flavor. A soft, moist cheese that must be used shortly after its purchase, but an all-around great melting cheese from Wisconsin!
American: A soft, mild cheese, often sliced into squares. This cheese does not separate when melted, but you probably already knew that, didn’t you?
Swiss: An Americanized version of the actual product from Switzerland, this cheese is firmer than baby swiss and usually has large holes in it. It has a mild-to-medium nutty flavor, and typically melts in a very stringy fashion.
Mexican Melting Cheeses:
Oaxaca: A mild, string cheese commonly melted on top of cooked foods like nachos.
Quesadilla: A family favorite because of its soft texture and mild, creamy flavor. This cheese is famous for being the key ingredient in the famous Mexican dish of the same name!
Asadero: This cheese is similar to Oaxaca because it is made in the same string cheese style. This cheese has a stronger flavor than its relative, Oaxaca, but behaves similarly when cooked.
European Melting Cheeses:
Mozzarella: This cheese is a soft, mild cheese that is best served fresh, as it is high in moisture. This cheese is a staple in Italian cuisine, known for the way it melts, but be careful not to be fooled by its low-moisture, shredded and vacuum-sealed cousin – it’s never the same! This is a key ingredient in lasagna, pizza, and many Italian dishes.
Jarlsberg: This Norwegian cheese is similar to Baby Swiss in appearance, but with a sweeter flavor and greater density. This is a great sandwich cheese that is easily found in the States, and - you guessed it - is great for melting.
Provolone: Provolone cheese is an Italian all-purpose cheese that comes in many varieties. It is mild and creamy in flavor, and becomes rather stringy when it melts, making it a perfect sandwich cheese!
What Now?