How to Melt Cheddar
Cheddar cheese originated in Western England in the 12th century and is now produced and imitated throughout the world. It is a moderately hard, slightly crumbly cheese used for its pungent, sharp and earthy flavor. Improperly melted cheddar cheese, however, tends to have a grainy, stringy texture, which detracts from its robust taste. Melting the cheese in a béchamel sauce (a creamy white sauce used as a base) and combining cheddar with a softer cheese often can fix the problem. Does this Spark an idea?
Things You'll Need
- 1 cup milk 2 tbs. butter 2 tbs. flour 1 cup grated cheddar cheese Small saucepan Large saucepan Whisk
Instructions
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Melting the Cheese
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1
Pour the milk in the small saucepan and simmer on low heat. Stir often to avoid scorching the milk. Keep the milk warm while you make the roux.
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2
Make a roux by melting the butter over medium heat. Whisk in the flour when the butter completely melts. Cook for 2 minutes, but do not allow to brown.
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3
Remove the roux from the heat. Slowly pour the warm milk into the roux and return to a simmer over low heat. Cook for 5 minutes until the béchamel is thick. Remove from heat.
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4
Sprinkle the cheese into the béchamel, a small amount at a time. Stir until all the cheese is melted, then add the next bit of cheddar. Continue this process until all the cheese is incorporated. Season to taste with salt and pepper.
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5
Use the cheese sauce in a variety of dishes, including macaroni and cheese, broccoli and cheese, and cheese and beer soup. Pour as a topping for baked potatoes, or use as dip for tortilla chips.
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Tips & Warnings
Cheddar must be melted over very low temperatures. Add ½ cup of grated Monterey Jack or Gruyere along with the cheddar for a complex and creamier sauce. Aged, sharp cheddar cheese melts best.
