"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-03-2012, 02:04 PM   #1
Senior Cook
 
FluffyAngel's Avatar
 
Join Date: Jan 2012
Location: SC
Posts: 421
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.

__________________
Cooking = Loving in SC
FluffyAngel is offline   Reply With Quote
Old 02-03-2012, 02:10 PM   #2
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,114
Quote:
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.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-03-2012, 04:58 PM   #3
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,549
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.
Aunt Bea is offline   Reply With Quote
Old 02-03-2012, 05:11 PM   #4
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,713
Fontina, Known for it's melting qualities.
salt and pepper is offline   Reply With Quote
Old 02-03-2012, 05:19 PM   #5
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,551
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.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-03-2012, 05:21 PM   #6
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
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.
Steve Kroll is offline   Reply With Quote
Old 02-03-2012, 06:42 PM   #7
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,221
Send a message via Skype™ to taxlady
Quote:
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.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 02-03-2012, 07:01 PM   #8
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
IMO, Raclette is the best melting cheese.
Bigjim68 is offline   Reply With Quote
Old 02-03-2012, 07:12 PM   #9
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,723
Then there's always a jar of Cheese Whizz. Ducking and running.........
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-03-2012, 07:18 PM   #10
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Quote:
Originally Posted by Kayelle
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!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-04-2012, 01:41 AM   #11
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,479
Quote:
Originally Posted by Kayelle View Post
Then there's always a jar of Cheese Whizz. Ducking and running.........
I was going to mention that also....can I hide behind you two?
Rocklobster is offline   Reply With Quote
Old 02-04-2012, 02:50 AM   #12
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Dawgluver View Post
Great minds think alike, Kayelle. Guess I'd better duck, run, and whistle too!
I am running with you.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-04-2012, 08:40 AM   #13
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
Me too.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 02-04-2012, 09:44 AM   #14
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,221
Send a message via Skype™ to taxlady
That's one of the things that came to my mind and I don't even like Cheese Whizz.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 02-04-2012, 10:00 AM   #15
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
who is brave enough to lead this cheese whiz brigade? do we really need to be apologists about this simple process cheese fact? must we always be purists about our food fancies?
vitauta is offline   Reply With Quote
Old 02-04-2012, 10:01 AM   #16
Sous Chef
 
JGDean's Avatar
 
Join Date: May 2006
Location: Northwest Florida
Posts: 543
Jalapeno Velveeta is good
JGDean is offline   Reply With Quote
Old 02-04-2012, 12:20 PM   #17
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Cheese Whiz is Velveeta in a liquid form. Same formula.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-04-2012, 12:30 PM   #18
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by vitauta View Post
who is brave enough to lead this cheese whiz brigade? do we really need to be apologists about this simple process cheese fact? must we always be purists about our food fancies?
I see families at the food bank and when they get a small box of Velveeta, they are so happy. It means their kids can have a lunch that they like. And they can get two days of meals with it. They don't turn their nose up at it. If you want to see folks that aren't purists, go to a food bank to help out. Canned veggies are sometimes the only veggi the kids get. Sugared cereal means they don't have to put sugar on their cereal. They can use it for something else.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-04-2012, 12:42 PM   #19
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,221
Send a message via Skype™ to taxlady
Quote:
Originally Posted by vitauta View Post
who is brave enough to lead this cheese whiz brigade? do we really need to be apologists about this simple process cheese fact? must we always be purists about our food fancies?
Bravery isn't an issue for me. I hate the stuff and don't eat cheese or "cheese food" that colour.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 02-04-2012, 12:52 PM   #20
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
i guess all i was trying to say, is let's put it out there without the pc for once.... :)
vitauta is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 10:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.