Cheddar Cheese Melting tricks You Need to Know
Always shred your cheddar first—cold cheese is way easier to grate, and you’ll get a much smoother melt. If your block is too soft, pop it in the freezer for 15 minutes.
Let the shredded cheese sit out until it hits room temp. This step helps it melt faster and keeps it from turning rubbery or greasy.
Use the lowest heat possible, whether you’re microwaving, using the stove, or steaming. High heat is the enemy—cheese will separate or get clumpy fast.
For the microwave, start with 15 seconds on low, stir, and repeat until it’s just stringy. On the stove, stir constantly and pull it off as soon as it’s melted. For steaming, ramekins work best—just a few minutes over simmering water does the trick.
Perfect melt every time!
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