Randy Chandler
There are many factors that can cause some cheddar cheese to be more rubbery than others. The most common cause is overcooking or overworking the cheese, which can cause the removal of all butterfat from the product. Additionally, the use of thick layers of cheese, even good quality cheese, can result in a rubbery texture. When cooking with cheese, it is important to avoid adding it directly to pasta and pasta water, as this can cause the cheese to become stringy and rubbery. Pre-packaged grated cheeses tend to have less moisture, which can also contribute to a rubbery texture.
Why is some cheddar cheese more rubbery than others?
| Characteristics | Values |
|---|---|
| Overworked or overcooked | Cheddar loses its butterfat and becomes rubbery |
| Too much rennet | Rennet causes cheddar to become rubbery |
| Thick layers of cheese | Thick layers of cheese, even good quality cheese, are prone to becoming rubbery |
| Pre-packaged cheese | Pre-packaged cheese has less moisture than freshly grated cheese |
| Lower fat content | Lower-fat cheese does not melt as well |
| Young product | Young products have a 'rubbery', corky, curdy texture |
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What You'll Learn
The effect of cooking methods
Cooking temperature and time also play a role in the rubberiness of cheddar cheese. Cooking at high temperatures for an extended period can cause the cheese to become rubbery and gooey. This is often seen when using thick layers of cheese, as a greater volume of cheese requires more time to melt and brown properly. Therefore, it is essential to adjust the cooking time and temperature accordingly to achieve the desired melted and bubbly appearance without overcooking the cheese.
The type of cheese used is another factor that influences the rubberiness of the final product. Lower fat cheeses, such as those with 2% fat content, tend to melt less easily and may contribute to a rubbery texture. Additionally, pre-packaged grated cheeses tend to have less moisture than freshly grated cheeses, which can result in a rubbery outcome. Choosing a good melting cheese or one that softens when baked, such as mozzarella or fontina, can help prevent rubberiness.
Furthermore, the addition of certain ingredients can help mitigate the rubberiness of cheddar cheese. Sodium citrate, for example, can inhibit the formation of a rubbery mass by preventing milk proteins from binding too closely. Adding around 3% of the cheese weight in sodium citrate can effectively control this behaviour without significantly affecting the flavour. Other emulsifying and stabilizing agents, such as those found in processed American slice cheese, can also be incorporated to reduce the chances of the cheese splitting or becoming rubbery.
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The role of milk proteins
The addition of emulsifiers and stabilizers, such as sodium citrate, can prevent the formation of this rubbery texture by inhibiting the binding of milk proteins. Sodium citrate, also known as "sour salt," is commonly used in American cheeses to control their texture. However, the inclusion of these additives may alter the flavor of the cheese, as they contribute a sour taste.
The age of the cheese also plays a role in its texture. Younger cheeses may have a rubbery, corky, or curdy texture due to their lower fat content and higher moisture levels. On the other hand, aged cheddars tend to have a drier and more crumbly texture as they lose moisture over time.
Furthermore, the thickness of the cheese layer can impact its texture. Thick layers of cheese, even high-quality ones, can become rubbery during cooking. This is because a thick layer of cheese takes longer to cook, increasing the likelihood of overcooking and the subsequent loss of butterfat, which contributes to a rubbery texture.
Additionally, the type of milk used in the cheese-making process can influence the texture. Cheeses made with skimmed milk tend to have a rubbery texture similar to that of overcooked or over-cheddared cheese. This is because skimmed milk has a lower fat content, which can affect the creaminess and overall texture of the final product.
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The importance of emulsifiers
Emulsifiers are essential in cheese production as they act as a stabilising force, ensuring the even distribution of fat and water molecules within the cheese matrix. This is crucial because cheese is primarily composed of fat, which has a natural tendency to separate from other components, particularly water. By introducing emulsifiers, the fat globules are prevented from coalescing and separating, thus maintaining a uniform texture.
In the context of rubbery cheddar cheese, emulsifiers become even more critical. Cheddar cheese, when subjected to excessive heat or cooking, can undergo a transformation where the butterfat separates, leaving behind a rubbery texture. This occurrence is prevented by the presence of emulsifiers, which ensure that the cheese retains its desired creamy and smooth consistency.
Additionally, emulsifiers can help mitigate the natural tendency of milk proteins to bind to one another and form a rubbery mass. This binding action is a key reason why some cheddars develop a rubbery or gooey texture. By incorporating emulsifiers, this binding process is inhibited, resulting in a more desirable texture. Sodium citrate, for instance, is commonly used for this purpose and is added to cheese to prevent the formation of a rubbery texture.
Furthermore, emulsifiers can be used strategically to enhance the melting properties of cheddar cheese. A common challenge with cheddar is that it can become stringy and rubbery when melted, especially when used in excessive quantities or without proper emulsification. By adding emulsifiers, the melting behaviour of the cheese can be controlled, resulting in a smoother and more even melt. This is particularly advantageous when using cheddar in dishes such as pizza or grilled cheese sandwiches, where a uniform melt is aesthetically and palatably preferred.
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The impact of butterfat
In the context of cheddar cheese, butterfat plays a role in binding the milk proteins together. When there is a sufficient amount of butterfat present, it helps to create a creamy and smooth texture. However, when the cheese is overcooked or subjected to high temperatures for an extended period, the butterfat can separate or be removed, resulting in a rubbery consistency. This separation of butterfat is often observed when cheese is added directly to pasta or pizza without the use of emulsifiers or a supporting base.
The loss of butterfat during the cooking or cheddaring process can also impact the flavour and overall sensory experience of the cheese. Cheddar cheese that has undergone excessive cooking may have a less creamy and more astringent taste due to the absence of butterfat. This can be undesirable, as butterfat contributes to the characteristic richness and mouthfeel associated with cheddar cheese.
Additionally, the presence of butterfat can influence the melting properties of cheddar cheese. Lower-fat cheeses, such as those with 2% fat content, may not melt as efficiently or develop the desired creamy texture. The butterfat content contributes to the cheese's ability to melt smoothly and retain its creamy mouthfeel, enhancing the overall sensory experience.
To summarise, the impact of butterfat on the texture of cheddar cheese is profound. The removal or loss of butterfat during processing or cooking can lead to a rubbery texture, altered flavour, and impaired melting characteristics. Understanding the role of butterfat is essential in producing and cooking with cheddar cheese to ensure the desired texture and sensory attributes are achieved.
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The use of stabilising agents
Processed cheeses, such as American slice cheese, often used in cheeseburgers or mac and cheese, contain these stabilising agents. When making a cheese sauce, some chefs opt to use these processed cheeses as a base before gradually adding other varieties to prevent splitting and rubbery textures.
However, the use of stabilising agents is not always desirable. Some consumers prefer traditional, less-processed cheeses that may not contain added stabilisers. Additionally, the presence of stabilisers can impact the flavour of the cheese. For example, sodium citrate is sometimes called "sour salt" due to its effect on taste, although at around 3% concentration, it may not be particularly noticeable.
Cheese producers must carefully consider the use of stabilising agents in their products. While these additives can help create a smoother, less rubbery texture, they may also impact the flavour and appeal to consumers who prefer more natural, traditional cheeses. The decision to use stabilising agents may depend on the intended use of the cheese, with melting cheeses requiring different additives than those designed for slicing or grating.
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Frequently asked questions
Cheddar cheese can become rubbery due to overworking or overcooking, which removes all the butterfat from the product. Additionally, thick layers of cheese, even good quality cheese, are prone to becoming rubbery.
To prevent your cheddar cheese from becoming rubbery, avoid using thick layers of cheese. Instead, grate the cheese finely and disperse it evenly.
While rubbery cheddar cheese may not be aesthetically pleasing, it can still taste delicious when melted. Consider using it for pizza, grilled cheese, or as a topping for vegetables.
