There are several types of cheese that do not melt when heated. These semi-firm cheeses have a unique texture and composition that allows them to hold their shape even when exposed to heat. Let’s explore some of these cheeses and why they don’t melt.
1. Queso Panela: Queso panela is a Mexican cheese made from cow’s milk. It has a mild flavor and a firm, slightly crumbly texture. When heated, queso panela softens but does not melt completely. It retains its shape and becomes creamy rather than gooey.
2. Queso Fresco: Queso fresco, another Mexican cheese, is similar to queso panela in terms of its texture and melting properties. It is made from cow’s milk and has a mild and slightly tangy taste. Queso fresco softens when heated but does not turn into a liquid.
3. Paneer: Paneer is a fresh cheese commonly used in Indian cuisine. It is made by curdling milk with lemon juice or vinegar. Paneer has a crumbly texture and a mild, milky flavor. When heated, paneer becomes soft and develops a slightly golden crust, but it does not melt or lose its shape.
4. Halloumi: Halloumi is a popular cheese from Cyprus. It is traditionally made from a mixture of goat’s and sheep’s milk. Halloumi has a firm, rubbery texture and a salty flavor. It is known for its ability to be grilled or fried without melting. When heated, halloumi develops a crispy exterior while maintaining its shape and texture.
5. Feta: Feta cheese is a brined cheese made from sheep’s milk or a mixture of sheep’s and goat’s milk. It has a crumbly texture and a tangy, salty taste. While feta softens when heated, it does not melt. It retains its characteristic crumbly texture even when exposed to high temperatures.
6. Cotija: Cotija is a Mexican cheese made from cow’s milk. It has a crumbly and granular texture, similar to feta cheese. Cotija cheese does not melt when heated and is often used as a topping for dishes like tacos and salads.
7. Ricotta: Ricotta is an Italian cheese made from the whey leftover from the production of other cheeses. It has a creamy and slightly grainy texture. While ricotta softens when heated, it does not melt like some other cheeses. It is commonly used in both sweet and savory dishes.
8. Soft Goat Cheese: Soft goat cheese, also known as chèvre, is made from goat’s milk. It has a creamy and spreadable texture with a tangy flavor. When heated, soft goat cheese becomes softer and creamier but does not melt completely.
It’s important to note that while these cheeses do not melt like mozzarella or cheddar, they can still be heated and used in various dishes. They add unique flavors and textures to both cooked and uncooked dishes, making them versatile options in the kitchen.
The family of semi-firm cheeses mentioned above, including queso panela, queso fresco, paneer, halloumi, feta, cotija, ricotta, and soft goat cheese, do not melt when heated. They retain their shape and texture, offering a delightful culinary experience.