Whether you desire to make the perfect cheese sauce for mac and cheese or to pour over a veggie dish, you’ll need to know the right way to melt cheese in order to have a delicious result with the perfect texture. While melting cheese may seem fairly straightforward – and we admit it’s not rocket science – there are definitely certain factors that will contribute to the success of your melted cheese.
Let’s start with the types of cheeses that are best for melting. Since low-fat and low-moisture cheeses (think Romano and Parmesan) burn easily, these are not your ideal melting cheeses. Yes, they will melt into strands that are suitable to sit on top of pasta, but they will not turn into a beautiful, smooth, creamy melted cheese sauce. These types of cheese are best suited for grating over dishes.
Cheeses with more moisture and lower melting points make for mouthwatering, creamy cheese sauces. Cheddar is one of the most popular choices, but Swiss and Gruyère are also terrific options.