That's almost 200 years of crafting with carefully selected ingredients, including flour from our local mill and baking in our iconic carlisle brick ovens. Turning milk into cheese is a matter of changing the properties of those proteins, causing the caseins to coagulate into milky curds and leaving behind the cloudy, watery byproduct known as whey. Perfect on their own or sublime with the finest cheese and a glass of something chilled, they're a truly individual taste that can only be Carr's. You’ll find the classic, Cabot cheddar cheese in four basic flavors: Mild, Sharp, Extra Sharp and Seriously Sharp. Please always read the labels, warnings, and directions provided with the product before using or consuming a product.

Cheeses that are made for melting in grilled cheese and quesadillas include Cheddar, American, Swiss and Cabot’s creamy Monterey Jack. Suddenly, instead of a smoothly melted cheese, you have a tough ball of casein proteins floating in grease: the protein structure shrinks so much it simply can't contain the fat. You can use sliced provolone, available at any supermarket deli, or for a more intense flavor, look for dense and spicy aged provolone from the likes of Auricchio or Wisconsin's BelGioioso. We take care to make sure product details are correct but the information shown, including vegan and vegetarian suitability, ingredients, and alcohol by volume (ABV) may change.

For my cheese melts I used a mixture of pecorino, mozzarella, cheddar and blue cheese, simply because that was what I had in my fridge at the time, but you can use any cheese or combination that you like so long as the mixture can be pressed together to form balls. Once it looks and feels smooth and has been evenly melted, give it a final stir, and then remove the pan from the heat. Please always read the labels, warning and directions provided before using or consuming the product. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition.

Consequently, Gouda has lower acidity than many other cheeses—and, as a result, a "sweeter" flavor profile and a supple, chewy texture. Perfect on its own or sublime with your choice of toppings, it is a truly individual taste that can only be Carr’s. And yet other cheeses reach a whole other level of molten deliciousness, heightening pasta dishes, omelets, casseroles, and so many other favorites. We know it’s hard to wait, but it will be well worth the slower cooking speed when you get to enjoy a sandwich with cheese that’s been fully melted to perfection! The rule of thumb when it comes to melting cheese for a sauce is to always melt it at the lowest heat possible because, if you use high heat to melt cheese, you risk losing the moisture and fat in the cheese.

When milk is heated and treated with an acid, the electric charge of the casein bundles reaches a tipping point. Process cheeses, including "American" cheese, are cheese products designed to be extremely meltable and nearly impossible to break.

What determines a good melting cheese from a bad one has a lot to do with how well it can maintain its emulsion when that protein network begins to collapse, which in turn has to do with the ratio of water to fat, as well as the strength of that protein network.You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. When it comes to making the perfect cheddar cheese sauce, our recommended method for melting cheddar cheese is the tried-and-true stovetop approach. This forms a curd that's creamy but not particularly elastic, best-suited to fresh cheeses like queso fresco, chèvre, and paneer.

Yes, they will melt into strands that are suitable to sit on top of pasta, but they will not turn into a beautiful, smooth, creamy melted cheese sauce. It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement.

Vegetable Fat (Responsibly Sourced Palm, Coconut), Wheat Flour, Sweet Whey Powder ( Milk), Cheese Powder (9%)( Milk), Rye Flour ( Gluten), Potato Starch, Salt, Emulsifier: Sunflower Lecithin, Release Agent: Magnesium Carbonate, Raising Agent: Sodium Hydrogen Carbonate, Ammonium Hydrogen Carbonate; Colour: Annatto. Carr's Cheese Melts have a moreish and rich cheese flavour, that is perfect on it's own or topped to your own tastes.