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Cheese melting guide (sh.itjust.works)
submitted 4 months ago by nikita@sh.itjust.works to c/coolguides@lemmy.ca
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[-] Mikufan@ani.social 20 points 4 months ago

Where are the other about 800 cheeses?

[-] BarrelAgedBoredom@lemm.ee 20 points 4 months ago* (last edited 4 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

[-] explodes@lemmy.world 8 points 4 months ago* (last edited 4 months ago)

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.

[-] Mikufan@ani.social 7 points 4 months ago

I know Parmesan melts, but only at relatively high temperatures and not that well.

[-] Xyphius@lemmy.ca 4 points 4 months ago

If you want something similar enough to Parmesan that melts, get Asiago.

[-] PsychedSy@lemmy.dbzer0.com 2 points 4 months ago

The super non-melty ones? Gordon Ramsay has them to make grilled cheese sandwiches.

this post was submitted on 01 Apr 2024
392 points (95.6% liked)

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