1. Use low temperatures. Cheese contains a high proportion of protein, which toughens and becomes stringy when heated too much. Sauces containing cheese should not be boiled.
2. Use short cooking times, for the same reasons. Cheese should be added to a sauce at the end of cooking. Stirring it into the hot sauce off the heatis usually enough to melt it.
3. Grate cheese for faster and more uniform melting.
4. Aged cheeses melt and blend into foods more easily than young cheeses.
5. Aged cheese adds more flavor to foods than young, mild cheeses, so you need less of it.
Was this article helpful?