Nacho Cheese Science Lab

Today, in the nacho laboratory, we’re turning cheese into a full-on science experiment — because understanding your cheese is the key to peak nacho perfection. Ever wondered why some cheeses bubble like a witch’s cauldron while others refuse to melt, clumping together like a grade-school glue project? Well, grab your safety goggles and your chips. It’s time to get nerdy.

First up: melty factor. Not all cheeses are created equal. Cheddar and Monterey Jack? Nacho MVPs — they melt like a dream thanks to their moisture content and fat composition. Parmesan and feta? Keep them on the bench — they’ll separate or burn faster than your patience can handle.

Then there’s the stretch factor — the glorious gooeyness that makes cheese pulls Instagram-worthy. Mozzarella takes the crown here, with its high moisture and protein structure. Add a bit to your nacho blend, and you’ve got stretch for days.

And let’s not forget emulsifiers — those magical additives that turn sauce from grainy disaster to smooth perfection. Sodium citrate is your best friend here. A pinch in your cheese sauce transforms it into a creamy, dreamy masterpiece that won’t split when you least expect it.

So here’s to National Cheese Day — the perfect excuse to treat nachos like the science they are. Just remember: a good cheese pull is an art, but a great one is also a bit of chemistry.