I like to get creative with recipes and substitute many ingredients to make new flavors. I recently found however that I struggled with melting hard aged cheeses while experimenting. Asiago, parmesan, and gruyère don’t melt as well as softer cheeses and often you get a lumpy greasy mess. This is where we borrow a technique from molecular gastronomy. Add Food Grade Sodium Citrate.
Sodium citrate is considered an emulsifying salt. Basically it’s an additive that reduces the cheese’s acidity, makes the proteins in the cheese more soluble, and prevents it from separating into a greasy mess. It creates a smooth, creamy texture that will never “break.”
Perfectly Melted Cheese Dip
- 1/2 Cup Cold Water
- 6 Oz Sharp Cheddar Cheese, Grated
- 6 Oz Gruyère Cheese, Grated
- 14 Grams Food Grade Sodium Citrate
First bring your cold water to a simmer in a pot large enough to hold your cheese. Add your sodium citrate to the water and allow it to dissolve. Once that’s dissolved start adding your cheese a little at a time and blending into your water with an immersion hand blender. You’ll want to serve your cheese immediately after it’s all melted. Enjoy!