John Myers
For processed cheese, chopped pieces of cheese are slowly heated with water, melting salts, and possibly butter or cream until the cheese has melted. The melting salts prevent the cheese mass and whey from separating. The hot cheese mass is then poured into molds and cooled. The basis are different types of cheese such as B. Chester, Cheddar, and Emmental. Processed cheese is available in wedges, cubes, pieces of cake, slices, in bowls, and in the form of sausages. There are also so-called processed cheese preparations. They contain e.g. B. herbs, mushrooms, salmon, or nuts.
Origin
Processed cheese was invented to obtain a durable cheese that producers could also export to warmer countries. This happened for the first time in 1911 in Switzerland. In 1916, cheddar was processed into processed cheese for the first time in the USA, which can now be found in traditional dishes such as American Mac & Cheese. In the 1920s, production then began in other countries such as Germany and Austria.
Season
all year round
Taste
Depending on the type, processed cheese tastes from very mild and slightly sweet, which children particularly like, to spicy. Processed cheese preparations are given additional flavor by additives such as ham, mushrooms, and nuts.
Use
Whether spreadable or sliceable – processed cheese is not only found on bread and cheese platters, it is also suitable in the warm kitchen for gratinating and refining sauces and soups.
Storage/shelf life
Depending on the product, processed cheese can be stored in the refrigerator for up to several weeks. Use up processed cheese bought in bulk or opened packs within a few days.
Nutritional value/active ingredients
Processed cheese is available in different fat content levels and consistencies. On average, it provides per 100 g: 327 kcal or 1,371 kJ, 30 g fat, 13 g protein, and 1 g carbohydrate.
