The best cheese to make the perfect cheese toastie
<p>Is there anything better than a good old-fashioned cheese toastie? Or a deliciously cheesy pizza? If anyone knows the secret to the perfect melted cheese, it’s chef and author of <a href="http://t.dgm-au.com/c/93981/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fchefs-eat-toasties-too-darren-purchese%2Fprod9781743793053.html" target="_blank"><em><strong><span style="text-decoration: underline;">Chefs Eat Toasties Too</span></strong></em></a>, Darren Purchese. In the book, he reveals which cheeses are the best for melting – depending on what you’re making, of course! Here are his favourites.</p>
<ol>
<li><strong>Montgomery cheddar</strong> – Hailing from Somerset, England, this rich, beefy-flavoured cheese has “the perfect melting texture”, according to Purchese.</li>
<li><strong>Bay of Fires cloth-bound cheddar</strong> – This traditionally-made cheddar is created by 13th-century cheesemaker, Ian Fowlers. The cheese is made and matured in repurposed shipping containers in St Helens, on Tasmania’s east coast.</li>
<li><strong>Asiago </strong>– There are two types of this Italian cheese, depending on the flavour and texture you want. Young pressato is slightly sweeter and great for melting, as it becomes very stringy. Matured asiago, on the other hand, is deeper, denser and aged like parmesan.</li>
<li><strong>Gouda </strong>– This classic aged Dutch cheese is rich, slightly caramelly and a little crunchy. Be careful, though – gouda separates during melting, leaving a clear liquid behind.</li>
<li><strong>Emmental </strong>– As one of the main ingredients in fondue, this is one of the best melting cheeses; it becomes gooey and stringy but still manages to hold its shape.</li>
<li><strong>Bulgarian feta</strong> – Unlike its crumbly Greek counterpart, Bulgarian feta is softer, creamier and sweeter, with a hint of citrus.</li>
<li><strong>Gorgonzola piccante</strong> – Made in Lombardy, Italy, this aged blue cheese is slightly crumbly with a very unique taste. Make sure you don’t overcook it, though – it has a very low melting point.</li>
<li><strong>Parmigiano Reggiano</strong> – Purchese suggests Reggiano aged for no more than 18 months to get the perfect sweet, rich flavour. It melts in a similar way to gouda, separating slightly with the fats becoming liquid.</li>
<li><strong>Gruyere </strong>– A Swiss favourite, this is a perfect melting cheese, giving that amazing stringiness when pulled. It’s rich, nutty and ideal for toasties.</li>
<li><strong>Raclette </strong>– The Swiss love this cheese so much, it’s a dish in and of itself. Smelly and savoury, make sure you use the delicious rind of this hard cheese. Scrape it over potatoes or onto a toastie for a taste explosion.</li>
<li><strong>Fontina Val d’Aosta</strong> – Think of this as an Italian take on raclette. Cooked the same way, it’s ultra-savoury, slightly sharp and has a great melting texture.</li>
<li><strong>Comte </strong>– Comte is the most popular cheese in France, thanks to its gorgeous, floral aroma and sweet, nutty flavour. Part of the gruyere family, it’s the ultimate melting cheese.</li>
<li><strong>Taleggio </strong>– An Italian cheese with a sweet, milky, slightly yeasty flavour. Unlike raclette, you should avoid the rind of taleggio as it can leave an unpleasant bitterness when melted.</li>
<li><strong>Fresh mozzarella</strong> – Silky and sweet, it’s no surprise that this cheese is a favourite around the world. Stringy and viscous, it’s great on toasties, in salads and on pizzas.</li>
<li><strong>Burrata </strong>– Purchese describes burrata as “a pimped-out mozzarella”. It’s a stretched-curd cheese, richer and creamier than mozzarella. It melts quickly, so it’s best used in sandwiches that require light toasting.</li>
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