Discover the best cheeses that stretch, melt, and steal the show
We've all seen it—that mesmerizing moment when melted cheese stretches in a gooey, unbroken strand from one slice of bread to another or from a piping hot pizza slice. You can't help but crave that pull, the stretch that seems to defy gravity and reason. This is the magic of the cheese pull. But what exactly makes a cheese perfect for this moment? We’re diving into the science behind what gives cheese that tantalizing elasticity and showcasing the top Wisconsin cheeses that create those Instagram-worthy pulls.
What Makes a Cheese Perfect for a Cheese Pull?
Stretch vs. Melt
While many cheeses melt beautifully, not all of them deliver a satisfying cheese pull. The perfect cheese pull requires a precise balance of moisture, fat, and elasticity. High-moisture, high-fat cheeses tend to create the longest, most luscious strands, while cheeses with too little moisture or fat may melt without stretching.
The Science of Stretch
Behind every great cheese pull lies the magic of casein, a protein found in milk. When cheese is heated, these casein proteins form a flexible web-like structure, creating what is essentially a cheese net. This “net” traps fat and moisture as the cheese melts, allowing it to stretch without breaking. It’s almost like a rubber band but much tastier.
In simpler terms, casein is the glue holding the cheese together, even as it melts. When heated, the casein molecules realign and allow the cheese to stretch out in long, silky threads. Without this protein network, the cheese would simply melt into a puddle - delicious but lacking that Instagram-worthy pull we all crave. And the higher the cheese’s fat content, the smoother and shinier those strands become, adding to the visual allure of a perfect cheese pull.
The Role of Aging
Here’s where things get interesting: the age of the cheese makes a huge difference in its ability to stretch. Younger cheeses—think mozzarella, provolone, and mild cheddar—are packed with moisture. They’re still fresh, soft, and pliable, which makes them perfect for creating those long, gooey pulls. When cheese ages, it loses moisture over time, which is why aged cheeses like parmesan or aged gouda are more crumbly and better for grating than stretching.
In younger cheeses, the casein network is still loose and flexible, so it bends and stretches easily when heated. As cheese ages, that network becomes more rigid, the moisture evaporates, and the texture turns crumbly. Sure, an aged cheddar might bring a rich, sharp flavor, but it’s not about to stretch from one side of your grilled cheese to the other. That’s why, for the ultimate cheese pull, you want something fresh, soft, and a little bit youthful—because, let’s be real, sometimes cheese is, like us, best in its prime.
Best Wisconsin Cheeses for Epic Cheese Pulls
Mozzarella
Characteristics: The undisputed king of cheese pulls, mozzarella is beloved for its high moisture and fat content, which create that iconic, jaw-dropping stretch. In Wisconsin, cheesemakers like BelGioioso have perfected the art of crafting this classic cheese, ensuring it’s just right for any cheese pull moment. In fact, Wisconsin is home to some of the highest-quality mozzarella producers in the country, a legacy that adds an extra layer of authenticity to every bite.
Best Uses: Pizza, lasagna, pull-apart cheesy bread, and casseroles.
Provolone
Characteristics: With a slightly sharper flavor than mozzarella but similar elasticity, provolone provides both rich taste and a satisfying stretch. Wisconsin's provolone is celebrated for its balanced flavor and texture, a product of generations of skilled cheesemaking. You’ll find that Wisconsin provolone melts with grace, balancing gooeyness with a punch of flavor.
Best Uses: Philly cheesesteaks, grilled cheese sandwiches, or stuffed peppers.
Monterey Jack
Characteristics: Mild, creamy, and a bit bolder than mozzarella, Wisconsin monterey jack melts smoothly and stretches well, adding a pleasant creaminess and gentle pull to various dishes. Many Wisconsin cheesemakers experiment with monterey jack, creating varieties infused with spices and flavors that give each cheese pull a unique twist.
Best Uses: Quesadillas, burgers, and even baked nachos.
Cheddar
Characteristics: Young cheddar, especially mild varieties, brings both flavor and stretch. While it might not stretch as extravagantly as mozzarella, cheddar holds its own, delivering an impressive pull and rich, sharp taste. Wisconsin, the cheddar capital of the U.S., produces this cheese in abundance, with cheesemakers crafting countless unique spins on this classic to elevate its melt and pull.
Best Uses: Grilled cheese sandwiches, mac and cheese, or layered on a hearty burger.
Fontina
Characteristics: Fontina offers a rich, buttery flavor with a smooth, stretchy texture, making it another excellent choice for picture-perfect cheese pulls. Fontina crafted in Wisconsin reflects both Old World traditions and modern techniques, providing a cheese that’s as nuanced in flavor as it is in texture. It’s the cheese of choice for dishes that call for both flavor and visual appeal.
Best Uses: Fondue, pizzas, or baked pasta dishes.
Honorable Mentions
Muenster
Characteristics: Muenster is a soft cheese with a mild flavor and wonderful melting properties. While it doesn’t stretch as dramatically as mozzarella, it creates a beautiful, creamy pull that complements many comfort foods. Plus, muenster is a cheese that is near and dear to any Wisconsinite, with deep roots in Wisconsin’s history.
Best Uses: Grilled cheese sandwiches, quesadillas, or as a topping for burgers and melts.
Gouda
Characteristics: Younger gouda has a smooth texture and good moisture, making it a decent candidate for cheese pulls. Wisconsin’s gouda, especially the young varieties, provides a creamy melt and moderate pull, while aged gouda brings a robust, nutty flavor. Wisconsin cheesemakers like Marieke Gouda have embraced gouda, blending Dutch traditions with local innovation to create varieties that melt beautifully.
Best Uses: Try young gouda in grilled cheese sandwiches, paninis, or as a cheese-topped casserole for a creamy melt and moderate pull.
Butterkäse
Characteristics: Known for its soft, buttery texture, butterkäse melts beautifully and offers a subtle, creamy stretch when heated. Wisconsin’s butterkäse brings a mild, creamy flavor that works perfectly in dishes where you want a smooth melt, thanks to the dedication of cheesemakers who have mastered this delicate cheese.
Best Uses: Fondue, baked dishes, or as part of a cheesy dip.
FAQs
What is the best melting cheese for grilled cheese?
Mozzarella, provolone, and cheddar all make excellent choices for grilled cheese, each providing a unique texture and flavor. For the ultimate melt, combine two or three cheeses, like mozzarella for stretch and cheddar for flavor.
How do you keep melted cheese creamy?
To keep cheese creamy, melt it slowly over low heat. Adding a bit of milk or cream can help maintain the smooth texture without letting the cheese separate.
Is it better to melt cheese on high or low heat?
Always melt cheese on low heat. High heat can cause the cheese to break down, separating the oils and proteins, ruining the creamy texture and reducing the stretch.
How do you create the best cheese pull at home?
For a perfect cheese pull, choose a high-moisture cheese like mozzarella, provolone, or monterey jack, and heat it slowly. Avoid cutting the cheese too soon after melting; let it sit for a few seconds to build elasticity before pulling.
Does raclette make a good cheese pull?
Yes, raclette is ideal for an Instagram-worthy cheese pull! Made for melting, raclette is a wonderful and delicious melty delight that is a centuries-old classic for just this situation.
