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Old 02-03-2012, 02:04 PM   #1
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Which Cheese Melts the Creamiest?

Which of these cheeses will melt the creamiest, taste the cheesiest yet not be stringy like Cheddar or mozzarella: Swiss, provolone, or havarti? I want to use it to drizzle over those hot potatoes.

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Old 02-03-2012, 02:10 PM   #2
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Originally Posted by FluffyAngel View Post
Which of these cheeses will melt the creamiest, taste the cheesiest yet not be stringy like Cheddar or mozzarella: Swiss, provolone, or havarti? I want to use it to drizzle over those hot potatoes.
Pretty much the same. So use the one you think tastes best.

The "creamier" the cheese the more "stringy" it is when melted. A dry cheese like pecorino romano doesn't "string."

If you want creamy make up a little mornay sauce to pour over them.
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Old 02-03-2012, 04:58 PM   #3
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I would use a combination of American process cheese for creamy texture and cheddar for taste. Those two added to a cream sauce with a little cayenne pepper would be fantastic on the potatoes or a green vegetable like broccoli.

If you need an inexpensive shortcut then I would go with a can of Campbell's cheddar or nacho cheese soup thinned with a little milk and spiked with cayenne. Not ideal but a fast inexpensive item for the emergency shelf.
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Old 02-03-2012, 05:11 PM   #4
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Fontina, Known for it's melting qualities.
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Old 02-03-2012, 05:19 PM   #5
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Butterkaise melts well, as do cheeses such as cream cheese, neufchatell, farmer's cheese, brie, camembere, etc. Cheeses with a higher butterfat content will have less protien per unit voume, and thus, are less stringy.

If you heat a bechemel sauce, or cream to about 170' or so (using a candy thermometer, and add grated cheeses like cheddar, colby, Gruyere, harvarti, aged swiss, or Pinconing sharp, or any of the hard cheeses like Parmesano Regiano, Asiago, or Romano Pecorino, with the sauce removed from the heat, you will end up with a silky smooth cheese sauce. Overheating will cause the protiens to bind into stringy clumps. This is called breaking the sauce. Watch your temperatures and you will have a winning cheese sauce.

Good luck with your cheese sauce.

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Old 02-03-2012, 05:21 PM   #6
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Of the three cheeses specifically mentioned by the original poster, Havarti would probably be the creamiest. But as one poster mentioned, a mornay sauce is your best bet. It's really nothing more than a bechamel sauce to which grated cheese has been added. If you go that route, you could use any of the cheeses you have.
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Old 02-03-2012, 06:42 PM   #7
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Originally Posted by Steve Kroll View Post
Of the three cheeses specifically mentioned by the original poster, Havarti would probably be the creamiest. But as one poster mentioned, a mornay sauce is your best bet. It's really nothing more than a bechamel sauce to which grated cheese has been added. If you go that route, you could use any of the cheeses you have.
That's what I was thinking.
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Old 02-03-2012, 07:01 PM   #8
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IMO, Raclette is the best melting cheese.
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Old 02-03-2012, 07:12 PM   #9
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Then there's always a jar of Cheese Whizz. Ducking and running.........
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Old 02-03-2012, 07:18 PM   #10
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Then there's always a jar of Cheese Whizz. Ducking and running.........
Great minds think alike, Kayelle. Guess I'd better duck, run, and whistle too!
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