this post was submitted on 01 Apr 2024
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Cool Guides

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[–] [email protected] 19 points 8 months ago (4 children)

Where are the other about 800 cheeses?

[–] [email protected] 20 points 8 months ago* (last edited 8 months ago)

Soft cheese = stringy melt

Young/semi-firm cheese = creamy melt

Aged/hard cheeses = no/difficult to melt

Exceptions: halloumi and paneer will sear like meat and not melt

Pecorino and parmesan can be melted but will precipitate out of sauces if they are brought above 180 f (82.2 c)

An article on the science of cheese melting for the curious

[–] [email protected] 8 points 8 months ago* (last edited 8 months ago) (1 children)

I know, right! It would be cool to have info on some other common cheeses as well.

I'm wondering primarily which category parmesan falls under, but I think it's more on the meltier side.

[–] [email protected] 7 points 8 months ago (1 children)

I know Parmesan melts, but only at relatively high temperatures and not that well.

[–] [email protected] 4 points 8 months ago

If you want something similar enough to Parmesan that melts, get Asiago.

[–] [email protected] 2 points 8 months ago

The super non-melty ones? Gordon Ramsay has them to make grilled cheese sandwiches.