Randy Chandler
Block cheese is a versatile ingredient that can be melted to create a gooey, delicious addition to savoury dishes. Melting block cheese can be done in several ways, including using a microwave, saucepan, or steamer basket. The key to achieving a smooth and creamy melt is to shred or chop the cheese into small pieces, as this increases the surface area and speeds up the melting process. Additionally, adding cornstarch and milk can enhance the texture and flavour of the melted cheese. When melting cheese, it is important to control the temperature to avoid overcooking, as high temperatures can cause the cheese to become stiff and charred. By understanding the characteristics of different cheeses and employing the appropriate melting techniques, anyone can create a decadent and homogenous melted cheese dish.
| Characteristics | Values |
|---|---|
| Best ways to melt block cheese | Microwave, saucepan, steamer basket |
| How to melt cheese in a microwave | Place cheese in a microwave-safe bowl, add cornstarch and evaporated milk, microwave in 30-second intervals |
| How to melt cheese in a saucepan | Melt butter, add cornstarch and milk, stir in cheese |
| How to improve the melting process | Shred or chop cheese into cubes before melting |
| How to make cheese sauce | Make a roux by combining flour and butter, cook and use to thicken sauce |
| How to avoid clumpy sauce | Add a little cheese to the pan at a time, stir until it melts, then add more |
| How to avoid The Melted Cheese Problem | Use semi-firm melting cheese like Jack, Gruyère, Jarlsberg, low-moisture mozzarella, or cheddar |
| How to avoid cheese getting stringy or seizing up | Add wine, the water in wine keeps the cheese’s proteins moist and diluted |
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What You'll Learn
Shredding or chopping block cheese before melting
When melting block cheese, it is recommended to shred or chop the cheese into smaller pieces to speed up the melting process and ensure even melting. The smaller surface area of the cheese pieces allows for quicker melting, as the heat can penetrate the cheese more easily. This is especially important when melting cheese in a microwave, saucepan, or steamer basket, as these methods can vary in the intensity of heat distributed.
Shredding or grating the cheese can be done using a grater, which creates narrow strips of cheese. Alternatively, a knife can be used to chop the cheese into uniform cubes of approximately 1 inch (2.5 cm) in length. The uniformity in size achieved through grating or chopping helps the cheese melt more evenly, as the heat affects all pieces simultaneously. This results in a smoother and creamier cheese sauce without clumps or rubbery lumps.
Additionally, shredding or grating the cheese provides better exposure to moisture, which is crucial in the melting process. When cheese is shredded, it is more easily surrounded by the sauce, allowing the moisture to penetrate the cheese and prevent it from solidifying or clumping together. This is especially beneficial when melting drier cheeses, as the sauce helps to hydrate the cheese and prevent it from becoming rubbery or oily.
By shredding or chopping block cheese before melting, you not only expedite the melting process but also improve the overall texture and consistency of the melted cheese. This technique ensures that your final product is smooth, creamy, and free of any undesirable lumps or clumps.
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Using a microwave to melt block cheese
Melted cheese is a great addition to any savoury dish. If you only have block cheese, you can use a microwave to melt it. Here is a step-by-step guide on how to do it:
Step 1: Prepare the Cheese
Before you start, decide how much cheese you need. The amount of cheese will determine the size of the bowl you will use. For optimal results, choose a microwave-safe bowl that is large enough to accommodate the cheese without it overflowing or touching the sides of the container. This will ensure that the cheese melts evenly.
Next, shred or chop your cheese to make it easier to melt. The smaller the surface area of the cheese, the quicker it will melt. You can use a grater to shred the cheese into narrow strips or a knife to chop it into small cubes. If you are using cheddar cheese, it is best to shred the cheese while it is still cold. If you try shredding when it is at room temperature, you will end up with mush.
Step 2: Prepare the Bowl
Place the shredded or chopped cheese into the microwave-safe bowl. If you want to add any special ingredients to your cheese, such as cornstarch and evaporated milk for a smoother melt, place them in the bowl as well. For every 1 cup (125 grams) of cheese, add 1 tablespoon (15 grams) of cornstarch and 1 cup (240 mL) of evaporated milk. You can also add a dash of chilli powder to make a nacho cheese dipping sauce.
Step 3: Cover the Bowl
Cover the bowl with a microwave-safe lid or plastic wrap. This will help trap the heat and moisture, creating a steamy environment that aids in the melting process.
Step 4: Set the Microwave
Set your microwave to a low power level, around 30% to 50%. Most microwaves have a range of power settings, usually from 1 to 10. A lower power level allows for a slower and more controlled melting process, reducing the risk of overheating or burning the cheese.
Step 5: Melt the Cheese
Start with short bursts of heating, such as 10 to 30 seconds, and check the cheese's progress. If it hasn't melted to your desired consistency, continue microwaving in short intervals, checking after each interval until the cheese reaches the desired meltiness. Remember to exercise caution when removing the bowl from the microwave, as it may be hot. Use oven mitts or a towel to protect your hands.
Tips:
- Always use a microwave-safe bowl instead of a plate. When cheese begins to melt, it will run off a plate and create a mess in your microwave.
- Bring the cheese to room temperature before microwaving to lessen the heating time and prevent burning.
- For best results, use high heat when microwaving. After about 30 seconds, use a spoon or fork to stir the contents of the bowl to get a creamy cheese sauce.
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Using a saucepan to melt block cheese
Melting block cheese in a saucepan is a simple process, but there are a few things to keep in mind to ensure a smooth and creamy result. Here is a step-by-step guide:
Prepare the Cheese
First, shred or chop the block cheese into narrow strips or cubes. The smaller the surface area, the quicker the cheese will melt. Grating the cheese will also help it melt faster and more evenly. Place the shredded or chopped cheese into a bowl and set it aside.
Make a Roux
To make a basic cheese sauce, start by making a roux, which is a mixture of fat and flour used to thicken sauces. Melt some butter in a saucepan over medium heat. The amount of butter will depend on the desired consistency of your sauce; a good starting point is 2 tablespoons of butter for a standard sauce. Once the butter is melted, add an equal amount of flour or cornstarch and whisk it in. Cook this mixture for about 1 minute, stirring continuously, until it forms a paste.
Add Milk
Stir milk into the roux gradually. You can use regular milk or evaporated milk, which will give your sauce a gooier consistency. Continue stirring until the milk is fully incorporated and the sauce starts to thicken. Be careful not to let the milk burn or boil, as this will affect the taste and texture of your sauce.
Add Cheese
Now it's time to add the cheese. Start by adding a small amount of cheese to the saucepan and stir until it melts. Keep adding cheese a little at a time, stirring continuously, until all the cheese is incorporated. Adding the cheese gradually helps ensure a smooth sauce without lumps.
Season and Serve
Once all the cheese has melted, you can season your sauce with salt, dry mustard, or other spices of your choice. Remove the sauce from the heat and let it cool slightly before serving. Your melted block cheese is now ready to be enjoyed as a topping for pasta, vegetables, or anything else you desire!
Tips for a Smooth Melt
To enhance the melting process and the texture of your sauce, consider these additional tips:
- Add a small amount of wine or beer to your sauce to prevent the cheese from becoming stringy or seizing up. The water in these beverages keeps the cheese's proteins moist, while the tartaric acid helps separate the proteins.
- Use a combination of cheeses, including American cheese, which is designed to be extremely meltable and helps prevent fat separation.
- If making a large batch, add cornstarch and milk to the cheese before melting to promote a smoother melt and prevent stringiness.
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Using a steamer basket to melt block cheese
Melting block cheese can be tricky, and the wrong method can lead to undesirable results, such as discolouration, separation, or a loss of taste. However, using a steamer basket is one of the best ways to melt block cheese. Here is a step-by-step guide on how to do it:
Prepare the cheese:
First, you need to prepare the cheese by shredding or chopping it into 1-inch (2.5 cm) cubes. The smaller the surface area of the cheese, the quicker it will melt. You can use a grater, knife, or food processor to shred the cheese. It is best to shred the cheese while it is still cold, as doing it when it is too warm will result in mush. If you are using a harder cheese, like a mature cheddar, you can place it in the freezer for 10-30 minutes to harden it before grating.
Prepare the steamer:
Next, you need to prepare your steamer. Bring a large pot of water to a boil on the stove. The pot should be filled about halfway with water. Once the water is boiling, reduce the heat to a simmer. Place a steamer basket in the pot, ensuring that it is secure and will not tip over.
Steam the cheese:
Now, you are ready to steam your cheese. Place the shredded or cubed cheese into a sturdy, heat-resistant bowl. It is important to use a heat-resistant bowl, as it will be placed over scalding hot steam. Glass or ceramic bowls labelled "heat-resistant" are a good option. Do not put the cheese directly into the steamer basket, as it will melt and pour through the holes into the boiling water. Place the bowl of cheese into the steamer basket and cover it. It should take around 5 minutes for the cheese to melt, but keep an eye on it and stir it as needed to break up any large chunks.
Serve the cheese:
Once the cheese has melted, remove the bowl from the steamer basket using heat-resistant oven mitts and turn off the stove. Serve the cheese immediately. Cheese melted in a steamer is particularly good as a fondue, paired with croutons or cubed meat.
Tips for a smoother melt:
For a smoother melt, you can add cornstarch and evaporated milk to the cheese. For every 1 cup (125 grams) of cheese, add 1 tablespoon (15 grams) of cornstarch and 1 cup (240 mL) of evaporated milk. You can also use ordinary milk, but this may result in a smoother and less gooey texture. Additionally, wine or beer can be added to prevent the cheese from becoming stringy or seizing up as it melts.
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Adding wine to prevent melted cheese from becoming stringy
When it comes to melting cheese, there are several factors to consider to prevent it from becoming stringy. Firstly, the type of cheese matters; younger, high-moisture cheeses like mozzarella, Gruyère, and Emmental tend to melt more smoothly, while drier, aged cheeses like Parmesan or Pecorino-Romano separate into clumps or break due to their lower moisture content and tighter protein clumps.
To prevent melted cheese from becoming stringy, one effective method is to add wine. Wine not only adds flavour but also helps maintain a smooth consistency. The water in the wine keeps the cheese's proteins moist and diluted, preventing clumping, while the tartaric acid in the wine aids in separating the cheese proteins. This combination of moisture and acid prevents the cheese from becoming stringy.
Additionally, adding starch is a common technique to facilitate smooth melting. Starch acts as an emulsifier, impeding fat molecules from joining into larger droplets and increasing the viscosity of the water phase in the cheese. This helps to prevent fat separation and the formation of clumps. Cornstarch, in particular, is often used along with milk to create a smoother melt.
Another factor to consider is the temperature and heating method. Excessive or prolonged heat can cause the water in the cheese to evaporate too quickly, resulting in a stiff and stringy texture. It is recommended to use low heat and melt cheese slowly to avoid overcooking. Grating the cheese before melting also helps it melt faster and more evenly.
By combining these techniques, such as adding wine, starch, and controlling the heating process, you can effectively prevent melted cheese from becoming stringy and achieve a smooth and creamy consistency.
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Frequently asked questions
Shred or chop the block cheese into small pieces before melting. This will speed up the melting process. You can use a microwave, saucepan, or steamer basket to melt the cheese.
Cornstarch and evaporated milk will help make your melted cheese silky and smooth. Wine can also be added to prevent the cheese from getting stringy or seizing up as it melts.
Low-moisture cheeses such as Parmesan or Romano burn the easiest. For even melting, choose a cheese with more moisture and a lower melting point, such as Cheddar, Swiss, or Gruyère.
To make a cheese sauce, first create a roux by melting butter in a saucepan over medium heat. Then, add flour and stir until smooth. Next, stir in milk and reduce the heat. Finally, slowly add shredded cheese to the sauce.
