Where Can I Buy High-Temperature Cheese?
High-temperature cheese, essential for grilling, frying, and baking without melting into a greasy mess, can be found at specialty cheese shops and increasingly at well-stocked supermarkets. Ethnic grocery stores, particularly those specializing in Latin American or Middle Eastern foods, are also excellent sources.
The Quest for Melt-Resistant Cheese
Imagine biting into a perfectly grilled halloumi, its surface golden brown and slightly charred, the interior warm and yielding but holding its shape. Or perhaps a quesadilla filled with a stringy but not liquid oaxaca cheese. Achieving these culinary feats requires high-temperature cheese, a category of cheeses specifically designed to withstand heat without completely melting. But finding the right cheese can sometimes be a challenge. Let’s explore where you can reliably source these heat-resistant delights.
What Makes Cheese Melt-Resistant?
The secret to a cheese’s heat resistance lies in its composition. High-temperature cheeses tend to be lower in moisture and higher in protein. This combination creates a firmer structure that holds up better under heat. Factors like acidity also play a role; cheeses with a lower pH (more acidic) are often more heat-stable. This is because acidity helps bind the proteins together, preventing them from unraveling and leading to melting.
Top High-Temperature Cheeses & Their Characteristics
Several cheeses are known for their ability to withstand high temperatures. Each offers a unique flavor and texture profile.
- Halloumi: A Cypriot cheese, halloumi is brined and has a firm, rubbery texture. It’s excellent grilled or fried, developing a beautiful golden crust.
- Queso Para Freir: This translates to “cheese for frying” and is commonly found in Latin American cuisine. It has a mild, milky flavor and a dense texture.
- Paneer: An Indian cheese made from curdled milk, paneer is unsalted and has a crumbly texture. It’s often used in vegetarian curries and grilled dishes.
- Oaxaca: Although it does melt to a degree, Oaxaca cheese remains stringy rather than becoming completely liquid, making it suitable for quesadillas and other baked dishes.
- Provoleta: An Argentinian version of provolone, Provoleta cheese melts less than the domestic provolone we often see and it does a stellar job when grilled.
Where to Shop: A Guide to Finding Your Cheese
Here are the best places to find high-temperature cheese:
- Specialty Cheese Shops: These are the best starting point. They offer a wide selection, knowledgeable staff, and often the opportunity to sample before you buy.
- Well-Stocked Supermarkets: Many major supermarket chains are now carrying halloumi, queso para freir, and paneer in their specialty cheese sections or international aisles.
- Ethnic Grocery Stores: Latin American, Middle Eastern, and Indian grocery stores are treasure troves for high-temperature cheeses. Look for queso para freir, halloumi, and paneer.
- Online Retailers: Several online retailers specialize in cheese and offer a wide selection of high-temperature options. Be mindful of shipping costs and temperature control.
- Farmers Markets: Check local farmers’ markets. Small-batch cheese makers sometimes offer unique high-temperature cheeses not found in larger stores.
Factors Affecting Price and Quality
The price of high-temperature cheese can vary depending on several factors:
- Type of Cheese: Halloumi tends to be more expensive than queso para freir or paneer.
- Origin: Imported cheeses may be pricier than domestically produced ones.
- Brand: Premium brands often command a higher price.
- Retailer: Specialty cheese shops may have higher prices than supermarkets, but they also offer greater selection and expertise.
- Quality: Look for fresh, firm cheese with a pleasant aroma. Avoid cheese that appears slimy or discolored.
Common Mistakes When Cooking With High-Temperature Cheese
- Overcooking: Even though these cheeses don’t melt easily, they can become rubbery if overcooked.
- Not Drying the Cheese: Patting the cheese dry before grilling or frying helps it develop a better crust.
- Using Too Much Oil: If frying, use just enough oil to prevent sticking. Too much oil will make the cheese greasy.
- Not Salting Properly: Some high-temperature cheeses, like paneer, are unsalted. Be sure to season them appropriately.
Proper Storage Techniques
To maximize the shelf life of your high-temperature cheese:
- Refrigerate: Store cheese in the refrigerator, ideally in the crisper drawer, which maintains a higher humidity level.
- Wrap Tightly: Wrap cheese tightly in plastic wrap or beeswax wrap to prevent it from drying out.
- Brine (for Halloumi): Halloumi can be stored in its brine to keep it moist.
- Avoid Exposure to Air: Air exposure can lead to mold growth and off-flavors.
Frequently Asked Questions
What exactly is “high-temperature” cheese?
High-temperature cheese refers to cheeses that are specifically formulated to resist melting under high heat. This is achieved through their unique composition, typically featuring low moisture and high protein content. This allows the cheese to retain its shape and texture even when grilled, fried, or baked.
Can I substitute regular cheese for high-temperature cheese?
It’s generally not recommended. Regular cheeses like cheddar or mozzarella will melt completely and lose their shape. While you might get away with using a very firm block of mozzarella in some cases, the results won’t be the same as using a cheese designed for high heat. You’ll likely end up with a pool of melted cheese instead of a nicely browned and textured piece.
How can I tell if a cheese is suitable for high-temperature cooking?
Read the label! Look for cheeses specifically labeled as “grilling cheese,” “frying cheese,” or with names like halloumi or queso para freir. A high protein and low moisture content, coupled with a firmer texture, are good indicators. If unsure, ask the cheesemonger for recommendations.
Is halloumi the only type of high-temperature cheese?
No, halloumi is just one example. Other popular high-temperature cheeses include queso para freir, paneer, and even certain types of provolone. Each offers a slightly different flavor and texture, providing a range of options for your culinary creations.
How do I grill halloumi properly?
Preheat your grill to medium-high heat and lightly oil the grates. Pat the halloumi dry, slice it into 1/4-inch thick pieces, and grill for 2-3 minutes per side, until golden brown and slightly charred. Be careful not to overcook it, as it can become rubbery. A squeeze of lemon juice at the end adds a bright touch.
What are some popular dishes using queso para freir?
Queso para freir is commonly used in Latin American cuisine. It’s often served as a simple appetizer, fried until golden brown and served with salsa or guacamole. It can also be added to tacos, enchiladas, and other dishes.
Can I bake with high-temperature cheese?
Yes, but choose your cheese carefully. Oaxaca is an excellent cheese to use for quesadillas, and Halloumi can also be baked with vegetables for added protein. It will soften, but it retains its shape and does not melt completely.
Is paneer easy to make at home?
Yes, paneer is relatively easy to make at home. All you need is milk and an acid, such as lemon juice or vinegar. The milk is heated and curdled, then the curds are drained and pressed to remove excess moisture. Homemade paneer is a great way to control the ingredients and texture.
Where can I find recipes that use high-temperature cheese?
A quick online search for “Halloumi recipes,” “Queso Para Freir recipes,” or “Paneer recipes” will yield a plethora of delicious options. Cookbooks specializing in Latin American, Middle Eastern, or Indian cuisine are also excellent sources.
Can I freeze high-temperature cheese?
Halloumi does not freeze well, as it becomes crumbly after thawing. It’s best consumed fresh. Paneer can be frozen, but it may become slightly drier. Wrap it tightly in plastic wrap and place it in a freezer bag. Queso Para Freir can also be frozen, though the texture might change somewhat after thawing.
Are there any vegan alternatives to high-temperature cheese?
Yes, there are vegan halloumi-style cheeses made from ingredients like tofu, cashews, or coconut oil. These alternatives are designed to mimic the texture and heat resistance of halloumi. Look for them in specialty vegan stores or online.
Is high-temperature cheese healthy?
High-temperature cheese can be a good source of protein and calcium, but it’s also important to consider its fat and sodium content. Halloumi, in particular, is quite high in sodium. Enjoy it in moderation as part of a balanced diet.