The science behind the perfect grilled cheese sandwich

 Manchego, Gruyere and Gouda are the best varieties to use

Serina Sandhu
Thursday 05 November 2015 17:51
The Science of the Perfect Grilled Cheese Sandwich

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.

Register for free to continue reading

Registration is a free and easy way to support our truly independent journalism

By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists

Already have an account? sign in

By clicking ‘Register’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Join our new commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies


Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in