r/newfoundland • u/robertkenny • 4d ago
Anderson cheese that doesn’t melt
Yikes! Stove top mac & cheese and this stuff just won’t melt. So bizarre it’s freaking me out.
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u/Gwathnar_Shadowfire 4d ago
Is it pre shredded cheese?
There’s anti caking agents in pre shredded cheese that makes melting it not always work as well.
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u/NorthReading 4d ago
nice lookin regardless of the centre blob ... dig in and savour those flavour bursts of less melted
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u/tommytwothousand 4d ago
I find the store brands like compliments and PC do this too. Sad to see the name brands doing it for more money now.
I'm talking block cheese too, not shredded.
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u/robertkenny 3d ago
I guess I should’ve added that this cheese said on the package extra protein. I wonder if this is what’s making it act like a cheese slice
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u/Siftinghistory 3d ago
Heres how you make a sauce that always melts the cheese. Its important to use some flour to allow the cheese to actually bond into the sauce;
2tbsp flour
2tbsp of butter
2 cups of milk
2cups (or more) of shredded cheese of your choice (i do not recommend any more than 25% of it is mozzarella as it does not blend in well)
Start with med pot on medium heat. Brown your flour. Add the butter once the flour is brown and whisk until smooth. Add in the milk and first cup of cheese. Whisk often until the first bit of cheese is mixed, then add the second. Add spices to your taste ( i like smoked paprika or a splash of italian seasoning)
If you want to save money on the real cheese, the second cup of cheese can be swapped for a can of cheddar cheese soup, which should be the first cheese added if you use it.
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u/DustyStar222 Newfoundlander 2d ago
Is this regular cheese or is it cheese with protein added? That will have an affect on how it melts.
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u/deadlystuff Newfoundlander 8h ago
Same thing happened to me the other week. Did not behave like any other cheese I've seen and also tasted like nothing like it wasn't even real
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u/Carzon_The_Templar 4d ago
Amount of cheese in this "very" mac and cheese explains how poor is Newfoundland becoming.
Rejoice yourselves to the mainland ye fish folk!
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u/ovoid709 4d ago
Make your sauce separately and then combine with the cooked noodles. Be patient with the temperature while making the sauce. That clump is basically stretchy casein proteins that separated from the milk fats and water when it hit too much heat or an unthickened liquid. If you like doing mac and cheese from scratch on the stove a bit of sodium citrate will give you a more stable emulsion than a bechamel base. A half a Kraft Single can even help stabilize the sauce in a pinch.