Cheese pulls are trendy now a days. What are some ways to get a longer cheese pull and overall stretchy cheese?
Is there a particular type of cheese that is better than the rest?
Should I mix multiple types?
This is for general dishes like pizza or grilled cheese, nothing specific.
Would thickening the cheese with flour help for example?
Best Answer
The "cheese pull" is considered to be one of the oldest advertising tricks in the book. From QUARTZ :
And:
(Interestingly enough, this article tells us about other ad 'gimmicks", as well.)
So, it makes sense that, if it works in advertising to make us want a certain food, it would work the same way in practical use, perhaps enhancing our perception of that food we are about to eat.
The first and most important thing is the cheese. While you can use any cheese in any dish, it's better to pair the cheese with the dish it will be used in. E.g., mozzarella is considered one of the best cheeses for a great cheese pull. That said, it doesn't have a huge amount of flavor. So you wouldn't want to substitute it for a more flavorful cheese, but you may want to mix some in with another cheese.
Another factor is temperature. If you want a good cheese pull, you need to let the food cool ever so slightly. Too hot, as in 'just done' or 'just out of the oven' and the cheese may be too liquid. Wait too long and you have the opposite.
Additionally you want a good melting cheese. This article from Bon Appetit discusses eight of the best melting cheeses for a cheese pull. They indicate that a young cheese will melt better. (I'm sure that anyone who has melted an aged cheese will agree with that.)
(I do disagree with them on one thing, however. I've not found fresh mozzarella to be a good 'stretching' cheese.)
There are some other hacks that can help you get a good cheese pull. E.g., for a commercial shoot, they may cut a slice of pizza (in the raw dough) so that after cooking it can be more easily lifted with a spatula without completely severing the cheese strands by a knife or pizza cutter.
So, for practical use, you could entirely slice the raw pizza dough to get the same effect.
The cheese pull has become quite popular. It's not limited to pizza and grilled cheese. Taco Bell is incorporating it in some of their dishes. From the QUARTZ article linked above:
And there are a lot of recipes online for pull-apart cheese breads - looking delectable, of course, because of that stretchy cheese.
Last, but not least, experiment. A good cheese pull can be created from almost anything that has a good amount of cheese.