The structure isn’t as stable as rennet-made cheese and it will spoil after a few days if not kept properly.Ī few examples include cottage cheese, ricotta, feta, paneer. When cheese is made this way, it’s usually a very soft cheese that can be easily broken apart. The point is that the milk needs to separate into curds and whey. The easiest and quickest method of making cheese.Īcids can be vinegar or lime/lemon juice or lactic acid that’s leftover from previous cheese. Just the way the cheese curds are obtained, which is one of two ways. What we’ll be focusing here is the main way the cheese is obtained, and won’t really be discussing aged, brined, moldy, or otherwise treated cheese. Remember that cheese is a very wide topic and there’s lot of cheese types. The science behind why some cheeses melt while others don’t can be a bit confusing, but I’ll do my best to explain things. They will melt if subjected to high heat, like baking.īlue cheese, while it’s a curdled cheese and white, is still an aged cheese (to allow the mold to grow) and that changes its chemical structure. It’s made with rennet, so it can be matured and it will melt.īrie, Camembert and other white-looking cheeses that are actually moldy cheese are actually aged cheese. Mozzarella is a white cheese, but is not made with food-grade acid. A few notes should be taken, since there are a few exceptions. White cheese is never aged, at least not on purpose. Brined cheese – includes most East European and Mediterranean cheese.I’ll do my best to round up most of them here, though I might miss a few. The list of cheese that doesn’t melt is pretty long, and it includes quite a few cheese types, some of them very common. Read Also: Cheese VS Yogurt Examples of non-melting cheese The end result is white cheese, and you’ll find plenty of examples in this article. Those curdles are then grouped together in containers or very fine mesh and strained for several hours or days, depending on what kind of cheese is being made. Once the milk curdles, it separated into several components, one of which is a natural light acid that will further curdle the milk. What is used in cheese making appears naturally within milk. The cheese made with food-grade acids is the one that will not melt, but does fry up pretty nicely.ĭon’t be alarmed by the word acid. This is due to how cheese is made, which is divided into two main categories (explained later in the article): White, non-aged cheese that’s also a bit squeaky when eaten or heated. Most of the cheese that doesn’t melt happens to be white cheese. 4 Final thoughts So what cheese doesn’t melt ?
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