Why does old white cheddar taste like barf and why won’t it melt? Other cheese tastes a little better, but completely vanishes when it melts. I put some on my quesadilla and after I took it out of the oven, it had turned to nothing but pure oil. WTF is this crap??? Your product sucks!!! —Make it better

This article appears in Jun 23-29, 2016.

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4 Comments

  1. First, at about 32°C, the solid milk fat in the cheese begins to liquefy, the cheese softens, and beads of melted fat rise to the surface. As the cheese gets hotter, the bonds holding together the casein proteins (the principal proteins in cheese) break, and the cheese collapses into a thick fluid. This complete melting occurs at about 55°C for soft, high-moisture cheeses like mozzarella, around 65°C for aged, low-moisture cheeses like Cheddar and Swiss. You’re welcome.

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  4. I’ve got an idea.
    Rather than waste your time, and more importantly mine, by complaining here, just stop trying to be a food snot and buy some everyday, ‘regular people’ cheese.
    Bitch.

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