When heated under the broiler which cheeses had greatest tendency to brown?

Cheeses that have a higher fat content and a lower moisture content tend to brown the most under the broiler. This is because the fat renders and caramelizes, creating a rich brown crust. Here are some cheeses that brown well:

* Cheddar: A classic choice, cheddar browns beautifully and develops a delicious, slightly nutty flavor.

* Gouda: Similar to cheddar, Gouda browns well and has a mild, slightly sweet flavor.

* Gruyere: This Swiss cheese is known for its nutty, slightly salty flavor and browns readily under the broiler.

* Parmesan: This hard, salty cheese browns beautifully and adds a savory depth to dishes.

* Pecorino Romano: This sheep's milk cheese has a strong, salty flavor and browns well, creating a crispy crust.

* Provolone: This semi-hard cheese browns evenly and has a slightly sweet, buttery flavor.

* Monterey Jack: This mild, creamy cheese melts smoothly and browns nicely, creating a slightly sweet flavor.

Tips for browning cheese under the broiler:

* Use a cheese grater or a microplane: This will help to create more surface area for browning.

* Don't overcrowd the pan: Give the cheese space to brown evenly.

* Watch closely: Cheese can burn quickly under the broiler, so keep an eye on it and remove it when it's golden brown.

Remember: Different ovens have different broilers, so it's always best to start with a lower setting and increase it as needed.