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Cheese melting guide (sh.itjust.works)
submitted 2 years ago by to c/coolguides@lemmy.ca
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[+] 20 points 2 years ago* (last edited 2 years ago) (4 children)
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  • [–] 20 points 2 years ago* (last edited 2 years 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

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  • [–] 8 points 2 years ago* (1 child)

    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.

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