Crafting a recipe that requires your cheese to be grated or heated? Here are a some key tips to ensure you’re on the right track to a flavourful dish.
Heating
Since cheese is rich with protein, it tends to become tough and stringy when heated at too high a temperature. Rapid cooking will also create lumps in either the roux or the cheese.
Grating
It is best to grate cheddar cheese when it is cold and better to slice when it has had some time to warm up. You’ll want to use as fine a grater as possible, or a micro cheese plane, to ensure even melting without overheating.
