Frederic Melton
Melting a brick of cheese is an essential skill for any home cook. While some cheeses are better suited for cheese boards, the best melting cheeses become smooth and creamy when heated. The first step to successfully melting a block of cheese is selecting the right type of cheese. Low-moisture cheeses like Parmesan or Romano burn easily, so it's best to opt for a cheese with a higher moisture content and a lower melting point, like Cheddar, Swiss, or Gruyère. Once you've selected your cheese, you can use a variety of methods to melt it, including a microwave, saucepan, or steamer basket.
How to Melt a Brick of Cheese
| Characteristics | Values |
|---|---|
| Preparation | Remove the cheese from the refrigerator and allow it to come to room temperature for about 30 minutes. |
| Select the right cheese. Fresh, firm, and mild or medium cheddar cheese is a good choice. | |
| Pre-shred the cheese to increase its surface area and make it easier to melt. | |
| Add a small amount of liquid, such as milk or cream, to the cheese while melting to prevent it from becoming dry. | |
| For a smoother melt, add cornstarch and evaporated milk. | |
| Season the melted cheese with salt, pepper, and other spices to taste. | |
| Method | Use a microwave-safe bowl and heat the cheese in 30-second intervals until melted. |
| Use a saucepan and melt butter over medium heat. Add cornstarch and milk, then stir in the cheese. | |
| Use a steamer basket to steam the cheese. | |
| Use a double boiler to melt large quantities of cheese or to make sauces and dips. |
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What You'll Learn
Choosing the right cheese
When choosing a cheese to melt, there are several factors to consider, including the type of cheese, its moisture content, age, and acidity.
Firstly, it is important to select a cheese with a high moisture content, as these melt better than low-moisture cheeses. Examples of high-moisture cheeses include mozzarella, gouda, cheddar, and gruyere. These cheeses also have a denser texture, allowing them to hold their shape when heated, which is ideal for melting.
Secondly, the age of the cheese matters. Younger, fresher cheeses tend to melt better than aged cheeses, as they have higher moisture content and lower acidity. Aged cheeses like Parmesan, Asiago, and other grating cheeses melt at much higher temperatures and may become greasy when melted. However, a bit of age can add a sharper flavour to the dish.
Thirdly, acidity plays a crucial role in meltability. Cheeses with a pH of around 5.0-5.5 tend to melt the best. High-fat cheeses, such as those in this pH range, require a high calcium content to facilitate melting. Examples of such cheeses include Gruyère, moist Cheddar, Gouda, Comté, and Mozzarella.
Additionally, the texture of the cheese should be considered. Smooth-textured cheeses that are easily sliced at room temperature are ideal for melting. Crumbly or squeaky cheeses may not melt as well.
Lastly, personal preference is an important factor in choosing a melting cheese. Different cheeses offer varying flavour profiles, from mild and creamy to sharp and tangy. Experiment with different cheeses to find the one that best suits your taste and the dish you are preparing.
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Preparing the cheese
Before melting the cheese, it is important to prepare it properly. First, remove the cheese from the refrigerator and allow it to come to room temperature for about 30 minutes. This will help the cheese melt more evenly and smoothly. Next, grate the cheese using a box grater or a food processor fitted with a shredding blade. Grating the cheese will increase its surface area, making it easier to melt. Pre-shredded cheese often contains preservatives that interfere with the way the cheese melts, so it is best to shred the cheese yourself.
If you are short on time, you can use pre-shredded cheese, but it may not melt as evenly and you may be left with a clumpy sauce. For best results, shred the cheese into narrow strips or chop it into 1-inch (2.5 cm) cubes. The smaller the surface area of the cheese, the quicker it will melt.
Once the cheese is shredded or chopped, place it into a bowl and set it aside. If you are using a microwave-safe bowl, add some cornstarch and evaporated milk to the bowl to get a smoother melt. For every 1 cup (125 grams) of cheese, add 1 tablespoon (15 grams) of cornstarch and 1 cup (240 mL) of evaporated milk. You can also use ordinary milk, but this may result in a smoother and less gooey texture.
If you are making a cheese sauce, you can add a small amount of liquid, such as milk or cream, to the cheese while melting to prevent it from becoming dry and crumbly. You can also add spices to taste, such as salt, pepper, or dry mustard. It is important to add the cheese a little at a time and stir it until it melts, rather than adding all the cheese at once, to ensure a smooth and creamy sauce.
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Melting the cheese in a microwave
Melting cheese in a microwave is a quick and easy way to make a sauce or add melted cheese to your recipes. It is important to do it the right way, or you could burn the cheese.
First, grate your cheese or cut it into small cubes. The smaller the surface area, the quicker it will melt. If you are grating the cheese, it is best to do it while the cheese is cold, and then bring it to room temperature before melting. This will help reduce the disparity between the refrigerator temperature and the melting point.
Place the cheese in a microwave-safe bowl. Any plastic or glass bowl labelled "microwave-safe" or heat-resistant will work. If you want to add any special ingredients to your cheese, place them in the bowl as well. For example, if you want to make a nacho cheese dipping sauce, add a dash of chilli powder to the cheese when you put it in the bowl. You can also add cornstarch and evaporated milk to help the cheese melt smoothly. If you don't have evaporated milk, you can use ordinary milk, but this may make your cheese sauce smoother and less gooey.
Cover the bowl with a vented lid. This will help speed up the melting process and retain moisture levels, preventing the cheese from drying out too quickly. Place the bowl in the microwave and heat on high for 30 seconds, then stir. Keep stirring the cheese after each interval until it is completely melted and smooth. Depending on the amount of cheese and other ingredients in the bowl, you may need to heat it for another 30 seconds or so. Serve the cheese immediately after it has melted to get the best flavour.
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Melting the cheese on a stovetop
Melting cheese on a stovetop is a straightforward process, but it requires careful attention to avoid overcooking or burning the cheese. Here is a step-by-step guide to achieving smooth and creamy melted cheese on your stovetop:
Prepare the Cheese:
Start by selecting the right type of cheese. Not all cheeses melt equally, so choose a variety that is known for its melting capabilities, such as full-fat, high-moisture mozzarella, mild or medium cheddar, Colby, or Monterey Jack. Avoid low-moisture, aged, or low-fat cheeses, as they tend to burn easily and may not achieve the desired gooey consistency.
Once you've chosen your cheese, remove it from the refrigerator and let it come to room temperature for about 30 minutes. This step is important because it will help the cheese melt more evenly and smoothly.
Grate or Shred the Cheese:
Before placing the cheese on the stovetop, it's best to grate or shred it. Grating increases the surface area of the cheese, making it melt faster and more uniformly. Use a box grater or a food processor with a shredding blade to achieve a uniform size. If you're short on time, you can use pre-shredded cheese, but freshly grated cheese will result in a creamier sauce.
Melt Butter and Add Cornstarch:
Place a saucepan over medium heat, which is usually the middle number on your stovetop dial (e.g., 5 or 6 out of 10). Add about 2 tablespoons of butter to the pan and let it melt completely. Then, add cornstarch or flour to create a roux, which will thicken your sauce. Whisk the mixture continuously for about 1 minute.
Add Milk and Cheese:
Stir milk into the butter and cornstarch mixture. You can use regular milk or evaporated milk, depending on your preference. Evaporated milk will result in a gooier consistency, while regular milk will make the sauce smoother. Be careful not to let the milk burn, as it will affect the taste of your sauce.
Slowly add your grated or shredded cheese to the saucepan, stirring continuously. Adding a small amount of cheese at a time ensures even melting and prevents clumping. Keep stirring until all the cheese has melted and you have a smooth, creamy sauce.
Season and Serve:
Once your cheese is melted, you can season it with salt, pepper, and other spices to taste. Keep in mind that the cheese can separate if it boils, so maintain a low to medium heat. Your melted cheese is now ready to be used in various dishes, such as grilled cheese sandwiches, macaroni and cheese, or as a topping for vegetables.
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Using melted cheese
Once you've successfully melted your brick of cheese, you can use the melted cheese for a variety of dishes. Here are some ways to use melted cheese:
Cheese Sauce
Creating a cheese sauce is a popular way to use melted cheese. To make a cheese sauce, you can start by making a roux, which is a mixture of flour and fat (usually butter) that serves as a thickening agent. Melt butter in a saucepan over medium heat, add chopped onions, and cook until they become translucent and soft. Next, whisk in flour and continue whisking until smooth. Keep cooking and stirring for a few more minutes before adding milk. It is important to monitor the sauce at this stage to prevent the milk from burning, as it will affect the taste of your cheese sauce. After the milk has thickened, add dry mustard and salt, then slowly incorporate shredded cheese into the mixture. The best way to do this is to add a small amount of cheese at a time, stirring until it melts before adding more. This ensures that the cheese melts evenly and prevents clumping. Finally, allow the sauce to cook on low heat for a few more minutes before removing it from the heat. Your homemade cheese sauce can be used for pasta, vegetables, or as a dip.
Nachos and Casseroles
Melted cheese is a key ingredient in nachos and casseroles. To make nachos, simply sprinkle shredded cheese over your nacho chips and follow the recipe instructions for baking. Bake the nachos until the cheese is melted and bubbly, keeping an eye on the dish to avoid burning the cheese. Similarly, for casseroles, you can sprinkle shredded cheese on top and bake according to the recipe instructions. Some casserole recipes may require covering the dish with foil for part of the cooking time, removing it towards the end to achieve the desired melting and browning of the cheese.
Grilled Cheese
Melted cheese is essential for making grilled cheese sandwiches. Certain types of cheese, such as cheddar, American, Swiss, and Monterey Jack, are particularly well-suited for grilled cheese sandwiches due to their melting properties. When preparing grilled cheese, it is recommended to keep the stove between low and medium heat to ensure even cooking and perfectly melted cheese.
Fondue
Fondue is a classic dish that showcases melted cheese. For a successful fondue, it is important to choose a cheese with a higher moisture content and a lower melting point, such as cheddar, Swiss, or Gruyère, rather than hard, aged cheeses like Parmesan or Romano, which have a higher risk of burning. Adding starch or acid, such as tartaric acid from white wine, can help prevent the cheese from clumping and turning stringy.
Pizza and Pasta
Melted cheese is a popular topping for pizza and pasta dishes. Mozzarella, a low-moisture cheese, is commonly used for pizza due to its ability to melt into a stringy, smooth texture while also browning and becoming bubbly. For pasta, a cheddar cheese sauce can be a delicious addition, providing a sharp flavor that complements the dish.
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Frequently asked questions
The best melting cheeses are those with higher moisture and lower melting points, such as cheddar, Swiss, or Gruyère. Mozzarella, provolone, gouda, and Colby are also good melting cheeses.
There are several ways to melt a block of cheese, including using a microwave, saucepan, or steamer basket. If you are making a cheese sauce, it is recommended to shred the cheese before melting it.
Place the cheese in a microwave-safe bowl and add some cornstarch and evaporated milk. Microwave on high power in 30-second intervals, stirring in between, until the cheese is melted and smooth.
Melt some butter in a saucepan over medium heat, then add cornstarch and milk before stirring in your cheese.
