Cheesetopped

Cheesetopped is a culinary descriptor for foods finished with a layer of cheese applied on the surface before serving or during the final stage of cooking. The term indicates that cheese serves as a surface topping rather than a mixed-in ingredient and is commonly found in cookbooks, menus, and recipe writing. Variants include cheese-topped or cheese topped, depending on style guides.

Cheesetopped dishes span many categories. Potatoes prepared as baked potatoes, au gratin, or other formats may be finished with a cheese topping. Casseroles, pastas, meatloaf, burgers, fish, and vegetables are frequently described as cheesetopped when cheese is intended to melt into a golden crust or create a savory surface. The term can also apply to dishes like cheesetopped nachos or vegetables with a cheese crust.

Techniques and ingredients: A wide range of cheeses can be used, from grated cheddar and mozzarella to Gruyère, Parmesan, or cheese blends. The topping may be grated, sliced, or combined with a sauce that is spread over the surface. The dish is usually baked, broiled, or finished under a grill to melt and brown the cheese, creating a bubbly, browned, or crispy crust. Because some cheeses brown quickly, timing and heat control are important.

Variations and notes: Some cheesetopped preparations rely on a separate cheese sauce rather than a solid layer. The term is primarily descriptive and used to convey a finishing step rather than to prescribe a specific recipe.

See also: melted cheese, gratin, topping.