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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Brian on April 17, 2009, 12:11:32 AM

Title: Meltable Cheddar. How?
Post by: Brian on April 17, 2009, 12:11:32 AM

Title explains it I guess.

Brian

Title: Re: Meltable Cheddar. How?
Post by: thebelgianpanda on April 17, 2009, 12:15:35 AM

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.

Title: Re: Meltable Cheddar. How?
Post by: kenjin on April 17, 2009, 11:42:24 AM

I couldn't get my store bought milk cheddar to melt but since I got raw milk it melts beautifully,

Title: Re: Meltable Cheddar. How?
Post by: thebelgianpanda on April 17, 2009, 03:52:17 PM

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.

Title: Re: Meltable Cheddar. How?
Post by: Rich on April 18, 2009, 10:57:48 AM

If the acid content of the cheese is too high it will not melt.  A pH meter is required to monitor this.