Bushra Griffith
Adding cheese to soup can be a great way to make a meal more filling and delicious. However, it can be tricky to get the cheese to melt just right, and sometimes it can seize up and form globs. This happens when the proteins in the cheese clump together instead of melting into the soup. There are several ways to prevent this from happening, including using block cheese instead of pre-shredded cheese, which often contains anti-clumping agents, grating the cheese yourself, and adding it slowly to the soup while whisking. Another important factor is temperature control: keeping the heat low and adding the cheese towards the end of the cooking process can help ensure that it melts evenly without clumping or scorching.
Characteristics and solutions for when cheese melts but globs up in soup:
| Characteristics | Values |
|---|---|
| Type of cheese | Choose a cheese with a high moisture content and a low melting point, such as cheddar, Gruyère, fontina, or Monterey Jack. Dry-aged cheeses like Pecorino Romano and Parmigiano Reggiano don't melt as well. |
| Temperature | Keep the heat very low when adding cheese to soup to prevent clumping. Add cheese at the end, with just residual heat, after turning off the heat or at the very end. |
| Texture | Create a more even texture by thinning out the cheese or thickening the soup. Grate or shred the cheese to speed up melting. Moisten the cheese by sprinkling or spreading water on top. |
| Pre-shredded cheese | Pre-shredded cheese often contains cellulose or starch to prevent clumping, which can hinder melting. It's best to buy block cheese and grate it yourself. |
| Starch | Adding some corn starch slurry to the soup before adding the cheese can help thicken the broth and prevent clumping. |
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What You'll Learn
Cheese type: Cheddar, Gruyère, and mozzarella are good melters
When making soup, it can be frustrating to see your carefully selected cheese melt into a globby mess. This can happen when cheese proteins denature under heat and expel the fat and moisture trapped within. Some cheeses are more prone to globbing up than others, but even the best melters can seize up if heated too much or too quickly.
Cheddar, Gruyère, and mozzarella are all good melters, but they can still clump up under certain conditions. To avoid this, it is important to grate or shred the cheese to speed up melting and lower the heat before adding it to the soup. Using cheese straight from the fridge can also hinder the melting process, so it is advisable to let it come to room temperature first.
Younger cheddars melt more smoothly than aged cheddars, which can become oily and grainy with heat. Aged cheddars are better suited for cheese platters. When using cheddar in soup, it is best to grate it and add it slowly to the pot, stirring constantly. This will help the cheese melt evenly and reduce the chances of clumping.
Gruyère, a firm Swiss cheese aged for about six months, becomes creamy and rich when melted. It is an excellent choice for French onion soup, but younger cheeses are better for melting as aged versions develop an earthiness better suited for snacking. When using Gruyère in soup, it is important to grate it and add it slowly, as you would with cheddar, to prevent clumping.
Mozzarella, a mild-flavoured melting cheese, is known for its superior meltability. Full-fat, high-moisture mozzarella melts particularly well. However, even mozzarella can seize up if heated too much or too quickly. To prevent this, it is essential to grate or shred the mozzarella and add it slowly to the soup, ensuring that the heat is not too high.
In summary, while cheddar, Gruyère, and mozzarella are good melters, preventing globbing in soup requires proper preparation and technique. Grating or shredding the cheese, allowing it to come to room temperature, adding it slowly to the pot, and maintaining a lower heat are all crucial steps to ensure these cheeses melt smoothly into your soup.
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Temperature: Keep the heat low and melt slowly
When adding cheese to soup, it is important to keep the heat low and melt the cheese slowly to prevent it from globbing up. This is because cheese proteins denature under heat, expelling the fat and moisture trapped within them. The proteins 'curl up' and separate from the fat and water in the cheese, causing the cheese to seize up and form hard, rubbery curds.
To avoid this, it is recommended to grate or chop the cheese into small pieces to increase the surface area and speed up melting. The cheese should then be added slowly to the soup, allowing it to melt gradually. It is also important to avoid using cheese straight from the fridge, as this can contribute to uneven melting.
Additionally, the choice of cheese is crucial. Some cheeses, such as mozzarella, Gruyère, fontina, and Monterey Jack, have high moisture content and low melting points, making them ideal for melting in soup. On the other hand, dry-aged cheeses like Pecorino Romano and Parmigiano Reggiano have lower moisture content and higher melting points, which can result in a grainier texture when melted.
Another factor to consider is the thickness of the soup. If the soup is too thin, the cheese may not have enough substance to grab onto, causing it to clump together. Thickening the soup with a roux or corn starch can help prevent this. Alternatively, adding some alcohol and starch to create a fondue-like consistency can also aid in even melting.
By keeping the heat low, adding the cheese slowly, and choosing the right type of cheese, you can prevent cheese from globbing up in your soup and instead create a smooth and creamy texture.
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Cheese preparation: Grate, shred, or chop the cheese
Cheese preparation is an important step in the soup-making process, and there are a few ways to do it: grating, shredding, or chopping. Each method can impact the final texture and flavour of your soup, and can even prevent your cheese from melting properly and forming globs.
Grating cheese is usually done at home with a grater and requires a bit of elbow grease. The size of the grating can vary depending on the type of cheese and the desired outcome. For example, hard cheeses like Parmesan or Pecorino Romano are typically finely grated with a rasp-style grater, resulting in delicate, tiny gratings that easily incorporate into dishes. Freezing the cheese for about 30 minutes before grating can make it easier to handle and create a neater final product.
Shredding cheese, on the other hand, often refers to the larger strands of semi-soft block cheeses like mozzarella, Monterey Jack, and cheddar. These are made with the larger holes of a box grater or purchased pre-shredded. Pre-shredded cheese is often coated in an anti-caking agent like cornstarch to prevent clumping in the package, but this can also affect its melting properties. Shredded cheese is easy to sprinkle evenly, promoting even melting.
Chopping cheese is another option, especially if you want larger pieces or chunks of cheese in your soup. Chopping the cheese into smaller pieces can help speed up melting, but it is important to avoid overcooking or heating the cheese too quickly, as this can cause it to seize up and form hard, rubbery curds.
To prevent cheese from globbing up in your soup, there are a few additional tips you can follow. Firstly, avoid using cheese straight from the fridge, as this can affect its melting properties. Secondly, grate or shred your own cheese instead of using pre-shredded cheese, as the anti-caking agents can interfere with melting. Finally, add the cheese slowly and in small amounts, stirring constantly to promote even melting.
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Additives: Corn starch can help, while cellulose hinders melting
When making soup, it is important to consider the type of cheese being used, as some melt more readily than others. For example, mozzarella, cheddar, Gruyère, fontina, and Monterey Jack are known to melt well. On the other hand, dry-aged cheeses like Pecorino Romano and Parmigiano Reggiano do not melt as easily.
To prevent cheese from globbing up in soup, it is recommended to grate or shred the cheese to increase its surface area and speed up melting. Additionally, the cheese should be added slowly and gradually, allowing each portion to melt before adding more. Lowering the heat can also help prevent globbing by reducing the risk of clumping.
Additives can also impact the melting process. Pre-shredded cheese often contains cellulose, an anti-clumping agent that hinders melting. Corn starch, on the other hand, can be added to shredded cheese to create a smoother cheese sauce. Corn starch can also be added to the soup itself to thicken the broth and facilitate cheese melting.
To summarize, when making soup, it is important to select a cheese with good melting properties and introduce it slowly at low temperatures. Additives like corn starch can be beneficial, while cellulose in pre-shredded cheese should be avoided to prevent globbing.
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Timing: Add cheese gradually at the end of cooking
When adding cheese to soup, timing is crucial to prevent it from melting into globs. The key is to add cheese gradually at the end of cooking, when the soup is off the heat or on very low residual heat. This is because cheese proteins denature under high heat, causing them to expel moisture and fat, resulting in clumping or "seizing".
To ensure a smooth, melted cheese soup, follow these steps:
- Choose the right cheese: Opt for a cheese with a high moisture content and a low melting point, such as cheddar, Gruyère, fontina, or Monterey Jack. These cheeses integrate seamlessly into soups without scorching.
- Prepare the cheese: Grate or shred block cheese yourself, as pre-shredded cheese often contains anti-clumping agents that hinder melting. Chopping the cheese into small pieces can also aid even melting.
- Thicken the soup: Create a thicker base for your soup by adding a roux, corn starch slurry, or other thickening agents. This helps to suspend the cheese and prevent clumping.
- Add cheese gradually: With the soup off the heat or on very low heat, slowly add the cheese in small amounts, allowing each addition to melt before adding more. Whisk vigorously to encourage melting and prevent clumping.
- Control the temperature: Maintain a low temperature throughout the process. If using a stove, keep the burner at a low setting or turn it off completely. Avoid boiling the soup after adding cheese, as this can cause grittiness.
By adding cheese gradually at the end of cooking and controlling the temperature, you can create a smooth and delicious cheesy soup without the globby mess.
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Frequently asked questions
Cheese is fatty and hydrophobic, so it will not mix with the water in the soup and will clump together. To avoid this, you can grate or shred the cheese, moisten it, and lower the heat before adding it to the soup.
Cheese seizes when its proteins stick together instead of melting into the soup. To prevent this, equalize the texture by thinning out the cheese or thickening the soup. You can also try adding some corn starch slurry before adding the cheese.
Some cheeses that melt well into soup include mozzarella, Gruyère, blue cheese, and cream cheese. Freshly grated cheese from a block is also recommended over pre-shredded cheese.
You can try blending the soup with an immersion blender to help the cheese incorporate smoothly. Alternatively, you can make a cheese sauce by melting the cheese into milk and adding sodium citrate to alter the water-repelling property of the cheese.
