Stare Longingly at These Pictures of Gooey, Gorgeous Cheese, Because You Can
Let’s talk about magic. Melted cheese magic, to be exact. When you combine a high temperature with cheese that has an optimal meltability quotient™, you get what food stylists and photographers like to call the “cheese pull” or “cheese bridge.” You’d know one if you saw one; it’s the stretch of cheddar that refuses to be separated from either half of your grilled cheese. It’s the string of gruyère that dangles tauntingly from the tines of your fork. It’s stretchy, it’s melty, it’s gooey, and it’s beautiful.
The best cheese for a killer cheese pull is one that’s soft and, of course, melts well. The top contenders are cheddar, fontina, and mozzarella. While hard, aged cheeses like Parmesan and Pecorino Romano can add great flavor to a dish, if you’re looking for a good bridge, you’ll need to combine them with other, better melters. And now, without further adieu, the greatest hits of Bon Appétit cheese pulls. Of all time. With recipes. You’re very welcome.
Photo: Michael Graydon + Nikole Herriott
Best-Ever Grilled Cheese
Photo: Danny Kim
Deviled Cheese Toasts
Cherry Tomato Pizza Margherita (with baby cheese pull) Photo: Lisa Hubbard
Photo: Eva Kolenko
Petit Trois’ French Onion Soup
Photo: Alex Lau
Greens and Cheese Lasagna
Photo: Marcus Nilsson
Pimiento Mac and Cheese
Make the Cheesiest French Onion Soup Ever
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Source:: Bon Appetit