Shaylaa's and Mayonni's Cheesey Buffalo Chicken Paninis

For our project we decided to experiment what will happen when we alter the variety of cheeses, the differences of all cheeses may change the taste of the meal.

The Science of the Cheeses

Cheesemaking involves coagulating the casein protein the mild and then separating the milk into solid curds and liquids whey. The first chemical reaction begins with acids which are a class of positively-charged molecules. You would add these to the milk to neutralize the negatively-charged casein molecules. Next, we added the buttermilk to my milk, its lactic acid began reacting with the casein creating clumps. Lastly, as the cheese ripens, bacteria break down the proteins, altering the flavor and texture of the final cheese.

Experiment/Results
In our experiment we decided to change the types of cheeses that we used on each sandwich. The cooking time, temperature and all other ingredients remained the same for each trial.

Recipe and Cooking Instructions
1. Preheat oven to 350 degrees. 2. Shred chicken and add 1/2 cup of Buffalo sauce. 3. You will need 12 slices of bread, cut the edges off each slice and spread butter on one side of each slice. 4. Place a slice of bread on the pan butter side down and add chicken, then apply 1/4 cup of cheese. 5. Place the other slice of bread on top butterside up and place in the oven. 6. Repeat steps 4-5 for each trial.

Trial One (Swiss Cheese):

• It melted faster than all the cheeses. The cheese was very bubbly and the chicken was sizzling at about 9 minutes when it was ready to be taken out the oven.

Trial Two (Cheddar/Jack Cheese):

• The cheese was sweeter than the swiss cheese, soft and creamy. The chicken was really crunchy and was sizzling at about 7 minutes. 

Trial Three (Mozzarella Cheese):

• This cheese had a really powerful smell and the color of the mozzarella was a light mild aroma. The quality of the cheese was really smooth and the chicken was very welled cooked and tender right after the timer was up on the oven for it to be taken out. 

To summarize, There were three major differences between the difference cheeses we used in our experiment. As seen in Trial One the swiss cheese melted faster than all the cheeses which caused it to have a gooey type of taste. The cheddar/jack cheese gave off a creamy/sweet type of taste, but it brought out the flavor to the chicken. The mozzarella cheese was the thickest, but it didn't give a grilled cheese type of flavor to the sandwich. Overall, the thicker the cheese the longer it will take to melt and the thinner the cheese the faster it will melt. These type of cheeses didn't really affect the whole sandwich but the way it tasted gave you different ideas to try it based off if you like cheeses that are sweet cheese or cheeses that are really stretchy.