Cheese soups are a delicious and comforting dish that are popular worldwide. The key to a smooth, creamy cheese soup is using a cheese that melts well. When heated, the cheese should smoothly incorporate into the soup base without clumping or separating. So what is the best melting cheese for cheese soup?
What Makes a Cheese Melt Well?
Certain properties of a cheese impact how smoothly it melts into a hot liquid like soup. Here are the key factors that determine melting ability:
- Fat content – Higher fat cheeses tend to melt more smoothly. Fat helps the cheese become supple and incorporated when heated.
- Moisture content – Cheeses that are moderately moist melt better than those that are too dry or too wet.
- Age – Young, fresh cheeses generally melt better than aged, hard cheeses.
- Acidity – Lower acidity cheeses typically melt better. High acid cheeses like goat cheese may become grainy when melted.
- Emulsifiers – Processed cheeses often contain emulsifiers that help maintain a smooth texture when melted.
With these factors in mind, some cheese varieties are clearly better suited for melting than others. Soft, mild cheeses tend to be the best choices for cheese soups and sauces.
The Best Melting Cheeses for Soup
Here are some of the top cheeses to use for smooth, creamy cheese soups:
Havarti
Havarti is a semi-soft Danish cheese that melts exceptionally well. It has a pliable, supple texture and a mild, tangy flavor. Havarti melts smoothly into cheese soups and sauces.
Gruyère
This Swiss cheese has a subtle nutty flavor that adds complexity to soups. Gruyère has a slightly firmer texture than some cheeses but still melts very evenly into liquid due to its fine consistency.
Fontina
Italian Fontina has a rich, nutty taste and melts beautifully into cheese soups and fondues. Young, semi-soft Fontina melts the best, while aged Fontina may become stringy.
Gouda
Gouda is a Dutch cheese that melts smoothly with a tendency to become thick and creamy when heated. Young goudas (up to 1 year aged) work best for melting. Aged goudas may become oily.
Monterey Jack
Monterey Jack is an American favorite known for its melting abilities. It has a creamy texture that liquefies when heated. Monterey Jack adds mild flavor and velvety richness to cheese soups and chowders.
Mozzarella
Fresh mozzarella is prized for its meltability due to its high moisture content, low age, and soft texture. Shredded low-moisture mozzarella also melts evenly. The mild dairy flavor pairs well with many soup bases.
Taleggio
This Italian washed rind cheese becomes smooth and creamy when melted. Taleggio has a stronger, more pungent flavor than other melting cheeses. A little goes a long way in cheese soups.
Brie
Rich, buttery Brie shines when melted. The high fat content allows it to melt seamlessly into soups and sauces. Brie provides a rounded, savory flavor to cheese soups.
Provolone
Provolone is an Italian cheese that melts very smoothly, especially when young. Aged provolone may become stringy when melted. The mild, milky flavor pairs nicely with many soup ingredients.
Asiago
Fresh Asiago is a soft, creamy cow’s milk cheese that melts well in soups. Aged Asiago has a crumbly texture so it’s better used grated as a garnish. Asiago has a sharp, tangy flavor profile.
Emmental
Emmental is a Swiss cheese that melts evenly into a thick, creamy consistency. It has a mild, nutty flavor that works well in cheese soups and fondues.
Raclette
This Swiss cow’s milk cheese was originally designed to melt. Raclette has a mild, nutty flavor that shines when paired with potatoes, bread, vegetables, and soup.
Edam
Dutch Edam cheese is firm yet supple enough to melt smoothly when heated. Edam brings a very mild, nutty flavor and creamy texture to melted cheese dishes.
Cheeses to Avoid for Melting
While some cheeses are melty dreams, others turn into a congealed mess when heated. Here are some cheeses it’s best to avoid using in cheese soups:
- Parmesan – Hard, crumbly texture. May become stringy when melted.
- Pecorino Romano – Hard, salty texture doesn’t melt well.
- Cheddar – Can become greasy and separate when melted.
- Swiss – Melts stringy. Better shredded as a garnish.
- Feta – Crumbles and becomes grainy when melted.
- Cottage Cheese – Curdles and separates when heated.
- Ricotta – High moisture causes watery separation when cooked.
- Queso fresco – Dry, crumbly texture doesn’t melt smoothly.
- Goat Cheese – Often becomes grainy when melted due to high acidity.
- Blue Cheese – Potent flavor overpowers soup. Poor melting texture.
Tips for the Best Melting Cheese Soup
Once you’ve chosen cheeses that melt beautifully, follow these tips for the ultimate creamy cheese soup:
- Grate hard cheeses and cut soft cheeses into small cubes for even melting.
- Add cheeses gradually once soup has thickened to ensure proper melting.
- Stir soups constantly after adding cheese to prevent clumping.
- If needed, add a touch of cornstarch or flour to help thicken and stabilize the melted cheese.
- For ultra-smooth soups, blend with an immersion blender after cooking.
- Add cheese rinds and sodium citrate for enhanced melting properties.
- Finish with a drizzle of cream or crème fraîche for added richness.
Cheese and Broccoli Soup Recipe
This delicious cheese and broccoli soup recipe highlights some of the best melting cheeses:
Ingredients:
- 3 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk
- 2 cups chopped broccoli florets
- 1 1/2 cup grated cheddar cheese
- 1 cup grated Gruyère cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Melt butter in a large pot over medium heat. Add onions and cook for 2-3 minutes until translucent.
- Add garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for 2 minutes to remove raw flour taste.
- Gradually whisk in broth, then milk, stirring constantly to prevent clumping.
- Bring soup to a simmer and cook for 5 minutes to thicken slightly.
- Add broccoli and cook for 3-4 minutes until broccoli is tender.
- Add cheddar, Gruyère, and mozzarella. Stir constantly until melted and well incorporated.
- Season with salt and pepper.
- Ladle soup into bowls and garnish with Parmesan cheese.
The combination of cheddar, Gruyère, and mozzarella provides a smooth, creamy soup with a blend of rich flavors. The Parmesan adds a tasty crunch when sprinkled on top. Pair this cheese broccoli soup with crusty bread for a comforting meal.
Conclusion
Using the right cheeses makes all the difference when crafting delicious melted cheese soups. Opt for soft, mild cheeses like Havarti, Gruyère, fontina, and Gouda that liquefy smoothly when heated. Avoid crumbly, hard cheeses like Parmesan and feta that don’t melt well. Grate hard cheeses and cut soft cheeses into small pieces for even melting. Add cheeses gradually, stirring constantly to prevent clumping. With the perfect cheeses and proper technique, you can create restaurant-quality cheese soups at home that are silky smooth and full of flavor.