While looking through YouTube at work (don’t tell anyone), I have seen a lot of videos on how certain cheeses won’t melt. It was mainly the singles cheese slices that come in plastic sheets. So I thought it would be good to clear up a few things about why these cheese slices don’t melt.
Why do certain cheeses melt, while others don’t?
Well, there are a few factors at play.
Just one of many cheese burning videos:
One is the fat content. The more a cheese contains, the easier the cheese’s casein molecules are able to separate, which makes it melt better. It is for this reason that low fat or fat-free cheeses have a rubbery consistency.
The water level in the cheese also determines how it will melt. Parmesan is a good example, as it has a low moisture level. It has a dense molecular make-up. This means its molecules, even if melted, have little room to flow. That’s why Parmesan will never get runny when it’s heated.
Video on trying to burn real cheeses:
Fresh goat cheese, paneer, queso blanco, and ricotta will never melt at all. Unlike most cheeses, these are curdled with acid, which alters the cheese proteins by causing them to clump together.
Kraft’s response to all the burning videos about why Kraft Singles don’t melt from direct heat:
Most cheeses are curdled with rennet, so they retain their malleable structure.
It’s great people are getting into science, it’s just that maybe they need a little direction. In this case, some cheeses will never melt under a direct flame while others will, depending on the make-up of the cheese.
What do you think? Leave a comment.