Why Cheddar Cheese Doesn’t Melt?

Do you ever have trouble getting your cheddar cheese to melt? You’re not alone. Many people wonder why cheddar cheese doesn’t seem to melt very well.

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The truth is, there are a few things that you can do to make sure your cheddar melts perfectly every time.

In this blog post, we will discuss the different ways that you can melt cheddar cheese and answer some of the most common questions. We will also provide some tips for you!

Will Cheddar Cheese Melt?

The answer is yes, cheddar cheese will melt. However, it can be tricky to get it to melt just the way or consistency you want.

Cheddar is usually a better melter than parmesan. It’s because cheddar cheese usually has slightly higher moisture at 38% (due to younger ages typically) which translates to more flow, lower acidity (pH 4.9-5.3), and good fat content.

The problems of not melting well

You can pretty much use all of the cheddar cheese brands to melt nicely.

However, the problem with high-quality natural cheddar block or the 100% premium pre-grated cheddar (without additives) is that it can get stringy, oily, slightly clumpy, and/or greasy when melted. It’s completely normal.

See how cheddar cheese is made from these simple ingredients.

Also, it really depends on how you’re using the melted cheddar cheese. If you’re making a grilled cheese sandwich or nachos, you probably want that stringy consistency.

Some of the pre-shredded cheddar such as Kraft and others may contain modified cornstarch, cellulose, and natamycin. These will tend to create a more consistent, thicker melt.

You may not like it but, you’re likely to get the cheese pull better.

Alternatively, If you want a super smooth cheddar cheese sauce, then using a higher quality cheddar and melting it slowly on the stove with some butter, milk, cream, and flour will give you the best results.

So how?

There are a few ways to melt cheddar. For example, you can use a microwave, on the stovetop, or by steaming. The key to melting cheddar cheese is to use low heat and patience.

Cheddar has a melting point at around 150°F (66°C).

But, remember to shred the cheese when it’s still cold from the fridge to avoid mushily which can be difficult to shred, then leave it to soften on the counter. So it will melt even when heated.

For that reason, do not melt a block of cheddar straight.

If you are using a microwave, make sure to use the lowest setting possible and 15 seconds per interval until the right consistency. Cheddar cheese can quickly become burned and tough if it is high heat.

Therefore, you can use the oven to make cheddar crisps easily, read how.

The same goes for melting cheddar cheese on the stovetop. Use low heat and stir frequently. You can also add a little bit of milk or cream to help the process along.

You can try steaming it. You can use a steamer, double boiler, or even just a pot of boiling water with a heat-safe bowl on top. The key to this method is to not let the cheddar cheese come into direct contact with the water.

To use in soup, it’s best to add the melted cheddar cheese towards the end.

It’s your turn!

Cheddar cheese is a delicious and versatile ingredient. With a little bit of patience, you can use it in all sorts of recipes.

Do you have any tips for melting cheddar cheese? Let us know in the comments!

Happy cooking!

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