Andy Montoya
Borden® Cheese is a 100% farmer-owned cheese crafted with real milk from American dairy farms. The cheese comes in slices, shreds, and singles, and is perfect for melting in a sauce, shredding for a recipe, pairing with crackers, or enjoying on its own. The melting properties of Borden Cheese are highlighted in its name, Borden® Melts, and the cheese is marketed as the Ulti-Melt Cheese. This cheese is made with real cream in every slice for a perfect melt every time. While melting Borden Cheese, it is important to note that overheating can cause the cheese to separate, turn rubbery, or refuse to melt. Borden Cheese can be melted on a stove using a non-stick saucepan, a microwave-safe bowl, or a double boiler.
| Characteristics | Values |
|---|---|
| Type of equipment | Non-stick saucepan or a double boiler |
| Amount of heat | Lowest possible setting |
| Type of cheese | Cheeses with lots of moisture and lower melting points, e.g. Swiss or Cheddar |
| Preparation | Shred the cheese before melting |
| Add-ins | Wine or beer for extra smoothness and flavor |
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What You'll Learn
Use a non-stick saucepan
Melting cheese in a non-stick saucepan is a great way to ensure your cheese doesn't stick to the pan and burn. It's a simple method that just requires a little patience and a watchful eye.
First, shred your cheese. Borden cheese is usually sold pre-shredded, but if you are grating it yourself, make sure it's cold from the fridge to make the grating process easier. Next, tip your shredded cheese into the non-stick saucepan. Place the saucepan on the stovetop and apply the smallest amount of heat possible. Stir the cheese often, until it is fully melted. This low heat is important because if the cheese gets too hot, its proteins will tighten up, and you'll be left with a rubbery mess.
It's also important to note that different cheeses melt in different ways. For a gooey, melty cheese, you'll want to choose a cheese with more moisture and a lower melting point, like Swiss or Cheddar. Cheeses with low fat and low moisture, like Parmesan or Romano, will not melt into a creamy sauce.
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Apply low heat
When melting Borden cheese on a stove, it is important to apply low heat. This is because cheese is delicate and can easily be overheated, resulting in a rubbery texture or even a greasy puddle.
To melt cheese on a stovetop, start by tipping the shredded cheese into a nonstick saucepan. Place the saucepan on the stovetop and apply the smallest amount of heat possible. Stir the cheese often, until it is fully melted. This method ensures that the cheese melts evenly and gradually, preventing it from burning or separating.
Using low heat is particularly important when melting certain types of cheese, such as low-fat and low-moisture cheeses like Parmesan or Romano. These cheeses have a higher risk of burning and may only melt a little without achieving the desired creamy consistency. On the other hand, cheeses with higher moisture content and lower melting points, such as Swiss or Cheddar, are more forgiving and will melt smoothly with low heat.
If you want to further reduce the risk of overheating, you can use a double boiler. Fill the bottom part of the double boiler with water and place the other half on top. Place it on the stovetop and apply very low heat. Put your cheese into the top part of the boiler and gently move it around until it starts to melt. Once it has started melting, stir frequently for an extra smooth result.
Remember, when melting cheese, patience is key. By applying low heat and stirring frequently, you can achieve the perfect melt without compromising the texture or taste of your Borden cheese.
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Stir often
To melt Borden cheese on a stove, one of the key steps is to stir often. This ensures that the cheese melts evenly and helps to prevent overheating or burning.
Start by tipping the shredded cheese into a nonstick saucepan. Place the saucepan on the stovetop and apply a very low amount of heat. Stir the cheese often, until it is fully melted. It is important to avoid high temperatures, especially when melting cheddar or Swiss cheese, as this can cause the cheese to melt too quickly, resulting in stiff and charred cheese.
If you are using a double boiler, fill the bottom part with water and place the other half on top. Place the double boiler on the stovetop and apply low heat. Put the cheese into the top part of the boiler and, once it starts to melt, stir often.
For shredded cheese, it is recommended to heat it in 15-second bursts, stirring in between, until the cheese is fully melted. This helps to prevent overheating and ensures a smooth and even melt.
By stirring often, you can avoid common issues such as the cheese separating, turning rubbery, or refusing to melt. This is especially important when melting cheese with low moisture levels, such as Parmesan or Romano, as they tend to burn more easily.
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Avoid overheating
To melt Borden cheese on a stove, it is important to avoid overheating. Overheating can cause the cheese to separate, turn rubbery, or refuse to melt. It can also result in the cheese becoming stiff, charred, and caked onto the pot.
To avoid overheating, use low heat. Apply the smallest amount of heat possible when melting Borden cheese on a stove. Stir often, and continue heating in short bursts until the cheese has fully melted. If you are using a double boiler, fill the bottom part with water and place the other half on top. Place on the stove and apply very low heat.
The type of cheese you are using also matters. Different cheeses melt differently. For example, low-fat and low-moisture cheeses such as Parmesan or Romano burn easily and do not melt into a gooey mass. Instead, opt for cheeses with higher moisture content and lower melting points, such as Swiss or Cheddar.
Additionally, grating the cheese can help speed up the melting process. Grated cheese melts faster and more evenly than a block of cheese. However, be sure to shred the cheese when it is cold from the fridge, as it is easier to grate at this temperature.
By following these tips, you can avoid overheating Borden cheese on a stove and achieve a perfect melt every time.
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Choose cheese with high moisture
When melting Borden cheese on a stove, it is important to consider the type of cheese you are using. Different cheeses melt differently, and using the wrong type of cheese can ruin your dish. For instance, cheddar cheese will not give you the same gooey stretchiness as mozzarella.
To achieve the perfect melt, choose a cheese with high moisture. A cheese's ability to melt well is largely determined by its moisture content. Cheeses with more moisture will have more loosely packed milk proteins, which separate more easily when heated, resulting in a smooth, creamy texture. On the other hand, drier cheeses like Parmesan or Pecorino-Romano have lower moisture levels and will not melt as well, leading to a greasy, clumpy mess.
Younger, high-moisture cheeses such as mozzarella, Taleggio, brie, Gruyère, Emmental, Jack, and Camembert are excellent choices for melting. These cheeses are already soft and almost half-melted at room temperature, so they will give you a smooth, creamy melt. For instance, Camembert has a high-moisture, bloomy rind and will easily melt into a gooey appetizer. Similarly, raclette cheese, an Alpine cheese, is high in both moisture and fat, making it ideal for melting.
When melting high-moisture cheeses, it is important to control the heat. Excessive or long-term heat will reduce the water content, causing the milk proteins to shrink and the fat to escape, resulting in a greasy mess. Therefore, always use low heat and heat the cheese in short intervals, stirring frequently, until it reaches the desired consistency.
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Frequently asked questions
Use low heat and a non-stick saucepan. Stir the cheese often.
Borden cheese is similar to cheddar, Swiss, or Gruyère in terms of melting.
Use a double boiler and a very low heat. Grate the cheese first for faster and more even melting.
Use a non-stick saucepan and the smallest amount of heat possible. Stir the cheese often.
This is due to overheating. Use low heat and stir often to prevent this.
