A familiar situation: the cheese does not melt in the oven and turns into dry chips? Let's understand, what's the matter.
I channel a lot of recipes in which cheese is used. Therefore, I consider it my duty to explain to the readers why sometimes the cheese is not melted. It's not in the recipe, and not in the oven, and in the cheese. There are two main reasons
The first reason
Using a type of cheese, which itself does not melt or melts bad and does not flow at high temperatures. This is due to many factors: the methods of preparation of cheese, humidity, composition and others.
These cheeses are Adyghe, ricotta, goat cheese, halloumi, and some others.
The second reason
As a rule, it does not melt the cheese of poor quality, because the herbal ingredients added to it, including palm oil. This cheese should usually cheap.
The approximate time for which the cheese melted in the oven - 3-5 minutes depending on the temperature. If the cheese is in the oven for longer and does not melt, it begins to bake, or even dry up, and it is not always tasty, especially when it comes to dishes such as, for example, pizza, where the cheese must be melted.
Here you are, by the way, a great way to determine how well the cheese you bought. Melts - good, does not melt - a fake. Good cheese must now cost from 500 rubles per kilogram and above. The lower the price, the lower the natural cheese.
Now a small crib for some varieties that are well afloat:
mozzarella, suluguni, Cheddar, Gruyere, Emmental, Gouda;
from inexpensive, you can try using a "Dutch", "cream"
Write in the comments what you use cheese for pizza and other dishes where you want to melt the cheese?
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