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specific heat of cheeses?

I

isaacmacdonald

Platinum Member
I previously bought a white cheddar for the purposes of melting onto my roastbeef sandwich. Having run out I decided to get crazy and use mozerrella this week. Lo and behold, the mozerrella takes more than twice as long to melt to the same point. What's up with that? Does mozerrella have a higher specific heat than cheddar? Is there more water in it or what?
 
mozerrella is a "soft" cheese, cheddar is a "hard" cheese, so yes, mozerrella has more water/milk/moisture than cheddar, so yes, that is probably why

just use the microwave
 
Originally posted by: FoBoT
mozerrella is a "soft" cheese, cheddar is a "hard" cheese, so yes, mozerrella has more water/milk/moisture than cheddar, so yes, that is probably why

just use the microwave
Click to expand...

can i call you 1337 cheese man from now on?
 
Originally posted by: Jzero
This looks like a job for......STOICHIOMETRY!!!
Click to expand...

Hmm.. Stoichiometry isn't the right word for that, I don't think. 😛

stoi·chi·om·e·try
n.

1. Calculation of the quantities of reactants and products in a chemical reaction.

2. The quantitative relationship between reactants and products in a chemical reaction.
 
What a friend we have in cheeses.
Cheddar, Bleu and Camambert.
Neufchatel and Gorgonzola
Stilton, Brie and Camembert....
 
Originally posted by: Eli
Originally posted by: Jzero
This looks like a job for......STOICHIOMETRY!!!
Click to expand...

Hmm.. Stoichiometry isn't the right word for that, I don't think. 😛

stoi·chi·om·e·try
n.

1. Calculation of the quantities of reactants and products in a chemical reaction.

2. The quantitative relationship between reactants and products in a chemical reaction.
Click to expand...

*Grumble....*
This looks like a job for......CALORIMETRY!!!
 
Originally posted by: isaacmacdonald
I previously bought a white cheddar for the purposes of melting onto my roastbeef sandwich. Having run out I decided to get crazy and use mozerrella this week. Lo and behold, the mozerrella takes more than twice as long to melt to the same point. What's up with that? Does mozerrella have a higher specific heat than cheddar? Is there more water in it or what?
Click to expand...

Try some chedarella next time. Just like the name says, it's cheddar and mozzarella mixed together into one cheese. It's softer than cheddar but a little harder than mozzarella. I love that stuff. Only kind of cheese I buy now....
 
Originally posted by: Encryptic
Originally posted by: isaacmacdonald
I previously bought a white cheddar for the purposes of melting onto my roastbeef sandwich. Having run out I decided to get crazy and use mozerrella this week. Lo and behold, the mozerrella takes more than twice as long to melt to the same point. What's up with that? Does mozerrella have a higher specific heat than cheddar? Is there more water in it or what?
Click to expand...

Try some chedarella next time. Just like the name says, it's cheddar and mozzarella mixed together into one cheese. It's softer than cheddar but a little harder than mozzarella. I love that stuff. Only kind of cheese I buy now....
Click to expand...
I like cheddar-jack, personally.

 
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