Cheese Blending: Which Cheeses Blend Best In Cooking?

When it comes to cooking with cheese, some varieties are more melt-friendly than others. For instance, Fontina, a mildly tangy cheese, is known for its excellent melting capabilities. Similarly, young Gouda, which has a lower acidity due to the curd-washing step in its production, is another brilliant melter. Other cheeses that melt well include Monterey Jack, Colby, and Mozzarella. These cheeses are ideal for dishes like grilled cheese sandwiches, casseroles, and pizzas. However, some cheeses, like feta and parmesan, are less suited for melting and can become stringy or oily when heated.

Mozzarella melts well and is great for pizza and pasta dishes

Mozzarella is a versatile and delicious cheese with a milky flavour and gooey texture. It's one of the most popular cheeses in the summertime, especially when served with sliced tomatoes, fresh basil, salt, pepper, and olive oil—a dish also known as Caprese.

Mozzarella is also a great choice for pasta dishes like lasagne and baked pasta casseroles. Its gooey texture makes it perfect for creating a cheesy, indulgent dish. It blends well with other cheeses, like Parmesan, and its mild flavour means it won't overpower other ingredients.

When choosing mozzarella, you'll find both fresh and dried varieties. Fresh mozzarella is crafted within a day and is meant to be enjoyed soon after it's made. It's usually made from cow's milk and has a mild, milky flavour and soft texture. Dried or low-moisture mozzarella, on the other hand, is a drier and less perishable version with a chewy texture and mild buttery flavour. This type is often used for pizza and pasta dishes as it melts smoothly without becoming stringy.

Parmesan is a hard, gritty cheese with a fruity and nutty flavour

Parmesan, or Parmigiano-Reggiano, is a hard, gritty cheese with a fruity and nutty flavour. It is produced from unpasteurised cow's milk and aged for at least 12 months, though some varieties are aged for up to four years. The cheese is named after the Italian provinces of Parma and Reggio Emilia, two of the areas that produce it. Parmigiano-Reggiano is protected by Italian and European law, which states that only cheese produced in certain provinces may be labelled as such.

Parmesan is a popular cheese for grating over pasta dishes, salads, and soups. It is also used in risottos and can be eaten on its own. Its strong, fruity, nutty flavour and gritty texture make it a distinctive and popular ingredient. Parmesan is also used in cooking, adding a savoury flavour to dishes without being overpowering. It melts well, making it a good choice for grilled cheese sandwiches, casseroles, and pizzas.

When buying Parmesan, it is important to note that outside of Europe and North America, the name Parmesan is often used for similar cheeses that do not meet the strict criteria for Parmigiano-Reggiano. While these imitation Parmesans can still be tasty, they may not have the same complex flavour and granular texture as the traditional Italian cheese.

Blue cheese has a pungent taste and can be eaten crumbled or melted

Blue cheese is a pungent and divisive cheese, with a sharp, salty, and funky flavour. It is made using a strain of mould called penicillium, which is injected into cheese made from cow's, sheep's, or goat's milk. Blue cheese can be eaten crumbled or melted and is a popular topping for salads, potatoes, and steaks.

Blue cheese has a distinctive smell and strong taste, so it is often an acquired taste. It can be crumbed or melted and is a versatile ingredient in many dishes. For example, it can be used to make a blue cheese dressing, perfect for a weeknight salad or as a dip for buffalo wings. It can also be used in place of a classic grilled cheese sandwich, pairing well with prune jam, fresh pear slices, and cranberry walnut bread.

Blue cheese is also a great addition to stuffed peppers, meatballs, and mushrooms. It can be stuffed into strawberries or served as a dip with toasted pecans. It is a popular topping for pizza, especially when paired with steak and a balsamic glaze. Blue cheese can also be stuffed into sirloin steaks or used to make a blue cheese garlic bread.

For a sweet treat, blue cheese can be paired with apples or pears. It can be used in crepes or served with a compote. Blue cheese also works well with nuts, particularly walnuts, and can be used in a walnut bread or as a filling for phyllo shells.

Cream cheese is a smooth, creamy, fresh cheese

Cream cheese is easy to make at home and only requires a few simple ingredients, including milk, cream, and an acidic substance like lemon or vinegar. The process involves heating the milk and cream, adding an acid to curdle the mixture, straining the curds, and then processing the curds until smooth and creamy. The homemade version is a real, traditional cream cheese without commercial stabilizers or preservatives.

Cream cheese is perishable and has a short shelf life, so it should be consumed within a week if made at home. Store-bought cream cheese can be softened by letting it sit at room temperature or by using the microwave.

Cheddar is a semi-firm cheese with a mild or sharp flavour

When it comes to melting, younger cheddars are better melters. Cheddar is also a good choice for a cheese sauce, macaroni and cheese, a cheesy casserole, or pizza. It is also a good choice for a gourmet grilled cheese sandwich.

Cheddar is a versatile cheese that can be used in a variety of dishes. Its mild or sharp flavour, depending on age, makes it a popular choice for many recipes.

Cheddar is a popular cheese that originated in England but is now insanely popular in the United States. It is a versatile cheese that can be used in a variety of dishes, from grilled cheese sandwiches to macaroni and cheese. Its mild or sharp flavour, depending on age, makes it a popular choice for many recipes.

Cheddar is also a good choice for a cheese board, as it offers a range of flavours and textures. It can be served alongside other cheeses such as Brie or Camembert, Manchego, and a soft-ripened goat cheese.

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