nikita@sh.itjust.works to Cool Guides@lemmy.caEnglish · 3 months agoCheese melting guidesh.itjust.worksimagemessage-square69fedilinkarrow-up1410arrow-down119
arrow-up1391arrow-down1imageCheese melting guidesh.itjust.worksnikita@sh.itjust.works to Cool Guides@lemmy.caEnglish · 3 months agomessage-square69fedilink
minus-squareMikufan@ani.sociallinkfedilinkEnglisharrow-up21arrow-down1·3 months agoWhere are the other about 800 cheeses?
minus-squareBarrelAgedBoredom@lemm.eelinkfedilinkEnglisharrow-up20·edit-23 months agoSoft 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
minus-squareexplodes@lemmy.worldlinkfedilinkEnglisharrow-up8·edit-23 months agoI know, right! It would be cool to have info on some other common cheeses as well. I’m wondering primarily which category parmesan falls under, but I think it’s more on the meltier side.
minus-squareMikufan@ani.sociallinkfedilinkEnglisharrow-up9arrow-down2·3 months agoI know Parmesan melts, but only at relatively high temperatures and not that well.
minus-squareXyphius@lemmy.calinkfedilinkEnglisharrow-up4·3 months agoIf you want something similar enough to Parmesan that melts, get Asiago.
minus-squarePsychedSy@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up2·3 months agoThe super non-melty ones? Gordon Ramsay has them to make grilled cheese sandwiches.
Where are the other about 800 cheeses?
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
I know, right! It would be cool to have info on some other common cheeses as well.
I’m wondering primarily which category parmesan falls under, but I think it’s more on the meltier side.
I know Parmesan melts, but only at relatively high temperatures and not that well.
If you want something similar enough to Parmesan that melts, get Asiago.
We’re fresh out
The super non-melty ones? Gordon Ramsay has them to make grilled cheese sandwiches.