There must be people out there who can explain this to me. How come some cheeses melt real nicely, whereas others get all oily or just never really fully melt (stay sort of dusty-tasting, like a microsuspension of little teeny dusty particles)?
I am asking b/c in trying new cheese recipes (and at this point, almost all cheese recipes are 'new' to me
) (edited to clarify: I mean, recipes for *making* cheese) I would really like to aim for things that melt nicely, but haven't a clue what the cause of the difference is, or how to tell what will behave how.
Does that make any sense?
All help appreciated,
Pat
I am asking b/c in trying new cheese recipes (and at this point, almost all cheese recipes are 'new' to me
Does that make any sense?
All help appreciated,
Pat
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