Hungry? Science Behind the Perfect Grilled Cheese Sandwich (VIDEO)

The American Chemical Society, the world's largest scientific society and a nonprofit chartered by the U.S. Congress, took the time to examine one of the real mysteries in the universe - how do you make the perfect grilled cheese sandwich?

Using their YouTube web series, Reactions: Everyday Chemistry, the ACS examined and uncovered the everyday chemistry behind what goes into making the perfect grilled cheese, and what to look for in the right cheese for your sandwich. 

When being made, cheeses can sit and age for times ranging from days (like Mozzarella, Tabor, and Stracchino), to months (like American, Bleu, and Brie) to years (like Stravecchio, Monterey Jack, and Sharp Cheddar) - all depending on the kind of cheese, according to OU Kosher.

In order to get the perfect, gooey cheese, several things need to happen, and the science behind it is more complicated than you think. "Cheese making is an incredibly complex chemical process, and at a certain point, you may have learned the hard way that some cheeses simply don't make the grill grade," according to Reactions. 

From the cheese's pH range, to the amount of calcium found in it, many things go into what makes the consistency of the cheese when it's melted just right.

Check out the video below to find out more.