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Ingredientbeginnerdraft

Cheese

Also searched as: Gruyère, Emmental, parmesan, raclette, mozzarella

In short: Cheese is curdled milk protein with fat. Whether it melts creamily or turns stringy and greasy depends on age, moisture and acidity.

Picture it

Like a net of protein with fat and water trapped inside.

What Cheese does
ROLEPROCESSmelts into an emulsionadds umami andseasoningEmulsionMore flavour

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What happens

When melting, the protein network loosens. Young, moist cheeses melt creamily. Very old, dry cheeses tend to release fat. Too much heat makes the protein contract: rubbery, with pools of fat.

What the ingredient does

melts into an emulsionEmulsion
adds umami and seasoningMore flavour

Rules of thumb

  1. Grate finely and melt over medium heat.
  2. For fondue, white wine and a little starch: acid and starch hold the together.
  3. Stir parmesan into pasta only over medium heat.
Related entries
Binding pasta with pasta waterProteins set (coagulation)Umami: the savoury tasteFresh cheese with lemon (paneer)RacletteÄlplermagronen (Alpine macaroni)
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Milch, Zucker, Schokolade