nikita@sh.itjust.works to

Cool Guides@lemmy.caEnglish · 8 months ago

Cheese melting guide

sh.itjust.works

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Cheese melting guide

sh.itjust.works

nikita@sh.itjust.works to

Cool Guides@lemmy.caEnglish · 8 months ago

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BarrelAgedBoredom@lemm.ee
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7 months ago
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

Cool Guides@lemmy.ca

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