Actually there are a lot of real cheeses that do not get stringy. That is, when the melted cheese is hot, and it is pulled apart, it forms strings of cheese. As you probably know, cheese is made from the curd portion of milk. 1 decade ago. RE: How do you melt cheese so that its a smooth sauce and not stringy? I have found a good mix of ingredients for flavor but the cheese is always stringy. During aging, the casein molecules get attacked by ripening enzymes, which break the casein into small pieces. The texture becomes even more stringy when the cheese is melted, which is the reason why it's not often used on pizza in Turkey (they usually use kasar cheese instead). 5 years ago. The cheese is fresh, white, and it has a stringy texture, similar to mozzarella. In Armenia, traditional string cheese is made with a white base. But melted cheese has also given cooks many headaches. It melts well and has amazing flavor after grilling. When real cheese is melted it gets all stringy when you take a bite but when processed cheese is melted it kind of drips down and looks like thick melted butter. Sometimes it just doesn’t melt the way you want it to. Gruyere is a go-to ingredient in many melted-cheese dishes (like macaroni and cheese) for a reason! This behavior also occurs with a number of other fluid substances. It seems to happen with polymer substances (like cheese which is made of proteins like casein, also plastics when melted), gums, etc. In fresh, unaged cheese, the casein molecules are large and stretchy, and they tend to get tangled into ropes, which is why melted fresh mozzarella is stringy. I have tried the stove top and a crock pot. Melted Cheese Sauce. Source(s): https://shrink.im/baSG1. Craig B. Lv 5. This Site Might Help You. 4. When an aged cheese like Cheddar melts, these little pieces of casein flow without tangling, and the cheese melts smoothly. In cooler temperatures, that dairy fat remains a solid; let it warm to around 90°F and the fat reaches a liquid state and the cheese becomes more pliable—you may even notice some cheeses begin to bead with "sweat" if they're left out at room temperature. Favorite Answer. Technically speaking, cheese is an emulsion of dairy fat and water, held together by a network of proteins. You’d like it to be smooth and saucy, and instead it turns stringy, or it separates, or maybe it won’t melt at all. Relevance. Why does this happen? Answer Save. Christabel. What determines if a cheese is “hard” or “soft” is the curd size, if the curds were stretched, and how long/hard the cheese was pressed. 0 0. You're probably thinking about mozzarella on pizza. What is the physics underlying the "stringy" consistency of melted cheese? 2 Answers. Expert tip: when making your grilled cheese sandwich with Gruyere, start with your pan on a low temperature to ensure that you don’t burn the bread before the cheese melts. Comté. Use the cheese the recipe calls for, if you can. https://recipes.howstuffworks.com/food-science/string-cheese.htm