Culinary techniques for cheese melting and breading

Culinary experts and guides offer specific techniques for optimizing common food preparation tasks, such as melting and coating cheese.

Chef Joseba Arguiñano recommends using varieties like cheddar, mozzarella, Gruyère, and Emmental for gratin dishes. He suggests grating the cheese to ensure an even, golden layer. Emmental is noted for its ability to melt easily and brown well under a grill without overpowering the flavor of the dish.

For preparing breaded Babybel cheeses in an air fryer, a successful method involves freezing the cheese for 30 to 40 minutes before breading to prevent the interior from leaking. A double breading process—using flour, egg, and breadcrumbs twice—creates a protective shield, while spraying with oil helps achieve a golden texture.