This Is the Science Behind the Perfect Grilled Cheese Sandwich

Staff Writer
Reactions YouTube channel explains the chemistry behind amazing grilled cheese: what types of cheeses work and why
There’s a science to ooey-gooey cheese? Why didn’t we learn this in chemistry class?

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There’s a science to ooey-gooey cheese? Why didn’t we learn this in chemistry class?

If you want a grilled cheese sandwich that both warms and satisfies, listen up and throw away those American Kraft Singles: There’s a science to making the perfect grilled cheese.

That’s not just an expression — Reactions YouTube channel recently broke down the chemistry behind an ideal grilled cheese sandwich. Apparently, certain cheeses have the best acidity, or pH level, to melt into that gooey, stretchy mess we all know and love.

The ideal pH level for perfecting your favorite comfort food is from 5.3 to 5.5, meaning medium-mild cheeses like gouda, Gruyère, manchego, or mild Cheddar. Basically, you’re going to want to go with cheeses that have aged longer. Younger cheeses tend to be sharper and do not melt well in the face of the frying pan’s heat.

That’s pretty much all you need to know (besides the perfect bread to butter to cheese ratio), but the three-minute video goes into detail about how cheese is made, and why lower pH levels will basically render the cheese curdled and clumpy.