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this is paneer erasure and I won’t stand for it
I like referring to halloumi as European Paneer.
Isn’t goat just a type of milk that can be made into any of these cheeses?
Where tf is Asiago, ya goddamned bastards
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Soft cheese = stringy melt
Young/semi-firm cheese = creamy melt
Aged/hard cheeses = no/difficult to melt
Exceptions: halloumi and paneer will sear like meat and not melt
Pecorino and parmesan can be melted but will precipitate out of sauces if they are brought above 180 f (82.2 c)
An article on the science of cheese melting for the curious
The super non-melty ones? Gordon Ramsay has them to make grilled cheese sandwiches.
For lidl shoppers carski can be stretchy if you put enough of it in or crispy.
I’ve never gotten Brie to melt smoothly, it just turns into an oily puddle of melted plastic. What’s the trick? I’m correct in cutting off the rind first, right?
You have to keep the rind on if you’re baking it. Also, the rind is edible and (if you like mushrooms) tasty!
Really low heat is my trick, all cheeses have a point where they separate and Brie is already basically melted to begin with, so just get it extra warm but not hot and you’re golden.
If you’ve got a quality cheese shop on hand, try Shropshire Blue. A strong cheddar with blue cheese veins.
Fwiw, American is just a mild cheddar processed with sodium citrate.
NileBlue – Making American cheese to debunk a conspiracy
[holds hand out to pat the Piped link bot on its good boi head]
Anybody know if the maggots will melt if I heat my casu martzu?
No. But you can fry until crisp in whale blubber. Dust fried cheese and maggots with midges and serve with a garnish of dung beetle legs.
What about trisodium citrate or Na3C6H5O7? The emulsion stabilizer that gave the world nacho cheese! Add it to any cheese and it’ll keep the fats from separating during melting, giving you a really smooth consistency!
Tip: reacting baking soda (sodium bicarbonate) with citrus juice (citric acid) will yeild a solution of sodium citrate of you don’t have any/don’t want to buy some just to try it out
What ratio?
Honestly I eyeball it haha. Juice a lemon/lime (or 1oz/15ml of juice) and add bicarb a little bit at a time until it stops fizzing. Make sure to stir it well before adding more
Which of the Swiss cheeses is the one that people call “Swiss cheese”?
Same for raclette. That’s a process, not a cheese name. Might as well call Gruyere “fondue cheese”
I also laugh when folks refer to a cheese variety as “goat.”
(A goat is not cheese)
But, in Switzerland we have type of cheese we call “fromage a raclette”, so even if it’s a process, we wouldn’t use Emmentaler or gruyere for making a raclette.
Queso fresco melts though? I bought it thinking it would hold its shape like paneer and was disappointed
I’m both surprised and happy to see Oaxaca cheese in this list
I want a cemita now.
Say that third one 5 times fast.
Shit. Say it once even.
Wa Ha Ka
Gesundheit.
What about vegan cheeses?
Its not cheese
iT’s NoT cHeEsE
Some vegan cheeses have more to do with cheese than American cheese
Sorry the truth hurts
