Andy Cooks tells us which cheese makes the best cheese pull

Andy Cooks tells us which cheese makes the best cheese pull

## The Epic Cheese Pull: Andy Cooks Reveals the Secret Weapon

Andy Cooks, the affable Aussie chef known for his straightforward recipes and infectious enthusiasm, has a knack for making even the most intimidating culinary feats seem achievable. And while he’s tackled everything from complex pastries to whole roast beasts, one query consistently pops up in his comment sections: \"Andy, what cheese makes the BEST cheese pull?\"

Forget gourmet bries or artisanal cheddars. Andy, in his trademark no-nonsense style, cuts straight to the chase. The undisputed champion of the cheese pull, according to him, is… **low-moisture mozzarella.**

But why, you might ask? What makes this particular mozzarella such a superstar? It's more than just a cheese thing; it's a science thing.

**The Science of the Stretch:**

The secret lies in the moisture content and the protein structure. High-moisture mozzarella, while deliciously creamy and flavorful, contains too much water. This water interferes with the cheese's ability to form long, elastic strands when heated. It tends to melt into a puddle instead of holding its shape.

Low-moisture mozzarella, on the other hand, undergoes a process where more whey (the watery part of milk) is removed. This results in a drier, more concentrated cheese with a higher protein density. When heated, these proteins form a strong, stretchy network. Think of it like stretching a rubber band – the less water weakening the structure, the further it can be pulled.

**Beyond the Basics: Andy's Pro-Tips for Cheese Pull Perfection:**

While low-moisture mozzarella is the foundation, Andy doesn't stop there. He offers a few crucial tips to elevate your cheese pull game to legendary status:

* **Grate it yourself:** Pre-shredded mozzarella often contains cellulose to prevent clumping. This cellulose can hinder melting and affect the cheese pull. Grating it fresh ensures a smoother, stretchier melt.
* **Don't overcrowd the dish:** Too much sauce or other ingredients can weigh down the cheese, preventing it from stretching properly. Give it room to breathe!
* **Browning vs. Stretching:** There's a sweet spot between melting and browning. You want the cheese to be thoroughly melted and stretchy before it starts to brown excessively. Keep a close eye on it and adjust cooking time accordingly.
* **The Double Cheese Threat:** Want ultimate stretch and flavor? Andy suggests a blend of low-moisture mozzarella and a smaller amount of a flavorful, slightly sharper cheese like provolone. The mozzarella provides the stretch, while the provolone adds depth and complexity.

**The Moral of the Cheese Pull Story:**

Ultimately, Andy Cooks' cheese pull wisdom underscores his broader cooking philosophy: understanding the fundamental principles behind a recipe, even down to the specific type of cheese, allows you to achieve consistently delicious results.

So, next time you're craving a pizza, lasagna, or any dish destined for a glorious cheese pull, remember Andy's advice. Armed with low-moisture mozzarella and a few key techniques, you’ll be pulling off cheese masterpieces that are sure to impress (and satisfy) everyone at the table. Forget the fancy cheeses; embrace the science of the stretch and prepare for cheese pull glory!