{"id":33103,"date":"2018-02-02T08:30:24","date_gmt":"2018-02-02T13:30:24","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33103"},"modified":"2021-02-15T16:56:34","modified_gmt":"2021-02-15T21:56:34","slug":"ask-the-monger-best-melting-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/ask-the-monger-best-melting-cheese\/","title":{"rendered":"Ask the Monger: What Cheeses are the Best for Melting?"},"content":{"rendered":"
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What Cheeses are the Best for Melting? <\/h3>\n<\/div>\n
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In general, higher moisture cheeses that are young and soft or semifirm are the best for melting. Start by figuring out what you are cooking. <\/span>Having fun with Fondue? I say look to the mountains! Some of the best cheeses for melting are the nutty, grassy, and fruity \u201ccooked curd\u201d Alpine-style cheeses that come from France, Switzerland, as well as a couple others made right here in the U.S. My French favorites are Comt\u00e9, Beaufort, Abondance and Emmental. Swiss cheeses are a classic for fondue, like Challerhocker, Appenzeller, and Gruy\u00e9re. From the U.S., Tarentaise and Alpha Tolman work well, too. Experiment and ask your cheesemonger for samples to discover your favorites.<\/span><\/p>\n

Rocking out with your Raclette grill? All of the cheeses mentioned above would work well, as would Morbier, Gabietou, Ossau Iraty and Fontina. They\u2019re nice and tasty poured over potatoes. Speaking of, have you e<\/span>ver tried Tartiflette? If you don\u2019t know what it is, you should add it to your \u201cmelted cheese party\u201d rotation ASAP! Stinky cheese baked over potatoes, onions, and bacon \u2013 what\u2019s not to love? Washed rind French Reblochon is the traditional cheese to use for this dish, but if you can\u2019t find it Taleggio or Jasper Hill Farms Willoughby fit the bill nicely. <\/span><\/p>\n

For a cheeseburger, I like to use creamy Saint Agur blue or even brie. For mac & cheese, try some smoked gouda and grated cheddar for a match made in heaven. If you\u2019re making pizza, start with fresh of low-moisture mozzarella for melted cheese bliss, but after that the options are endless. <\/span>Of course, any of these melters work like a dream in a grilled cheese. Be creative \u2013 any of the aforementioned melters will work like a dream!<\/span><\/p>\n<\/div>\n

Special thanks to cheesemonger Mary Connolly of MarieFromage.com<\/a> for letting us share her expertise! Got an inquiry? Tweet at us with #AskCultureCheese, and we’ll get you an answer!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Mary Connolly of MarieFromage.com dishes on the best picks for all of your melted cheese needs.<\/p>\n","protected":false},"author":97,"featured_media":30089,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[2087,672,998,2359,910],"coauthors":[2358],"class_list":["post-33103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ask-the-monger","tag-cheese","tag-cheesemonger","tag-fondue","tag-melted-cheese","tag-raclette"],"acf":[],"yoast_head":"\nThe Best Melted Cheese<\/title>\n<meta name=\"description\" content=\"Mary Connolly of MarieFromage.com dishes on the best picks for all of your melted cheese needs.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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