Bushra Griffith
Ole Mexican melting cheese is a delicious, authentic Mexican dish that can be easily prepared at home. While there are several methods to melt cheese, the stovetop approach is the most recommended for achieving a perfect, creamy texture. This method allows for customisation and control over the melting process, reducing the risk of overheating or burning the cheese. To prepare Ole Mexican melting cheese, it is best to use cheeses with higher moisture content and lower melting points, such as cheddar, Swiss, or Gruyère. With the right technique and ingredients, you can create a mouthwatering, smooth, and creamy cheese sauce to elevate your favourite dishes.
| Characteristics | Values |
|---|---|
| Brand | Ole Mexican Foods |
| Weight | 8 Oz |
| Ingredients | Pasteurized Part-Skim Milk, Salt, Cheese Cultures, Enzymes, Cellulose Powder (to Prevent Caking), and Annatto |
| Allergens | Milk and its derivatives |
| Preparation Method | Chop it up, microwave for a minute or two, stopping every 30 seconds to stir |
| Alternative Preparation Method | Melt on stovetop at the lowest heat possible, stirring frequently to prevent burning |
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What You'll Learn
- Use a stove-top to control the melting process and avoid burning
- Melt at the lowest heat possible to retain moisture and fat
- Choose young, high-moisture cheeses like mozzarella, Gruyère, or cheddar
- Add milk and corn starch to bind protein, fat, and moisture into a sauce
- Start with a classic roux (flour and fats) to thicken the sauce and enhance flavour
Use a stove-top to control the melting process and avoid burning
To prepare Ole Mexican shredded quesadilla melting cheese, you can use a stove-top to carefully control the melting process and avoid burning.
Firstly, select a non-stick pan or skillet to melt your cheese in. This will prevent the cheese from sticking to the side and burning. Ceramic or porcelain-enameled pans are recommended over teflon.
Next, grate your cheese. This will help it melt faster and more evenly. Place the cheese in the pan and add a dash of corn starch and evaporated milk. These ingredients will prevent the cheese from becoming lumpy or stringy.
Now, turn on the stove to a low heat. Never start heating cheese on a high or medium heat as this will cause it to heat unevenly and burn. Keep a close eye on the cheese as it melts and remove it from the heat as soon as it reaches your desired consistency.
If you want to speed up the melting process, you can try melting the cheese in small intervals of 5-10 seconds in the microwave, stirring in between, rather than risk burning it on the stove-top.
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Melt at the lowest heat possible to retain moisture and fat
To prepare Ole melting cheese, it is important to melt the cheese at the lowest temperature possible to retain moisture and fat. The science behind it is that at about 90°F (32°C), the fat in cheese begins to soften and melt. Increasing the temperature by about 40-60 degrees will cause the protein molecules to break apart and disperse throughout the fat and water. If the cheese is heated beyond its melting point, the proteins will firm up and squeeze out moisture, leaving you with rubbery and clumpy cheese.
Therefore, it is recommended to use low heat when melting cheese. Use a non-stick skillet or pan to prevent the cheese from sticking to the side of the pan and burning. Place the cheese over low heat on the stove and never start with high or medium heat as this will cause the cheese to heat unevenly. Grating the cheese beforehand will also help it melt faster and more evenly.
Additionally, adding a small amount of starch and liquid can help to prevent the cheese from becoming stringy and lumpy. A dash of corn starch and evaporated milk can help keep the cheese smooth, but the amount will depend on how much cheese you are melting. An acidic ingredient like vinegar, lemon juice, white wine, or beer can also be added to improve the flavour and smoothness of the cheese.
For melting cheese in the microwave, place the cheese in a microwave-safe container and heat it in small increments, stopping to stir every 30 seconds, until the cheese just starts to melt.
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Choose young, high-moisture cheeses like mozzarella, Gruyère, or cheddar
To prepare a melting cheese, you'll want to start with a cheese that has good melting properties. Some cheeses melt into a gooey, oozy, stretchy consistency, while others simply don't. This is because of the different structures of proteins and molecules within the cheese.
The best melting cheeses are soft, fresh, and creamy. Young cheeses with high moisture content tend to melt well, and this is due to the levels of calcium phosphate embedded in the casein. If there is too much calcium content, the cheese won't melt, and if there is too little, it will melt too fast and become runny.
Mozzarella, Gruyère, and cheddar are all examples of cheeses with good melting properties. Mozzarella is a high-moisture cheese, and when heat is added, it melts into a pool of cheese. This is due to the large and stretchy casein protein molecules, which tangle and form a rope-like structure. Cheddar also has good melting properties, and an aged cheddar will give you a smooth melt. Gruyère is another cheese with a high moisture content, and it has a slightly sweet, salty, and nutty flavour. It is a little grassy, similar to a mild Provolone.
To prepare your melting cheese, grate or chop the cheese into small pieces. For a quick melt, you can use the microwave, heating the cheese in short bursts and stirring at intervals. Alternatively, you can melt the cheese in a pan on the stovetop, but be careful not to overheat it, as this can cause the protein to coagulate, resulting in a greasy texture and clumping.
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Add milk and corn starch to bind protein, fat, and moisture into a sauce
Ole Mexican Shredded Quesadilla Melting Cheese is made using traditional Mexican recipes passed down for generations. It contains ingredients such as pasteurized part-skim milk, salt, cheese cultures, enzymes, and cellulose powder.
To prepare a cheese sauce with a smooth and stable consistency, you can use cornstarch and milk. Cornstarch is a pure starch that can help prevent proteins from binding into long, tangled strands and fats from separating and pooling. It does this by absorbing water and expanding, thickening the liquid phase of the sauce.
To incorporate cornstarch into your cheese sauce, you can follow these steps:
First, in a small bowl, combine milk with cornstarch and mix well. Set this mixture aside. Next, in a medium saucepan over low heat, combine shredded cheese with milk and melt them together. You can use Longhorn cheese, cheddar cheese, or any cheese of your choice. Stir in your desired spices and seasonings, such as garlic salt and red pepper.
Finally, add the cornstarch mixture to the melted cheese and stir well. Continue stirring until the cheese sauce reaches your desired consistency. The cornstarch and milk will work together to create a stable emulsion, preventing the sauce from becoming greasy or stringy.
You can adjust the amount of milk and cornstarch according to your preference for a thinner or thicker sauce. This method of using cornstarch and milk helps to create a smooth and stable cheese sauce, perfect for nachos, cheese fries, or any dish that calls for a delicious, melty cheese topping.
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Start with a classic roux (flour and fats) to thicken the sauce and enhance flavour
To prepare a classic roux, you will need butter, flour, and milk. Start by melting 8 tablespoons of butter in a large, heavy, non-stick saucepan over medium heat. It is important to use a non-stick saucepan as it will prevent the cheese from sticking to the sides and make it less likely to burn. Once the butter is melted, whisk in 1/2 cup of unbleached, all-purpose flour, a little at a time, until well blended. This mixture of flour and fat is the basis of the roux and will help to thicken your sauce and enhance its flavour and texture.
Next, slowly whisk in 4 cups of hot milk and continue stirring until everything is well combined and melted. At this point, your roux has transformed into a bechamel sauce! Now it's time to add the cheese. Turn the heat down to the lowest setting and slowly add your shredded cheese, stirring constantly. Melting the cheese at a low temperature is crucial as high heat can cause the cheese to lose moisture and fat, resulting in a lumpy, greasy, or stiff texture.
As you melt the cheese, be sure to stir frequently and keep it moving around the pot to ensure even melting and prevent burning. Once your cheese sauce looks and feels smooth and has been evenly melted, give it a final stir and remove the pan from the heat. It's important not to overcook the sauce at this point, as it can negatively affect the texture and flavour.
By using this classic roux method, you can create a delicious, creamy cheese sauce with a perfect texture that can be customised to your desired consistency. This versatile sauce can be used in a variety of dishes, from mac and cheese to veggie bowls, adding a gooey and mouthwatering touch to your meal.
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Frequently asked questions
Queso Oaxaca, or Oaxaca cheese, is a semi-soft, stringy, melting cheese made from cow's milk. It is stretched into long ribbons and wound into a ball, resembling mozzarella or American string cheese. It has a creamy, buttery, and mildly salty flavour.
To prepare Oaxaca cheese for melting, first separate the ribbons into thin strings. Then, stuff or top your chosen dish with the cheese and let your oven or skillet do the rest.
Oaxaca cheese is very versatile and can be used in many dishes. It is an excellent melting cheese for quesadillas, enchiladas, tacos, chile rellenos, nachos, molletes, tlayudas, and more. It can also be used in pizza, mac and cheese, cheese dip, sandwiches, and salads.
