The other day I got the brilliant idea to cook a slice of sharp cheddar cheese in my new non-stick pan after a small accident with a quesadilla. To my surprise, the cheese cooked very well and didn't stick at all. More importantly, it tasted delicious. But I'm wondering what the oily like substance was that was secreted from the cheese during cooking? Is that fat or something else?
The reason I'm asking is because I have GERD and LPR (acid reflux) and cooking the cheese in a pan like this really flared up my symptoms. I seem to have no problems with eating the cheese uncooked or even melted over tortilla chips in the microwave. But eating this pan cooked/fried cheese really bothered me. What changes during the cooking process? If that oily substance is fat, maybe liquid fat bothers me or something.
Would there be a healthier cheese to try cooking/frying in a pan like this? I'm not really familiar with cheese, other than it tastes darn good.
The reason I'm asking is because I have GERD and LPR (acid reflux) and cooking the cheese in a pan like this really flared up my symptoms. I seem to have no problems with eating the cheese uncooked or even melted over tortilla chips in the microwave. But eating this pan cooked/fried cheese really bothered me. What changes during the cooking process? If that oily substance is fat, maybe liquid fat bothers me or something.
Would there be a healthier cheese to try cooking/frying in a pan like this? I'm not really familiar with cheese, other than it tastes darn good.