Step 2 Slice your own cheese if you cannot find pre-sliced cheese. The drier parmesan will melt as individual shavings, but it won't ever become a melted mass like a semi-hard cheddar. If you are making baked macaroni and cheese, then try grating the cheddar into small slivers and sprinkling them on the top of the macaroni. Instead, the cheese will snap as you pull it apart. They do not fully melt until the heat breaks down their protein matrix. But an aged cheese can still melt well. The cheese wouldn't melt all the way. First, at about 90°F, the solid milk fat in the cheese begins to liquefy, the cheese softens, and beads of melted fat rise to the surface. The smaller the slivers, the more uniform and easy the melting will be. The best cheeses for soups are high in moisture and have a lower melting point, such as medium to sharp cheddar, fontina, Gruyere and Swiss. I don't get it, cheese has a low melting temperature and the soup was at a boil for some time. As these cheeses pass 90 degrees, they soften and exude tiny milkfat globules. The … First, understand that not all cheese melts equally. The melting cheeses include Cheddar, Swiss, Pecorino Romano, Mozzarella and Parmesan. Melting cheddar cheese is not difficult Cheddar is a fairly hard cheese that will transform into a smooth-flowing cheese used for a variety of purposes when melted. No matter how long or hot I cooked the soup the cheese just broke down into stuff that resembled curds. As the cheese gets hotter, the bonds holding together the casein proteins (the principal proteins in cheese) break, and the cheese collapses into a thick fluid. The sharpness of the cheddar is really up to your individual taste. Hello, I made broccoli & cheddar soup tonight and something that as never happened before occurred. https://www.epicurious.com/expert-advice/how-to-melt-cheese-recipe-article Why the clumpyness and lack of melting? Look for these cheeses sliced in the supermarket dairy case or ask for slices from your local deli or cheese shop. Because of the varying moisture content in different cheeses you just can't swap parmesan for cheddar in a recipe; it just won't work. As with all cheeses, a specific process is required to melt cheddar to prevent it from burning, breaking down or becoming hard and stringy, and patience is key. The softer the cheese, the more readily its proteins break down. Montgomery gives the example of cheddar cheese. Unfortunately, real cheddar cheese does not melt particularly well. Very dry aged cheeses do not melt well at all because their moisture content is simply too low. Some creamy, mild cheeses also stretch into strings instead of melting which is why you rarely see a mozzarella-based soup. A young cheddar cheese both melts and stretches, because it's got relatively long protein strands, a medium-pH level, and relatively high levels of fat and moisture. Robert Wolke writing for Fine Cooking suggests the following melting cheeses: cheddar, Asiago, Gruyere, Fontina, Gouda, Monterey Jack, Emmentaler (or Emmental), Havarti and Muenster.