Randy Chandler
The fat and moisture content of cheese directly impacts how it melts. Cheddar cheese, for example, is considered a high-fat, low-moisture cheese, which is why it tends to become oily when melted. Interestingly, this has led some people to experiment with extracting the fat from melted cheddar to create a cheese ghee that can be used for cooking. There are also companies that sell cheddar cheese oil-soluble extract that can be used to enhance the flavor of culinary creations. In addition, there have been studies on the formation of cheddar cheese analogues using canola oil and ultrasonication, which could potentially be used to reduce the fat content of cheddar cheese.
| Characteristics | Values |
|---|---|
| Oil in cheddar cheese | Cheddar cheese does not naturally contain oil, but it has a high-fat content that can lead to a more oily texture when melted. |
| Why cheddar cheese gets oily | Cheddar cheese has a high-fat and low-moisture content. When melted, the fat and moisture composition affects how the cheese melts, with high-fat, low-moisture cheeses tending to become oily or greasy. |
| Oil-cured cheese | Oil-cured cheese is a centuries-old technique for preserving cheese. Hard cheeses like cheddar can be cured in oil, which acts as a barrier against bacteria, keeping the cheese safe to eat for months or years without refrigeration. |
| Cheese oil | The fat from melted cheese can be used as a cooking oil, imparting a cheesy flavor to dishes. |
| Cheddar cheese analogues | Cheddar cheese analogues can be produced using canola oil and ultrasonication to form single or double emulsions. Double emulsions can displace fat in cheese and replace it with less expensive oils. |
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What You'll Learn
Why cheddar cheese gets oily when melted
Cheddar cheese is a stable emulsion of dairy fat and water, held together by a protein network. When heat is introduced, the protein structure weakens and breaks apart, causing the emulsion to break. This results in the fat leaking out and pooling together, leading to the characteristic oiliness observed when cheddar cheese is melted.
The transformation of cheddar cheese into an oily substance upon melting can be attributed to the separation of its components. At room temperature, cheddar cheese maintains a stable balance of fat and water, bound by proteins. However, when heated, the proteins that act as adhesives begin to break down, releasing the fat from its protein network. This fat then coalesces, creating a greasy pool, while the proteins themselves congeal, forming stringy clumps.
The degree of oiliness in melted cheddar cheese can vary depending on factors such as the cheese's moisture content and maturity. For instance, low-moisture cheeses like cheddar tend to release more oil during melting compared to higher-moisture varieties. Additionally, aged hard cheeses, such as Parmesan and pecorino, are more challenging to melt and may contribute to a more oily texture.
To prevent the oiliness that occurs when melting cheddar cheese, one can incorporate emulsifiers or other cheeses with better melting properties. Emulsifiers help maintain the stable mixture of fat and water within the cheese, preventing separation. Alternatively, combining cheddar with cheeses like American, which is specifically designed to be highly meltable, can create a buffer that delays or reduces fat separation.
While the oiliness of melted cheddar cheese may be undesirable in certain culinary contexts, the extracted fat, often referred to as "cheese ghee," can be saved and used as a cooking oil or flavor enhancer. This fat imparts a strong cheesy flavor to dishes, making it a unique and tasty addition to various recipes.
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Using oil to cure cheddar cheese
Oil can be used to cure cheddar cheese, a process known as "queso en aceite" or "cheese in oil". This is a centuries-old Spanish preservation technique that can keep the cheese safe to eat for many months or even years without refrigeration. The oil acts as a barrier against bacteria and other microorganisms, and after about a month of curing, the cheese absorbs enough oil to become soft and yielding, with its flavour blending into that of the oil. This method can also be used to restore dried-out and hardened cheeses to a more palatable texture.
To cure cheddar cheese in oil, start by using a dry, hard, crumbly cheese such as aged cheddar. Trim off the rind, then cut the cheese into cubes or planks about 1/2 inch across. Pack the cheese pieces tightly into clean Mason jars, leaving about an inch of space below the rim of the jar. Some cooks like to add dried herbs or spices at this stage to flavour the oil, although this may not noticeably affect the flavour of the cheese itself. Finally, fill the jar with oil, which will serve as a preservative agent.
The type of oil used to cure cheddar cheese is important, as different oils can affect the distribution of fat within the cheese's microstructure and its physical properties. Traditionally, olive oil has been used for the production of Gouda cheese, while canola oil has been evaluated for the production of soft white cheese. Canola oil is less expensive than milk fat and has a higher proportion of healthy polyunsaturated and omega-3 fatty acids. However, the use of non-dairy liquid oils in cheese production has been limited.
In addition to curing cheddar cheese in oil, it is also possible to extract oil from cheddar cheese. This can be done by melting hard cheeses without an emulsifier, which causes them to separate into proteins and fat. The fat can then be collected and used as a cooking oil, imparting a strong cheesy flavour to dishes. This "cheese ghee" can be used in a similar way to clarified butter, and adds a distinctive flavour to dishes such as grilled cheese sandwiches and omelettes.
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Using fat from melted cheddar as cooking oil
Cheddar cheese is considered a high-fat, low-moisture cheese, containing about 35 grams of fat per 100 grams. When melted, the cheese separates into proteins and fat, with the fat released during the melting process contributing to its oily texture. This oil can be used for cooking, adding flavour to dishes such as grilled cheese sandwiches, eggs, and steak.
To obtain the oil, one can melt cheddar cheese in a pan or microwave and then remove the separated fat, also known as "cheese ghee". This fat can be stored and used for cooking, adding a cheesy flavour to dishes. The leftover protein solids are not as tasty, but some choose to eat them anyway.
While using fat from melted cheddar as cooking oil is possible, it may not be practical due to the poor cost/flavour trade-off. The amount of fat obtained from melting cheese may not be sufficient for cooking, requiring multiple blocks of cheese to obtain a few tablespoons of fat.
Additionally, the smoking point of cheese oil is very low, which can impact the cooking process. Some cooks choose to use olive oil for the initial cooking and then dress the dish with cheese oil to impart flavour without worrying about burning the oil.
For those seeking a stronger cheesy flavour in their dishes, using fat from melted cheddar as cooking oil can be a viable option, especially when combined with other ingredients such as eggs or steak.
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Cheddar cheese oil-soluble extract
Uses
Production
The extract is produced by melting hard cheeses, such as cheddar, without an emulsifier, which causes the cheese to separate into proteins and fat. The fat, also known as "cheese ghee", can then be extracted and used as a cooking oil or flavouring agent. This process results in a highly concentrated and versatile product that can be easily incorporated into various dishes.
Benefits
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Formation of cheddar cheese analogues using canola oil
The production of cheese analogues, or cheese-like products, has gained traction with the rising popularity of veganism and healthier alternatives. These cheese analogues are produced by partially or completely substituting components such as milk, milk fat, or milk protein and incorporating vegetable-based substances and additives.
One such method of producing cheese analogues involves the use of canola oil and ultrasonication to form single or double emulsions. Canola oil is a cheaper alternative to milk fat and offers a higher proportion of healthy polyunsaturated and ω-3 fatty acids. In the study, skim milk was used, in which canola oil was emulsified using ultrasound to create single (O/W) or double (W1/O/W2) emulsions.
The double emulsion cheese analogues (DECH) displayed a distinct microstructure, retaining small skim milk droplets dispersed in the fat phase, even after 7 months of ageing at 4 °C. They were harder, melted less, and showed more free fatty acid development than the control cheeses. On the other hand, the single emulsion cheese analogues (SECH) were softer, also melted less effectively, and showed greater coalescence of fat droplets.
The study demonstrated how the type of fat/oil and emulsification method affects the distribution of fat within the cheese microstructure and the physical properties of the resulting analogue cheeses. This knowledge can be applied to develop new cheese products with reduced and modified fat content.
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Frequently asked questions
Cheddar cheese is considered a high-fat, low-moisture cheese, which is why it becomes oily when melted.
Yes, oil can be used as a barrier against bacteria and other microorganisms, keeping the cheese safe to eat for many months or even years without refrigeration.
Yes, you can separate the fat from cheddar cheese by melting it and then use the fat as a cooking oil.
Yes, oil can be used to cure dried-out cheddar cheese and give it a soft, yielding texture.
Yes, cheddar cheese analogues can be produced from skim milk in which canola oil is emulsified using ultrasound to form either single or double emulsions.
