Author Topic: Meltable Cheddar. How?  (Read 804 times)

Offline Brian

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Meltable Cheddar. How?
« on: April 16, 2009, 07:11:32 PM »
Title explains it I guess.

Brian


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Offline thebelgianpanda

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Re: Meltable Cheddar. How?
« Reply #1 on: April 16, 2009, 07:15:35 PM »
High moisture content and long, proper aging.  I have noticed a fundamental change in the texture of many cheddars happens anywhere from two weeks to two months after you start aging, and if this change doesn't occur it won't melt.  I think it is (from poking around the U of Guelph site today) the curd proteins breaking down, due to enzymes either created or encouraged (it doesn't say, I'm guessing) by the activity of your culture.

Offline Nick

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Re: Meltable Cheddar. How?
« Reply #2 on: April 17, 2009, 06:42:24 AM »
I couldn't get my store bought milk cheddar to melt but since I got raw milk it melts beautifully,

Offline thebelgianpanda

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Re: Meltable Cheddar. How?
« Reply #3 on: April 17, 2009, 10:52:17 AM »
I have some hard pressed cheese made solely from pasteurized, homogenized *skim* milk that melts beautifully.  In the experiments I've been running, it's almost all about the aging.  With that being said, I've had more consistent successes with raw milk.

Offline Rich

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Re: Meltable Cheddar. How?
« Reply #4 on: April 18, 2009, 05:57:48 AM »
If the acid content of the cheese is too high it will not melt.  A pH meter is required to monitor this.


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