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foodies/cheesemakers: why do some cheeses melt nicely, others not?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by patandchickens, Apr 16, 2009.

  1. patandchickens

    patandchickens Flock Mistress

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    Apr 20, 2007
    Ontario, Canada
    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 [​IMG]) (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
     
    Last edited: Apr 16, 2009
  2. The Chicken Lady

    The Chicken Lady Moderator Staff Member

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    Apr 21, 2008
    West Michigan
    I think this article may help you a bit, though I'm sure our resident chef will have some ideas, too. [​IMG]
     
  3. patandchickens

    patandchickens Flock Mistress

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    Ontario, Canada
    It is a good start and does help! Thank you! [​IMG]

    Pat
     

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