8 Best Melting Cheeses for Pastas, Paninis, Omelets, and More

Some cheeses reach a level of melting deliciousness turning pasta dishes, omelets, and casseroles into some of the most memorable meals. A cheese's melt potential comes down to a few key components. Moisture content is important since moister cheeses have more milk proteins that spread out when they hit the heat. The fat quotient, acidity, and age of the cheese also play major roles in its melting ability. Younger cheeses often melt better, for example. Here are a few of the best cheeses for melting—plus alternatives with an exceptional melt.

1. Fontina

Fontina can be buttery and a bit fruity; Fontina Val d'Aosta, from Italy's Aosta Valley, is firmer, more pungent, and nuttier (and always made of raw milk). Whichever you choose, this cheese is a superlative melter—try it in our Tomato Tart Recipe With Roasted Garlic and Fontina Cheese. Just remember to remove the rind.

Alternatives: Other mildly tangy melters like Danish Havarti and Dutch Gouda make fine substitutes.

2. Gouda

The production of Gouda includes a step called washing the curd, which is when warm water replaces whey in the cheese vat. Consequently, Gouda has lower acidity than many other cheeses—and, as a result, a "sweeter" flavor profile and a supple, chewy texture. Younger Gouda melts brilliantly (aged Gouda is usually labeled as such, while younger varieties often have a red wax coating). Enjoy it in our Winter-Vegetable-and-Gouda Gratin.

3. Asiago

Italian Asiago comes in two varieties: pressato or fresco (young, smooth, and firm, with a mild appeal); and d'allevo or vecchio (aged, dry, and Parmesan-like). While the aged version is an ideal grater, for a smooth melt, seek out pressato. Our recipe for Martha's Potato and Onion Frittata is a scrumptious starting point.

Alternatives: Monterey Jack and Colby are also among the best smoothly melting cheeses.

4. Taleggio

This is a washed-rind cheese, meaning it's bathed in brine during aging. In the case of Taleggio, the process takes place in caves of Italy's Lombardy region. The result is a pungent exterior that imparts salty, nutty, and pleasantly doughy notes—give it a whirl in grilled cheese sandwiches.

Alternatives: Any washed-rind cheese can be substituted for Taleggio. Look for the orange rind, and expect (some might say look forward to!) a little bit of stink.

5. Reblochon

Several cheeses in the spirit of the famed French Reblochon—known for its buttery heft and fruity pungency—are available stateside. One of our favorites is the French Preferes des Montagnes; it works beautifully in the hearty and traditional dish known as tartiflette.

Alternatives: A readily available Brie would be excellent too—especially if you prefer a milder result. (If smitten, expand your horizons with our Baked Brie in puff pastry). Italian Robiola Bosina, with its pudding-like texture, is another good substitute.

6. Provolone

Provolone is made using a technique called pasta filata, or "pulled curd," and the cheese softens into a satisfyingly ropy chew. You can use sliced provolone, available at any supermarket deli, or for a more intense flavor, look for dense and spicy aged provolone from the likes of Auricchio or Wisconsin's BelGioioso. Medium and sharp varieties are also among the best cheeses for melting. Try it in our Frittata With Zucchini and Provolone recipe or over a scrumptious Tuna Melt.

7. Mozzarella

This cheese gained fame as a pizza topping—but, of course, we also love its melty goodness in everything from Eggplant Mozzarella Melts to Stromboli. For the ultimate flavor, look for balls of fresh mozzarella (as opposed to the low-moisture kind that comes in blocks, meant for grating), ideally packed in water, though plastic-wrapped is fine. Reliable brands include BelGioioso and Maplebrook Farm, and many stores carry locally made options.

8. Gruyère

Made of raw milk from cows grazing on the flower-speckled hills of western Switzerland, Gruyère is the consummate melting cheese. It's the star of classics like our French Onion Soup and Cheese Fondue, thanks to its gloriously smooth texture under heat. The definitive brand is 1655, though the other Swiss brands, Emmi Kaltbach and Mifroma, are also reliably excellent when melted.

Alternatives: You can branch out with French Comté, a French cheese made from unpasteurized cow's milk.