Kamil Perry
Melting cheese is a delicate process that requires careful attention to detail. The type of cheese, moisture content, and melting point are all factors that influence how well a cheese melts. For instance, low-moisture cheeses like Parmesan and Romano will only melt slightly and are better suited for grating, while high-moisture cheeses like Swiss or Cheddar melt smoothly and are ideal for sauces. Additionally, the amount of heat and cooking method are crucial considerations. Applying too much heat or leaving the cheese unattended can result in undesirable textures like lumps, grease, or rubberiness. Using a stovetop or double boiler with low heat and stirring frequently is recommended for better control over the melting process.
| Characteristics | Values |
|---|---|
| Type of cheese | Cheeses with more moisture and lower melting points such as Swiss, Cheddar, or Gruyère |
| Amount of heat | Lowest possible heat |
| Heating technique | Stovetop, double boiler, or microwave |
| Heating time | Short, in bursts |
| Preparation | Shredded or sliced |
| Add-ins | Wine, beer, or sodium citrate |
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What You'll Learn
Melting cheese on a stovetop
Once you've chosen your cheese, it's crucial to grate or shred it. Grating increases the surface area, allowing the cheese to melt faster and more evenly. Using a sturdy, heat-resistant glass or ceramic bowl, place the grated cheese inside and set it aside. Next, focus on the stovetop. Place a saucepan over medium heat and add butter, allowing it to melt. The amount of butter used can vary, but a common measurement is 2 tablespoons (30 grams) of sliced butter.
After the butter has melted, it's time to incorporate flour or cornstarch. Add either 2 tablespoons (16 grams) of all-purpose flour or 2 teaspoons (5 grams) of cornstarch to the saucepan. Continuously stir the mixture with a whisk to ensure the flour or cornstarch is thoroughly combined with the butter. This step helps create a thicker cheese sauce. If you prefer an even thicker sauce, you can increase the amount of flour or cornstarch. For a thicker sauce, you might use 3 tablespoons (24 grams) of flour or 3 teaspoons (7.5 grams) of cornstarch.
Now, it's time to bring it all together. Place the saucepan over medium heat and slowly add the grated cheese to the butter and flour mixture. Stir continuously to prevent the cheese from clumping and to ensure even melting. If you want to enhance the flavour and texture, consider adding a bit of wine or beer. The water content in these beverages keeps the cheese proteins moist, preventing clumping, while the tartaric acid aids in protein separation. Additionally, if you're looking for a smoother sauce, you can add ordinary milk or evaporated milk, although this may result in a less gooey consistency.
Finally, remember to maintain a moderate heat level throughout the melting process. High temperatures can cause the cheese to melt too quickly, leading to a stiff and charred result. A consistent, low heat will help you achieve the desired creamy texture. With these steps, you'll be able to create delicious melted cheese on your stovetop, perfect for pasta sauces, macaroni, grilled cheese sandwiches, or any other cheesy dish you desire!
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Using a microwave
To melt plastic cheese in a microwave, start by selecting a microwave-safe dish or bowl. Avoid using plastic containers or dishes with metallic finishes, as they may not distribute heat evenly or may react with the cheese. Choose a dish that is large enough to accommodate the cheese without overflowing. Next, unwrap the cheese and decide how much you want to melt. For even melting, cut the cheese into smaller portions. If you're using American cheese, let it come to room temperature before microwaving.
Once your cheese is prepared, place it in the microwave-safe dish or bowl. Cover the dish with a microwave-safe lid or plastic wrap to trap the heat and moisture, creating a steamy environment that aids in melting. Set the microwave to a low power level, around 30% to 50%. Start with a short time, such as 30 seconds, and check the cheese's progress. If using American cheese, you can add a tablespoon of milk to the bowl before microwaving.
If you're melting string cheese, you may want to experiment with different flavours, such as classic mozzarella or spicy pepper jack. String cheese is ideal for melting in the microwave due to its low moisture content, which prevents it from becoming too watery. If you're using American cheese, you can dice, grate or slice it prior to microwaving to speed up the melting process.
Continue microwaving in short intervals, checking after each interval until the cheese reaches your desired consistency. Remember to exercise caution when removing the dish from the microwave, as it may be hot. Now you can enjoy your melted plastic cheese as a dip, topping, or however you like!
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Creating a cheese sauce
When creating a cheese sauce, it's important to remember that different cheeses melt in different ways. For a sauce, it's best to use cheeses with high moisture content and lower melting points, such as Swiss, Cheddar, or Gruyère. Cheeses with low fat and low moisture content, like Parmesan or Romano, will only melt a little and won't create a creamy sauce.
To make a classic cheese sauce, start by making a roux, which is a mixture of flour and fats used to thicken sauces. Melt butter in a non-stick saucepan over medium heat, then whisk in flour until well blended. Next, stir in hot milk—this turns your roux into a béchamel sauce! Now it's time to add your cheese. Shredded cheese melts better than pre-grated cheese, and it's important to stir frequently to prevent sticking and burning. Add your shredded cheese to the sauce and turn the heat to the lowest setting. Continue heating and stirring in short bursts until the cheese is fully melted and smooth.
If you're looking to get creative, you can experiment with different liquids to add to your sauce. A little wine or beer, for example, can enhance the flavour of your cheese sauce. You can also try adding an emulsifying salt like sodium citrate to your cheese, which will help it melt evenly and prevent separation.
It's important to remember that melting cheese requires constant attention. Overheating or leaving it unattended can result in a rubbery texture and an unappealing taste. When melting cheese, always use the lowest heat possible and stir frequently for the best results.
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Melting cheese in a double boiler
First, prepare your double boiler by filling the bottom section with water. The amount of water you use will depend on the size of your boiler, but make sure it's enough to create steam without touching the top section. Place the boiler on your stove and turn the heat to a low setting. You don't want to rush the melting process, as this can cause the fats and oils in the cheese to separate, resulting in a less-than-ideal melted cheese consistency.
While the water is heating up, shred or grate your cheese of choice. For a classic melt, go for varieties like Cheddar, Swiss, or Gruyère, which have higher moisture content and lower melting points. If you're using Cheddar, add a few drops of lemon juice to the shredded cheese to reduce stringiness while melting.
Once the water is simmering gently, place the top half of the double boiler over the bottom section. Carefully add your shredded cheese to the top of the boiler. Stir the cheese every few minutes to prevent lumps and encourage even melting. Keep stirring until the cheese starts to melt and then use a whisk to break down any remaining lumps until you have a smooth, creamy cheese sauce.
If you're looking for an even creamier cheese sauce, you can create a bechamel base by melting butter in a saucepan, adding flour to form a roux, and then gradually adding milk until you have a thick, creamy sauce. Then, simply combine your melted cheese with the bechamel for an indulgent treat.
Keep in mind that some cheeses, like Kraft Singles, are designed to withstand higher heat levels due to the use of emulsifiers that hold the fat and protein together. If you're melting these types of cheese, a lower and slower heat source is still recommended to achieve the perfect melt.
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Using sodium citrate to make any cheese melt evenly
Sodium citrate is a common sequestrant that acts as an emulsifier and stabilizer in cheese sauce, preventing proteins from coagulating and ensuring the sauce stays smooth and velvety even at high temperatures. It is typically used in a 2.0% to 3.0% ratio of total liquid plus cheese weight.
To make a cheese sauce with sodium citrate, first heat your chosen liquid—which could be milk, heavy cream, beer, bone stock, or even plain water—in a saucepan over medium-low heat until white wisps of steam appear. Next, stir in the sodium citrate with a whisk and allow the mixture to scald. At this point, turn off the heat and begin to gradually add your chosen cheese, whisking until it has fully melted. Keep repeating this process until all the cheese is incorporated. If your sauce starts to look clumpy, turn on a low flame to help incorporate the melted cheese.
Sodium citrate gives you the freedom to choose any cheese for your sauce, even those that don't traditionally melt well. It reduces the cheese's acidity, makes the proteins in the cheese more soluble, and prevents it from separating, creating a smooth, creamy texture.
You can use this cheese sauce to make classic nachos, creamy mac 'n' cheese, or fondue. It can be kept warm in a crockpot for parties.
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Frequently asked questions
The stovetop approach is the best method to melt plastic cheese. Place shredded cheese in a non-stick saucepan on the stovetop and apply a small amount of heat. Stir the cheese frequently to prevent it from burning and sticking to the saucepan.
The quickest way to melt plastic cheese is to use a microwave. Place shredded cheese in a microwave-safe bowl and heat on the lowest setting for 15 seconds. Remove the bowl from the microwave, stir the cheese, and repeat the process until the cheese is fully melted.
Cheeses with high moisture content and low melting points, such as Swiss, Cheddar, or Gruyère, are the best for melting.
To make a cheese sauce, start by making a roux, a mixture of flour and fats used to thicken sauces. Melt butter in a non-stick saucepan, whisk in flour, and then stir in milk. Add shredded cheese and turn the heat to the lowest setting. Stir frequently to prevent the cheese from burning.
