Nairah & Darius Cheesy Grilled Cheese

Introduction

If you were ever feeling lonely grilled cheese was there. The popular gooey cheesy is one of the most popular comfort foods. With the two simple ingredients of bread and cheese can make a person feel good and warm inside.

The Science on Grilled Cheese

To make the perfect grilled cheese it is all in the pH level in the cheese. If the cheese has a low pH level when melted the cheese will harden and get grease everywhere. For example, Cottage cheese, with a pH of 4.6, when melted becomes very greasy . If the pH is too high then the cheese wouldn’t be able to hold itself together. For example, Camembert cheese is a soft cheese, with a pH of 7.4, when melted is liquid and would not be able to create a cheese pull. The “perfect pH balance” to create the “perfect grilled cheese” is a pH of 5.3 to 5.5. When these cheeses are melted, they hold themselves together and is not greasy.

Experiment 

In this experiment, we tested if the different types of cheeses affected the measure of cheese pull that the grilled cheese created.

Recipe

1. Shred approximately ⅓ cups of cheese

2. Spread butter outside of two slices of bread

3. Place cheese between two slices of bread

4. Place sandwich in a butter spread pan at 275 degrees Fahrenheit

5. Cook both sides of the sandwich until golden brown

6. When taken out of the pan, let the sandwich rest for two minutes

Kind Of  Cheese	Vermont White Cheddar	Mild Cheddar	Sharp Cheddar
During Cooking Notes	Cooked at good pace Bread toasted quickly Cheese melted quickly Golden brown bread No much butter	Bread toasted slowly Bread was soft when I took it out of the pan Cheese melted at fast pace Had to use a lot of butter	It took a long time for the cheese to melt  Bread toasted fast Burned the bottom of bread Used a small amount of butter
End Result	Cheese and bread has perfect texture Only 0.5 inches of cheese pull after rest	Gooey cheese Soft bread Cheese spread of 2 inches after rest	Hard bread Cheese wasn’t fully melted No cheese pull after rest

Summary

As seen in the data, the cheese with the most pull was the Mild Cheddar. My hypothesis was correct, but while I was cooking I thought that the Vermont White Cheddar would have the longer pull because of how perfect the sandwich was, but the pull wasn’t that long. The pH level of the Mild cheddar is around 5.0 to 5.3, meaning that it has the perfect pH level to make the perfect grilled cheese. That is why the Mild cheddar had the most cheese pull.