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Cheese advice please - [moved from San Francisco Bay Area board]

mjyang | Jan 20, 201211:07 AM

My boss wants me to help him design new baked goods for a taiwanese-style bakery (mix of western and Asian foods). One of the things he wants is a bread that is topped with cheese that browns nicely (but not overly so) and is able to retain some elasticity even when cold (that stretching you get from biting into freshly melted cheese).

I was asking a customer about it, and she suggested gouda since it has some softness even when cold, but are there any other cheeses that have elasticity even when cold after being melted?

I figure if it's a elasticity property, maybe there's a certain kind of cheese to use, but I was also thinking about maybe altering the structure. Maybe if there's a light sprinkling of shredded cheese instead of just covering the bread with a lot, there won't be too much binding the cheese together and causing it to clump? Or perhaps melting the cheese and mixing in some sort of liquid like oil or milk or cream to lower the solidification point of the cheese?

Would it be possible to mix different cheeses? Nacho cheese is still very malleable when cold, so perhaps mixing that in with another kind of cheese would keep it elastic?

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