Cheese adds a creamy, rich flavor to soups. The best melting cheeses become silky smooth when heated. They blend into soup and create a luscious texture.
But not all cheeses melt well. Some remain in chunks or clump together when heated. Using the right cheese ensures your soup turns out creamy and delicious.
In this article, we look at the best and worst melting cheeses for soup. We consider factors like fat content, age, and moisture level. Read on to learn which cheeses you should be using in your soups!
What makes cheese melt well?
The meltability of cheese depends on a few key factors:
- Fat content – Higher-fat cheeses usually melt more smoothly than low-fat varieties.
- Moisture content – Low-moisture, firm cheeses don’t melt as well as soft, high-moisture cheeses.
- Age – Young cheeses tend to melt better than aged cheeses.
- Processing – Processed cheeses contain emulsifiers that improve meltability.
In general, semi-soft cheeses with a high fat content and high moisture content melt the best. Aged, hard cheeses don’t melt smoothly.
The best melting cheeses for soup
Based on their meltability, here are the best cheeses to use in soup:
Havarti
This semi-soft Danish cheese melts extremely well. It’s rindless, so it incorporates smoothly into soups and sauces. The buttery, creamy flavor also enhances many soups.
Gruyère
A Swiss cheese similar to fontina, Gruyère has tiny eyes or bubbles. When melted, the eyes disappear, creating an ultrasmooth texture. Nutty and sweet, Gruyère adds flavor to hearty soups.
Brie
The soft ripened rind and creamy interior of Brie make it a delicious melting cheese. It becomes liquid gold when heated. For soups, use the rindless center cuts of Brie.
Fontina
This Italian cheese has a semi-soft texture and tiny eye holes. It melts smoothly with a rich, nutty flavor. Young fontina works best for soups and fondues.
American
Processed American cheese contains emulsifiers that optimize meltability. It becomes smooth and stringy when melted. The mild flavor also works well in many soups.
Monterey Jack
With a high moisture content and semi-firm texture, Monterey Jack melts extremely well in soups. It has a tangy, mildly sweet flavor.
Muenster
Originating in France, Muenster has a soft, smooth texture and melts easily. It provides a mild, creamy flavor to soups and sauces.
Mozzarella
Fresh mozzarella cheese melts into a smooth, gooey consistency. Low-moisture mozzarella doesn’t melt as well. The milky flavor pairs nicely with many soups.
Cheddar
For a cheddar to melt well, choose a soft, young variety. Aged cheddars become oily and grainy when melted. Mild cheddar provides a creamy texture and slightly tangy flavor.
Provolone
With its pliable texture and low acidity, provolone melts smoothly. Use sliced provolone on top of soup, allowing it to melt into the broth.
Worst melting cheeses for soup
On the other end of the spectrum, here are cheeses that don’t melt well in soup:
Parmesan
This hard Italian cheese becomes stringy when melted. Its strong, salty flavor also overpowers many soups. Instead, use Parmesan as a garnish.
Feta
Crumble mild feta on top of soup instead of melting it in. This brined cheese doesn’t fully melt, so it maintains a crumbly texture.
Queso fresco
Like feta, queso fresco is a crumbly cheese. It can become grainy and separated when melted. Its mild, fresh flavor makes a better soup topping.
Halloumi
This semi-hard Cypriot cheese holds its shape when heated. In soup, it will become firm and chewy. Halloumi is often pan-fried or grilled instead.
Goat cheese
Fresh goat cheeses become runny and break down easily. But aged, firm goat cheeses don’t melt smoothly. Their strong flavor also takes over in soups.
Paneer
This fresh Indian cheese works better in curries than in soup. When heated, it releases moisture and crumbles apart.
Cottage cheese
The high moisture and loose curds of cottage cheese prevent it from fully melting. It’s better used unheated in chilled soups.
Blue cheese
Crumbly, pungent blue cheeses like Roquefort and Gorgonzola overpower soups. Their fatty texture can also become greasy when melted.
Tips for melting cheese in soup
To highlight the best melting cheeses in your soups, follow these tips:
- Grate hard cheeses to maximize meltability. Shred or thinly slice soft cheeses.
- Add cheese at the end when soup is off heat so it doesn’t over-melt and become stringy.
- Mix some flour into shredded cheese before adding to soup to prevent clumping.
- Use brothy, well-seasoned soups so cheese flavor doesn’t dominate.
- Avoid prolonged boiling, which can cause oils to separate from melted cheese.
The best soups to use melting cheeses
Some soups work better with melted cheese than others. Here are some of the top soup styles to try:
Broccoli cheese soup
A classic! Use cheddar, Gruyère or Havarti.
Potato soup
Gruyère, fontina or provolone pair nicely with potatoes.
French onion soup
Gruyère or provolone make the ideal melted topping.
Tomato soup
Mozzarella or Monterey Jack complement the tomato flavor.
Cauliflower soup
Gouda or Havarti give this soup a creamy boost.
Pumpkin soup
Smoked gouda adds bold flavor melded into the pumpkin.
Wild mushroom soup
Earthy mushrooms work well with melted Brie or goat cheese.
Baked potato soup
Aged cheddar or fontina have a nutty flavor.
Butternut squash soup
For sweetness, use Gruyère, Gouda or Havarti.
Creamy chicken and rice soup
Havarti or American cheese make this soup extra comforting.
Conclusion
Using the right cheese can make your soups extra creamy, cheesy and delicious. Opt for semi-soft cheeses like Havarti, Gruyère, fontina and Brie that melt smoothly. Avoid crumbly or hard cheeses that become grainy or stringy when heated.
Shred or slice your cheese thinly before adding it at the end for the best meltability. Consider the other ingredients in your soup and choose a cheese that complements the flavors.
With so many tasty melting cheeses to try, you can create endless cheesy soup recipes! Experiment with different cheese and soup combinations to discover your favorite melty matches.