Microwaving Cheese – Easy & Cheesy Guide


Parmesan or Parmigiano-Reggiano is a hard, granular type of cheese. From all accounts, cheese lovers always swear to their devotion to parmesan.

It is not unexpected to discover the fact that this cheese is recognized to be one of the finest types of cheeses available.

It has a distinct and naturally nutty flavor. Its texture is perfect for garnishing various varieties of pasta, soups, and risotto recipes.

It can also be a part of cheese sauces. Thanks to the advancement in microwaves, people have discovered an innovative use of cheese: Cheese crisps.

After just one minute after a microwave session, a slice of parmesan cheese will quickly transform into a perfect crunchy snack.

Note, however, that if parmesan is heated to 180 deg F and above, it will begin to melt. Whatever the case, it will not lose any of its flavors.


Cheddar cheese is akin to parmesan in many ways. For instance, it’s also regarded as an era of dry cheese. It also hinted at the flavor of nuts even though it is a bit less tangy than its counterpart.

It’s also important to note that it has an incredibly soft texture and is characterized by a distinct color ranging from ivory to bright orange or yellow.

It is no surprise that cheddar is a very popular type of cheese that is widely utilized in all kinds of cheese sauces, sandwiches, as well as snacks such as mac and cheese. But perhaps the most famous and well-known use is associated with the classic burger.

Although it is regarded as a lower-moisture cheese, you need to be aware of the fact that Cheddar is also a subset. For instance, they could be described as mild sharp, sharp, or even Extra hard cheddar.

The degree of sharpness is a sign of the process of aging cheese. The consistency of the cheddar will alter as it ages.

Knowing this is vital since it will influence how it responds to the heat from the microwave. Cheddar cheeses that are labeled as mild or sharp are typically more smooth and more creamy than sharper cheddar.

Before you think about microwaving cheddar, There are two things you should accomplish. First, you’ll need to cut the cheese into pieces. The second step is to bring the cheese to room temperature.

Both of these aspects are essential if you wish to get the best results from the microwave because they will reduce the time that your food is subjected to heat.

If done correctly, your cheese should melt within 30-seconds by using your lower level on your microwave. Heating at 15-second intervals will allow you to keep an eye on the process of melting your cheese.

But, if you skip cutting the cheese into pieces or letting it cool to room temperature, you’ll have messy hands.

For more precise information, the effect of heat exposure is that it causes cheddar to turn sticky, rubbery, and unappetizing.

American Cheese

American cheese is a semi-soft and processed cheese typically composed of cheeses like cheddar and Colby slices.

As its name implies, the smooth, creamy, and utterly rindless cheese product originates in the United States. It’s distinctive due to the color of its yellow-orange hue and its mild but creamy flavor.

Despite its huge popularity, American cheese is often criticized for its high sodium and fat content. This can be used in its favor, particularly when microwaved, since it can melt quickly and smoothly.

It takes thirty seconds or one hour at the low or lowest setting to change your slices from American cheese into homemade cheese sauce. This is an interesting experiment worth trying.


Feta cheese is another well-known type of cheese that we should take a closer look at. It is a classic Greek cheese Feta that originates from the milk of goats that has been brined. It’s soft, salty, and sweet.

The texture of Feta cheese can vary in texture, with some being creamy and others being more brittle. Feta cheeses are more fragile.

The cheese can be utilized in a variety of dishes. For example, it could be used in mac and cheese or as a complement to roast vegetables. It’s also used in Mexican dishes and sprinkled over fresh flatbread.

We don’t advise putting Feta into your microwave soon, at the very least, not alone. This is due to its chemical composition and its higher levels of acidity.

In contrast to other cheeses that melt quickly and effortlessly in the microwave, Feta is one of the few kinds of cheese with the characteristic of retaining its shape and then becoming hot.

Feta cheese boasts a high moisture content and a lower fat content than other cheeses.

This usually means a lower melting point. Feta’s acidity is high, which creates stronger protein and calcium bonds which prevent it from melting and breaking down quickly.

Therefore, instead of being melted, moisture in the cheese is eliminated due to exposure to the warmth of the microwave.

Moisture is essential to allow anything to melt correctly. Without it then, the Feta cheese is likely to get burned in the microwave.

It’s a given that aside from the obvious risk of sparking the kitchen on fire, No one would want to consume cheese cooked by fire.

Microwaving Cheese

Here’s all you should learn about microwaving some of the most popular cheeses. This guide is concisely explained it is essential to know the cheeses you work with.

In the end, not all cheeses are created equal.

Cheese is among the most extremely versatile foods available. The microwave is a great way to expand what is possible with it. To ensure that your cheese doesn’t go to waste, you must be aware of the process.

If you are looking to microwave cheese successfully and enjoy it, it is smart to become familiar with the characteristics of these cheeses.

For instance, think about using American cheese if you want to make a delicious cheese dip or sauce. However, it is possible to create homemade cheese chips, put in some slices of parmesan, and hit the begin button.

Make sure you keep these tips in mind when you decide to go for it yourself.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.