Cheese Pull Isn’t Random—It’s Science

Have you ever wondered why American cheese slices go all gooey when melted, when stuff like Parmesan gets all stringy, hard, and greasy? It’s not magic; it’s chemistry. When you understand what cheese is made up of—the water, the proteins, the minerals, and the fats—you’ll have a pretty good idea whether any given cheese will be a good melter. And with those cheese basics in your back pocket, you’ll also be able to figure out how to use so-called “melting salts” to transform any cheese you can think of into a silky-smooth cheese sauce or a killer melter. #cheesepull #foodscience #cheese #chefsteps Learn more about the Science of Melty Cheese: https://www.chefsteps.com/activities/science-of-melty-cheese