Description
Sous‑vide cheese melts uniformly by controlled heating that denatures casein while preserving fat integrity.
Technical
Heating at 45–55 °C denatures casein micelles, allowing the protein network to relax without curd separation. Fat globules coalesce into a smooth matrix, while whey proteins remain in solution. Above 60 °C the casein network collapses, expelling whey and causing grainy texture.
Science
Primary Reaction
Denaturation of casein micelles and coalescence of fat globules
Sensory Profile
Aroma ()
creamybutterysubtlemildnutty
Origin & History
Civilization
French
Era
Late 20th century haute cuisine
Region