Method 1. Choose harder cheeses. Harder cheeses have a lower melting point. These cheeses are the types that are more frequently used in sauces, in dishes like grilled cheese, and as the base for soups.
Cheddar, Gruyere, and Swiss cheese are great cheeses for melting. Avoid soft cheeses. Low-fat and low-moisture cheeses, such as Parmesan and Romano, burn easily and do not melt into a dip-like consistency. Grate, shred, or slice your cheese. Cheese will melt quicker if it's cut into smaller portions.
Grate, shred, or slice your cheese prior to melting it. You can use whichever option is most convenient for you. Let the cheese come to room temperature. If you melt cheese cold, it may cause it to melt slowly or unevenly. Let your cheese sit out until it comes to roughly room temperature before you try to melt it.
Do not leave cheese sitting out for more than two hours. Did you make this recipe? Leave a review. Method 2. Use a non-stick skillet. Cheese can very easily stick to the side of a pan or dish during the melting process. Select a dish with a non-stick coating to melt your cheese to avoid this problem. Place the cheese over low heat. Place your cheese over the stove at low heat. Never start heating cheese on high or medium heat, as this will cause cheese to heat unevenly.
Add a dash of corn starch and evaporated milk. A little starch and milk keeps cheese from separating too quickly, resulting in a lumpy, uneven mixture. The amount of each will vary, depending on how much cheese you're melting, but you only need a small dash of each to keep the cheese smooth. Try adding American cheese. You can also add a few small slices of American cheese, as this type of cheese has properties that helps cheese melt smoothly.
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Start with mild or sharp cheddar. Cheddar cheese can be labeled mild, sharp, or extra sharp. The level of sharp indicates how long the cheese has been aged. The amount of aging increases as you go from mild to extra sharp. As the cheese ages, the texture of the cheese changes. Mild and sharp cheddar cheese have a smoother, creamier texture than extra sharp cheddar and will be easier to melt. Mild and sharp cheddar cheese have a higher moisture content than extra sharp cheddar.
Shred the cheese. Using a box grater is the most common and easiest method. Grasp the cheese firmly in your hand and press the short end firmly against the blades of the box grater. Using localized pressure, move the block of cheese up and down along the grater. It is best to shred the cheese while it is still cold. If you shred cheese when it is too warm, you will end up with mush.
If you do not want to shred the cheese yourself, you can buy cheese that has already been shredded. However, the end result will be creamier and taste better if you shred it yourself. Bring the cheese to room temperature. Once grated, allow the shredded cheddar to remain out on the counter until it becomes room temperature. Over exposure to heat will cause melted cheddar to become unpleasantly rubbery or greasy, so the less heat you have to use, the better. Place the cheese in a microwave-safe bowl.
Bring the water to a boil over high heat, then turn the heat down to medium; this keeps the water from boiling off too fast. Place the cheese cubes, or shredded cheese, in the top part of the double boiler and set it down over the hot water. Stir the cheese cubes continuously as they melt. If the melted cheese is too thick for your purposes -- for example, if you're making a cheese sauce for baked potatoes or broccoli -- pour in a bit of milk or cream and mix it in well.
You also can add diced tomato, onion and chopped herbs, like cilantro, to the cheese if you're making a dip for chips or vegetables. Transfer the melted cheese to a bowl with a rubber spatula and serve it warm. Add salt and a pinch of cayenne or black pepper to taste. You can reheat the cheese in the microwave for a few seconds should it start to solidify. Maya Black has been covering business, food, travel, cultural topics and decorating since She has bachelor's degree in art and a master's degree in cultural studies from University of Texas, a culinary arts certificate and a real estate license.
Place the non-stick pan with your shredded cheese and roux on the stove and turn the heat to the lowest setting. The rule of thumb when it comes to melting cheese for a sauce is to always melt it at the lowest heat possible because, if you use high heat to melt cheese, you risk losing the moisture and fat in the cheese.
This results in melted cheese that is lumpy, greasy, stiff or charred — qualities you never want a cheese sauce to have! Melting cheese is not one of those set it and forget it cooking tasks. If you do, it will likely burn and be ruined. Stir the cheese frequently to keep it moving around the pot. Once it looks and feels smooth and has been evenly melted, give it a final stir and then remove the pan from the heat. If you melt the cheese any longer than is necessary, it can result in a rubbery consistency and negatively impact the flavor.
One simple way to make cheese sauce is to melt butter in a skillet over low heat, adding grated cheese a little at a time.
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