Kamil Perry
Cheese is a beloved food for many, but cooking with it can be a daunting task. Some may wonder if it's necessary to cook cheese at all, or if it can be enjoyed as is. The answer is that it depends on the type of cheese and what you're making. Some cheeses, like fresh mozzarella, ricotta, cottage cheese, and feta, won't melt no matter how much heat you apply. Other cheeses are meant to be cooked, like those used in a cheesy casserole or on a burger. There are also cheeses that are best enjoyed as-is, such as those with complex flavours that would be lost or altered through cooking. In any case, it's important to know the characteristics of your cheese and the requirements of your recipe before deciding whether or not to cook your cheese.
Characteristics of cooking with cheese
| Characteristics | Values |
|---|---|
| Shredding | Should be done while the cheese is cold |
| Shredding tools | Knife, food processor, or cheese grater |
| Soft cheeses | Can be crumbled with fingers |
| Rind | Can be removed or kept depending on taste |
| Melting shredded cheese | Should be done just before serving |
| High temperatures | May break cheese sauce |
| Browning the top | Can be done with a quick trip under the broiler |
| Cold dishes | Cheese chunks can be tossed into cold pasta or salad |
| Lemon juice | May curdle cheese sauce |
| Non-melting cheeses | Fresh mozzarella, ricotta, cottage cheese, and feta |
| Mornay sauce | Cheese must be added after removing from heat |
| Burger cheese | Should be added 2 minutes before removing meat from heat |
| Measurement | 4 ounces of cheese equals one cup shredded or grated |
| Lumpy cheese sauce | Can be avoided by adding flour or cornstarch |
| Heating cheese | Should be done slowly at low temperatures |
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What You'll Learn
Melting cheese
Temperature Control:
The key to successful cheese melting is to use low temperatures. Cheese should be melted slowly and gently at the lowest possible heat. This is because cheese is an emulsion of milk liquids and solids, and high heat can cause it to separate, resulting in a lumpy, greasy, or charred mess. The ideal temperature range for melting cheese is between 32°C to 66°C (90°F to 150°F), depending on the type of cheese. At around 32°C, the fat in cheese begins to soften and melt, and increasing the temperature to 71°C to 96°C will initiate the protein breakdown, creating a beautifully stringy and melty texture.
Cheese Selection:
Not all cheeses are created equal when it comes to melting. Younger cheeses with higher moisture content tend to melt better than aged cheeses. Examples of good melting cheeses include non-aged cheddar, Colby, young Swiss, Monterey Jack, and mozzarella. These cheeses have higher moisture content and lower melting points, making them ideal for creamy, mouthwatering cheese sauces. On the other hand, low-fat and low-moisture cheeses like Romano and Parmesan burn easily and are better suited for grating rather than melting into sauces.
Technique Tips:
When making a cheese sauce, start with a classic roux—a mixture of flour and fats—to thicken the sauce and enhance its texture. Use a non-stick saucepan or skillet to prevent sticking and burning. Shredding or grating the cheese before melting increases its surface area, aiding in quicker melting. However, always shred cold cheese to avoid mushiness. If adding cheese to a béchamel sauce, use a lighter roux to avoid overpowering the cheese's flavour. For intensely flavoured cheeses, experiment with a darker roux to balance the flavours.
Common Applications:
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Cheese sauces
Firstly, it is important to use full-fat cheese and shred it yourself. Pre-shredded cheese often contains anti-caking additives that can make your sauce lumpy. Fresh and soft cheeses can be crumbled with your fingers, while hard cheeses should be shredded cold using a knife, food processor, or grater.
The base of a good cheese sauce is a roux made with butter and flour. Melt the butter in a saucepan over medium heat, then whisk in the flour until you have a lightly golden paste. The ratio of butter to flour should be equal parts by volume. Cooking the flour with butter cooks the raw flour taste out of the mixture.
Next, slowly pour in the milk, whisking continuously to remove any lumps. The higher the fat content in the milk, the smoother and creamier your sauce will be. Once the sauce has thickened, remove it from the heat before stirring in the cheese. Add the cheese a handful at a time, ensuring it melts smoothly without becoming lumpy or stringy.
To add some extra flavour to your sauce, try using sharp cheddar, or experiment with different cheeses like Swiss, Gruyère, or Monterey Jack. You can also spice it up with hot sauce, chilli peppers, or cayenne pepper.
Finally, remember that cheese sauce is best eaten fresh. It can be stored in the refrigerator for up to 2 days and gently reheated, but it may not be as smooth and creamy as when first made.
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Grated or shredded cheese
When it comes to choosing between shredded and grated cheese, it depends on the dish you're preparing. Shredded cheese is ideal when you want thicker layers of cheese, either on top or incorporated throughout the dish. For example, shredded cheese works well for sandwiches, quesadillas, pizzas, casseroles, and baked pasta. Grated cheese, on the other hand, blends more into the dish, providing flavour throughout. It is often preferred for creamy and cheesy dishes like mac and cheese or queso dip.
Pre-shredded or grated cheese is a convenient option, but it may not always perform as expected in recipes. These cheeses are often coated with anti-caking agents, preservatives, and desiccants, which can affect their melting properties and flavour. Freshly grated cheese is considered higher quality and melts better due to the absence of these additional ingredients. It also tends to have a stronger aroma and can be more cost-effective, as you get more volume from a block of cheese.
However, using pre-shredded or grated cheese can save time and effort, especially when preparing quick meals like quesadillas or pizzas. When using pre-shredded cheese, it's important to note that it may contain additives that can affect the texture and taste of your dish. For example, the presence of starch or cellulose may result in a thicker sauce or a gritty aftertaste. To counter this, you can add extra liquid or boil the pasta in milk.
Whether you choose to shred or grate your cheese at home or opt for the convenience of pre-shredded or grated cheese, it's essential to consider the specific requirements of your dish. Freshly grated cheese is often preferred for its superior quality, flavour, and melting properties, but pre-shredded cheese can still be a viable option when time is a factor.
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Cheese types
There are dozens of cheese varieties, each with its own unique taste, texture, and smell. Here is a guide to some of the most popular types of cheese and how they are typically used in cooking.
Cheddar
Cheddar is one of the most widely consumed varieties of cheese in the world. Its colour ranges from orange-red to white, and its flavour profile can vary from mildly sharp to very sharp. Cheddar is highly adaptable and can be used in classic recipes like cheese sticks, dynamite, and cheese pimiento. It also pairs well with other cheeses like mozzarella, fontina, and Monterey Jack.
Mozzarella
Mozzarella is a mild, salty cheese that is a popular ingredient in Italian dishes like pizza and casseroles. It is also commonly used in dips and has a gooey, melty texture.
Blue Cheese
Blue cheese has a pungent and funky taste that is not for everyone. However, it can be blended with milder ingredients like cream cheese or paired with strong-tasting ingredients like cayenne pepper sauce. Blue cheese adds a deep umami flavour to dishes like beef stroganoff and grilled chicken salad.
Gruyère
Gruyère is a Swiss cheese with a powerful, nutty flavour. It has a complex, grainy texture and its flavour varies according to its maturity. Gruyère is a popular ingredient in sandwiches, salads, and grilled sausages. It is also a common inclusion in fondue and is often used to elevate dishes like the croque madame.
Brie
Brie is a mild and soft cheese that pairs well with both sweet and savoury dishes. It can be baked inside a puff pastry with dried fruits and nuts or layered with bread, sliced apples, and caramel sauce for a sweet and savoury sandwich. The rind of Brie is edible and develops a stronger flavour as it ages.
Goat Cheese
Goat cheese, or chèvre, is a soft cheese with a light, creamy texture and a mild, tangy flavour. It is a popular ingredient in salads, pasta dishes, and vegetable dishes.
Feta
Feta is a sour Greek cheese that is typically sold in blocks or crumbles. It is commonly sprinkled on salads, gyros, and flatbreads, adding a salty, tangy flavour.
Cream Cheese
Cream cheese is a versatile and affordable cheese that adds a creamy texture to both sweet and savoury dishes. It is commonly spread on bagels and used in desserts like cheesecake and chocolate chip cookies.
Mascarpone
Mascarpone is a thick, soft cheese with a high fat content. It has a smooth, creamy texture and a light, delicate flavour. Mascarpone is commonly used in desserts like tiramisu, cannoli, and cheesecake.
Gouda
Gouda is a cow's milk cheese with a semi-soft, creamy texture and a slightly nutty flavour when young. As it ages, Gouda develops a more pronounced caramel-like flavour and a semi-firm texture. It is a great melting cheese and pairs well with apples, pumpkins, and other harvest ingredients.
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Cheese measurements
Cheese is a versatile food that can be enjoyed in many ways, including cooking and eating it raw. While some cheeses are commonly used for cooking, such as ricotta in lasagna, any cheese can be cooked if desired. Cooking cheese can involve melting it, such as in fondue or on pasta, or adding it to dishes like scrambled eggs, french fries, or mashed potatoes.
When it comes to measuring cheese for cooking, the measurements may be given in cups or grams/ounces, and it can be tricky to determine the right amount when buying cheese sold in wedges and labelled in pounds. As a reference, one pound of Parmesan cheese equals approximately 4 1/2 cups grated, while for semi-hard cheeses like cheddar, Swiss, or mozzarella, 4 ounces generally yields 1 cup shredded. For harder cheeses like Parmesan or Romano, 3 ounces will typically yield 1 cup shredded.
It's important to note that coarsely grated cheese is denser than finely grated cheese, so 1 cup of coarsely grated cheese will contain less cheese than 1 cup of finely grated cheese. However, recipes that use cup measurements typically refer to the volume of shredded cheese rather than the weight, so a little more or less cheese than specified is usually acceptable.
When cooking with cheese, it's also worth considering the flavour and quality of the cheese. While some recipes may benefit from a more expensive, flavourful cheese, cheaper alternatives can also be used if the cheese is being cooked rather than served as a snack or on a platter. Ultimately, the choice of cheese depends on personal preference and the desired taste in the final dish.
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Frequently asked questions
Cooking cheese is not necessary, but it is commonly done. Cheese can be cooked by melting it into a hot dish, such as a pasta dish, or by adding it to a salad or burger.
Cheese can be cooked by melting it. This can be done by adding it to a hot dish, such as a pasta, or by heating it in a microwave on low to medium power. Cheese can also be shredded or crumbled and added to dishes.
Most types of cheese can be cooked. However, some cheeses with a strong flavour or complex texture may be better suited for snacking than cooking. Examples of cheeses that are commonly cooked include cheddar, parmesan, and mozzarella.
Cheese can be added to various dishes, including pasta, salads, burgers, casseroles, and sauces.
When choosing a cheese for cooking, consider the desired flavour and texture. If you want the cheese to blend in with the other ingredients, choose a milder or less expensive variety. If you want the cheese to stand out, opt for a stronger or more unique flavour.
