Melting cheese

The Underground Gourmet finds the food "hearty and soothing and fairly transporting."

Emulsions separate when exposed to extreme temperatures. Butter begins to destabilize at 160 degrees Fahrenheit and completely separates at 190 degrees. The best way to prevent butter from separating is diligent monitoring of its temperature.

A favorite for kids and adults, Velveeta cheese is often enjoyed in macaroni & cheese, soups, casseroles and more! What sets it apart from other cheese products, is the way it melts. It has a flawlessly smooth texture that can’t be beat.

I'm sorry, did you say something? I was too busy drooling over this raclette.

Adding a little Brie to aged cheddar cheese helps it to melt more evenly without getting greasy. A swipe of mustard butter adds a little extra flavor to the crisp bread.

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Guide to melting cheese.

A large block of Swiss cheese is depicted, with a large splash of melted cheese flowing out of it, creating a dramatic, almost abstract image. The cheese has a bright yellow color and is covered in holes, making it look like it is melting. The melted cheese is in a liquid form and has created a puddle below the cheese. The background is a transparent checkered pattern.

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