The science behind the perfect grilled cheese sandwich

Manchego, Gruyere and Gouda are the best varieties to use

Many people may think there is no art to making a grilled cheese sandwich but there is a science to it.

The American Chemical Society has explained how cheese must have the correct acidity to create the “perfect” melted centre for the sandwich.

In a video uploaded to their Reactions YouTube channel, scientists from the society explain how cheese is made.

They also show how the acidity of a variety of cheese will affect how its calcium and protein elements react together - this will in turn affect the texture of the dairy product when it is melted.

“The secret to getting the perfect cheese for a grilled cheese sandwich is to find one with the right pH to perfectly balance out the calcium and protein structure," the scientists say.

To get the ideal "stretchy" centre, cheeses with a low pH, between 5.3 and 5.5, are best and include varieties such as Manchego, Gruyere and Gouda.

But the scientists warn viewers that using a variety with a very low pH will cause it to curdle.

If cheddar is used, the society advises opting for a milder version.