Randy Chandler
Cheese is a beloved food item, but cooking with it can be a challenge due to its chemical composition and varying textures. The melting point of cheese depends on its moisture levels, with high-moisture cheeses melting at low temperatures (30° C or 86° F) and low-moisture cheeses melting at higher temperatures (70-75° C or 158-167° F). For example, the melting point of cheddar cheese is about 150°F (66°C). The type of milk used to produce the cheese and its maturation level also influence how it melts. A young cheese will react to heat immediately, while an aged cheese will only melt under very high heat. Additionally, the amount of acid in the cheese affects its melting properties. A good melt requires just the right amount of acid to dissolve some of the calcium and phosphate bonds, creating a more fluid consistency.
| Characteristics | Values |
|---|---|
| Temperature at which the fat in cheese begins to soften and melt | 90°F (32°C) |
| Temperature range at which the protein molecules begin to break apart and disperse throughout the fat and water | 130°F-150°F (40°C-60°C) |
| Melting point of cheddar cheese | 150°F (66°C) |
| Temperature at which the melting process is complete | 160°F |
| Temperature at which cheese can be heated well beyond its melting point without losing the sauce's emulsion | 170°F (77°C) |
| Temperature at which mozzarella and cheddar are in the oven | 190°C |
| Melting temperature of cheeses with high moisture levels (60-80%) | 30°C or 86°F |
| Melting temperature of cheeses with lower humidity levels (30-35%) | 70-75°C or 158-167°F |
| Melting temperature of other cheeses | 40-45°C (104-113°F) |
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What You'll Learn
Mozzarella melts well, cheddar less so
The melting point of cheese depends on its chemical composition, texture, and type of milk used to produce it. The basic building blocks of cheese are milk protein (casein), water, fat, and salt. When heated, the protein molecules break apart from that structure, freeing the other parts to become fluid. The melting point of cheddar cheese is about 150°F (66°C).
Mozzarella is known for its good melting abilities. This is because of the loose interactions between casein molecules. The casein network needs to be flexible enough to move but rigid enough that the cheese hangs together. Modifying the casein itself or increasing the amount of water or fat locked into the casein network can encourage melting.
Cheddar, on the other hand, has a higher fat content of around 31%. This makes it less likely to run and more likely to become rubbery. Lower moisture levels in cheddar also make it less conducive to melting.
The aging process also affects the way a cheese melts. As cheese matures, enzymes and microorganisms inside it can break down casein molecules. With more of this breakdown, the cheese melts more easily but is less able to stretch and more likely to become soupy.
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Melting salts improve cheese sauce
The melting point of cheese varies depending on its moisture level. Cheeses with high moisture levels (60-80%) melt at low temperatures (30° C or 86° F), while those with lower moisture levels (30-35%) melt at higher temperatures (70-75° C or 158-167° F). The basic building blocks of cheese are milk protein (casein), water, fat, and salt. When heated, the protein molecules break apart from that structure, freeing the other parts to become fluid. Melting salts, such as sodium citrate and sodium hexametaphosphate, improve cheese sauce by keeping the oil and proteins from separating as the cheese melts.
Sodium citrate, derived from citric acid, is one of a class of chemicals known as melting salts. It is the salt found in citrus fruits. When added to cheese and liquid, it bonds with both the water and fats, forming an emulsion. It also softens the proteins and replaces some of the calcium bonds, allowing the fats and proteins to melt simultaneously and giving that signature melty texture. Sodium hexametaphosphate can do the same but not as effectively as sodium citrate. It is better at calcium sequestering than sodium citrate but is not commonly used as the only emulsifying salt in melty cheese.
To incorporate melting salts into your cheese sauce, you can follow this process: dissolve the sodium citrate in water in a saucepan, then add shredded cheese and whisk constantly over medium heat until melted and smooth. Keep the temperature no higher than 170°F (77°C). You can also use a stick blender to ensure smoothness. This method results in a smooth sauce with a full cheese flavor that reheats very well.
Melting salts allow cheese to be heated well beyond its melting point without losing the sauce's emulsion. This means that even cheeses that are not typically good at melting can be transformed into ultra-smooth sauces. Additionally, any liquid can be used to create the sauce with melting salts, such as water, beer, chicken stock, or juice.
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High-moisture cheeses melt at lower temperatures
The melting point of cheese varies with different types of cheese. The melting point of cheese is influenced by factors such as moisture content, fat content, calcium content, and acidity.
Cheeses with high moisture levels (60-80%) melt at low temperatures (30° C or 86° F). On the other hand, cheeses with lower humidity levels (30-35% moisture) melt at higher temperatures (70-75° C or 158-167° F).
The melting point of cheddar cheese is about 150°F (66°C). At about 90°F (32°C), the fat in cheese begins to soften and melt. As the temperature is increased by about 40-60 degrees, the protein molecules begin to break apart and disperse throughout the fat and water.
Mozzarella is known for its good melting properties. It has a high moisture content and a suitable amount of calcium phosphate embedded in the casein, allowing for a flexible and rigid casein network. This results in mozzarella's characteristic oozing and stretching behaviour when melted.
To improve the melting properties of cheese, "melting salts" such as sodium citrate and sodium hexametaphosphate can be added. These salts replace sodium ions with calcium ions bound to the casein proteins, loosening the proteins and making them more water-soluble. This improves the emulsifying ability of the proteins, allowing the cheese to stay stringy and melty.
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Aging cheese makes it runnier
The temperature at which cheese melts depends on its moisture levels and fat content. Cheeses with high moisture levels (60-80%) melt at low temperatures (30°C or 86°F), while those with lower moisture levels (30-35%) melt at higher temperatures (70-75°C or 158-167°F). The fat content also affects how cheese melts and its consistency. For example, cheddar (31% fat) will not run but will become rubbery when heated. On the other hand, Emmental (28% fat) will not run and will keep its shape.
Aging cheese is a crucial process that significantly impacts its texture and consistency. Some cheeses, like Chevre or Ricotta, are best eaten fresh, as aging them for too long can lead to off-flavors due to their high water content. However, aging firm or hard cheeses like Parmigiano Reggiano slowly over a long period allows them to develop a melt-in-your-mouth texture despite their low moisture content. During aging, the fat and protein in these cheeses break down, contributing to their unique texture.
The aging process also affects the pH of the cheese. Surface microbes, yeasts, molds, and bacteria gradually raise the cheese's pH from the outside in. This change in pH causes cheese proteins (caseins) to bind water more effectively. In a humid aging environment, the cheese reabsorbs moisture, resulting in a smooth, spreadable consistency. However, if aging continues beyond the ideal window, the curd can liquefy further, making the cheese too runny.
The length of the aging process varies depending on the type of cheese. Soft cheeses like Muenster or mild cheddar require shorter aging periods, while semi-hard and hard cheeses like sharp cheddar, Swiss, or Parmesan need longer aging times to achieve their desired texture, flavor, and aroma. The aging process is what gives these cheeses their distinct characteristics, making them richer and more mature.
Additionally, aging plays a crucial role in developing the full flavor and aroma of cheese. As cheese ages, the culture added to the milk continues to multiply and convert lactose into lactic acid, resulting in sharper or tangier flavors. Aged cheeses also undergo proteolysis, a chemical process where proteins break down into amino acid compounds, contributing fruity, nutty, or smoky flavors. This breakdown of lactose and proteins is why aged cheeses are suitable for lactose-intolerant individuals.
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Acidity affects melting by loosening bonds
Cheese is an emulsion of dairy fat and water, held together by a network of proteins. At around 90°F (32°C), the fat in cheese begins to soften and melt. When the temperature is raised by another 40 to 90 degrees, the bonds that join the caseins together start to break, allowing the entire protein structure to sag and stretch. The ratio of water to fat, as well as the strength of the protein network, determines how well a cheese melts.
Acidity affects melting by loosening the bonds that hold the casein proteins together. Acid-set cheeses, such as fresh goat cheese, quick farmer's cheese, paneer, queso fresco, and ricotta, do not melt because acid dissolves the calcium bonds that hold the casein proteins together. When an acid curd is heated, water is released before the proteins, and without calcium holding everything together, the cheese does not melt. However, adding certain acids, like tartaric acid, can help prevent the cheese's casein proteins from clumping together and turning stringy.
The addition of starch is another method to improve the melting properties of cheese. Starches and other thickeners physically prevent fat molecules from joining up into larger droplets and make the water phase of the cheese more viscous, reducing the likelihood of fat separation.
Furthermore, sodium citrate, derived from citric acid, is a "melting salt" that improves the emulsifying ability of the proteins in the cheese. It does so by swapping sodium ions for calcium ions bound to the casein proteins, thereby loosening them and making them water-soluble. This allows the cheese to be heated beyond its melting point without losing its emulsion.
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Frequently asked questions
The temperature at which cheese melts depends on its moisture level. Cheeses with high moisture levels (60-80%) melt at low temperatures (30° C or 86° F), while those with lower moisture levels (30-35%) melt at higher temperatures (70-75° C or 158-167° F). The melting point of cheddar cheese is about 150°F (66°C).
At about 90°F (32°C), the fat in cheese begins to soften and melt.
Once cheese is heated too far beyond its melting point, the proteins firm up and squeeze out moisture, leaving clumpy bits of cheese that separate from the fat and moisture.
Cheese can be melted in an oven at 190°C.
