The Non-Melting Point by Rachael Afra

The Non-Melting Point by Rachael Afra

Non-melting cheeses will not melt with direct heat or sitting out on a super-hot day. Halloumi, paneer, feta, queso panelo, queso fresco, cotija, and soft goat cheese are non-melting cheeses because the cheesemakers make the cheese from an acid. Acidic additions include lemon juice, vinegar, or an acid bacterium which are available in most homes.

 

How are these cheeses used?

  • Halloumi deep-fried or grilled is quite a delicacy with its meaty texture and fresh milky flavor.

  • Paneer is lovely in creamed spinach dishes (think Sag Paneer) or cassoulets for flavor and texture.

  • Queso panelo, queso fresco, and cotija are best as toppings on salads, vegetables, steak, and BBQ dishes.

  • Feta, baked, is best on pasta and pizzas, while fresh feta is tasty with olives, drizzle of extra virgin olive oil, and pita bread.

 

My Dad’s Feta Recipe 

 To make my dad’s version of feta:  

  • Taking one whole gallon of milk  
  • Add seasonings  
  • Finish with vinegar  

 

He taught me how to make labneh when I was a kid; now, most grocery stores have it on the shelves. But I still love his recipe the most.

 *this is thicker than Greek yogurt. 

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