There is a reason professional chefs reach past the standard shredded bag in the dairy aisle when a recipe calls for melted cheese. The best melting cheeses in the world come from centuries-old traditions in the Alps, the Italian countryside, and the rolling hills of France.
If you have ever wondered why your homemade fondue, gratin, or grilled cheese never quite tastes like it does at a restaurant, the answer is almost always the cheese. Here are five imported cheeses that will permanently change the way you cook with heat.
1. Gruyère: The Gold Standard
If there is one cheese that belongs in every serious cook’s rotation, it is Gruyère. This Swiss hard cheese has been the backbone of fondue for centuries, and for good reason. It melts into a smooth, glossy pool with no graininess, no separation, and no greasy film on top.
What makes Gruyère special is its aging. At around five to six months, it has the perfect balance of moisture and protein structure to melt evenly. The flavor is nutty, slightly sweet, and complex enough to carry a dish on its own.
Best uses: Fondue (blended with Emmentaler for stretch), French onion soup, croque monsieur, gratins, and quiche.
Pro tip: Grate Gruyère finely and let it come to room temperature before adding it to hot dishes. It will melt faster and more evenly, reducing the risk of clumping.
2. Fontina Val d’Aosta: The Creamy Italian Secret
Fontina from Italy’s Aosta Valley is the cheese that Italian grandmothers have been melting into polenta, risotto, and baked pasta for generations. It is semi-soft with a washed rind, and when it hits heat, it becomes impossibly creamy without turning stringy.
The flavor profile is mild, buttery, and slightly earthy, which means it plays well with other ingredients instead of overpowering them. True Fontina Val d’Aosta carries a DOP designation, so look for that mark to ensure you are getting the real thing.
Best uses: Fonduta (Italian fondue), baked pasta, pizza, polenta topping, and any recipe where you want a rich, creamy melt without a strong cheese flavor competing with other ingredients.
Pro tip: Fontina melts at a lower temperature than most hard cheeses. Add it at the very end of cooking and stir gently to avoid breaking the emulsion.
3. Raclette: Built for Melting
The name says it all. Raclette comes from the French word “racler,” meaning “to scrape.” The entire tradition behind this Swiss cheese involves holding a half-wheel near a heat source and scraping the molten layer directly onto a plate of potatoes, cornichons, and cured meats.
Raclette melts beautifully because it was literally developed for that purpose. The texture becomes silky and slightly elastic, and the flavor intensifies when heated, turning nutty and slightly pungent in the best possible way.
Best uses: A raclette grill or melter is the classic move, but this cheese also works brilliantly in gratins, over roasted vegetables, on open-faced sandwiches, and in any dish where you want a thick, luxurious melt that holds its shape rather than running off the plate.
Pro tip: If you don’t have a raclette grill, slice the cheese about a quarter-inch thick and broil it on a sheet pan for two to three minutes. Scrape it onto your plate with a spatula.
4. Taleggio: The Bold Melter
Taleggio is for the cook who wants melted cheese with real personality. This Italian washed-rind cheese is soft, slightly funky, and melts into a rich, almost sauce-like consistency. It is the cheese that makes a simple risotto feel like a restaurant dish.
Don’t let the smell intimidate you. Taleggio’s aroma is much stronger than its flavor. Once melted, it becomes mild, tangy, and deeply savory. The rind is edible and adds a pleasant earthiness when cooked.
Best uses: Risotto (stir it in at the end), pizza (especially with pear and walnut), stuffed pasta, polenta, and grilled cheese sandwiches when you want something more interesting than the usual.
Pro tip: Taleggio is sticky and difficult to cut when cold. Pop it in the freezer for 15 minutes before slicing, and it will behave much better on the cutting board.
5. Appenzeller: The Spicy Wild Card
Appenzeller is the Swiss cheese that surprises people. It melts smoothly and evenly like its cousin Gruyère, but it brings a spicy, tangy kick that most melting cheeses lack. That flavor comes from a secret herbal brine wash applied during aging, and it only gets more interesting when heated.
This is the cheese to reach for when your fondue, gratin, or mac and cheese needs a flavor upgrade. Blend it with a milder melter like Emmentaler or Fontina, and it adds a layer of complexity that makes people ask what your secret ingredient is.
Best uses: Fondue blends (mix with Gruyère and Emmentaler), omelets, potato gratins, savory tarts, and anywhere you want a melting cheese with more attitude.
Pro tip: Start with the Classic (silver label) variety if you are new to Appenzeller. The Surchoix (gold) and Extra (black) are more intense and may overpower delicate dishes.
The Science Behind a Great Melt
Not all cheeses melt the same way, and understanding why can help you make better choices in the kitchen. Cheeses that melt well share a few common traits: they have relatively high moisture content, a balanced ratio of fat to protein, and they have been aged long enough for their protein structure to break down but not so long that it becomes rigid.
Fresh cheeses like paneer and halloumi resist melting because their proteins are tightly bound. Very aged cheeses like Parmigiano-Reggiano will melt eventually, but they tend to become greasy or grainy rather than smooth.
The five cheeses on this list hit the sweet spot. They are aged enough to have developed complex flavors, but young enough to retain the moisture and protein flexibility needed for a beautiful, even melt.
How to Get the Best Melt Every Time
Regardless of which cheese you choose, a few simple techniques will improve your results.
Grate or slice thinly. Smaller pieces melt faster and more evenly, reducing the chance of overcooking or separation.
Use low, gentle heat. High heat causes the proteins to seize up, leading to a stringy or grainy texture. Patience is the most important ingredient.
Add an acid. A splash of white wine in fondue or a squeeze of lemon in a cheese sauce helps keep the proteins from clumping. This is why traditional fondue recipes always include wine.
Bring cheese to room temperature first. Cold cheese shocks when it hits heat, which can cause uneven melting. Let it sit on the counter for 20 to 30 minutes before cooking.
Start Experimenting
The best way to discover your favorite melting cheese is to try them side by side. Pick up two or three from this list, make a simple gratin or grilled cheese with each, and taste the difference for yourself. Once you experience what a real imported melting cheese can do, it is hard to go back.
Explore our full cheese database to find these and dozens more imported cheeses, each with tasting notes, pairing suggestions, and serving ideas.
