8 Best Cheeses for Melting in Pastas, Paninis, Omelets, Casseroles, and More (2024)

Some cheeses, like feta or Parmesan, deliver immediate pleasure straight out of the package, but turn into a stringy, oily, or just plain globby mess when melted. And yet other cheeses reach a whole other level of molten deliciousness, heightening pasta dishes, omelets, casseroles, and so many other favorites. What gives?

A cheese's melt potential comes down to a few key components. For starters, moisture content is paramount to melting, since moister cheeses have more milk proteins that spread out when they hit the heat. The fat quotient is a big factor, too, while acidity and age also play major roles (younger cheeses are oftentimes better melters). Here are eight of the best cheeses for melting—plus alternatives with exceptional meltability.

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 Mushroom and Fontina Quesadilla. 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 Risotto with Peas, Marjoram, and Asiago is a scrumptious starting point.

Alternatives: Monterey Jack and colby are also among the best cheeses for melting.

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 our Mushroom Pappardelle with Taleggio Cheese.

Alternatives: Any washed-rind cheese can be substituted for Teleggio. 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 Chicken Cheesesteaks with Peppers.

7. Mozzarella

This cheese gained fame as a pizza topping—but, of course, we also love its melty goodness in everything from Roasted Vegetable Lasagne to Classic Paninis. 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. Reliably great and accessible 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 other Swiss brands Emmi Kaltbach and Mifroma are also reliably excellent.

Alternatives: You can branch out with French Comte.