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American Style Brie & Gouda Cheese Slices

September 22, 2020Cole Whitney
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BeginnerSodium CaseinateSodium CitrateSodium Hexametaphosphate

Transform a deliciously aged piece of brie or gouda into a thin American-style cheese slice to top that burger. Melting a brie or gouda always ends in a sad puddle of cheesy goop, unless you add those magical sequestrants Sodium Citrate and Sodium Hexametaphosphate. Watch them work their magic on the most stubborn of unmeltable cheeses.

Sliceable Brie

Ingredients

  • 300g (10 oz) Brie, Cubed (rind optional) 
  • 140g (5 fl oz) Milk
  • 30g (2 tbsp) Sodium Caseinate
  • 9g (2 ¼ tsp) Sodium citrate
  • 2g (½ tsp) Sodium Hexametaphosphate
  • 1.5g (¼ tsp) Salt

Equipment

  • Small Heavy Bottom Sauce Pot
  • Blender
  • Half Sheet Pan with a Silicone Mat
  • Ring Molds

Timing

Active Time: 30 Minutes

Total Time: 1 Hour 30 Minutes

Yield

1 Pound

  • Mix Ingredients

    In a heavy bottomed pot add the milk, sodium caseinate, sodium citrate, sodium hexametaphosphate, and salt.

    Whisk until incorporated.

    Add the brie in and heat over low heat. Whisk until melted.

    Heat the mixture to between 160-170°F

  • Blend & Mold Cheese

    Pour the mixture into a blender and blend on high until the cheese has combined and thickened slightly. If you chose to keep the rind on. Blend until the rind is smooth.

    Pour the cheese into ring mold on a sheet pan lined with a silicone mat.

    Cover the cheese with plastic wrap and allow it to cool completely before slicing.

Sliceable Gouda

Ingredients

  • 250g (8 oz) Aged Gouda
  • 180g (6 fl oz) Milk
  • 20g (1 Tbsp 1 tsp) Sodium Caseinate
  • 7g (1 ¾ tsp) Sodium Citrate
  • 1.2g (⅛ tsp) Sodium Hexametaphosphate
  • 1.5g (¼ tsp) Salt

Equipment

  • Small Heavy Bottom Sauce Pot
  • Blender
  • Half Sheet Pan With a Silicone Mat
  • Ring Molds

Timing

Active Time: 30 Minutes

Total Time: 1 Hour 15 Minutes

Yield

1 Pound

  • Mix Ingredients

    In a heavy bottomed pot add the milk, sodium caseinate, sodium citrate, sodium hexametaphosphate, and salt.

    Whisk until incorporated.

    Add the aged gouda in and heat over very low heat. The aged gouda will take longer to soften then other cheeses. Use a cover to prevent any loss of moisture. Cook for 15 minutes on very low.

  • Blend & Mold Cheese

    Pour the mixture into a blender and blend on high until the cheese has combined and thickened slightly. Blend until smooth.

    Pour the cheese into ring mold on a sheet pan lined with a silicone mat.

    Cover the cheese with plastic wrap and allow it to cool completely before slicing.

Summary
recipe image
Recipe Name
American Style Brie & Gouda Cheese Slices
Author Name
Modernist Pantry
Published On
2020-09-22
Preparation Time
0H30M
Total Time
1H30M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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Comments (6)

The Secret Of Sodium Citrate & Sodium Hexametaphosphate

September 28, 2020 11:17 am

[…] Link: American Style Brie & Gouda Cheese Slices Oozy Cheese Twice Baked Potato Foodie Favorite Nacho Cheese 2 Step Homemade Sour […]

John Bates

September 30, 2020 12:36 pm

The Sliceable Gouda is missing a final target temperature range – is there a specific temperature I should aim for? And when “very low heat” is mentioned is there a best value for that too?

Janie Wang

October 20, 2020 9:53 am

Will update the post with this info

Janie Wang

October 20, 2020 9:57 am

There is no target temperature as it only needs to be hot enough to melt the hard cheese and not scald the milk. This range can be between 120F and 160F but no higher.

Nyala

September 30, 2020 4:29 pm

Can you use this to make a copycat pepper jack with cheddar? If so, would any changes be required to the recipe? Thanks!

Janie Wang

October 20, 2020 9:48 am

Yes you can. There shouldn’t be any changes to the recipe.

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