Randy Chandler
The melting point of cheese depends on its moisture content, age, and the method of curdling. Acid-set cheeses like goat cheese, ricotta, and paneer do not melt as they lack the calcium required to hold the casein proteins together. Cheeses with higher moisture content, such as mozzarella, melt at around 130°F, while aged, low-moisture cheeses like cheddar and Gruyere melt at about 150°F. To achieve a molten cheese effect at room temperature, one can create a cheese sauce by mixing cornstarch with cold milk, cooking it to thicken, and then adding grated cheese.
| Characteristics | Values |
|---|---|
| Temperature | Room temperature is around 90 °F (32 °C) |
| Melting point | 90 °F (32 °C) for dairy fat to become liquid; 130-180 °F (54-82 °C) for cheese to melt |
| Cheese type | American-style cheeses with added liquid; "Processed cheese" or "cheese product" |
| Cheese examples | Velveeta, Nacho cheese, American Cheese, Whiz |
| Technique | Using cornstarch and cold milk to thicken, then adding grated cheese |
| Avoiding clumping | Adding cheese at the end of cooking, sprinkling on top, or making a cheese sauce |
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What You'll Learn
Acid-set cheeses don't melt
The melting of cheese is a major commercial attribute as it is the primary determinant in evaluating quality for specific applications. The structure of cheese is altered by heating, which affects its functional characteristics. The factors that influence how well a cheese melts and stretches include the composition of the cheese, the acid level in the cheese, and the age of the cheese.
Cheese is mostly made up of protein, fat, and water. The casein protein forms a 3-D mesh that has calcium acting as the "glue" holding the casein micelles together. When the cheese is heated, the fat reaches a liquid state, and the cheese becomes more pliable. As the temperature rises further, all the bonds that joined the caseins together start to break, allowing the entire protein structure to sag and stretch.
Acid-set cheeses, like fresh goat cheese, quick farmer's cheese, paneer, queso fresco, and ricotta, do not melt. This is because acid, unlike rennet, dissolves the calcium glue that holds the casein proteins together in micelles. When an acid curd is heated, the first thing to be shaken loose is not the proteins but the water. As the acid-set cheese continues to be heated, its proteins get closer and closer together, and more water is cooked off, but without the calcium holding everything together, the cheese does not melt.
Cheeses made by coagulating milk with the direct addition of acid, like cottage cheese and chèvre, also do not melt very well. In these cheeses, the acid causes the casein micelles to attract and aggregate together. All this attraction means the cheese won't melt very well. It may soften upon heating, but it will not melt very much.
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Melting occurs in two stages
Cheese is an emulsion of dairy fat and water, held together by a network of proteins called casein. When cheese is heated, melting occurs in two stages.
In the first stage, at around 90 °F, milkfat is released. This is because hydrophobic (water-repulsive) interactions between casein molecules increase with heat. These interactions force out water molecules, and the space between casein molecules increases, allowing milkfat, which melts at this temperature, to escape. This is why some cheeses begin to bead with "sweat" if they're left out at room temperature.
The second stage occurs at about 40 to 90 degrees higher, at around 130–180 °F. At this stage, the casein proteins do not break down, but the increased movement of the proteins resulting from the heat allows them to act more fluid-like, and the cheese melts. The increased temperature also causes all the bonds that joined the caseins together to start to break, allowing the entire protein structure to sag and stretch.
The ratio of water to fat and the strength of the protein network determine how well a cheese maintains its emulsion when the protein network begins to collapse. Cheeses with higher moisture and fat content tend to have lower melting points. For example, high-moisture cheeses like mozzarella melt around 130 °F, while low-moisture cheeses like Swiss cheese melt at 150 °F.
However, it is important to note that acid-set cheeses, such as fresh goat cheese, quick farmer cheese, paneer, queso fresco, and ricotta, do not melt. This is because acid dissolves the calcium bonds that hold the casein proteins together. When heated, the protein bonds tighten, forcing out water, and the cheese does not liquify.
To create a cheese sauce that remains molten at room temperature, one can use a combination of evaporated milk, cheese, and cornstarch. Cornstarch keeps the proteins from clumping, resulting in a smooth and consistent sauce.
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High moisture content lowers melting point
The meltability of cheese is determined by several factors, including moisture content, age, and the method of curdling. High moisture content in cheese results in a lower melting point. This is because moist cheeses contain a lot of water interspersed between their proteins, allowing them to liquify more easily. On the other hand, hard cheeses with less water content don't completely liquify when melted.
Mozzarella, a soft and high-moisture cheese, melts at around 130°F (54.4°C). In comparison, aged and low-moisture cheeses like cheddar and Gruyere melt at about 150°F (65.6°C). Hard and grated cheeses like Parmesan require even higher temperatures of 180°F (82.2°C) to melt.
The curdling method also affects the melting properties of cheese. Acid-set cheeses, such as goat cheese, queso fresco, and ricotta, do not melt due to the absence of calcium, which usually holds the casein proteins together. When heated, the proteins in these cheeses tighten, forcing out water, and resulting in a harder texture instead of melting.
Additionally, the ratio of water to fat and the strength of the protein network influence the meltability of cheese. A gradual increase in temperature can help prevent the fat from separating from the melting cheese, resulting in a smoother, more homogeneous melt.
While natural cheeses have specific melting points, processed cheese products, often used in American-style dishes like nachos and cheesesteaks, are designed to melt smoothly and stay molten at lower temperatures. These products are made with additional liquids and stabilizers, resulting in a lower melting point and a gooey texture.
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Soft cheeses have more moisture
Soft cheeses tend to have a higher moisture content than harder cheeses. This moisture content is a key factor in determining how well a cheese melts. The higher the moisture content, the lower the melting point. This is because the water interspersed between the proteins readily liquifies when heated.
Mozzarella, for example, is a soft, high-moisture cheese that melts at around 130°F. On the other hand, low-moisture cheeses like Swiss cheese require a higher temperature of about 150°F to melt. Harder, aged cheeses, such as cheddar and Gruyere, also have lower moisture content and therefore melt at higher temperatures of around 150°F.
The ratio of water to fat in a cheese is another important factor in meltability. As the temperature increases, the fat in the cheese becomes liquid, and the protein structure begins to collapse. The increased moisture content in softer cheeses means that the casein proteins are more spread out, and there are fewer connections between the protein networks. This makes it easier for the cheese to melt at lower temperatures.
However, it's important to note that the melting point of cheese is influenced by multiple factors, including moisture content, age, and the type of curd used. Acid-set cheeses, for instance, do not melt at all due to the absence of calcium to hold the casein proteins together. Examples of such cheeses include queso fresco, ricotta, and fresh goat cheese.
To create a cheese sauce that remains molten at room temperature, one can use a combination of evaporated milk, cheese, and cornstarch. Cornstarch prevents the proteins from clumping, resulting in a smooth and consistent sauce. This technique is commonly used in American cuisine, such as in dishes like nachos, cheesesteaks, and cheese fries.
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Cornstarch prevents clumping
Cheese is an emulsion of dairy fat and water, held together by a network of proteins called casein. When cheese is heated, the bonds that join the casein proteins together start to break, and the entire protein structure collapses. The cheese then melts into a lava-like puddle.
However, acid-set cheeses like fresh goat cheese, farmer's cheese, paneer, queso fresco, and ricotta do not melt. This is because acids dissolve the calcium that holds the casein proteins together. As a result, when an acid-set cheese is heated, the water is released first, and the proteins are never able to separate from each other and melt.
Shredded cheese has a tendency to clump and stick together. This is due to the moisture that causes the shreds to stick together. Cornstarch prevents clumping by coating the shreds and acting as an anti-caking agent. It is also useful for absorbing moisture, which can cause the cheese to spoil faster. Cornstarch is flavourless, so it does not affect the taste of the cheese.
To use cornstarch on shredded cheese, place the desired amount of shredded cheese in a bag or bowl and sprinkle one or two tablespoons of cornstarch over the shreds. Then, shake the container to evenly coat the shreds with cornstarch.
Even with cornstarch, shredded cheese must be stored properly to prevent spoilage. It can be stored in the refrigerator in a ziplock bag or airtight container for up to three to four weeks. To extend the shelf life, shredded cheese can be frozen in a freezer-safe ziplock bag for up to three to four months.
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Frequently asked questions
No cheese will melt at room temperature on its own. However, you can make a cheese sauce with cheese, milk, and cornstarch that will stay molten at room temperature.
Cheeses with higher moisture content tend to melt at lower temperatures. For example, mozzarella, a high-moisture cheese, melts at 130°F. Fresh, soft, and young cheeses also tend to melt more uniformly.
Acid-set cheeses, such as goat cheese, queso fresco, and ricotta, do not melt. This is because acid dissolves the calcium that holds the casein proteins together. When heated, the protein bonds tighten, forcing out water, and the cheese does not liquify.
