Cheese has a way of making almost any dish better. But with so many cheeses to choose from, it is not always easy to know which one will give you the result you are after.
In this guide, we break down what really matters when cooking with cheese, examine how different varieties behave in the oven, and explore which cheeses work best for favourites like:
You will also find easy swaps, common mistakes to avoid, and simple tips to help you get delightfully melty and flavourful results every time. If you love cooking with cheese, or just want to make your dishes extra delicious, this guide is a great place to start.
What to look for when choosing cheese for cooking
When cooking with cheese, it is helpful to know how different types behave once heated, as not all cheeses behave the same way. Some melt into silky pools, some stretch, some crisp up beautifully, and some do not really melt at all. Knowing what to look for makes it much easier to choose the right cheese that complements your dish.
Meltability
Meltability is one of the first qualities to consider. This tells you what kind of texture the cheese will create. High-moisture cheeses tend to melt quickly and stretch, while drier cheeses usually brown and crisp. Some cheeses simply soften instead of melting, which can also be delicious depending on the dish.
Meltability is determined by the moisture content, the fat content, and how the cheese is processed. A good melting cheese typically creates a cohesive, smooth top layer or luscious sauce; a cheese that does not melt well will remain crumbly or rubbery.
Flavour intensity
Cheeses range from mild and milky to sharp, tangy, or even pungent. Mild cheeses blend seamlessly with other ingredients, making them perfect for dishes where you want a balanced flavour. Strong cheeses can be very intense in flavour and add more character and depth, ideal when you want the cheese to take centre stage. The choice comes down to how prominent you want the cheese flavour to be in the final bite.
Saltiness
Some cheeses are naturally salty, which can impact the overall taste of the dish. If the rest of your ingredients are already savoury, you might want something a bit milder to keep things balanced. High-salt cheeses tend to be firmer and may resist melting, while low-salt cheeses often melt more easily.
Moisture level
The moisture level affects both melt and mouthfeel. Higher moisture cheeses melt faster and create an oozy, stretchy texture, while low-moisture cheeses melt more slowly and offer a firmer finish. The moisture level also affects browning; drier cheeses tend to crisp up nicely, while wetter ones bubble but stay soft.
Texture
Consider the texture in the finished dish. Are you aiming for a silky sauce, a golden crust, a gooey centre, or defined pockets of cheese? Each cheese type creates its own textural signature when heated. Matching the texture to the dish guarantees a seamless result. For example, you might want a cheese that browns well for a gratin, or one that stretches for pizza or nachos.
A quick comparison of cheeses
Now that you know what to look for, here is a simple overview of how common cheeses behave when cooked. This allows you to easily find the right cheese for your dish or select a suitable substitute when needed.
| Cheese | Type | How it melts | Flavour | Best use | Final result |
|---|---|---|---|---|---|
| Mozzarella (low-moisture) | Semi-soft | Melts evenly, stretches | Mild, creamy | Pizza, lasagne, pasta bakes | Golden, stretchy, slightly chewy top |
| Mozzarella (fresh) | Soft | Softens and bubbles, less browning | Very mild, milky | Pizzas, vegetable bakes | Creamy pools, soft texture |
| Cheddar (medium/strong) | Hard | Smooth melt, good browning | Sharp, tangy | Nachos, pasta bakes | Rich flavour, crisp golden edges |
| Gouda | Semi-hard | Creamy melt, good for sauces | Mild-sweet | Sandwich melts, gratins | Smooth, slightly sweet finish |
| White cheese | Soft, crumbly | Softens, does not fully melt | Salty, tangy | Roasts, traybakes, Mediterranean dishes | Creamy pockets, lightly browned |
| Parmesan | Hard, aged | Does not melt into strands, browns well | Nutty, savoury | Gratins, lasagne | Crisp, flavour-packed crust |
| Gruyère | Hard | Smooth, elastic melt | Nutty, slightly sweet | French onion soup, gratins | Glossy melt, excellent browning |
| Halloumi | Firm, brined | Does not melt, retains its shape | Salty, savoury | Roasting, grilling | Chewy, golden-edged pieces |
| Provolone | Semi-hard | Stretchy melt, good browning | Mild-sharp, depending on the age | Sandwich melts, pizza | Smooth melt, light stretch |
| Monterey Jack | Semi-soft | Excellent melt, creamy | Mild, buttery | Nachos, quesadillas, sauces | Silky texture, mild flavour |
The best cheeses for popular oven dishes
Different oven dishes require different types of cheese. Whether you want stretch, crispness, creaminess, or punchy flavour, choosing the right cheese helps you get the perfect texture and flavour without any guesswork. We will examine some of the most common dishes and highlight which cheeses perform best, and more importantly, why they work so well.
What is the best cheese for pizza?
For most pizzas, mozzarella is the gold standard. It melts evenly with a nice stretch and browns temptingly without releasing too much moisture. Fresh mozzarella is also a favourite for
It creates luxurious, creamy pools, but use it sparingly to prevent sogginess. If you want extra flavour, a blend works wonders: mozzarella and cheddar add sharpness, mozzarella and provolone create a smoother, slightly smoky melt, and mozzarella and Parmesan deliver a savoury, umami-rich finish.
What is the best cheese for nachos?
Baked nachos need a cheese that melts smoothly, coats the tortilla chips evenly, and does not turn oily. Cheddar, particularly mild or medium, is an excellent choice because it melts well and has a bold flavour. If you want something even creamier, Monterey Jack or a mix of cheddar and Monterey Jack is ideal. Monterey Jack melts into a velvety layer that complements toppings without overpowering them. But if you want a smoky note, smoked cheddar or smoked provolone works really well.
What is the best cheese for pasta?
When baking pasta dishes, you want a cheese that melts into the sauce rather than sitting on top of it. Mozzarella lends the classic stretch, while cheddar deepens the flavour and aids in browning. For richer, creamier sauces, Gruyère or Gouda adds a smooth, sweet flavour. And for a finishing touch, best go with Parmesan. It adds a savoury note and a crisp golden crust.
What is the best cheese for lasagne?
Mozzarella is the best cheese for lasagne. It can handle layers of sauce and holds everything together. And when sprinkled on top, it creates a bubbly, golden finish. You can even mix mozzarella and Parmesan for a classic Italian flavour or mozzarella and cheddar for added richness. Some people also like a little Gruyère to elevate the nutty sweetness without overpowering the lasagne.
What is the best cheese for vegetable bakes and traybakes?
Vegetable bakes and traybakes benefit from cheeses that complement their natural sweetness and soften without becoming watery. White cheeses are popular because they soften and brown without melting completely, creating flavourful pockets throughout the vegetables.
For a classic gratin-style finish, opt for Gruyère, Parmesan, or cheddar. They all brown perfectly and add a savoury crust. If you want a mild, creamy melt that ties vegetables together, mozzarella or Gouda works wonderfully. A mix of melting cheese and hard cheese gives you the perfect combination of gooey and crunchy.
Cheese swaps and substitutions
Running out of the exact cheese a recipe calls for happens to everyone, but luckily, many cheeses can be swapped for others without compromising flavour or texture. The trick is to consider what the cheese is intended to do in the dish. Should it melt smoothly? Add a salty punch? Give a golden crust? Once you know that, finding a good swap becomes much easier.
If you do not have mozzarella, try Gouda or Edam instead. Both melt smoothly and offer a mild flavour, which makes them great for pizza,
Anything that needs that stretchy, melty moment. Fresh mozzarella can be substituted with Burrata or young provolone for a similarly soft, milky result.
When a recipe calls for cheddar, especially in dishes like nachos, pasta, or gratins, you can use Monterey Jack. It provides a similar melt and a comparable richness.
If you need a hard Italian cheese like Parmesan but the fridge is bare, Pecorino Romano is your best friend. It is a little saltier and punchier, so use it sparingly, but the flavour is fantastic. In a pinch, even a strong cheddar can bring some of the same savouriness to a dish.
For dishes with white cheese, you can easily use crumbly goat’s cheese, ricotta salata, or small cubes of halloumi instead. Goat’s cheese adds creaminess, ricotta salata offers a firmer bite, and halloumi holds its shape for a more substantial texture.
In recipes that require a cheese that melts into a velvety sauce, such as mac and cheese, Gruyère can be swapped with Emmental or Comté. These cheeses share similar nutty notes and smooth melting qualities, making them excellent additions to creamy, indulgent dishes.
The best cheese swaps are not about identical flavour, they are about choosing something that behaves the same way in the oven. Get that right, and your dish turns out just as delicious with a stand-in cheese.
5 common mistakes when baking with cheese and how to avoid them
Cooking with cheese might seem simple, but a few small missteps can make your dish turn out oily, dry, or not quite as cheesy as you hoped. Fortunately, most of these issues are easy to prevent once you know what causes them.
1. Using cheese that releases too much moisture
Fresh cheeses, such as mozzarella or burrata, can release a lot of liquid in the oven. That is how you end up with a soggy pizza or a watery bake. To avoid this, slice or tear them and let them drain briefly on kitchen paper. Alternatively, combine fresh mozzarella with a low-moisture cheese to balance the texture.
2. Adding the cheese too early
Cheese placed in the oven for too long can burn, toughen, or separate. This is especially true for cheddar or hard cheeses. A simple fix is to add the cheese in the final third of the baking time. You still get all the bubbling and browning, just without the dryness.
3. Cranking the heat too high
If the oven is too hot, it can cause cheese to separate into an oily layer on top. This is common in pasta bakes and gratins. Keep the temperature moderate or cover the dish with foil for part of the cooking time to maintain a smooth, even melt.
4. Using a cheese that does not melt well
Some cheeses do not melt well. This includes halloumi, white cheese, and aged Parmesan, all of which hold their shape no matter what. They are delicious, but not if you expect a gooey top layer. Always match the cheese to the expected result, or combine melty and non-melty cheeses for texture contrast.
5. Not grating or slicing correctly
Thick slices of cheese melt slowly and may brown before they fully soften. Extra-fine grating can burn quickly. A medium grate is usually the best choice for most oven dishes.
Once you are aware of these pitfalls, you will be able to get a perfect cheesy finish every time.
Easy tips for oven baked dishes with cheese
Want to make your cheesy oven dishes even better? These simple tips can help you boost flavour, improve texture, and get more out of the cheese you already have at home. They are perfect for anyone who wants their pasta bakes, pizzas, or gratins to turn out extra delicious.
1. Mix leftover cheese scraps for a flavour-packed topping
If you have small odds and ends of cheese in the fridge, grate them together and sprinkle them on top of pasta bakes, pizzas, or roasted vegetables. The mix of flavours creates a topping that is far more interesting than using just one cheese.
2. Chill or freeze cheese briefly before grating
Soft or semi-soft cheeses can be tricky to grate. Placing them in the freezer for 10-15 minutes firms them up, making grating easier and giving you more even coverage on top of your dish. It is especially helpful with mozzarella or young Gouda.
3. Add flavour directly to your cheese
Before topping your oven dish, toss your grated cheese with a bit of smoked paprika, black pepper, or dried herbs. This helps the seasoning distribute evenly as the cheese melts.
4. Use foil for perfect browning
If you want a gooey interior but a golden top, loosely tent the oven dish with aluminium foil as it bakes, then remove it for the last 10 minutes. This prevents over-browning while still delivering an irresistible cheesy crust.
If you want to dive even deeper, you can take a look at our troubleshooting guide for common oven cheese problems, which walks you through what to do if your cheese burns or does not melt the way you hoped. And if you are looking for new meal ideas, do not miss our overview of delicious oven dishes, perfect for finding your next cheesy favourite.
