Go to the Article: Krafting Melty Cheese Perfection: A Parametric Analysis
I have been wanting to do this with both Havarti and Munster. With the Havarti should I use the amounts listed for the Blue Stilton? Also for Munster should I use amounts for Sharp Cheddar?
I would use the formulas for the tomme style and dial down the melting salts. Havarti is already pretty melty on it own. You could use the sharp cheddar formula and reduce the milk a touch since those cheeses are softer than sharp cheddar.
Any hint on shelf/fridge live for the cheese blocks after the process is completed?
Any concerns of substituting milk and mozzarella for their lactose free variants?
While I would love to give my guests more options for the next mid-summer burger feast, I'd hate for a lot of (expensive) cheese to go to waste, because I cannot eat enough cheese sandwiches in the aftermath of the party.
What are your thoughts about changing up the liquid used with the cheeses. In particular I am curious about blending beer or hard cider with Kerrygold's Dubliner (a type of white Irish Cheddar with a decent bite and alot of character) I could also see white wine being mixed in with something like Jarlsberg. I know that the milk fats and proteins are likely necessary. Can powdered milk or cream be added in to allow the substitution of alcohol?
If one were to make a sliceable Taleggio cheese, would the recipe for G.O.A.T or Chèvre be an acceptable solution?
I would use the Tomme style or the Ricotta cheese formula here. You can also try subbing in some cheddar curds to help firm up for slices. The Chèvre formula uses sodium casienate to bind the super soft cheese while the ricotta uses cheddar curds.
I would still only sub in part beer for milk if I was too make a beer style cheese and use the darkest beer you can find. You may also want to use less liquid in the end. I am curious now too on how the alcohol and acids would affect the setting and texture.
Up to 4 weeks chilled. Lactose free cheeses and milks may not melt as well but worth a shot.
okay. Since i'm looking for the flavor of the beer and not so much the alcohol... maybe a reduction on the beer first might not be a bad idea. Sure I'd lose some of the more delicate flavors perhaps, but Im guessing the cheese would probably mask those anyways. A few experiments to try....
Much thanks for the reply Matthew..
I've requested a higher dosage of lipitor.... my doctor wants to know why.
ePop
Thank you so much! Love what you are all doing! Keep up the great work.
I have an old Waring one speed classic blender. Do you think this will work with it?
Oh ya, even a food processor should work.
This is awesome! I learned a lot just reading this.
Can you explain the difference in
Sodium citrate
sodium Casinate
and the Sodium Hexametaphosphate?
What are each salts Role in the cheeses?
The sodium citrate percentage for Chèvre is off. Chart says .60% but the actual value is 3.1%
Actually the calculations are all over the place. I recalculated the values above...
I can’t find sodium caseinate anywhere online. Is it necessary for the chèvre?
I've also looked for sodium caseinate and found it impossible to obtain in the USA. Modernist Pantry discontinued it years ago, but nobody else seems to sell it either. I tried ordering from a couple places overseas in kg quantity at fairly high prices and had my orders canceled. For the thing I was doing, Calcium Caseinate seems to work and is possible to buy, but adding more calcium seems undesirable for melty cheese.
So I think you need to either find us a source for sodium caseinate or an alternative in the chevre and blue cheeses.
Hello Adrian, thanks for flagging this. I just took a look and yea I agree it's becoming harder to find now. Here are a couple sources within the USA I found. I'll discuss Calcium Caseinate with the culinary team. To your point, it's much easier to get your hands on. Might need to make that update on our end. Marhaba
EveryMarket
I made the parmigiano one. I was expecting a stronger flavor. How can i modify the recipe tò make the slice taste stronger? Also different ageing of the cheese have different moisture, do you have some hint on this?
