{"id":4510,"date":"2025-07-31T03:02:01","date_gmt":"2025-07-31T03:02:01","guid":{"rendered":"https:\/\/www.sutyo.com\/how-to-bake-with-cheese\/"},"modified":"2025-07-31T03:02:01","modified_gmt":"2025-07-31T03:02:01","slug":"how-to-bake-with-cheese","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/how-to-bake-with-cheese\/","title":{"rendered":"How to Bake with Cheese"},"content":{"rendered":"<div>\n<figure class=\"sqs-block-image-figure              intrinsic\"><\/p>\n<p>                <img data-stretch=\"false\" data-image=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/1752009779774-G5EY5OXW66OXA1TC4TJY\/Pizza.jpg\" data-image-dimensions=\"2000x1333\" data-image-focal-point=\"0.5,0.5\" alt=\"\" data-load=\"false\" elementtiming=\"system-image-block\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/1752009779774-G5EY5OXW66OXA1TC4TJY\/Pizza.jpg?format=1000w\" width=\"2000\" height=\"1333\" sizes=\"auto, (max-width: 640px) 100vw, (max-width: 767px) 100vw, 100vw\" onload='this.classList.add(\"loaded\")' srcset=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/1752009779774-G5EY5OXW66OXA1TC4TJY\/Pizza.jpg?format=100w 100w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/1752009779774-G5EY5OXW66OXA1TC4TJY\/Pizza.jpg?format=300w 300w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/1752009779774-G5EY5OXW66OXA1TC4TJY\/Pizza.jpg?format=500w 500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/1752009779774-G5EY5OXW66OXA1TC4TJY\/Pizza.jpg?format=750w 750w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/1752009779774-G5EY5OXW66OXA1TC4TJY\/Pizza.jpg?format=1000w 1000w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/1752009779774-G5EY5OXW66OXA1TC4TJY\/Pizza.jpg?format=1500w 1500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/1752009779774-G5EY5OXW66OXA1TC4TJY\/Pizza.jpg?format=2500w 2500w\" loading=\"lazy\" decoding=\"async\" data-loader=\"sqs\"><\/p>\n<\/figure>\n<p class=\"\">There\u2019s nothing like gooey, melty cheese to help elevate our favorite comfort food creations. The creamy texture is key, but adding cheese to baking can also help heighten the flavors of other ingredients in the recipe, making for a richer bite. But not every cheese reacts the same way when baked.<\/p>\n<h2>Why Bake with Cheese?<\/h2>\n<ul data-rte-list=\"default\">\n<li>\n<p class=\"\">Cheese adds comfort and richness to a dish<\/p>\n<\/li>\n<li>\n<p class=\"\">Creates a creamy texture and\/or a golden bubbly crust<\/p>\n<\/li>\n<li>\n<p class=\"\">Helps hold ingredients together and adds structure<\/p>\n<\/li>\n<li>\n<p class=\"\">Enhances flavor<\/p>\n<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<figure class=\"sqs-block-image-figure              intrinsic\"><\/p>\n<p>                <img data-stretch=\"false\" data-image=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd73024f-a08e-4353-902c-024498c31274\/Jessica+Gavin%2C+food+scientist.jpeg\" data-image-dimensions=\"2000x2107\" data-image-focal-point=\"0.5,0.5\" alt=\"\" data-load=\"false\" elementtiming=\"system-image-block\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd73024f-a08e-4353-902c-024498c31274\/Jessica Gavin, food scientist.jpeg?format=1000w\" width=\"2000\" height=\"2107\" sizes=\"auto, (max-width: 640px) 100vw, (max-width: 767px) 100vw, 100vw\" onload='this.classList.add(\"loaded\")' srcset=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd73024f-a08e-4353-902c-024498c31274\/Jessica+Gavin%2C+food+scientist.jpeg?format=100w 100w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd73024f-a08e-4353-902c-024498c31274\/Jessica+Gavin%2C+food+scientist.jpeg?format=300w 300w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd73024f-a08e-4353-902c-024498c31274\/Jessica+Gavin%2C+food+scientist.jpeg?format=500w 500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd73024f-a08e-4353-902c-024498c31274\/Jessica+Gavin%2C+food+scientist.jpeg?format=750w 750w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd73024f-a08e-4353-902c-024498c31274\/Jessica Gavin, food scientist.jpeg?format=1000w 1000w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd73024f-a08e-4353-902c-024498c31274\/Jessica+Gavin%2C+food+scientist.jpeg?format=1500w 1500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd73024f-a08e-4353-902c-024498c31274\/Jessica+Gavin%2C+food+scientist.jpeg?format=2500w 2500w\" loading=\"lazy\" decoding=\"async\" data-loader=\"sqs\"><figcaption class=\"image-caption-wrapper\">\n<p class=\"\">Jessica Gavin, food scientist<\/p>\n<\/figcaption><\/figure>\n<p class=\"\">\u201cBaking with cheese adds comfort, richness, and a layer of irresistible texture to a dish,\u201d says <a href=\"https:\/\/www.jessicagavin.com\/\" target=\"_blank\">Jessica Gavin<\/a>, Certified Food Scientist and Certified Culinary Scientist. \u201cAs it heats, the fat softens, the protein network loosens, and moisture evaporates, creating a creamy texture or a golden, bubbly crust.\u201d But baking with cheese is not always easy. Try baking eggplant parmesan with fresh mozzarella instead of low-moisture mozzarella and you\u2019ll see a world of difference. One oozes water, the other does not.<\/p>\n<p class=\"\">Despite the challenges of baking with cheese, it\u2019s worth doing. Cheese is what makes baked pasta dishes so rich and comforting. A topping of cheese can add texture and color to a casserole. Cheese in the form of a sauce, is also what holds macaroni and cheese together. But ultimately, it\u2019s the flavor of cheese that drives its use in baked dishes.<\/p>\n<p class=\"\">While there are many cheeses to choose from, not all are meant for baking. It\u2019s important to know which are best for melting in such high heat and which work better with the recipe being used.<\/p>\n<p>\u00a0<\/p>\n<h2>Baking With Soft Cheeses<\/h2>\n<figure class=\"sqs-block-image-figure              intrinsic\"><\/p>\n<p>                <img data-stretch=\"false\" data-image=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd4ff1b7-a128-4ebd-bab7-612116715715\/Lasagna.jpg\" data-image-dimensions=\"2000x1333\" data-image-focal-point=\"0.5,0.5\" alt=\"\" data-load=\"false\" elementtiming=\"system-image-block\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd4ff1b7-a128-4ebd-bab7-612116715715\/Lasagna.jpg?format=1000w\" width=\"2000\" height=\"1333\" sizes=\"auto, (max-width: 640px) 100vw, (max-width: 767px) 100vw, 100vw\" onload='this.classList.add(\"loaded\")' srcset=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd4ff1b7-a128-4ebd-bab7-612116715715\/Lasagna.jpg?format=100w 100w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd4ff1b7-a128-4ebd-bab7-612116715715\/Lasagna.jpg?format=300w 300w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd4ff1b7-a128-4ebd-bab7-612116715715\/Lasagna.jpg?format=500w 500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd4ff1b7-a128-4ebd-bab7-612116715715\/Lasagna.jpg?format=750w 750w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd4ff1b7-a128-4ebd-bab7-612116715715\/Lasagna.jpg?format=1000w 1000w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd4ff1b7-a128-4ebd-bab7-612116715715\/Lasagna.jpg?format=1500w 1500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/cd4ff1b7-a128-4ebd-bab7-612116715715\/Lasagna.jpg?format=2500w 2500w\" loading=\"lazy\" decoding=\"async\" data-loader=\"sqs\"><figcaption class=\"image-caption-wrapper\">\n<p class=\"\">Lasagna<\/p>\n<\/figcaption><\/figure>\n<p class=\"\">Not all cheese is built for melting. Certain cheeses melt better than others, which helps create the texture you\u2019re looking for during the baking process. For example, cheeses like ricotta or feta may become more dry or firm, but won\u2019t melt. Very fresh cheeses are often not great melters. \u201cThe type and age of the cheese matter,\u201d says Gavin. \u201cYounger cheeses, like mozzarella or fontina, have more moisture and melt smoothly into stretchy, gooey layers. Aged cheeses like sharp Cheddar or Gruy\u00e8re have lower moisture and more developed flavors, bringing depth, nuttiness, and a savory finish that intensifies during baking.\u201d<\/p>\n<p class=\"\">When baking with cheese, Gavin says it\u2019s important to look at two key factors: Moisture and fat content. \u201cThese determine how the cheese will melt\u2014whether it turns gooey, stretches beautifully, or browns to a golden crisp.\u201d<\/p>\n<p>\u00a0<\/p>\n<figure class=\"sqs-block-image-figure              intrinsic\"><\/p>\n<p>                <img data-stretch=\"false\" data-image=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/f26e394e-4d82-48ef-9132-5d15f757203b\/Baked+Brie+photo+credit+Jessica+Gavin.jpg\" data-image-dimensions=\"1500x2249\" data-image-focal-point=\"0.5,0.5\" alt=\"\" data-load=\"false\" elementtiming=\"system-image-block\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/f26e394e-4d82-48ef-9132-5d15f757203b\/Baked Brie photo credit Jessica Gavin.jpg?format=1000w\" width=\"1500\" height=\"2249\" sizes=\"auto, (max-width: 640px) 100vw, (max-width: 767px) 100vw, 100vw\" onload='this.classList.add(\"loaded\")' srcset=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/f26e394e-4d82-48ef-9132-5d15f757203b\/Baked+Brie+photo+credit+Jessica+Gavin.jpg?format=100w 100w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/f26e394e-4d82-48ef-9132-5d15f757203b\/Baked+Brie+photo+credit+Jessica+Gavin.jpg?format=300w 300w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/f26e394e-4d82-48ef-9132-5d15f757203b\/Baked+Brie+photo+credit+Jessica+Gavin.jpg?format=500w 500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/f26e394e-4d82-48ef-9132-5d15f757203b\/Baked+Brie+photo+credit+Jessica+Gavin.jpg?format=750w 750w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/f26e394e-4d82-48ef-9132-5d15f757203b\/Baked Brie photo credit Jessica Gavin.jpg?format=1000w 1000w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/f26e394e-4d82-48ef-9132-5d15f757203b\/Baked+Brie+photo+credit+Jessica+Gavin.jpg?format=1500w 1500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/f26e394e-4d82-48ef-9132-5d15f757203b\/Baked+Brie+photo+credit+Jessica+Gavin.jpg?format=2500w 2500w\" loading=\"lazy\" decoding=\"async\" data-loader=\"sqs\"><figcaption class=\"image-caption-wrapper\">\n<p class=\"\">Baked Brie photo credit Jessica Gavin<\/p>\n<\/figcaption><\/figure>\n<p class=\"\">For a cheese that melts into a creamier texture, soft cheeses with a high moisture range of 50\u201375%, like brie (60% fat) and Camembert (45% fat), work well for when you\u2019re baking something extra creamy, like a baked dip. But baking high fat cheeses too long or at too high a temperature may lead to an oily mess. Gentle baking of a brie or Camembert, enough to soften the cheese, is ideal. As Harold McGee explains in<em> On Food and Cooking, <\/em>\u201cMost cheeses will leak some melted fat, and extensive breakdown of the protein fabric accentuates this in high-fat cheeses.\u201d\u00a0<\/p>\n<p>McGee also explains why some cheeses do not melt at all, \u201cThese include Indian paneer and Latin queso blanco, Italian ricotta, and most fresh goat cheeses; all of them are curdled exclusively or primarily by means of acid, not rennet. Rennet creates a malleable structure of large casein micelles held together by relatively few calcium atoms and hydrophobic bonds, so this structure is readily weakened by heat.\u201d But cheeses with high acid will maintain their shape when baked.<\/p>\n<p class=\"\">When it comes to cheeses made with rennet, Gavin says semi-soft cheeses like fontina (45% fat) have a slightly lower moisture range, but melt evenly, making them ideal for a baked pasta dish or stuffed breads because of their \u201csmooth, buttery texture.\u201d Other great melters include Cheddar, Monterey jack, havarti, provolone and taleggio.<\/p>\n<p>\u00a0<\/p>\n<h2>Baking With Hard Cheeses<\/h2>\n<figure class=\"sqs-block-image-figure              intrinsic\"><\/p>\n<p>                <img data-stretch=\"false\" data-image=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/06d91ae0-a1d2-46d2-b7cb-70c319a20140\/Mac+and+cheese.jpg\" data-image-dimensions=\"2000x1333\" data-image-focal-point=\"0.5,0.5\" alt=\"\" data-load=\"false\" elementtiming=\"system-image-block\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/06d91ae0-a1d2-46d2-b7cb-70c319a20140\/Mac and cheese.jpg?format=1000w\" width=\"2000\" height=\"1333\" sizes=\"auto, (max-width: 640px) 100vw, (max-width: 767px) 100vw, 100vw\" onload='this.classList.add(\"loaded\")' srcset=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/06d91ae0-a1d2-46d2-b7cb-70c319a20140\/Mac+and+cheese.jpg?format=100w 100w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/06d91ae0-a1d2-46d2-b7cb-70c319a20140\/Mac+and+cheese.jpg?format=300w 300w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/06d91ae0-a1d2-46d2-b7cb-70c319a20140\/Mac+and+cheese.jpg?format=500w 500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/06d91ae0-a1d2-46d2-b7cb-70c319a20140\/Mac+and+cheese.jpg?format=750w 750w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/06d91ae0-a1d2-46d2-b7cb-70c319a20140\/Mac and cheese.jpg?format=1000w 1000w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/06d91ae0-a1d2-46d2-b7cb-70c319a20140\/Mac+and+cheese.jpg?format=1500w 1500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/06d91ae0-a1d2-46d2-b7cb-70c319a20140\/Mac+and+cheese.jpg?format=2500w 2500w\" loading=\"lazy\" decoding=\"async\" data-loader=\"sqs\"><figcaption class=\"image-caption-wrapper\">\n<p class=\"\">Mac and cheese<\/p>\n<\/figcaption><\/figure>\n<p class=\"\">Dry and hard grating cheeses, such as aged Parmesan or Pecorino Romano, don\u2019t typically melt smoothly when baked. Instead, these cheeses can hold their shape or become oily and tough rather than creamy. However, that doesn&#8217;t mean these harder cheeses can never be used for baking.\u00a0<\/p>\n<p>\u201cHard cheeses can be sprinkled on top before baking for a flavorful crust or stirred in at the end to finish a dish with depth,\u201d says Gavin. \u201cMy favorite approach is to blend cheeses with different textures.<\/p>\n<p class=\"\">One example Gavin uses is a melty cheese like Gruy\u00e8re combined with sharp cheddar as the base for macaroni and cheese, then mixing in some Parmesan to offer a hint of nuttiness. \u201cCombining a high-moisture cheese with a drier, aged one gives you the best of both worlds\u2014smooth meltability and bold flavor.\u201d<\/p>\n<p>\u00a0<\/p>\n<h2>Favorite Cheeses for Baking<\/h2>\n<p>\u00a0<\/p>\n<figure class=\"sqs-block-image-figure              intrinsic\"><\/p>\n<p>                <img data-stretch=\"false\" data-image=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/12bb2155-8321-4446-ac68-dc3cea59330b\/Cheesecake.jpg\" data-image-dimensions=\"2000x1333\" data-image-focal-point=\"0.5,0.5\" alt=\"\" data-load=\"false\" elementtiming=\"system-image-block\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/12bb2155-8321-4446-ac68-dc3cea59330b\/Cheesecake.jpg?format=1000w\" width=\"2000\" height=\"1333\" sizes=\"auto, (max-width: 640px) 100vw, (max-width: 767px) 100vw, 100vw\" onload='this.classList.add(\"loaded\")' srcset=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/12bb2155-8321-4446-ac68-dc3cea59330b\/Cheesecake.jpg?format=100w 100w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/12bb2155-8321-4446-ac68-dc3cea59330b\/Cheesecake.jpg?format=300w 300w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/12bb2155-8321-4446-ac68-dc3cea59330b\/Cheesecake.jpg?format=500w 500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/12bb2155-8321-4446-ac68-dc3cea59330b\/Cheesecake.jpg?format=750w 750w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/12bb2155-8321-4446-ac68-dc3cea59330b\/Cheesecake.jpg?format=1000w 1000w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/12bb2155-8321-4446-ac68-dc3cea59330b\/Cheesecake.jpg?format=1500w 1500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/12bb2155-8321-4446-ac68-dc3cea59330b\/Cheesecake.jpg?format=2500w 2500w\" loading=\"lazy\" decoding=\"async\" data-loader=\"sqs\"><figcaption class=\"image-caption-wrapper\">\n<p class=\"\">Cheesecake<\/p>\n<\/figcaption><\/figure>\n<p class=\"\">Cheese is a staple ingredient for many savory comfort food dishes, from the childhood classic mac and cheese to traditional holiday sides like scalloped potatoes. However, cheese can also be incorporated into many baked desserts, helping to enhance popular items like muffins, breads, and more.<\/p>\n<p class=\"\">Ruth Flore, <a href=\"https:\/\/oldwayspt.org\/\">Oldways<\/a> Cheese Coalition Outreach Advisor and Past President of the <a href=\"https:\/\/www.cheesesociety.org\/\">American Cheese Society<\/a>, says choose your cheese based on what you\u2019re baking. While cream cheese, mascarpone, and ricotta are perfect for baking anything on the sweeter side, mozzarella (low moisture), fontina, Gruyere, provolone, and havarti are better suited for melting and savory dishes like lasagna, casseroles, and gratins.\u00a0<\/p>\n<p>\u00a0<\/p>\n<figure class=\"sqs-block-image-figure              intrinsic\"><\/p>\n<p>                <img data-stretch=\"false\" data-image=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/684a78c7-047f-4a19-a07a-f584bf4862c5\/Ruth+Flore%2C+Oldways+Cheese+Coalition+Outreach+Advisor+.jpg\" data-image-dimensions=\"1440x1440\" data-image-focal-point=\"0.5,0.5\" alt=\"\" data-load=\"false\" elementtiming=\"system-image-block\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/684a78c7-047f-4a19-a07a-f584bf4862c5\/Ruth Flore, Oldways Cheese Coalition Outreach Advisor .jpg?format=1000w\" width=\"1440\" height=\"1440\" sizes=\"auto, (max-width: 640px) 100vw, (max-width: 767px) 100vw, 100vw\" onload='this.classList.add(\"loaded\")' srcset=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/684a78c7-047f-4a19-a07a-f584bf4862c5\/Ruth+Flore%2C+Oldways+Cheese+Coalition+Outreach+Advisor+.jpg?format=100w 100w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/684a78c7-047f-4a19-a07a-f584bf4862c5\/Ruth+Flore%2C+Oldways+Cheese+Coalition+Outreach+Advisor+.jpg?format=300w 300w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/684a78c7-047f-4a19-a07a-f584bf4862c5\/Ruth+Flore%2C+Oldways+Cheese+Coalition+Outreach+Advisor+.jpg?format=500w 500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/684a78c7-047f-4a19-a07a-f584bf4862c5\/Ruth+Flore%2C+Oldways+Cheese+Coalition+Outreach+Advisor+.jpg?format=750w 750w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/684a78c7-047f-4a19-a07a-f584bf4862c5\/Ruth Flore, Oldways Cheese Coalition Outreach Advisor .jpg?format=1000w 1000w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/684a78c7-047f-4a19-a07a-f584bf4862c5\/Ruth+Flore%2C+Oldways+Cheese+Coalition+Outreach+Advisor+.jpg?format=1500w 1500w, https:\/\/images.squarespace-cdn.com\/content\/v1\/5eb43938f468c330e7d8d665\/684a78c7-047f-4a19-a07a-f584bf4862c5\/Ruth+Flore%2C+Oldways+Cheese+Coalition+Outreach+Advisor+.jpg?format=2500w 2500w\" loading=\"lazy\" decoding=\"async\" data-loader=\"sqs\"><figcaption class=\"image-caption-wrapper\">\n<p class=\"\">Ruth Flore, Oldways Cheese Coalition Outreach Advisor <\/p>\n<\/figcaption><\/figure>\n<p class=\"\">\u201cChevre, blue, feta, and ricotta are best for flavor and structure in baking, \u201csays Flore. Chevre doesn&#8217;t melt fully, so it stays creamy and tangy while blue\u2019s bold flavor holds up in heat, and its crumbles don&#8217;t fully melt, adding texture and punch.\u201d\u00a0<\/p>\n<p class=\"\">Feta is salty and tangy, never melting fully, making it a good bet for savory pastries and Greek-style desserts, while ricotta is mild and creamy, adding moisture and texture without overtaking other flavors and making it ideal for cheesecake<\/p>\n<p class=\"\">Learning how various cheeses interact with heat can help achieve the results you\u2019re looking for in your baking. Playing around with different types of cheeses can also offer fun, innovative takes on classics with new bold flavors and creamy textures not experienced otherwise.<\/p>\n<h3>Read More <\/h3>\n<ul data-rte-list=\"default\">\n<li>\n<p class=\"\"><a href=\"https:\/\/www.cheeseprofessor.com\/blog\/fruit-and-cheese-galette\">How to Eliminate Pie Anxiety: Design Your Own Fruit-and-Cheese Galette<\/a><\/p>\n<\/li>\n<li>\n<p class=\"\"><a href=\"https:\/\/www.cheeseprofessor.com\/blog\/khachapuri-georgian-cheese-boat\">Khachapuri: Take a Ride on Georgian Cheese Boat<\/a><\/p>\n<\/li>\n<li>\n<p class=\"\"><a href=\"http:\/\/www.cheeseprofessor.com\/blog\/cheese-vegetable-strata\">How to Make Perfect Cheese and Vegetable Strata<\/a><\/p>\n<\/li>\n<\/ul>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>There\u2019s nothing like gooey, melty cheese to help elevate our favorite comfort food creations. The creamy texture is key, but adding cheese to baking can also help heighten the flavors of other ingredients in the recipe, making for a richer bite. But not every cheese reacts the same way when baked. Why Bake with Cheese? &hellip; <a href=\"https:\/\/www.sutyo.com\/tr\/how-to-bake-with-cheese\/\" class=\"more-link\">Okumaya devam et<span class=\"screen-reader-text\"> &#8220;How to Bake with Cheese&#8221;<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-4510","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=4510"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4510\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=4510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=4510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=4510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}