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!