Frederic Melton
Government cheese, or commodity cheese, is a food product provided to low-income families in the US as part of food assistance programs. The cheese is usually provided in blocks, and beneficiaries are often unsure how to melt it. There are several ways to melt cheese, including using a microwave, saucepan, or steamer basket. The best method depends on the type of cheese and the desired outcome. For example, low-moisture cheeses like Romano and Parmesan burn easily and are better suited for grating, while high-moisture cheeses melt better but release excess whey. Shredding cheese before melting it helps it melt more quickly, evenly, and smoothly.
Characteristics and Values of Melting Government Cheese
| Characteristics | Values |
|---|---|
| Type of cheese | Cheddar, American, Mozzarella, Monterey Jack, Muenster, Provolone, Gouda, Gruyère, Havarti |
| Cheese form | Block, shredded |
| Method | Stovetop, steamer, microwave |
| Additives | Cornstarch, milk, butter, flour, salt |
| Consistency | Smooth, stringy, creamy, buttery |
| Serving suggestions | Pasta, steamed vegetables, sandwiches, nachos, macaroni and cheese, broccoli, cauliflower |
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What You'll Learn
Shredding the cheese
There are several tools you can use to shred cheese, each with its own benefits and drawbacks. A box grater is a common choice, but it can be dangerous and unwieldy, and it often results in a mess of cheese spread across your kitchen counter. A handheld cheese grater is a good alternative, and you can speed up the process by lubing it up with a bit of butter or oil—just be careful not to grate your thumb!
If you're shredding a large amount of cheese, a food processor can be a real timesaver. However, softer cheeses like mozzarella tend to get stuck between the blade and the cover, so you'll need to clean out the jammed-up chunks of cheese periodically. Freezing the cheese for 20-30 minutes before shredding can help with this, as it will firm up the cheese and make it easier to grate. Just be careful not to leave it in the freezer for too long, or it will become impossible to grate.
To avoid a mess, it's recommended to place a large piece of parchment paper under your grater to catch the shredded cheese. This provides a safe, flat surface and makes it easy to slide the cheese into a pan or container when you're done.
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Using a microwave
Melting government cheese in a microwave is a straightforward process, but it requires careful attention to avoid overcooking or burning. Here is a step-by-step guide to achieving the best results:
Preparing the Cheese:
Before placing the cheese in the microwave, it is recommended to shred or chop it into narrow strips or small cubes. The smaller the surface area, the quicker and more evenly the cheese will melt. If you are using a prepackaged shredded cheese, it is important to note that these are often coated with anti-caking agents like cornstarch or cellulose, which may not cooperate well when melting in the microwave. In this case, freshly grating your cheese is advised. Additionally, bringing the cheese to room temperature before melting can help reduce the disparity between the refrigerator temperature and the melting point, promoting more even melting.
Choosing the Right Container:
Always use a microwave-safe container, such as a glass or ceramic bowl labelled "microwave-safe" or "heat-resistant." Avoid using metal containers or containers with metallic decorations, as they can cause arcing and are not safe for microwave use.
Melting the Cheese:
Place the shredded or chopped cheese in the microwave-safe bowl. You can add a small amount of butter, cornstarch, or milk to enhance the melting process and create a smoother sauce. Cover the bowl with a vented lid to help speed up melting and retain moisture.
Set the microwave to high heat, and start with intervals of 15 to 30 seconds. After each interval, carefully remove the bowl from the microwave and stir the contents to ensure even melting. Repeat this process until the cheese is completely melted and reaches your desired consistency. It may take several minutes and multiple intervals for the cheese to fully melt, so be patient and avoid overheating.
Serving:
Once the cheese is melted to your liking, remove it from the microwave and serve immediately. Microwaved cheese can be used as a delicious sauce for dipping, pouring over snacks, or even as a topping for macaroni and cheese.
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Using a saucepan
Melting government cheese in a saucepan is a straightforward process, but it requires constant attention. To begin, place a saucepan on your stovetop and turn the dial to medium heat, which is usually the middle number. For example, if your dial goes from 1 to 10, set it to 5 or 6. Next, add butter to the pan. As a guide, use about 2 tablespoons (30 grams) of sliced butter for every 2 cups of cheese you plan to melt. Allow the butter to melt completely.
At this point, you can add flour or cornstarch to the pan. Cornstarch will result in a smoother melt, while flour will thicken your sauce. For a thicker sauce, add 3 tablespoons (24 grams) of flour or 3 teaspoons (7.5 grams) of cornstarch. Use a whisk to continuously stir the flour or cornstarch into the butter until it is fully combined, cooking the mixture for about 1 minute. Then, slowly add milk to the pan and continue to cook and stir until the mixture is fully incorporated. If you are making a cheese sauce, it is important to watch the sauce carefully to prevent the milk from burning, which will affect the taste. You should see little bubbles forming on the sides of the saucepan, but do not let the milk boil.
Once the milk has thickened, you can add dry mustard and salt to taste, if desired. Then, slowly add your shredded or chopped cheese to the pan, stirring as you go. Adding the cheese a little at a time will ensure it melts evenly. If you put all the cheese in at once, you may end up with a clumpy sauce. Keep stirring the cheese until it is completely melted and smooth, which should take about 3-5 minutes. For the best flavour, serve the cheese immediately after melting.
It is important to note that melting cheese requires constant attention. Do not leave the cheese unattended on the stove, as it will likely burn. Additionally, when heated, the proteins in cheese can cause it to stick to the surface of the pan, especially if it is not a non-stick pan. To prevent this, you can use a non-stick spray or oil before adding the cheese to the pan. Alternatively, you can use a lower-fat cheese, as these varieties are less likely to stick to the pan and are easier to clean.
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Using a steamer basket
To melt government cheese using a steamer basket, start by shredding the cheese with a knife, box grater, or food processor. It is best to shred the cheese while it is still cold. If you are using a box grater, hold the cheese firmly and press the short end against the blades, then move the block of cheese up and down along the grater. If your cheese is too warm and is becoming mushy, put it in the freezer for 10-30 minutes to harden it.
Next, place the shredded cheese in a sturdy, heat-resistant bowl. Use a glass or ceramic bowl labelled "heat-resistant". You can also use a microwave-safe bowl if you are using a microwave steamer. For best results, shred the cheese or cut it into 1-inch (2.5 cm) cubes before placing it in the bowl.
Then, fill a large pot halfway with water and place it on the stovetop over high heat. Leave the pot on the heat source until the water begins to boil. Make sure to use a pot with a small enough circumference that a steamer basket can fit over the top of it.
Once the water is boiling, lay a steamer basket over the top of the pot. Place the bowl of cheese in the steamer basket. Do not put the cheese directly into the steamer basket, as it will melt and pour through the holes. It should take about 5 minutes for the cheese to melt, but keep an eye on it and stir the cheese as necessary to break up any large chunks.
Alternatively, you can use a microwave steamer. Simply set up the steamer and toss some grated cheese and flour together with cream. Place the mixture in the steamer insert and it should take about a minute to melt into a gooey fondue-like consistency.
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Melting at low heat
Melting cheese at low heat is a great way to ensure that your cheese melts evenly and smoothly. It is important to remember that cheese has a low burning point, so melting at a low heat ensures that your cheese does not burn.
When melting cheese on the stovetop, always start with low heat. Never start heating cheese on high or medium heat as this will cause the cheese to heat unevenly. Place a saucepan on the stove and melt some butter over medium-low heat. You can also add a dash of cornstarch and evaporated milk to keep the cheese from separating too quickly, resulting in a lumpy, uneven mixture. If you don't have evaporated milk, you can use ordinary milk, but this may result in a smoother and less gooey texture. You can also add a few slices of American cheese, as this type of cheese has properties that help the cheese melt smoothly.
Once the butter is melted, add your grated or shredded cheese a little at a time, making sure that each batch is completely melted before adding more. You can also add some wine or beer to add flavour and help the cheese stay smooth while melting. Keep stirring the cheese to prevent it from sticking to the pan and burning.
If you are melting cheese in the microwave, place the cheese in a microwave-safe bowl and add cornstarch and evaporated milk to prevent lumpiness. Heat the cheese in 30-second intervals at high heat, stirring in between until you get your desired consistency.
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Frequently asked questions
The best way to melt government cheese will depend on the type of cheese you have. Generally, it is recommended to melt cheese at a low temperature, as high heat can cause the cheese to become lumpy, greasy, stiff, or charred. You can melt cheese in the oven, on the stovetop, or in a heat-safe bowl in the microwave.
Place the cheese in a microwave-safe bowl and add some cornstarch and evaporated milk. Microwave in 15- to 30-second intervals until melted, stirring in between intervals.
Shred the cheese first, as this will melt more quickly, easily, and evenly than a block of cheese. Place the shredded cheese in a non-stick pan on the stove and turn the heat to the lowest setting. Stir the cheese frequently to prevent it from sticking to the pot and/or burning.
