Why it Works: Slow and Steady with Cheese
All cheese starts out looking like the curds and whey of cottage cheese. But with time, pressure and the help of friendly bacteria, we get the enormous variety of cheese available in your grocery store. All cheese is made up of fat and protein—two components that do not typically mix well. As it ages and loses moisture, cheese becomes concentrated in flavor. This means that the fat and protein in cheese also become concentrated. If they become too concentrated, it may lead to disaster as you try to melt cheese into sauces. Excess heat will change the protein’s shape and melt the fat, leaving an oil slick on top of your sauce. To play it safe when using aged cheese like Gorgonzola, use a small amount near the end of cooking and do not heat it to boiling. To be extra safe, remove your sauce from the heat before adding the cheese.