The Melting Pot: What Is Cooking Cheese?

Cheese is a versatile ingredient that can be used in a variety of dishes, from appetizers and mains to pastries and desserts. When cooking with cheese, it is important to consider the type of cheese and how it will affect the flavour and texture of the dish. For example, a hard cheese such as Grana Padano can be grated and baked in the oven to create a crunchy texture, while a mild hard cheese like cheddar is ideal for creating a melting texture in dishes like macaroni cheese. Blue cheese, with its strong flavour, can be blended with milder ingredients or paired with equally pungent ingredients like cayenne pepper sauce. Mozzarella and provolone are examples of pasta filata cheeses, where the curds are stretched, pulled, and cooled in water to create a rubbery texture. The same cheese used as an ingredient can also be enjoyed as a snack, and vice versa.

Characteristics of cooking cheese:

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Choosing a cheese: flavour, texture, and price

When choosing a cheese to cook with, it's important to consider flavour, texture, and price.

Flavour

The flavour of the cheese you choose will depend on your personal preference and the recipe you're using. If you're unsure about a particular cheese, ask your cheesemonger for advice, and don't be afraid to try something new. Some cheeses, like blue cheese, have a pungent and funky taste that some people find unappealing. However, blue cheese can be blended with milder ingredients like cream cheese or paired with strong-tasting ingredients like cayenne pepper sauce. Gruyère, a popular Swiss cheese, has a flavour that varies depending on its maturity, ranging from slightly bitter to complex and grainy. Brie, on the other hand, is a mild and soft cheese that pairs well with both sweet and savoury dishes.

Texture

The texture of the cheese is also an important consideration. Different types of cheese react differently when cooked. For example, a very hard cheese like Grana Padano can be grated and baked in the oven to create a crunchy "tuile" that can be used as a cracker or topping. Hard but mild cheeses like Edam or Cheddar will melt nicely and are perfect for dishes like macaroni cheese or cauliflower cheese. For a fried cheese dish, a Greek classic involves quickly frying cheese to achieve a crispy exterior and a melted centre. Mozzarella and provolone are also cooked and then stretched, pulled, and cooled in water to create a rubbery texture.

Price

When it comes to price, there are cheeses to suit all budgets. Some customers may be looking for the most affordable option, especially if the cheese is intended for cooking rather than snacking. However, more expensive cheeses can offer superior flavour and texture, so it's worth considering your priorities. Cheesemongers can offer guidance and suggestions based on your preferences and intended use. Some cheeses, like Gruyère and Comté, are known for being more expensive and may not have a cheap version. In such cases, it's possible to explore alternatives within the same family, such as a slightly lower-quality Gruyère or a different Alpine cheese like Emmentaler.

Cooked vs uncooked cheese

The terms "cooked" and "uncooked" cheese can be confusing, as both involve heating the curds. However, the cooking or "uncooking" is different from pasteurization, which occurs at a higher temperature. The cooking process of curds fits into the cheesemaking process, where the curds and whey are cooked and stirred until the desired temperature and firmness are achieved. The whey is then drained off, leaving a tightly formed curd.

Cooked cheese is made from smaller-cut curds that are heated to a higher temperature to affect the texture of the cheese. Heating curds helps expel as much whey (moisture) as possible. Many types of cooked cheeses have a firm or dense texture. For example, the curds for pasta filata cheeses, such as mozzarella and provolone, are cooked and then stretched, pulled, and cooled in water, resulting in a rubbery texture.

On the other hand, uncooked cheeses are made from larger-cut curds that are heated gently at a lower temperature. This also expels moisture (whey) from the curds, but not as much. Uncooked cheeses tend to have a softer texture compared to cooked cheeses.

Different types of cheese react differently when cooked, offering a wide variety of textures and flavours. For example, a hard cheese like Grana Padano can be grated and baked in the oven to create a crunchy tile or "tuile" that can be used as a cracker or topping. Harder cheeses with a mild flavour, such as Cheddar or Edam, will melt and create a classic texture often used in macaroni or cauliflower cheese.

Cooking with cheese can enhance a dish by adding texture and flavour. Cheese can be used in a variety of recipes, from salads to grilled scallops with a four-cheese sauce or breaded Saint Agur blue cheese. When melting cheese, firmer cheeses are usually added first, while creamier cheeses like Roquefort are added towards the end.

How cheese is made

Cheese is a versatile food that can be used in a variety of dishes, from salads to pasta bakes. It is made from milk that has been curdled and separated into curds (solids) and whey (liquid). The curds are then drained, shaped, salted, and aged to develop flavour and texture. While the process varies depending on the type of cheese, the fundamental steps remain the same.

Firstly, milk is collected from dairy farms and undergoes quality and purity tests to ensure it meets safety standards. Once approved, the milk is filtered and standardised to create a consistent base for cheese production. This involves adjusting the milk fat, cream, or protein content. Then, the milk is pasteurised to eliminate harmful bacteria and ensure the cheese is safe for consumption. Pasteurisation involves heating the milk to a specific temperature for a set time to kill pathogens.

After pasteurisation, good bacteria or "starter cultures" are added to the milk. These bacteria ferment the lactose (milk's natural sugar) into lactic acid. The type of bacteria and the sugar content in the milk can affect the flavour and texture of the cheese. Next, rennet is introduced. Rennet is an enzyme that causes the milk to thicken and form a gel-like consistency, similar to yogurt. It is this step that separates the curds from the whey. The amount of rennet and time needed for this step can vary depending on the type of cheese being made.

Once the milk starts to gel, cheesemakers cut it, allowing the whey to escape and creating firmer curds. The curds are then stirred and gently heated, further releasing whey and concentrating the solids. The curds are cut into smaller or larger pieces depending on the desired texture of the cheese. Smaller curds result in drier and firmer cheeses, while larger curds create softer cheeses.

The curds are then shaped into cheese moulds and may be salted before pressing, or placed in moulds and brined afterward, depending on the type of cheese. Pressing expels any remaining whey and gives the cheese its signature shape and texture. Finally, the cheese is aged under controlled conditions, developing its distinct flavours, textures, and aromas. Some cheeses are ready to eat immediately, while others are aged for months or even years to achieve their unique flavour.

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Cheese and salads

Cheese is a versatile food that can be used in a variety of dishes, including salads. When used in cooking, cheese can help highlight flavours and create unusual and tasty dishes.

A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese. The salty, briny flavour of the Kalamata olives goes well with the feta and crisp veggies. To add a fresh finishing touch, add some mint leaves.

For a simple, quick, and healthy salad, you can use almost any kind of cheese, from fresh goat cheese to feta, brie, or even hard cheese such as Gouda. Harder cheeses like cheddar are also a good option, especially if you want your salad to have a bit of a 'bite' to it. If you're using cheddar, look for one that has been matured for about 12 months to get the full tangy flavour.

You can also add some crunch to your salad with ingredients like pickled gherkins, cucumbers, or red onion.

If you're feeling creative, you can try making a creamy cheese and potato pie, or a veggie pie with caramelised leeks and cheese. For a real treat, try breaded Saint Agur blue cheese—mix the cheese with peas for a firmer texture, leave it in the fridge for an hour, then toss it in breadcrumbs and fry it.

Melting, shredding, and stirring cheese

Cheese is a versatile ingredient that can be cooked in a variety of ways. It can be melted, shredded, or stirred into dishes to add flavour and texture. When cooking with cheese, it is important to consider the type of cheese being used, as different cheeses have different melting points and textures. For example, harder cheeses such as cheddar or Grana Padano are ideal for melting and can be used in dishes like macaroni cheese or cauliflower cheese. Softer cheeses like goat cheese or cream cheese can be used in cold dishes, such as salads or ice cream.

Melting Cheese

When melting cheese, it is important to use low heat and stir frequently to avoid overcooking or burning. The type of cheese also matters; harder cheeses with lower moisture content, such as extra sharp cheddar, require more heat to melt. Freshly grated cheese melts better and gives a stronger flavour. It is also important to let the cheese come to room temperature before melting, as this reduces heating time and prevents burning. Using a non-stick pan and adding butter can further prevent sticking and enhance flavour.

Shredding Cheese

Shredding cheese allows for better exposure to moisture, helping it melt instead of solidifying. Shredded cheese also grabs onto the solids in the sauce more easily, preventing clumping. Additionally, shredded cheese needs less stirring since it melts quickly and can be easily mixed into the sauce. When shredding cheese, it is best to use a block of cheese instead of pre-shredded cheese, as pre-shredded cheese is coated with cellulose to prevent clumping and sticking, which can hinder melting.

Stirring Cheese

When stirring cheese into a sauce, it is important to add a small amount of shredded cheese at a time and stir continuously to prevent clumping. Thinner sauces can be more challenging to work with, and it is crucial to stir well to maximize exposure to the sauce. As the sauce thickens, it becomes easier to add more cheese, including larger pieces. Adjusting the amount of cheese gradually is simpler with shredded cheese due to the smaller, uniform pieces.

Frequently asked questions