nikita@sh.itjust.works to Cool GuidesEnglish · 7 months agoCheese melting guidesh.itjust.worksimagemessage-square69fedilinkarrow-up1411arrow-down119
arrow-up1392arrow-down1imageCheese melting guidesh.itjust.worksnikita@sh.itjust.works to Cool GuidesEnglish · 7 months agomessage-square69fedilink
minus-squareBarrelAgedBoredom@lemm.eelinkfedilinkEnglisharrow-up20·edit-27 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
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