I was wondering what to write about for today’s mini-post (another to follow later tonight or possibly tomorrow with a proper recipe in which I delve into the wonderful world of bread making) and simultaneously cooking my dinner having just got in from work, which tonight was an interesting combination of roasted vegetables and pasta in a tomato-y sauce, sprinkled with feta; a sort of pasta bake aspiring to be Mediterranean. Anyway, (this is a baking blog, I hear you cry, no one’s interested in boring old nutritional meals!) having popped the whole dish into the oven, I wondered if, after checking the bake, feta cheese actually melts at all.
*Not my photo by the way – a) I’m not that good of a food photographer and b) Buying that amount of feta might use up my entire weekly food budget all in one go.
And the answer is – it doesn’t. Or very reluctantly, at least. Feta has a high moisture content (more moisture means a lower melting point) but also a high acid content and relatively high amounts of bound calcium, which means that it is melt and flow resistant. On my bake the edges of the feta cubes had caught and browned, and the texture was quite chewy but not at all gooey (no comedic rhyming intended). So if you’re baking with cheese (feta and ham muffins, savoury cheese biscuits with parmesan or cheddar, etc.) you might want to check out this handy ‘Cheese Melt Meter’ if in any doubt!
Bloody marvellous what you can find on t’internet these days, in’t it?