Melted cheddar cheese has a great taste, but is a little tricky to make. Sometimes the resulting consistency is not to your liking, or the cheese separates, and even burns when it melts. However, you can avoid this by grating the cheese first, then letting it come to room temperature before heating it to the lowest possible temperature. By following these three techniques, you can melt cheddar cheese in the microwave, on the stove, or even steam it in a skillet.
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Method 1 of 3: Melt Cheddar Cheese in the Microwave
Step 1. Start with mild or sharp cheddar cheese
Cheddar cheese may be labeled mild, sharp, or extra sharp. This category indicates the length of the cheese ripening process. The longer the cheese is cooked, the sharper it will taste (from mild to extra sharp). In this ripening process, the texture of the cheese will change. Mild or sharp cheddar cheese has a smoother and softer texture than extra sharp cheddar cheese so they will melt more easily.
- The process of melting extra sharp cheddar cheese requires a higher temperature than cheddar cheese with a shorter ripening period.
- Mild and sharp cheddar cheese has a higher moisture level than extra sharp cheddar cheese.
Step 2. Grate the cheese
You can grate the cheese with a knife, grater, or food processor. A square grater is probably the most common and easiest to use. Grasp the cheese tightly with your hands then press it firmly against the blade of the cheese grater. While continuing to press, move the cheese up and down the grater.
- You should grate the cheese while it is cold. If the cheese is too warm, the grated will resemble mush.
- If you don't want to grate your own cheese, buy cheese that has been grated. However, you'll get a softer, tastier melted cheese if you grate it yourself.
- If the cheddar cheese is hard to grate, put it in the freezer for 10-30 minutes to harden it first.
Step 3. Allow the cheddar cheese to come to room temperature
Once grated, let the cheese sit for a few minutes until it reaches room temperature. This will reduce the heating time of the cheese during the melting process. Overheating will make the resulting melted cheese too oily or tough. So, the less heat you need to use, the better.
Step 4. Place the grated cheese in a microwave-safe bowl
Stack the grated cheese in a small bowl that will accommodate all of it, but not be too full. Do not place the grated cheese on a plate, as the melted cheese will run off the plate and contaminate the inside of the microwave.
Step 5. Microwave on low for 15 seconds
Place the bowl of grated cheese in the microwave. Close the microwave then select the lowest temperature available. Cheese should be melted at the lowest possible temperature. For starters, heat the cheese for 15 seconds.
Heating cheese at high temperatures will absorb moisture and cheese fat. The result is a clumpy and/or greasy melted cheese
Step 6. Continue to heat the cheese for 15-30 seconds until it melts
After the first 15 seconds, remove the bowl and stir in the cheese. Put the bowl back in the microwave and heat for another 15 seconds. Repeat this step until you have melted cheese of the desired thickness.
Once melted, the cheese should still be able to be stretched lengthwise. Cheese that is too long to heat will become hard and crunchy
Method 2 of 3: Melting Cheese on the Stove
Step 1. Grate the cheese
Use a square cheese grater to do this. Grate the cheese as soon as you take it out of the fridge, as it will be easier to grate in the cold. Place the hard-to-grate cheese in the freezer for 10-30 minutes until it has a firmer texture. After that, try grating the cheese again.
You can use grated cheese in this step. However, the taste of cheddar cheese will be more delicious if you grate it yourself
Step 2. Place the grated cheese once it reaches room temperature in a non-stick pan
Once the cheese is grated, allow it to come to room temperature before heating. The resulting melted cheese will be softer. Also, you don't have to heat the cheese too high to melt it. Place the grated cheese in a non-stick pan, but not so full that it can accommodate the melt.
Step 3. Use low heat
Place the saucepan of cheese over the lowest heat on the stove. Always melt the cheese at the lowest possible temperature. If the cheese is heated to a high temperature, the moisture and fat in the cheese will be lost, resulting in the resulting melted cheese becoming lumpy or greasy.
Step 4. Observe the cheese closely and stir frequently
Do not allow cheddar cheese to heat unattended. Cheese can melt and burn quickly. Stir the cheese so that it continues to move in the pan. This step is useful for making sure the cheese melts evenly, and doesn't stick to the pan and/or burn.
Step 5. Remove the cheese from the stove
Try not to melt the cheese more than it takes, as this can make it tough in texture and affect the taste. Once the cheese is melted and stretchable, stir once more and immediately remove from the heat.
Method 3 of 3: Steaming Cheddar Cheese
Step 1. Place the grated cheese in a small ovenproof bowl
Grate the cheese as soon as it is removed from the refrigerator, while it is still cold. You can also use grated cheese if you want, although grated cheese on its own will taste better. Place the grated cheese in a few small heatproof bowls. Ramekin is a great option to use.
This method works best when you only need to melt a little cheddar cheese. For example, melt the cheese complementary to the burger for a more delicious taste
Step 2. Put water in a saucepan and heat it on high heat
Fill a pot one-third or less with water, then bring to a boil on the stove. After the water boils, reduce the heat on the stove and let the water boil slowly.
Step 3. Put the coriander in a saucepan and place the bowl of grated cheese in it
Place the pan just above the boiling water in the pot. Let the water boil for 1-5 minutes while the cheese melts. Check the cheese in the pan frequently, to make sure it doesn't melt too much.
- Make sure the pan can accommodate an ovenproof bowl before you put the cheese in it.
- Consider adding a few tablespoons of flour to the grated cheese if you want the melted cheese to have a very soft, sauce-like texture.
