Melting Cheese Guide
Cheeses ranked by how they melt, from the great stretchers to the ones that only soften. Melt depends on moisture, age, and acid: young, moist cheeses melt smoothly, and aged cheeses need gentler handling.
| Rank | Cheese | How it melts |
|---|---|---|
| 1 | Mozzarella | The great stretcher. Low-moisture mozzarella melts into long, even strands; fresh mozzarella melts softer and wetter. |
| 2 | Provolone | Melts smooth and drapes cleanly, with more flavor than mozzarella. A sandwich and baked-pasta staple. |
| 3 | Gouda | Young Gouda melts evenly into sauces and grilled cheese. Aged Gouda melts poorly; serve it as a table cheese. |
| 4 | Swiss (Emmental) | Melts into smooth strands and browns well, the fondue and French onion soup classic. |
| 5 | Cheddar | Melts well when grated and heated gently; high heat or long cooking can turn it grainy and oily. |
| 6 | Brie | The rind holds it back, but trimmed Brie melts into a creamy pool. Bake the whole wheel and it slumps. |
| 7 | Parmesan | Does not stretch. It dissolves into sauces and risottos when grated fine and added off the heat. |
| 8 | Feta | Softens and turns creamy but keeps its shape. It bakes rather than melts, which is its strength. |