Randy Chandler
There are many types of cheese that become stringy when melted, including cheddar, Monterey Jack, mozzarella, provolone, and Swiss cheese. This happens when the protein structure of the cheese breaks down and the fat globules come together to form a pool of grease, while the proteins congeal to form a stringy mess.
| Characteristics | Values |
|---|---|
| Cheese that becomes stringy when melted | Jack, Gruyère, Jarlsberg, low-moisture mozzarella, cheddar, Swiss, stretched cheeses like mozzarella and provolone |
| Cheese that doesn't become stringy when melted | American, high-fat Leicester |
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What You'll Learn
Stretched cheeses like mozzarella and provolone
Mozzarella is the king of the cheese pull, but it won't melt like other cheeses. When melted, mozzarella can become a mass of stringy clumps surrounded by a pool of oil.
Other semi-firm melting cheeses that can become stringy when melted include Jack, Gruyère, Jarlsberg, and low-moisture mozzarella.
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High-fat cheeses like Leicester
Cheeses that are high in fat tend to melt better than those with lower fat content. High-fat cheeses like Leicester melt easily, while lower-fat cheeses like Swiss become stringy when heated. This is because when heat is introduced, the protein structure of the cheese falls apart and the emulsion breaks, causing the fat globules to come together into a greasy pool and the proteins to congeal into a stringy mess.
The age of the cheese also plays a role in how well it melts. Younger cheeses tend to melt more easily than older ones, so a young cheddar will melt much better than an aged one. This is because older cheeses tend to become grainy or oily when melted.
Another factor that affects the meltability of cheese is how it's made. Stretched cheeses like mozzarella and provolone are made using a technique called "pasta filata" or string dough, which gives them their signature stretchiness. However, this also means that they are more likely to become oily rather than thick and creamy when melted.
Finally, some cheeses are specifically designed to be extremely meltable, such as American cheese. American cheese is made with scraps of cheese that are emulsified together with acids and phosphates, which help discourage the cheese from clumping or becoming stringy. This makes it a popular choice for dishes like nacho cheese sauce or omelette fillings where a smooth, creamy texture is desired.
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Younger cheeses like young cheddar
Younger cheeses tend to melt more easily than older ones. For example, a younger cheddar will melt much better than an aged one. This is because the protein structure of older cheeses breaks down when heated, causing the fat globules to come together into a greasy pool and the proteins to congeal into a stringy mess.
Mozzarella is also a good option for a stringy, melted cheese. It is made using a technique called "pasta filata" or string dough, which is why it is the king of the cheese pull. However, it is more likely to become stretchy or oily rather than thick and creamy.
Other cheeses that can become stringy when melted include Jack, Gruyère, Jarlsberg, and low-moisture mozzarella.
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American cheese
While some cheeses, such as cheddar, Monterey Jack, Gruyère, Jarlsberg, and mozzarella, become stringy when melted, American cheese is specifically designed to be extremely meltable and nearly impossible to break. This is because American cheese is made with scraps of cheese that are emulsified together with acids and phosphates, which help discourage the cheese from clumping or becoming stringy. As a result, American cheese is a good option for a silky nacho cheese sauce or a super soft omelette filling.
The meltability of American cheese can be attributed to its high fat content. Cheeses that are higher in fat tend to melt better, while low-fat or non-fat cheeses can become stringy when heated. Additionally, younger cheeses tend to melt more easily than older ones, as the protein structure in older cheeses is more likely to break down when heated, leading to a stringy mess.
Overall, American cheese is a good choice for dishes that require melted cheese due to its meltability and resistance to clumping or stringiness.
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Low-moisture mozzarella
Mozzarella is a high-fat cheese, which is another reason why it melts well. Cheeses melt better when they are higher in fat.
Mozzarella is also a younger cheese, which means it melts more easily than older cheeses.
Mozzarella is the king of the cheese pull, but it is not the best option for a smooth cheese sauce.
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Frequently asked questions
Cheeses that are stringy when melted include cheddar, Monterey Jack, Gruyère, Jarlsberg, mozzarella, provolone and Swiss cheese.
When heat is introduced, the protein structure of cheese falls apart and the emulsion breaks. The fat globules come together into a greasy pool and the proteins congeal to form a stringy mess.
American cheese is specifically designed to be extremely meltable and nearly impossible to break. It is made with scraps of cheese that are emulsified together with acids and phosphates, which help discourage the cheese from clumping or becoming stringy.
