![]() Look for reggiano aged 18 months or less for an incredibly sweet and rich flavour. Reggiano will always slightly separate when melted, with the fats becoming a clear liquid. Reggiano always brings out the best in its paired ingredients. It has a low melting point due to its high moisture content, so don't overcook it. Gorgonzola piccanteĪn aged cow's milk blue cheese from the north of Italy with a slight crumbly texture and prominent blue spice on the palate. Bulgarian fetaĪ softer style of feta than its Greek counterpart, it has a slightly sweet and creamy flavour with a citrus tang. Its pH level gives it the perfect melting point, resulting in a molten liquid that is stringy and holds its shape at the same time. ![]() EmmentalĮmmental is one of the best melting cheeses and the main ingredient of delicious fondue. Be careful though, as gouda separates during melting, with the fats and proteins splitting and causing a clear liquid residue that runs off the plate. GoudaĪged gouda has an incredibly rich and lingering caramel flavour with crunchy calcium crystals adding to the sensory delight of this cheese. The matured asiago is aged like a parmesan with deeper flavours and a denser texture. The young pressato is pliable, with soft notes of sweetness and acid, and has a great pH level for melting, resulting in a very stringy pull. There are two different types of asiago on the market.
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