Meltable Cheddar. How?

[Brian]

Title explains it I guess.

Brian

[thebelgianpanda]

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.

[kenjin]

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

[thebelgianpanda]

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.

[Rich]

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