Patrick Oconnell
There are many factors that determine whether a cheese will melt or not. These include moisture content, fat content, age, and how it's made. For example, younger cheeses tend to melt more easily than older ones, and cheeses with higher fat content also melt better. Additionally, the way cheese is made can impact its meltability. Cheeses curdled with acid rather than rennet, such as paneer, feta, and ricotta, are more likely to hold their shape when heated and are therefore less meltable. Cheap cheese, such as the $1 cheese from Dollar Tree, often does not melt properly due to its low-quality ingredients and high water content.
| Characteristics | Values |
|---|---|
| Moisture | A cheese's ability to melt depends on its moisture content. |
| Fat | Cheeses melt better when they're higher in fat. |
| Age | Younger cheeses tend to melt more easily than older ones. |
| Type of milk | All cheeses, whether made from buffalo, cow, or goat milk, react to heat in two stages: softening, then melting or stiffening. |
| Temperature | Cheese needs to reach an internal temperature of 130°F to 180°F (54°C to 82°C) to melt. |
| Production method | Cheeses made with rennet, the curdled milk from a calf's stomach, melt because their proteins break down when heated. |
| Acidity | Cheeses made with food-grade acids, like paneer, feta, and ricotta, do not melt well. |
| Non-dairy ingredients | Some cheap cheeses have water as the main ingredient and do not melt. |
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What You'll Learn
Low moisture content
The ability of a cheese to melt depends on several factors, including moisture content, fat content, acidity, and age. While moisture is not the only factor, it is one of the most important determinants of meltability.
Cheeses with low moisture content tend to have poor meltability. When heat is applied to cheese, the milk fat separates from the solids, softening the cheese. As the temperature increases, the cheese begins to melt. However, in low-moisture cheeses, the reduced water content impedes the melting process. The cheese may fail to reach the necessary temperature for melting and instead burn or become stringy.
Cheeses like mozzarella, which is high in moisture, are more likely to melt evenly and smoothly. On the other hand, low-moisture cheeses like aged cheddar tend to become grainy or oily when heated. The moisture content in these cheeses is insufficient to facilitate melting, resulting in an unsatisfactory texture.
Additionally, the type of milk used in cheese production can impact moisture content and, consequently, meltability. For example, buffalo milk has a higher fat content than cow's milk, which may affect the melting properties of the resulting cheese.
Some cheeses, such as those made with food-grade acids, are naturally low in moisture and do not melt well. These include cottage cheese, ricotta, feta, and paneer. The curds in these cheeses are primarily milk protein, which does not melt or spread easily.
Cheese products designed for cooking, such as those found in some budget grocery stores, often contain water as the main ingredient. These products are notoriously difficult to melt due to their low-fat content and non-cheese additives.
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High acidity
The type of acid used in the cheese-making process determines whether a cheese will melt or not. Some cheeses are curdled with food-grade acids, which will not melt when heated. This is because the curds are just plain milk protein, and protein does not melt. Instead, the cheese will hold its shape and become grainy.
Cheeses curdled with acid include paneer, feta, ricotta, and goat cheese. These cheeses are often grilled or fried because they hold their shape when heated. Goat cheese, for example, will become grainy and hold its shape when melted, but young goat cheese has a higher water content, which helps it melt more easily.
On the other hand, non-vegetarian cheeses are made with rennet, a type of enzyme found in the stomach of an unweaned calf. When heated, the protein structure of these cheeses breaks down, and they melt.
Cheeses made with rennet include Parmesan, Cheddar, Provolone, Gruyere, Mozzarella, and Raclette. These cheeses are typically aged and have a strong smell.
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Low fat content
The fat content of cheese is a key factor in its meltability. Cheeses with higher fat content tend to melt more easily, while those with lower fat content may become stringy or fail to melt at all when heated. This is because, at room temperature, cheese is an emulsion of fat and water held together by a protein network. When heat is applied, this protein structure breaks down, and the fat separates from the solids, softening the cheese.
Cheeses with lower fat content, whether naturally or due to processing, will therefore have less fat available to melt and contribute to a smooth, creamy texture. Instead, the remaining proteins may congeal and form a stringy, grainy, or lumpy mess. This is a common issue with low-fat or non-fat cheeses, as well as cheeses that are naturally lower in fat, such as Swiss cheese.
Additionally, the type of fat in the cheese can also affect its melting properties. For example, American cheese, which is specifically designed to be highly meltable, contains a different type of fat that is more resistant to heat-induced separation. This results in a smoother, more velvety texture when melted, as opposed to the greasy pool of fat that can form when using other cheeses with different fat compositions.
The age of the cheese also plays a role in its melting behaviour. Younger cheeses tend to melt more easily than older ones due to their higher moisture content and softer texture. Aged cheeses, on the other hand, can become grainy or oily when melted, as their lower moisture content and harder texture make it more difficult for the cheese to soften and flow smoothly.
Furthermore, the method of production can also impact the meltability of cheese. Cheeses that are curdled with acid, such as food-grade acids or lactic acid bacteria, often struggle to melt properly and may instead stiffen when heated. This is because the acid causes the milk to curdle and separate into curds (milk protein) and whey, and these curds do not melt or spread easily. Examples of cheeses produced in this way include cottage cheese, ricotta, feta, and paneer.
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Age of the cheese
The age of the cheese is a significant factor in its meltability. Younger cheeses tend to melt more easily than older ones. For example, a younger cheddar will melt much better than an aged one. Aged cheddars are poor melters and can become grainy or oily when melted.
Mozzarella is made using a technique called "pasta filata" or string dough, where the milk is processed to form elastic strings that are then kneaded together into balls of mozzarella. When heated, it stretches into strings, making it ideal for pizza and fried mozzarella sticks. However, it may become stretchy or oily rather than thick and creamy when melted.
Cheeses made with food-grade acids, such as paneer, feta, ricotta, and cottage cheese, typically do not melt well. These cheeses are made by curdling milk with acid, resulting in plain milk protein curds, which do not melt or spread. Instead, they hold their shape when heated, making them suitable for grilling or frying.
Cheeses that are naturally higher in fat also tend to melt better. For instance, high-fat Leicester melts more easily than lower-fat Swiss cheese, which becomes stringy when heated.
Additionally, the way cheese is treated or processed can impact its ability to melt. Pre-shredded cheese is often treated with a non-stick powder to prevent clumping, which can hinder its melting capabilities.
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Non-stick powder coating
Pre-shredded cheese is often coated with anti-caking agents such as potato starch, cornstarch, and powdered cellulose to prevent the cheese from sticking together. These additives dehydrate the cheese, removing moisture and helping it last longer. However, this is also why shredded cheese does not melt properly, resulting in an undesirable texture for dishes like mac & cheese. Instead of a creamy consistency, the cheese sauce remains separated and only partially melted.
To avoid this issue, it is recommended to shred cheese from a block when making dishes that require a smooth, melted cheese consistency. Freshly grated cheese eliminates the additives that act as a barrier to flavour and melting ability.
When cooking with cheese, it is important to consider the type of cheese, temperature, and cookware to prevent sticking. For example, hard cheeses like paneer are easier to melt without sticking compared to softer cheeses. Using cookware with non-stick coatings, such as non-stick aluminium trays, can also help prevent cheese from sticking to the pan. Additionally, the amount of oil or butter in the pan and the cooking temperature play a role in whether melted cheese will stick.
In summary, cellulose and other anti-caking agents in pre-shredded cheese are the main culprits behind its inability to melt properly. To achieve the desired melted cheese consistency, it is best to opt for block cheese and grate it yourself, keeping in mind the cooking techniques and cookware that can prevent sticking.
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