Heritage
Process cheeses account for a huge share of cheese sales and are not new to the market. Process cheeses from Wisconsin are a smooth blend of assorted natural cheeses that have been blended together and pasteurized to the point where further ripening stops - which results in Process cheese enjoying a longer shelf life than most cheeses. Wisconsin, the leading state in total cheese production, is also the top producer of Process cheese.
Description
Natural cheeses blended with aid of heat. Very mild. Semi-soft, elastic smooth texture.
Appearance
Similar to natural cheese from which it is made.
Texture
Smooth, elastic.
Flavor
Similar to type of natural cheese from which it is made Sometimes flavored with fruits, vegetables, meats or spices.
Serving Suggestions
Melt Processed Cheddar over low heat; stir in salsa and chopped jalapeno peppers. Serve with tortilla chips.
Goes Well With
Similar to the natural cheese variety from which a particular cheese is made.
Styles/Varieties
Wisconsin manufacturers process more Cheddar than any other cheese. However, they blend considerable quantities of a variety of cheeses, such as Colby, Swiss, Brick, Edam, Gouda and others. In the production of Process cheeses, high cooking temperatures and a small amount of emulsifiers produce a cheese that melts easily and resists separation. Add a slice to natural cheese sauces to help keep them from separating.
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