Does cottage cheese melt like other cheeses?
I have a lot of cottage cheese, and was thinking of using some to make a cheese sauce (possibley mixed with a blend of shredded cheeses as well).
For some reason all the recipes I find for cottage cheese sauce call for putting the cheese in the blender. This is making me confused, if I skip the blender, shouldn't the cottage cheese just melt, like other cheeses would?
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Cottage cheese is a low fat product and does not melt like a cheddar-type cheese. It make a decent sauce if heated slowly with butter, but it doesn't taste like the usual 'cheese' sauce and you need to mash it a bit to get rid of the lumps.
No. Cottage cheese is a type of acid coagulated cheese, much like ricotta, feta and farmers cheese. It will continue to have lumps when heated, which will never be smooth.
The other type of cheese to avoid for melting is long aged hard cheeses like Parmesan or sharp cheddars. These tend to "break" and separate into an oily mess.
Adding butter or cream usually helps, but can dilute the flavor.
Using starch such as a bechamel sauce as a binder has a similar effect, but using a blend of short aged cheeses like gruyere or jack and stronger flavored cheeses like cheddar is a good option.
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