The image says any cheese...
This is false.
There are two main categories of cheese, Acid and Rennet.
If the cheese is made with Rennet, it will melt, and sodium citrate will make it smooth and creamy.
If the cheese is made with acid, then it will never melt. It will burn first. Think Feta or similar.
The exception is very long aged cheeses. They don't melt all that well, even though they're made with Rennet.
Every Rennet cheese is aged, if only a few weeks, acid cheeses will spoil if aged.
I would like to subscribe to Cheese Facts
I seem to be dropping them all over this thread.
What about mozzarella? Can't you eat it right away?
You can eat it right away. Fresh mozzarella is the stuff you'll find in grocery stores that's packed in water. It has a fairly short shelf life.
Low moisture mozzarella, on the other hand, is aged a bit. It also has a better cheese pull. Which is due to the aging.
The pedantic chemist in me can't let me upvote this meme. It's too forced. The "NaCHO" isn't even the empirical formula.
Yeah, if you ignore the ratios, "NaCHO" represents every sodium salt of an organic compound containing only carbon, hydrogen, and oxygen. There are many of these compounds:
Sodium acetate? "NaCHO."
Baking soda? "NaCHO."
Bar soap? "NaCHO."
I just watched James Dingley's Atomic Frontier video on cheese talk about this: https://m.youtube.com/watch?v=bISFxFauTzM
Just wanted to pop by and say that the rest of the world is horrified that Americans eat this puddle of nonsense
It's real cheese, it's just got sodium citrate,
And you can make sodium citrate at home with 4.9 grams of baking soda and 3.7 grams of citric acid. Add about 15 ml of water to start the reaction and wait. The cool thing about this reaction is that there shouldn't be any side products beyond some co2 and a little water.
Anyway, you'll get about 5 grams of sodium citrate dissolved in water. (and you can safely boil off the water to get pure sodium citrate powder)
Which is far more than you need to make a pot of melty goodness.
Now, you could just make a béchamel and slowly melt a young cheese into it, but that's never going to taste the same. Sodium citrate adds in just a little extra tartness, while also making the cheese so creamy that it's kind of hard to describe for those who've not had it.
Babes, the Swiss love a bit of fondue.
Not to mention the swiss invented "American" cheese. Heavily processed food and cheese sauces are ubiquitous, this isn't a USA thing
