• BarrelAgedBoredom@lemm.ee
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      9 months ago

      Soft cheese = stringy melt

      Young/semi-firm cheese = creamy melt

      Aged/hard cheeses = no/difficult to melt

      Exceptions: halloumi and paneer will sear like meat and not melt

      Pecorino and parmesan can be melted but will precipitate out of sauces if they are brought above 180 f (82.2 c)

      An article on the science of cheese melting for the curious

    • explodes@lemmy.world
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      9 months ago

      I know, right! It would be cool to have info on some other common cheeses as well.

      I’m wondering primarily which category parmesan falls under, but I think it’s more on the meltier side.

      • Mikufan@ani.social
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        9 months ago

        I know Parmesan melts, but only at relatively high temperatures and not that well.

        • Xyphius@lemmy.ca
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          9 months ago

          If you want something similar enough to Parmesan that melts, get Asiago.