The Science of Melting Cheese
Ditch the lumpy mess and say hello to modernist cuisine. James L. Kraft discovered that adding sodium phosphate to cheese as it melted could keep it from separating into solids and oil. Culinary scientist Scott Heimendinger explains how you can use the same science to melt any kind of high-quality cheese into delicious creamy goodness.
The chefs in our research kitchen have made mac and cheese with an intense goat gouda and cheddar sauce, for example, and build gourmet grilled cheese sandwiches using cheese slices that melt like the processed stuff, but are made from feta or Stilton.