4

Solving the Mystery of Melting Cheeses

^
Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

My recent investigation into the endless cycle of queso enjoyment promoted a question in the comments. After I described a bubbling plate of molten cheese primi timpano asked:

A little surprised at the bubbling cheese as I thought cheese heated to these temperatures would result in broken proteins. Does Velveeta have ingredients/properties that prevent this?  The Home Sick Texan has a good article and recipe on queso in which she recommends using a bechamel sauce with the cheese, which allows her to use traditional cheeses.

Ah, the broken proteins. Velveeta had a field day poking fun at poor cheddar heated well past its melting point and broken down into curdled milk solids suspended in a sea of orange oil. Velveeta, as featured in the commercials, melts into a sumptuous velvety substance that pours in soft folds, all after a simple pass through the microwave.

The key to cheese melting is moisture. Cheeses with high moisture contents (brie, tallegio, fontina) are softer and melt at lower temperatures -- perfect for oozing grilled cheese sandwiches. Cheeses that have aged a while and have lower moisture content (cheddar, Swiss) melt at higher temperatures and break easily. These require a little help if you want to melt them and not end up with a clumpy, oily mess.

Starchy ingredients, like the flour used to set the bechamel referenced in the question, coat the milk proteins and act as a stabilizer -- cornstarch and arrowroot work too. By incorporating cheese into a starchy sauce you can make a "queso" out of nearly any cheese you like.

As for Velveeta, it's not cheese. Even the USDA, which lets processors label pink slime as beef, required Kraft to find another label. (They went with "cheese food.") Velveeta is the ultimate high-moisture melter because whey, the liquid that separates from the curd in the cheese-making process, is actually reincorporated back into the cheese -- it's hyper-hydrated -- and emulsifiers, which act similarly to the flour in a bechamel, are already included. And that that's why you can boil Velveeta away for days.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.