Patrick Oconnell
There are several reasons why some cheeses melt and others don't. A cheese's ability to melt depends on factors such as moisture content, fat content, age, and how it's made. For example, younger cheeses tend to melt more easily than older, drier cheeses. Cheeses with higher fat content also melt better than low-fat or non-fat varieties. Additionally, the way a cheese is made can impact its melting abilities; stretched cheeses like mozzarella may become stretchy or oily rather than thick and creamy when melted. Acid-set cheeses, such as ricotta and feta, are also known for their inability to melt due to the absence of calcium, which usually holds casein proteins together. Lastly, some processed cheeses may not melt smoothly due to the presence of non-cheese ingredients.
| Characteristics | Values |
|---|---|
| Moisture | Cheeses with more moisture melt better |
| Fat Content | Cheeses with higher fat content melt better |
| Age | Younger cheeses melt more easily than older ones |
| Type | Stretched cheeses like mozzarella become stretchy or oily rather than thick and creamy |
| Acid-set cheeses like feta, paneer, and ricotta do not melt | |
| Smoked cheeses do not melt well | |
| Processed cheeses may not melt due to non-cheese ingredients |
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What You'll Learn
The role of moisture, fat content, and age in cheese's melting ability
The ability of a cheese to melt is determined by a number of factors, with moisture content, fat content, and age being some of the most important.
Moisture
The moisture content of a cheese is perhaps the most significant factor in determining its melting ability. A cheese with more moisture will have more loosely packed milk proteins, which separate more easily when heated. This is why a drier, harder cheese like Parmesan becomes oily and greasy when heated, while a moister, softer cheese like Brie melts as soon as it is warmed. Higher-moisture cheeses like young Gouda or Mozzarella are good melting cheeses, while drier cheeses like aged Gouda and Parmigiano Reggiano will not melt well unless there is added moisture.
Fat Content
The fat content of a cheese also plays a role in its melting ability. Cheeses with higher fat content tend to melt better than those with lower fat content. For example, high-fat Leicester melts easily, while lower-fat Swiss cheese becomes stringy when heated. Similarly, higher-fat cheeses like Havarti usually melt better than low-fat or non-fat cheeses.
Age
The age of a cheese also impacts its melting ability. Younger cheeses tend to melt more easily than older ones, as the chemistry of cheese changes with age. Acid is often produced and proteins break down as cheese ages, and these factors can affect what happens to the cheese when it is heated. Older cheeses like aged cheddar can become grainy or oily when melted, while a younger cheddar will melt more easily.
Other factors that can affect a cheese's melting ability include its acidity and how it is made. Cheeses that are made by coagulating milk with the direct addition of acid, such as cottage cheese, chèvre, feta, paneer, and ricotta, do not melt well and tend to hold their shape when heated. Stretched cheeses like mozzarella and provolone will become stretchy or oily rather than melting thick and creamy.
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How processing methods impact melting
The processing methods used in cheese production can significantly impact its melting properties. While some cheeses melt smoothly, others may become grainy, stringy, or oily when heated. This textural variation is influenced by the production techniques employed. Here's an overview of how processing methods can affect the melting behaviour of cheese:
Moisture Content
Moisture plays a pivotal role in determining how well a cheese melts. Cheeses with higher moisture content tend to melt more easily and smoothly. For instance, Brie, a naturally moist and runny cheese, melts effortlessly when warmed. In contrast, drier cheeses, such as Parmesan, tend to become oily or greasy instead of melting creamily. The smoking process can also impact moisture content, resulting in drier cheeses that may struggle to melt smoothly, as seen with smoked cheddar.
Fat Content
The fat content of cheese is another critical factor in its melting behaviour. Cheeses with higher fat content generally melt better. High-fat cheeses, like Leicester, tend to melt easily, yielding a creamy texture. Conversely, low-fat or non-fat cheeses may become stringy when heated, as observed with Swiss cheese.
Age
The age of a cheese also influences its melting properties. Younger cheeses tend to melt more readily than their aged counterparts. For example, a young cheddar will melt more smoothly than an aged cheddar, which may become grainy or oily.
Production Technique
The specific production technique used to make a cheese can affect its melting behaviour. Stretched cheeses, such as mozzarella and provolone, often become stretchy or oily rather than thick and creamy when melted. This makes them ideal for achieving a cheese pull but less suitable for creating a smooth cheese sauce.
Acidity
Cheeses that are curdled with acid, such as paneer, feta, and ricotta, tend to be poor melters. These acidic cheeses hold their shape even when heated, making them suitable for grilling or frying. However, they may not be the best choice for recipes requiring a creamy, melted cheese sauce.
Rheological Testing
Rheological testing provides valuable insights into the melting behaviour of cheese. By cycling the temperature of a cheese sample, scientists can measure its phase angle and complex modulus to understand its viscoelastic response. This data helps predict how a cheese will melt, flow, and re-melt, informing the development of specific cooking processes and ingredient modifications.
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Grilling cheeses that don't melt
When it comes to grilling cheese, not all cheeses melt the same. Some cheeses are too dry, too acidic, or have been aged too long, which can cause them to become grainy, stringy, or oily when heated. Here are some cheeses that can withstand grilling without melting:
Halloumi
Halloumi is a Middle Eastern cheese typically made with goat and/or sheep milk. It is a semi-firm, semi-hard cheese that is heated and stretched, which helps it retain its shape when grilled. Halloumi is a popular choice for grilling and can be sliced and browned on a sandwich or cubed and tossed with pasta and vegetables.
Paneer
Paneer is a type of acid-set cheese that is curdled with lemon juice, vinegar, or acid-producing bacteria rather than rennet. It is a semi-firm cheese that holds its shape well when heated, making it ideal for grilling or frying. Paneer is a popular choice for Indian dishes such as saag paneer or when served with sauteed vegetables and rice.
Queso Panela
Queso panela is a semi-firm, fresh cheese that can be grilled or melted. It has a mild flavour and a crumbly texture, similar to queso fresco. Queso panela can be sliced and grilled, or cubed and tossed with pasta and vegetables for a tasty salad.
Feta
Feta is another example of an acid-set cheese that is curdled with acid rather than rennet. It is a semi-firm cheese with a crumbly texture that holds its shape when heated. Feta can be grilled or fried and is often used as a condiment or topping on dishes such as enchiladas, corn on the cob, or salads.
Goat Cheese
Soft goat cheese, also known as chèvre, is a semi-firm cheese that can be grilled without melting. It has a mild and tangy flavour and a creamy texture. Goat cheese can be grilled or melted and is a popular choice for sandwiches, salads, or vegetable dishes.
When grilling with cheeses that don't melt, it is important to consider the moisture content, fat content, and age of the cheese. Cheeses with higher moisture and fat content tend to melt more easily, while older cheeses can become grainy or oily when heated. Grilling cheeses can be brushed with oil before cooking to prevent them from sticking to the grill and to add a bit of extra flavour.
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Why acid-set cheeses don't melt
The ability of a cheese to melt depends on a number of factors, such as moisture content, fat content, and age. However, one crucial factor that affects meltability is acidity. Cheeses with higher acidity tend to have more calcium in their structure, which acts as a "glue" that holds the casein proteins together. While low-acid cheeses have lots of calcium "glue", making them difficult to melt, high-acid cheeses have less calcium, allowing the protein structure to melt and stretch more easily.
Acid-set cheeses, such as paneer, feta, ricotta, and goat cheese, are curdled with acid rather than rennet. This high acidity causes the casein micelles to attract and aggregate together, resulting in a firm structure that doesn't melt well. While these cheeses may soften upon heating, they often become grainy and hold their shape instead of melting into a smooth, creamy texture.
The level of acid development in cheese significantly impacts its meltability. Both low-acid and high-acid cheeses struggle to melt. Low-acid cheeses have an abundance of calcium "glue", preventing the protein strands from sliding past each other and stretching. On the other hand, high-acid cheeses have so little calcium that the protein structure becomes weak, resulting in a poor melt.
Additionally, the way acid is introduced during the cheesemaking process can affect meltability. Acid can be added directly or through the addition of bacterial cultures that produce acid. In some cases, bacterial cultures may be left to produce excessive amounts of acid, negatively impacting the cheese's ability to melt.
While acid-set cheeses may not be ideal for recipes requiring a smooth, melted cheese sauce, they excel in grilling and frying applications. Their high acidity and firm structure allow them to hold their shape even when heated, making them versatile and valuable ingredients in various culinary contexts.
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How to salvage unmelted cheese
While a cheese pull is gratifying, not all cheeses melt the same. Some cheeses that don't melt well include smoked cheese, halloumi, paneer, feta, ricotta, and older, drier cheeses like British cheddar, parmesan, and gruyère.
If you're looking to salvage unmelted cheese, there are several options to consider. Firstly, it's important to identify if the cheese is still safe to consume. If there is mould on the cheese, scrape it off, and then dip a clean, non-fuzzy cloth into a solution of strongly salted water. Wipe the cloth over the cheese, and let it air dry before placing it in a clean container in the refrigerator. This process will prevent the growth of further mould. However, if the mould layer is too thick or has an unpleasant smell, it's best to discard the cheese entirely.
If you have a collection of cheese odds and ends, you can transform them into delicious dishes. One option is to create a cheese sauce for mac and cheese. Simply cook pasta according to the package instructions, drain it, and then add your cheese sauce and most of the remaining cheese, stirring until combined. Spread the pasta into a baking dish, sprinkle the remaining cheese on top, and then add buttered breadcrumbs. Bake until the top is golden, and let it stand for 15 minutes before serving.
Another option is to make a French cheese spread called Fromage Fort. This spread is made by grinding up bits of cheese and combining them with garlic, olive oil, wine, and herbs. Alternatively, you can create a similar spread using beer instead of wine. These recipes allow you to salvage unmelted cheese by incorporating it into a spreadable form.
Additionally, you can grate or finely chop unmelted cheese and use it in cooking. Grated cheese can be refrigerated or frozen and added to dishes like omelettes or sauces. By incorporating the unmelted cheese into cooked dishes, you can still enjoy its flavour and texture without needing it to melt.
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Frequently asked questions
Some cheeses that don't melt when cooked include halloumi, paneer, bread cheese, queso fresco, feta, ricotta, and British cheddar.
The melting ability of a cheese depends on several factors, including moisture content, fat content, age, and how the cheese is made. Cheeses with more moisture tend to melt more easily, while drier and older cheeses may become grainy or oily when melted. Cheeses with higher fat content also tend to melt better, and the way the cheese is made, such as the use of acid or rennet to curdle the milk, can affect its melting properties.
Yes, non-melting cheeses can be excellent for grilling or frying because they hold their shape even when heated. For example, halloumi is a popular cheese for grilling or pan-frying as it can be heated until hot and gooey without collapsing.
Yes, there are a few techniques you can try to improve the melting ability of a cheese. Using lower temperatures, reducing agitation, and adding stabilizers can help create a smoother cheese sauce. Additionally, heating the cheese with a liquid, such as milk or cream, can help it incorporate into a liquid form without breaking down its structure.
Yes, excessive or long-term heat can affect the melting ability of a cheese. Prolonged heating can reduce the water content, causing the milk proteins to shrink and brown, and the fat molecules to separate and pool together, resulting in a tough and greasy texture. Therefore, it is essential to monitor the temperature and heating time when melting cheese.
