We are nearly two weeks into spring, and although comfort food traditionally makes its way out this time of year, we know how to keep a good thing going. Seasons come and go, but a good grilled cheese never goes out of style. We pride ourselves at The Cheese Gallery on having one of the best grilled cheeses around. There definitely is a science behind why grilled cheese tastes so good. While we don’t plan on divulging all of our secrets, you can check out some cool facts on why melting cheese tastes so darn good.
Cheese being separated from two pieces of bread in an ooey, gooey, salty, buttery, rich fashion is something we live for. What’s not to love? All of our favourite food qualities jammed into one delicious cheese creation.
There actually is a chemical equation going on when we pick a type of cheese to be the feature of our sandwiches, and here’s how it goes. Calcium and pH levels are the key components to selecting the perfect cheese to grill. Calcium is essentially the binding agent that holds the different elements of the cheese together, while the pH helps to relax the calcium’s tighter properties; this is the chemical relationship that allows cheese to melt when heated. The lower the pH, the sharper the cheese, which does not melt well and usually ends up turning into an oily mess!
Ideally, cheeses that fall between 5.3 and 5.5 on the pH scale will be the ones that yield the cheesiest results. These are the ones that balance out the protein and calcium structure best.
Below is The Huffington Post’s list of top-ten best melting cheeses:
Cheese Gallery Tip: Use can mix up your cheeses to create various layers of flavour nuance. We’ve been known to sometimes use 2-3 cheeses in a sandwich!
Whether you’re grilling for yourself or your friends, we encourage you to come visit us at The Cheese Gallery where we can answer any and all cheese-related questions…or we could just make you one of our famous grilled cheeses so you can see what all the fuss is about!