Skip to Content

Why Doesnt Parmesan Cheese Melt

Why Doesnt Parmesan Cheese Melt

Why Doesnt Parmesan Cheese Melt

Parmesan cheese does not melt easily as it has a low melting point. Another reason why it may not melt properly is that it is stored in a cold environment. Because of its dryness, parmesan cheese melts poorly, unless you incorporate it into a liquid, like Alfredo sauce.

There could be several reasons your Parmesan does not melt, including the presence of cornstarch and lower-quality Parmesan. In the case of the parmesan cheese that you purchase as shredded, shred, or grated, the presence of corn starch really does hinder melting in store-bought grated parmesan and can also cause it to become lumpy. The store-bought ground parmesan cheese has a large amount of corn starch coating on it which makes it hard to melt, and it does not melt very well under most circumstances. The reason for this is because grated cheese has a much smaller chunk, so by the time you bake the parmesan cheese pizza, it is already melting.

A larger chunk of cheese also increases the chances it will melt unevenly, and on other cheeses around it. If a cheese has high fat content, like mozzarella, then it will melt better than cheeses categorized as fat-free or low-fat. If you have ever tried to melt a low-fat or non-fat cheese, you have seen it work, but this is true even of cheeses that are naturally lower fat.

Grinding or shredding the cheese releases the cheeses fat content, which allows for a more uniform melting of the cheese. Finely grating cheese creates a larger surface area, which allows heat to penetrate rapidly, leading to an even melting.

Learn the best way to use parmesan cheese

Stickiness occurs because the fat content of cheese produces a coating of grease on the nonstick pans surface. If you are using a nonstick skillet, you might notice the cheese sticking to the bottom of the pan. In the scenario that too much nonstick is added to the cheese, the cheese just does not melt as well.

As we discussed, cheese is made using rennet, so if there is any other acid used in conjunction with the rennet in making a faux Parmesan, that faux cheese is going to not melt very well. What these acids added to the cheeses does is they keep the stringy texture intact at any cost, thus, do not melt well. Cheeses such as fresh goat cheese and cottage cheese never melt, as they are coagulated by acids.

However, certain cheeses are horrible choices for these dishes, as they just do not melt as well, or they may become unpleasantly stringy. While some cheeses are naturally better melters than others, there are ways to coax an under-melting cheese, such as richly aromatic cheddar or Gruyere, into forming the basis for a lavishly gloppy sauce.

You could grated queso fresco and kind-of melt it in a roux, and then stir in some milk or cream, but this is sauce, not melting cheese. To melt cheese, you use a baking tray, get a bowl, throw some cheese into it, pour sauce on top of the cheese, then place the bowl into the oven. To melt Parmesan cheese, place in the bowl, then put in the preheated oven, set at 350 degrees F. or 180 degrees C.

It is important to note that the cheese will not melt if the temperature is above 140 degrees F. Whichever cheese you decide to attempt melting, make sure you have grated it prior to trying to melt it, so that you do not need to heat it too long. Once you have put your grated Parmesan into the mixture of your sauce, leave the heat running for no longer than two minutes.

Types of cheese which will melt and which won’t.

If you are used to using parmesan pre-shredded instead of fresh, there is the possibility you may run into melting issues. Pre-grated parmesan is not nearly as flavorful as fresh, and it can also result in poor texture, clumping or breaking up instead of melting. If you are working with a processed or store bought parmesan, chances are that you will get cheese that is either lumpy or crumbly.

Always select the correct type of cheese, as well as the freshest to get that perfect Parmesan melt. It is not always easy to purchase the fresh cheeses and real ones as there is no big difference between the parmesan real and fake. Try to avoid the fake cheeses and know that real Parmesan brands work hard to provide you with that great, creamy mouthfeel, and that beautiful, melting ribbon of cheese.

Parmesan has a melting point that is slightly higher than the regular versions of the cheese, but melting it is not nearly as difficult as you might think. Because grated parmesan has more surface area than wedges or blocks of cheese, it melts easier and faster (since heat gets more surface area to work on). Because parmesan cheese has high fat and a relatively low moisture content, the parmesan has a slower flow, is slower to melt, and may easily turn to grainy texture as it melts.

This is why a dry, solid cheese such as Parmesan becomes oily and greasy rather than creamy, as opposed to a more moist, already naturally liquid cheese such as Brie, which melts as soon as it is warmed. Older cheeses, such as aging Cheddar, are actually bad melters, and may turn gritty or oily as they melt. Younger cheeses generally melt easier than older ones, so young cheddars melt a lot better than older ones.

If you’re interested in Why Does Salt Melt Slugs, take a look at my other article

When an aged cheese such as a Cheddar is melting, smaller pieces will slide out with no shrapnel, the cheese melting smooth. This full melt occurs at around 130degF for soft, high-hydration cheeses such as mozzarella, about 150degF for aged, low-hydration cheeses such as Cheddar and Swiss, and 180degF for harder, dry-rubbed cheeses such as Parmigiano-Reggiano.

The phosphates also bind with both the water and casein proteins, keeping the milk proteins uniform and flowing, even as the cheese is heated beyond the melting point. Such products melt well because added acids and phosphates bond with calcium in the cheese mix, keeping the milk proteins separated and discouraging clumping. Flour or cornstarch coats protein and fats in the melted cheese, keeping protein from clumping and fats from segregating.

If you’re interested in How Long After Pickling Can You Eat, take a look at my other article

Warm liquids, such as pasta water, heavy cream, melted butter, or an eggbeater, help evenly distribute melted cheese, surrounding it with heat. Gradual changes in temperature, and a generally lower temperature, prevent the fat from segregating out of melted cheese. I suggest using fresh grated Parmesan if possible, in order to preserve that bright, funky flavor of cheese.

Does parmesan Reggiano melt well?

While Parmigiano is delicious, it is most frequently used in recipes. Parmigiano-Reggiano is often added toward the end of cooking to prevent the cheese from melting completely and to preserve flavor. By enveloping the melted cheese in heat, hot liquids such as heavy cream, melted butter, or beaten eggs aid in the equal distribution of the cheese.

Why does parmesan take so long to melt?

Despite its high protein content, parmesan cheese has a low moisture level, making it a dehydrated cheese. It is, therefore, impossible to undo the damage caused by prolonged heat exposure. The most delicate side of the grater should be used to grate the parmesan cheese. A smooth melting cheese, parmesan is one of the most popular cheeses on the market.

How do you melt parmesan without clumping?

A hot liquid, such as pasta water, heavy cream, melted butter, or beaten eggs, will aid in distributing melted cheese evenly throughout the dish by providing a warm environment. It is easy to observe that the cheese melting is the same on all surfaces as the whole surface area is in contact with the hot liquid.

Skip to content