Frederic Melton
Grated cheese is a convenient option for many home cooks, but it has a reputation for not melting properly. When melted, pre-shredded cheese tends to separate and only partially melt, resulting in an unappetizing, lumpy texture. This is due to the anti-caking agents used to prevent clumping and sticking, such as cellulose and starch, which affect the cheese's ability to melt uniformly. To avoid this issue, it is recommended to buy block cheese and grate it yourself, as it does not contain these anti-caking agents and melts beautifully. Additionally, the type of cheese, moisture content, fat content, and age can also impact how well grated cheese melts.
Characteristics of grated cheese not melting
| Characteristics | Values |
|---|---|
| Anti-caking agents | Potato starch, corn starch, cellulose |
| Texture | Grainy, stringy, oily |
| Moisture | Higher moisture content in cheese leads to more loosely packed milk proteins, which separate more easily when heated |
| Fat | Higher fat content in cheese leads to better melting |
| Age | Younger cheeses melt more easily than older ones |
| Temperature | Melt at a lower temperature |
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What You'll Learn
Anti-caking agents
Cellulose, a common anti-caking agent, is a carbohydrate sourced from cotton and wood pulp. It is processed into a fine powder with the aid of salt and acetic acid. This powder coats the cheese shreds, creating a barrier that prevents them from sticking together. However, the presence of cellulose can hinder the cheese's ability to melt uniformly, resulting in a lumpy texture.
Potato starch is another widely used anti-caking agent in pre-shredded cheese. It is made by extracting the starchy portions of potatoes and acts by absorbing excess moisture, thereby preventing stickiness. While potato starch helps keep the cheese shreds separate, it also interferes with the melting process, resulting in unmelted cheese.
Other anti-caking blends may contain a combination of potato starch, cornstarch, and calcium sulphate. These blends can also impact the melting ability of the cheese, leading to a less desirable texture in dishes that require a smooth, creamy cheese sauce.
The addition of anti-caking agents can also affect the flavour and texture of the cheese. Consumers have reported a decrease in overall liking, flavour liking, and texture liking attributes when the application of anti-caking agents exceeds certain percentages. Therefore, while anti-caking agents serve a functional purpose in pre-shredded cheese, they can compromise the sensory experience and melting characteristics desired in certain recipes.
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Cornstarch coatings
Cornstarch, or cornflour, is a common food ingredient derived from corn that consists mostly of starch. In the context of grated cheese, cornstarch is often used as an anti-caking agent to prevent grated cheese from clumping together. This is achieved by cornstarch drawing out excess moisture, preventing stickiness and clumping.
However, the presence of cornstarch can affect the melting properties of grated cheese. Cornstarch is a type of starch, and starch molecules absorb water and expand, thickening the liquid phase of any sauce the grated cheese is added to. This can prevent the cheese from melting uniformly and giving a lumpy mouthfeel.
Despite this, cornstarch can be used to create stable cheese sauces. When cornstarch is added to cheese sauces, it prevents the formation of clumps by ensuring an even distribution of starch throughout the sauce. This is achieved by starch molecules absorbing water and expanding, physically preventing proteins from binding into long strands and fats from separating and pooling.
Therefore, while cornstarch coatings on grated cheese can affect its melting properties, cornstarch can also be a useful ingredient in creating stable and smooth cheese sauces.
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Cellulose coatings
Some grated cheese products are coated with cellulose, a plant fiber derived from wood pulp. This is added to prevent the cheese from clumping together and to make it flow more freely. Cellulose is an insoluble fiber, meaning it does not dissolve in water or melt at standard cooking temperatures. When heated, the cheese around the cellulose coating will soften and melt, but the cellulose itself will remain intact, creating an unappetizing clump in your dish.
Cellulose is often used as an anti-caking agent in grated cheese products to improve their flow properties and prevent them from sticking together during processing and packaging. It also helps to extend the shelf life of the product by absorbing moisture and preventing mold growth. While cellulose is a natural and safe ingredient, its presence in grated cheese can affect the melting properties of the cheese.
The cellulose coating on grated cheese can act as a barrier between the individual cheese particles, preventing them from binding together smoothly when melted. This can result in a lumpy or uneven melt, with the cheese failing to blend together homogeneously. In some cases, the cellulose may even form small clumps or aggregates, creating an undesirable texture in the final dish.
To avoid issues with melting, it is advisable to choose grated cheese products that do not contain cellulose or other anti-caking agents. Alternatively, one can opt for block cheese and grate it fresh before use. While this may require a bit more effort, it ensures a smoother melt and a more desirable texture in recipes that rely on the homogeneous blending of cheese.
When selecting pre-grated cheese, it's important to scrutinize the ingredient list for additives that may impact melting qualities and culinary outcomes. For consistent melting and optimal flavor profiles, cheese with minimal additives is generally preferred. Freshly grated cheese may require a bit more time and effort, but it pays dividends in terms of meltability and the overall sensory experience.
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Cheese moisture
Pre-shredded cheese is notorious for not melting properly. While it is convenient, it is often coated in additives to keep it looking nice and separated in its packaging, such as cellulose or anti-caking blends that contain starches. These additives prevent the cheese from melting uniformly. Instead of melting, the cheese remains separated and only partially melted, with a lumpy mouthfeel.
To avoid this issue, it is recommended to buy a block of cheese and grate it yourself. Block cheese does not contain anti-caking agents, which is why it melts so well. However, grating your own cheese can be time-consuming, especially if your recipe calls for a large amount of cheese.
The ability of cheese to melt well depends on several factors, one of the most important being moisture content. A cheese with more moisture will have more loosely packed milk proteins, which separate more easily when heated. For example, a harder, drier cheese like Parmesan becomes oily and greasy when heated, while a moister, naturally runny cheese like Brie melts as soon as it is warmed.
Other factors that affect the meltability of cheese include fat content and age. Cheeses with higher fat content tend to melt better, and younger cheeses tend to melt more easily than older ones. For example, a young cheddar will melt better than an aged one.
Additionally, the type of cheese you choose can impact the meltability. Some cheeses, such as American cheese, are specifically designed to be highly meltable and nearly impossible to break. Other good melting cheeses include Jack, Gruyère, Jarlsberg, low-moisture mozzarella, and cheddar.
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Age of cheese
The age of a cheese plays a significant role in how well it melts. Generally, younger cheeses tend to melt more easily than older ones. For instance, a younger cheddar will melt much better than an aged one. This is because, as cheese ages, its moisture content decreases, and it becomes harder and drier. Harder, drier cheeses like Parmesan have more loosely packed milk proteins, which separate more easily when heated, leading to a greasy and oily texture instead of a creamy one.
The moisture content of cheese is a crucial factor in determining its melting properties. A cheese with higher moisture content will have more loosely packed milk proteins, which allows them to separate easily when heated, resulting in a smoother melt. On the other hand, low-moisture cheeses tend to become stringy and greasy when melted.
Additionally, the fat content of cheese also influences its melting characteristics. Cheeses with higher fat content generally melt better and more easily than those with lower fat content. When heated, low-fat or non-fat cheeses are more likely to become stringy and greasy.
It is worth noting that pre-shredded or grated cheese may not melt as well as block cheese due to the presence of anti-caking agents and starches. These additives are necessary to prevent clumping and sticking, but they can interfere with the melting process, causing the cheese to become globular and lumpy. To ensure better melting, it is recommended to grate block cheese at home and add starches like cornstarch sparingly.
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Frequently asked questions
Pre-grated cheese is coated with anti-caking agents like cellulose or starch to prevent clumping and sticking. This prevents the cheese from melting properly.
The cheese will likely clump up and become grainy, stringy, or oily.
Yes, you can buy a block of cheese and grate it yourself. Block cheese does not contain anti-caking agents, so it melts better.
Younger, moister, and higher-fat cheeses tend to melt better. Examples include Brie, Camembert, Raclette, Gruyère, and Leicester.
Try melting the cheese slowly at a lower temperature, or add a cornstarch slurry to help emulsify the cheese.
