Usually served at breakfast, this cheese-flavored roll is crispy on the outside and very chewy on the inside. Parmesan is often the cheese of choice in which this roll is made with for a delicious hit of cheese.
The crispy outside of this Bolivian treat contrasts so well with the soft, cheesy inside. The key ingredients to this delicious bread are either cassava or tapioca flour inside of all-purpose flour that most people use.
In the U.S, people often call a “Danish” something that consists of sweet cheese and pastry but traditionally in Copenhagen, a Danish is a delicious piece of rye bread which is coated in meats and butter with smoked or pickled fish as well as sliced cheeses.
Banerov Hatz- Armenia
This is a delicious combination of cheese and onions which are spread over a thin piece of dough which looks quite like a pizza. Some might say that it resembles an Alsatian Tarte Flambee.
Nobody combines bread and cheese better than Italy! This grilled cheese sandwich is known as Panino and dates back to Milanese sandwich bars called Pani note Che from the 1970s. It can often contain salads and of course, delicious melted cheese.
Paneer Paratha- India
This famous cheese “Paneer” of India is used in this Indian delicacy which is paired with unleavened bread “Paratha”. These two pairs up and get filled with spiced and are fried and served at breakfast or on it’s on for a light meal.
Beer And Cheese Soda Bread- Ireland
Since the Irish love beer and sharp cheese, it is no surprise that their contribution to this list is beer and cheese soda bread. There is no yeast in the soda bread but there are beer and cheese, which is good enough for us. Some people even add bacon to the mix, what could be better?
For toasties, cheddar cheese is the selected cheese for this English delicacy. It is pretty much England’s version of the grilled cheese from the U.S. However, the difference between toastie’s and grilled cheese is that the toastie is buttered on the inside and is toasted.
These little bread balls are sweet and spongy which are served throughout Indian subcultures in Southeast Asia, Bangladesh in particular. Rasgullas are usually made with an Indian cottage cheese known as ‘Chhena’. They are also made with semolina dough and light syrup. People often eat them as a dessert.
Pan de Bono- Colombia
Very similar to a Colombian bagel, Pan de Bono is usually paired with a hot chocolate. It is made out of cornmeal, question, egg, starch and feta cheese.
Fried bread is one of the most popular street foods in Hungary. However, the sour cream and melted shredded cheese on top make it a lot more savory. A lot of the time, vendors will add other toppings to it or stuff them with requested ingredients.
Flammkuchen translates to flame cake and is quite similar to pizza. Its thin dough is topped with onions, pork, and soft cheese. It is then cooked in a wood-fired oven to create the perfect combination of gooey, crispy cheese bread.
This perfect combination created by Greeks is feta and bread which is best served warm. It is usually served with dinner, however, leftovers can be reheated to accompany breakfast.
Croque Monsieur- France
Despite this sandwich not being able to exist without the ham, it still is best known for its cheese as well. The French cheese is similar to Gruyere with its nutty flavor which is placed in between two slices of bread and topped with nutmeg. It is then baked, broiled and served.
This popular snack is eaten instead of pizza in Georgia. It is made with sugar, dry yeast, flour, salt, and olive oil. It is topped with lots of butter, eggs and feta cheese and a melty cheese. Yum!
Everyone loves hot, gooey, cheesy heaven- be it America’s favorite grilled cheese, the melty delight which is fondue or even just that sprinkle of cheese you melt over your favorite casserole. Along the way, you may have tried different cheeses and enjoyed their different textures and delicious flavors, but you also may have noticed that some of those delightful cheeses don’t turn smooth and melty like others. Now just because they don’t melt very well, doesn’t mean we love them any less, they are just better for other uses. You might have wondered why your cheese doesn’t melt very well and what to look for in cheese to know whether it melts or not so here is some information to help you along the way.
The most important thing you need to know when it comes to melting cheese is that melting is all to do with the fat. The ratio between the water and the fat in the cheese is really what determines how well the cheese is going to melt. So with that, a cheese which is higher in moisture is usually a lot better to melt than a drier one. The reason for this is because of the structure of the protein. The protein keeps the fat and water separated and it is looser in high moisture cheeses as opposed to dry ones which are a lot more rigid.
So, with this knowledge, when heat is applied to most cheeses, the fat globules go from solid to liquid which is when the cheese starts becoming that yummy, gooey consistency. When it comes to the protein, the structure loosens under the heat and again, the consistency becomes very loose and thick. It really depends on the cheese how the liquid goes, it could be very sticky or be very liquidy and drip like fondue.
This is also why age is important when it comes to cheese. For fresh cheese, they don’t have a maturity level which makes their proteins very tightly wound up. When they age a little, the proteins begin to loosen up, creating a more open matrix. This matrix is flexible which helps with melting the cheese to smooth consistency without the matrix breaking. However, problems do arise when the cheese ages too much, it makes the proteins tighten up into clumps, which is why crispy cheese happens.
So, the best melters are a combination of moisture and age. Examples of cheeses with the desired qualities are Gruyere, Emmentaler, and Comte, these cheeses have flexible proteins and are aged well. The fact that they have high moisture helps the proteins separate without breaking them entirely, meaning they become the stringy, oozing melted cheese we love so dearly. I bet it makes your mouth water just thinking about it.