Cheese for Topping

Cheese used as a topping must melt satisfactorily and cook to an appetizing brown. Possibilities start with very soft creamy cheeses like mozzarella, a cheese used almost entirely for its texture. Less common as toppings, but also satisfactory are soft cheeses like Bel Paese, Saint Paulin, or Brie, which add flavor as well. (Some of these cheeses do not melt easily unless they are thinly sliced.) Hard cheeses like Gruyère behave somewhat differently. They must be grated, and often become crisp on the surface as they brown, typically on French onion soup or béchamel-coated gratins. Gruyère is classic for croque monsieur, the French open toasted sandwich with ham, while Cheddar or mature Caerphilly usually tops Welsh rarebit. Soft goat cheese melts and browns well, and is popular on croûtes of toasted bread to serve with a green salad or vegetable soup, or on a sophisticated pizza.