Solving the Mystery of Melting Cheeses

My recent investigation into the endless cycle of queso enjoyment promoted a question in the comments. After I described a bubbling plate of molten cheese primi timpano asked:

A little surprised at the bubbling cheese as I thought cheese heated to these temperatures would result in broken proteins. Does Velveeta have ingredients/properties that prevent this?  The Home Sick Texan has a good article and recipe on queso in which she recommends using a bechamel sauce with the cheese, which allows her to use traditional cheeses.

Ah, the broken proteins. Velveeta had a field day poking fun at poor cheddar heated well past its melting point and broken down into curdled milk solids suspended in a sea of orange oil. Velveeta, as featured in the commercials, melts into a sumptuous velvety substance that pours in soft folds, all after a simple pass through the microwave.

The key to cheese melting is moisture. Cheeses with high moisture contents (brie, tallegio, fontina) are softer and melt at lower temperatures -- perfect for oozing grilled cheese sandwiches. Cheeses that have aged a while and have lower moisture content (cheddar, Swiss) melt at higher temperatures and break easily. These require a little help if you want to melt them and not end up with a clumpy, oily mess.

Starchy ingredients, like the flour used to set the bechamel referenced in the question, coat the milk proteins and act as a stabilizer -- cornstarch and arrowroot work too. By incorporating cheese into a starchy sauce you can make a "queso" out of nearly any cheese you like.

As for Velveeta, it's not cheese. Even the USDA, which lets processors label pink slime as beef, required Kraft to find another label. (They went with "cheese food.") Velveeta is the ultimate high-moisture melter because whey, the liquid that separates from the curd in the cheese-making process, is actually reincorporated back into the cheese -- it's hyper-hydrated -- and emulsifiers, which act similarly to the flour in a bechamel, are already included. And that that's why you can boil Velveeta away for days.


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9 comments
Katharine Shilcutt
Katharine Shilcutt

It is not just cheese food. It is the best damn cheese food in the world. *wipes single tear away*

mynameisURL
mynameisURL

Cheese food.

Ha!

Is that similar to the "Clear Skies Initiative"?

astoogebyanyothername
astoogebyanyothername

We use to make a crab mac-n-cheese at this one kitchen....and the way we melted the cheese for it was by using a double boiler, heating up some heavy whipping cream in the double boiler, adding slices of american cheese(white and yellow), and then finishing it off with sherry.

Primi timpano
Primi timpano

Excellent explanation. I always thought velveeta was some kind of magical cheese. Now i know it is magical because it isn't cheese. On to mac and cheese with real life cheese and bechamel. Thx scott.

ObserverFan
ObserverFan

Cheese food? I'll have some with purple drink!

G_David
G_David

So you're telling me that Velveeta isn't really "colby, swiss and cheddar, blended altogether"?  Sounds like they may have been advertising falsely back in the 80's.

Scruffygeist
Scruffygeist

I'm working off memory alone here because I'm too lazy to go on a Google research spree, but I'm pretty sure fats are just as effective at getting in there and keeping cheese from having a tantrum. I make Alton Brown's stovetop macaroni and cheese recipe often, and the sauce has nothing more than an egg, butter, milk, and seasoning in with the cheese--no starch but plenty of dairy fats and yolk power.

Scott Reitz
Scott Reitz

 yolk is an emulsifier, too, right?

Scruffygeist
Scruffygeist

One of the greatest. There's some dry mustard in there too which may also play a tiny role.

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