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Episode 16: Cheese, part 3. Why does cheese melt, stretch or refuse to cooperate? The science behind the deliciousness.
Why does mozzarella give us that glorious cheese pull while halloumi can sit in a screaming-hot pan and somehow keep its shape? And…why does American cheese melt SO well?
In the final episode of our three-part cheese series, we're taking everything we've learned about cheese and bringing it into the kitchen. We're digging into the science of melting and stretching, why your homemade pizza sometimes turns watery, what makes cheese sauces split, whether American cheese is actually cheese, why some cheeses smell like feet, and the cooking mistakes that can make perfectly good cheese behave very…
The skinny
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