The tastiest crust on your casserole: which cheese is best to use?
Do you want a melting or crispy cheese on your casserole? Mild or spicy? We help you choose the ideal cheese for your casserole.
Are you also a fan of that cheesy crust? Join the club! But which cheese really pairs well with your casserole? We'll help you choose which types to use.
What should you look out for?
Not every cheese melts equally well. You might not like hearing this, but the less fat the cheese contains, the less well it melts. Cheeses made from sheep's milk (think of feta and halloumi, for example, but also pecorino) also melt less well. That can actually be an advantage: for instance, you can mix different types of cheese, both those that melt well and those that melt less well, to create a crust on your casserole that is crispy yet deliciously creamy.
In general, semi-hard cheeses made from cow's milk and cheeses with a high moisture content melt best.
The oven temperature is also important for a nice cheese crust, by the way. The cheese needs to melt at a relatively low temperature so that it doesn't harden and to prevent the fats from separating. So let the cheese melt slowly first before you turn on the grill!
Choose from these cheeses
- Mozzarella provides a soft crust with a mild flavor. Buy it in a ball and cut it into small pieces, or buy it grated.
- Emmental and Gruyère create a crispier crust and a spicier flavor. Want it even crispier or spicier? Then mix in some breadcrumbs or Parmesan.
- True cheese lovers add some blue cheese or goat cheese for a delicious, refined gratin with a bit more kick.
- Cheddar is also a tangy cheese that melts well and gives your casserole a beautiful yellow crust.
- Ready-made gratin cheese works well on any casserole. It is a blend of cheese varieties that together create the perfect crust and flavor.
- Even easier: just use what you have at home. Grate cheese ends, place a slice on top… No matter which cheese you use to finish your casserole, it really can't go wrong.
