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 Name
American Style Brie & Gouda Cheese Slices
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (6)
September 28, 2020 11:17 am
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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?
October 20, 2020 9:53 am
Will update the post with this info
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.
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!
October 20, 2020 9:48 am
Yes you can. There shouldn’t be any changes to the recipe.