Kamil Perry
Whether you're looking to melt a block of cheese or cut it into slices, there are several methods to cook down a block of cheese. Melting cheese can be done in a microwave, saucepan, or steamer basket. If using a microwave, place the cheese in a microwave-safe bowl, add cornstarch and evaporated milk, and microwave in 30-second intervals until melted. To melt cheese in a saucepan, create a roux by melting butter and whisking in flour or cornstarch, then slowly incorporate shredded cheese into the sauce. To cut a block of cheese into even slices, use a sharp knife or a cheese slicer, and avoid cutting slices directly off the end of the block.
Characteristics of cooking down a block of cheese
| Characteristics | Values |
|---|---|
| Tools | Knife, cheese slicer, mandolin, grater, saucepan, microwave-safe bowl, whisk |
| Techniques | Slicing, shredding, melting, making a roux, making a sauce |
| Tips | Use a sharp knife, avoid cutting slices from the end of the block, shred cheese before melting, add cheese to sauce slowly, cook on low heat, use cornstarch and evaporated milk for melting |
| Applications | Casseroles, mac and cheese, grilled cheese, cheese dip, tacos, omelettes, scrambled eggs, soups, burgers, biscuits, grits, quiche |
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What You'll Learn
How to cut a block of cheese
To cut a block of cheese, it is important to first take the cheese out of the fridge about 30 minutes before serving. This allows the cheese to warm to room temperature, enhancing its flavours and making it easier to slice.
The type of cut depends on the intended use of the cheese. For sandwiches, burgers, and cheese and crackers, thin slices are ideal for smooth melting. For snacking, thicker slices are better. To cut thin slices, use a sharp paring knife to cut the cheese into the desired thickness. For thicker slices or wedges, cut the cheese round in half down the centre, and then slice from the centre outward, creating evenly sized wedges.
For crumbling cheese, cut thick 1-2 inch wedges and then use washed hands or kitchen gloves to slowly break the cheese into chunks and crumbles.
A sharp paring knife is suitable for softer cheeses, while a wire cheese slicer is ideal for cutting hard cheeses.
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How to melt a block of cheese
Melted cheese is a delicious addition to many savoury dishes. If you have a block of cheese, there are several methods you can use to melt it. Here are some detailed, step-by-step instructions on how to melt a block of cheese.
Using a Microwave
Place the cheese in a microwave-safe bowl. Add some cornstarch and evaporated milk, and microwave in 30-second intervals until melted, stirring occasionally.
Using a Saucepan
This method is ideal for making a cheese sauce. First, shred your block of cheese. Then, melt some butter in a saucepan over medium heat. Add flour or cornstarch to the melted butter and cook for about 1 minute, stirring continuously with a whisk. Slowly add the shredded cheese to the saucepan and stir until melted. For a thicker sauce, you can add more flour or cornstarch. Keep stirring the sauce for another 2-3 minutes.
Using Milk
This method is similar to using a saucepan, but with the addition of milk for a creamier sauce. Melt butter in a saucepan over medium heat. Add flour or cornstarch and cook for about 1 minute, stirring continuously. Then, slowly stir in milk and reduce the heat to medium-low. It's important to watch the sauce carefully and adjust the temperature as needed to prevent burning. Once the milk has thickened, add dry mustard, salt, and your shredded cheese, stirring continuously until the cheese is fully melted.
Remember, when melting a block of cheese, it's best to add the cheese a little at a time to ensure even melting and avoid clumping. Enjoy your melted cheese as a topping, dip, or incorporated into your favourite recipes!
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How to make cheese sauce
To make a basic cheese sauce, you'll need butter, flour, milk, and cheese. First, melt the butter in a saucepan over medium heat. Then, add in the flour and cook, whisking continuously, until the flour is lightly golden and there is no longer a raw flour taste. This will take about a minute.
Next, slowly pour in the milk, whisking out any lumps as they form. Continue whisking the mixture until it is thick and bubbly, which should take about 3 to 4 minutes. Remove the sauce from the heat before adding the cheese, as overheating the sauce once the cheese has been added can cause it to seize up and become thick and/or grainy.
Add the cheese a handful at a time, stirring continuously, until all the cheese has melted and the sauce is smooth and creamy. You can use a variety of cheeses, such as sharp cheddar, Monterey Jack, or pepper jack. Finally, season with salt, pepper, and cayenne to taste, and serve immediately.
You can experiment with the basic cheese sauce recipe by adding different seasonings, such as garlic powder, cumin, or green onions. You can also thin out the sauce with whole milk to give it a smooth, creamy texture, and adjust the consistency to your liking.
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What to do with a block of cheese
If you have a large block of cheese, there are several ways to cut, cook, and serve it.
Cutting the Block
To cut a block of cheese into even slices, it is best to use a sharp knife. Cheese slicers are also an option, but they may not be as efficient or effective as a knife, which offers more control. When using a knife, avoid cutting slices from the end of the block, as they may crumble or be too thick. Instead, cut from the side of the block. You can also cut the block into cheese sticks, which can be stored in a tall container.
Melting the Block
Melted cheese is a great addition to many savoury dishes. To melt a block of cheese, you can use a microwave, saucepan, or steamer basket. If using a microwave, place the cheese in a microwave-safe bowl, add some cornstarch and evaporated milk, and microwave in 30-second intervals until melted. If using a saucepan, melt some butter over medium heat, then whisk in flour or cornstarch. Add milk, stirring continuously until it thickens, then slowly add the shredded cheese a little at a time, stirring until it melts before adding more.
Cooking with the Block
A block of cheese can be used in a variety of recipes, such as casseroles, mac and cheese, grilled cheese, cheese dip, tacos, and more. It can also be shredded and mixed with other mild cheeses to balance out the sharp taste. Cheese sauces can be made by creating a roux—a combination of flour and fat (usually butter)—which is cooked and used to thicken the sauce. Cheese sauces can be used for pasta, vegetables, or as a dip.
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How to store a block of cheese
Cheese is alive and breathing, and it needs oxygen and humidity to stay fresh and tasty. The best way to store a block of cheese is to use cheese paper—a special type of thick paper coated on one side with a combination of wax and polyethylene. The coated side goes near the cheese, resisting sweating and condensation, and the paper is folded around the cheese and taped or tied shut. This allows the cheese to continue maturing throughout its intended shelf life, without taking on the phenolic off-flavours typical of plastic contamination.
If cheese paper is not available, wrap the cheese in parchment or wax paper, then tuck it into a loosely sealed container or plastic bag. Reusable beeswax wraps are also effective. For short periods, sealed glass or plastic containers are fine, so long as the cheese is kept humid and cool.
When storing cheese, it is important to note that cheese should not be stored in plastic wrap. Plastic wrap cuts off the air supply, essentially suffocating the cheese. A suffocated cheese will eventually die, leading to off-flavours and textures that are weird. Plastic wrap also lets in a lot of light, which can oxidize aged cheeses, destroying their complexities and leading to a nasty, crayon-like flavour.
Different types of cheese have different storage requirements and shelf lives. Hard cheeses like Parmigiano-Reggiano and aged Gouda can be wrapped in wax or parchment paper, then covered with a layer of plastic wrap and placed in the crisper drawer. They should last three to four weeks. Once opened, shredded hard cheeses can last up to a month in the fridge. Semi-hard cheeses like cheddar, Swiss, and Gruyere can be wrapped in plastic wrap or specialty cheese paper and placed in the crisper drawer. They will last three to four weeks when vacuum-sealed and three to four weeks once opened. Soft and semi-soft cheeses like goat, Camembert, and Brie have a high moisture content and should be placed in a resealable plastic container and stored in the crisper drawer. They should be used up within one week. Fresh cheeses like mozzarella or Feta should be left in their original packaging and consumed as soon as possible after opening the package, otherwise, they will get sour.
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Frequently asked questions
Use a sharp knife to cut the block of cheese into slices. Avoid cutting slices directly off the end of the block, as they will crumble or be too thick.
To melt a block of cheese, shred the cheese and slowly add it to a mixture of butter and flour (a roux) in a saucepan over medium heat. Stir continuously until the cheese has melted.
You can use a block of cheese in a variety of dishes, including casseroles, mac and cheese, grilled cheese, cheese dip, tacos, eggs, burgers, quiche, and pasta.
