Parmesan cheese is a hard Italian cheese made from cow’s milk that is renowned for its rich, nutty flavor and use as a topping for pastas and pizzas. Kraft Parmesan cheese is a widely available brand of shelf-stable grated Parmesan cheese. But does Kraft Parmesan really melt like you would expect Parmesan to?
The Short Answer
Yes, Kraft Parmesan cheese does melt, but not as smoothly or completely as real, freshly grated Parmesan cheese. The cellulose powder added to shelf-stable grated Parmesan cheeses inhibits complete melting. When heated, Kraft Parmesan will soften and melt to a certain extent, but it may become gritty or clump together rather than flowing smoothly when melted.
What is Kraft Parmesan Cheese?
Kraft Parmesan cheese is a pre-grated Parmesan cheese product made by Kraft Foods. It is designed to have a long shelf life at room temperature. Like many pre-grated hard cheeses, Kraft Parmesan contains an additive called cellulose powder to prevent clumping and caking in the package.
Cellulose is a plant-based insoluble fiber derived from wood pulp. It absorbs moisture, helping to keep the grated cheese dry and free-flowing in the container. Cellulose also helps replicate the texture of freshly grated cheese.
In addition to cellulose, Kraft Parmesan contains other anti-caking agents like potato starch and corn starch. It is aged for 10 months, the minimum required for a cheese to legally be labeled as “Parmesan.”
Kraft Parmesan uses a mix of part-skim milk and skim milk during the cheesemaking process. Many experts contend that the use of skim milk impacts the flavor of the final cheese product.
Does Real Parmesan Melt Better Than Kraft?
Yes, most cheese experts agree that real, freshly grated Parmesan cheese melts much better than pre-grated Parmesan cheeses like Kraft. Here’s why:
- The cellulose added to Kraft Parmesan inhibits smooth melting.
- Aged Parmesan has more protein breakdown, allowing better melting.
- Freshly grated cheese has a higher moisture content.
The cellulose in Kraft Parmesan cheese is the main obstacle to smooth melting. Cellulose is an anti-caking agent that does not melt. When heated, the cellulose remains in particulate form rather than fully melting.
Meanwhile, real Parmesan made from raw milk and aged 24+ months contains protein chains that have broken down more over time, allowing the cheese to melt more smoothly when heated. Freshly grated Parmesan also retains more moisture than pre-grated cheeses, further enhancing its meltability.
Common Melting Issues with Kraft Parmesan
Here are some of the common melting issues you may encounter when using Kraft Parmesan cheese:
- Clumping – Instead of melting smoothly, the cheese clumps together.
- Grainy texture – The melted cheese has a grainy, particulate texture.
- Lack of flow – The melted cheese does not spread or drip off food the way natural melted cheese does.
- Lack of browning – The cheese may not brown or caramelize well when baked or broiled.
These issues occur because the cellulose and other anti-caking agents inhibit the proteins and fat in the cheese from fully integrating and flowing smoothly when melted. The moisture content is also lower than real Parmesan, further impacting meltability.
How to Make Kraft Parmesan Melt Better
While Kraft Parmesan may not melt perfectly on its own, there are some tips and tricks you can use to improve its melting performance:
Use Freshly Grated Cheese
Grating your Kraft Parmesan freshly before use can help slightly improve meltability. Pre-grated cheese has more exposed surface area for the cellulose to coat, inhibiting melting.
Combine it with Other Cheeses
Mixing Kraft Parmesan with other more meltable cheeses like mozzarella or cheddar can help compensate for Kraft Parmesan’s poor melt. The other cheeses provide fat and proteins to assist with smooth melting.
Make a Cheese Sauce
Making a cheese sauce or fondue with Kraft Parmesan allows added moisture and fat to essentially carry the Parmesan flavor while overcoming its poor melting. A roux-based cheese sauce brings the ingredients together smoothly.
Heat it Thoroughly
Heating Kraft Parmesan thoroughly and evenly can help melt it more consistently, reducing clumping. Grating it finely and scattering it evenly rather than heaping it can promote even melting.
Use it as a Topping
Rather than integrating Kraft Parmesan into a dish, sprinkle it on as a topping towards the end of cooking. This allows the cheese’s flavor to come through while avoiding clumping from direct heat.
Try Pre-Melting It
Pre-melting Kraft Parmesan into a smooth sauce on the stovetop before adding it to a pasta dish or pizza can help overcome meltability issues. The smooth sauce will coat the food nicely.
Dishes That Showcase Melted Kraft Parmesan
While Kraft Parmesan may not melt perfectly on its own, incorporating it into the right dishes can still allow you to enjoy its flavor in melted form. Some good options include:
Baked Ziti or Lasagna
Mixing Kraft Parmesan into the ricotta cheese filling helps mask its poor melting. The moisture in the sauce and other cheeses make up for it.
Stuffed Shells or Manicotti
Like lasagna or baked ziti, blending Kraft Parmesan into the ricotta filling lets other ingredients carry the melting while the Parmesan flavor comes through.
Cheese Soups
A roux-based cheese soup or sauce lets the added moisture and fat make up for Kraft Parmesan’s lack of meltability for a smooth texture.
Cheesy Bread
The fat content of the dough along with thorough baking helps the Kraft Parmesan melt evenly throughout cheesy bread or cheese breadsticks.
Chicken Parmesan
Smothering chicken Parmesan in marinara sauce and mozzarella cheese allows the Kraft Parmesan sprinkled on top to melt sufficiently from the additional heat and moisture.
The Bottom Line
While it may not melt as smoothly as real Parmesan, Kraft Parmesan cheese can still melt adequately for use in cooking. Its high cellulose content inhibits full smooth melting, but combining it with other cheeses and ingredients or pre-melting it can improve the results. When buying pre-grated Parmesan for melting, be sure to read the label and select a product made from all natural ingredients without excessive anti-caking agents.