Cheddar tastes delicious, but it can be pretty stiff when it comes to following the right rules for blending it. In some cases it may take on a different consistency than desired or you may risk making it separate or burn. To avoid these problems it is best to grate it, wait for it to reach room temperature and then melt it using the lowest possible flame. By following these three tips you can successfully melt cheddar in the microwave, on the stove or even steam if you have a special basket for this type of cooking.
Steps
Method 1 of 3: Melting the Cheddar in the Microwave
Step 1. Use the Mild or Sharp variety
Cheddar generally comes in four varieties: Mild, Medium, Sharp, and Extrasharp. The intensity of flavor and the level of seasoning increase from one variety to the next. As the cheese ages, its texture changes. The Mild, Medium and Sharp varieties have a softer and creamier texture than the Extrasharp, which is why they are easier to blend.
- If you want to melt Extrasharp cheddar you need to use more heat.
- The softer varieties have a higher moisture content than the Extrasharp.
Step 2. Grate the cheddar
You can use a grater, a knife or a food processor. Using the grater is the simplest and most common method. Hold the cheese firmly in one hand, then press the shorter side firmly against the grater blades. Move it from top to bottom and vice versa, applying constant pressure.
- It is best to grate the cheddar when it is still cold. If it were too hot you would risk turning it into a mush.
- If you don't want to grate the cheese, you can also buy it already grated. However, remember that grating it yourself will give you a better result in terms of flavor and creaminess.
- If you have trouble grating it, put it in the freezer for 10 to 30 minutes to harden a little.
Step 3. Wait for it to reach room temperature
After grating it, you can leave it on the kitchen workbench to let it reach room temperature. This trick allows you to melt it in less time, therefore to expose it to heat for a shorter period. Remember that by heating it for a long time, you risk giving it an unpleasant, greasy or rubbery texture.
Step 4. Place it in a microwave-safe bowl
Pour the grated cheddar into a bowl large enough to hold it all comfortably; some extra space will also have to remain. Do not use a simple plate, or when it begins to melt it may come out from the edges, dirtying the inside of the microwave.
Step 5. Heat it on low power for 15 seconds
Place the grated cheddar bowl in the microwave and close the door. Use the lowest heat setting available. The rule says that cheese likes to melt slowly and at a not too high temperature. Start with 15 seconds.
When heated with too high a heat, the cheese loses its natural moisture and the fat it contains tends to separate from the rest of the mass. The result would then have a lumpy and greasy texture
Step 6. Continue heating it at intervals of 15-30 seconds until it is evenly melted
After the first 15 seconds, take the bowl out of the microwave to mix the cheese, then put it back in the oven and heat the cheddar for another 15 seconds. Continue like this until you get the desired creaminess.
Even when melted, the cheese should retain its classic stringy texture. If you heat it for too long it could become hard and crumbly
Method 2 of 3: Melt the Cheddar in a Pan
Step 1. Grate the cheddar
Use a cheese grater for this. The ideal is to start immediately after taking it out of the refrigerator, as it grates best when it is cold. If you have trouble, you can put it in the freezer for 10 to 30 minutes so it hardens. Once cool, try again.
You can also buy pre-grated cheddar. Remember, however, that cheese generally tastes best when freshly grated
Step 2. Wait for it to reach room temperature, then pour it into a non-stick pan
After grating it, it's best to let it warm to room temperature before starting to melt it. The result will be better: the melted cheese will have a more homogeneous consistency and you will not have to use an excessively high flame to melt it. Transfer it to a large non-stick pan where it can melt comfortably.
Step 3. Use a low flame
Place the pan on the smallest stove available. Remember that cheese should always be left to melt at the lowest possible temperature. If you were to heat it using too high a heat, it will lose its natural moisture and the fat it contains will tend to separate from the rest of the mass. As a result it will take on a lumpy, greasy texture.
Step 4. Don't lose sight of it as it melts, and stir frequently
Do not leave it unattended while it is on the stove as it could melt and risk burning in a very short time. Stir it often to keep it moving around the pan. In this way you will be sure that it melts evenly and you will avoid that it can stick to the bottom of the pan and risk burning.
Step 5. Take it away from the heat
Try not to heat it more than necessary, otherwise it could take on a chewy consistency and also lose some of its good flavor. When the cheddar appears melted and creamy, stir it one last time, then immediately remove the pan from the heat.
Method 3 of 3: Steaming Cheddar
Step 1. Place the grated cheddar in several small heat resistant bowls
First, grate it immediately after taking it out of the refrigerator, while it is still cold. If you prefer, you can also buy it already grated, but remember that it will taste better if you grate it yourself at the moment. Divide the grated cheddar into several small heat-resistant containers, such as aluminum foil cups.
It is best to use this method when you only need to melt a small amount of cheese. For example when you want to make a cheeseburger
Step 2. Pour the water into the bottom of the pot and bring it to a boil using a high flame
Fill it 1/3 full (or less), then wait for the water to boil briskly. At that point, reduce the heat level to let it simmer slowly.
Step 3. Place the steamer basket in the pot, then add the cheese boules
First, place the basket in the pot, over the boiling water. Now arrange the boule with the cheese inside the basket. Wait 1 to 5 minutes to allow time for the cheese to melt. Check it frequently to avoid overheating it.
- Before dividing the cheese into the boule, make sure the basket is large enough to hold them all comfortably.
- Consider dusting the cheese with a couple of tablespoons of flour if you want it to have a very smooth, sauce-like texture.
