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Why does some cheese

GET STRINGY?
Not all cheese forms warm strands between pizza slices.
Fats bridge
the protein
strands when Stilton and Cheddar offer a flavor punch, but separate into
they melt. greasy lumps if heated. In hard or mature cheeses, the casein
(curd) proteins are bound so tightly that they don’t soften until
they are at about 180°F (80°C)—long after the fats have
Casein proteins in liquefied and drained away at 86–104°F (30–40°C). But some
soft cheeses, such as ricotta, don’t melt because they’re made
young cheese by curdling milk with acid, rather than rennet (see opposite);
In cheeses such as the acid causes curd proteins to knot irreversibly.
mozzarella, protein
networks bind together,
but not tightly enough to How stringy cheeses are formed
clump, and are separated What makes cheese such as mozzarella so stringy is how the
sufficiently by fat milk was curdled, how long it ripened, and the balance of fat
molecules, which allows
them to bridge one another and moisture, which makes casein proteins bind loosely (see
in long, stretchy strands. left). Mozzarella is made by adding bacteria to milk before
rennet, heating, then kneading curds like bread (a technique
Aligned loosely in one direction, these called “pasta filata”) to encourage the protein to align into fibers.
proteins turn stringy as fats melt.

Should I avoid KNOW THE DIFFERENCE

PROCESSED Processed cheese

Processed cheese is usually
CHEESE? pressed and shaped into slices
before packaging in plastic. It can
also be sold in a block or can.
Processed cheese is made from similar raw materials as This is made from
unprocessed, but is far removed from the original food. a variety of cheeses
and contains whey
proteins and salt, with
In the mid-1800s, the first American cheese factory was artificial colorings and
founded in New York, producing large volumes of fairly preservatives added to
give uniformity of taste
bland Cheddar. In 1916, entrepreneur James L. Kraft went and appearance and
on to pioneer processed cheese from shredded offcuts. The prolong shelf life.
offcuts had been pasteurized, melted, and mixed with citric
acid and substances called phosphates, which tear calcium
Processed cheeses have
away from the casein (curd) proteins, allowing the curds to less calcium (to weaken
mold together evenly. the proteins and make
the cheese moldable),
Today’s processed cheese is an amalgam of different and contain thickeners and
cheeses, milk whey proteins, salt, and flavorings, bound with emulsifiers, which hold fats
emulsifiers (substances that allow fats and water to mix). If and water together when
they are heated.
you prefer “natural” foods you may want to avoid processed
cheese, but it’s nearly impossible to get a glossy magma-like
cheese topping on a burger with non-factory-made cheese.
Unprocessed cheese
Natural cheese is sold in a variety
of shapes and sizes and can then
be grated, sliced, or cut up and
used as required.
To make unprocessed
cheese, the whey is
drained off and the
cheese is made from
the milk curds, rennet
enzymes or acid, and
salt, then ripened
over a period of time.
With fewer additives,
this may contain colorings
and enzymes to speed
ripening. Cheese that
isn’t processed develops its
flavors from the milk and
rennet during ripening.