Carrs Cheese Melts 150 g (Pack of 12)

Product Information

From using melted cheese for a mouthwatering nacho dip, slathering atop tacos and creating a fabulous cheese fondue, to making the best grilled cheese sandwiches and cheese sauces, there are so many creative and delicious ways to use melted cheese. Working with a cheese piece at a time, first dip the cheese in the flour, then in the egg, and finally in the breadcrumbs and za'atar mixture.

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! Since low-fat and low-moisture cheeses (think Romano and Parmesan) burn easily, these are not your ideal melting cheeses. Whichever you choose, this cheese is a superlative melter—try it in our Mushroom and Fontina Quesadilla.Vegetable Fat (Responsibly Sourced Palm, Coconut), Wheat Flour, Sweet Whey Powder( Milk), Cheese Powder (6%)( Milk), Flavour: Roquefort (Artificial) , Rye Flour ( Gluten), Potato Starch, Salt, Emulsifier: Sunflower Lecithin, Release Agent: Magnesium Carbonate, Raising Agent: Sodium Hydrogen Carbonate And Ammonium Hydrogen Carbonate; Colour: Annatto. 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. com to ship to you all of their favourites like Chappie Original, Winalot Chunks in Jelly, Pedigree Original Loaf and Butchers Choice Chicken,Turkey Beef and Lamb. Are you eager to make a deliciously creamy cheese sauce for your mac and cheese or add some gooey melted cheese to pour over a veggie dish?

For starters, moisture content is paramount to melting, since moister cheeses have more milk proteins that spread out when they hit the heat. This results in melted cheese that is lumpy, greasy, stiff, or charred – qualities you never want a cheese sauce to have! Our recommended method for melting cheese is the tried-and-true stovetop approach, or making a Cheddar Cheese Sauce.

In my kitchen you can find Maltese traditional recipes, others inspired by my travels and also original easy-to-make ones. The definitive brand is 1655, though other Swiss brands Emmi Kaltbach and Mifroma are also reliably excellent. The fat quotient is a big factor, too, while acidity and age also play major roles (younger cheeses are oftentimes better melters). The perfect cheese melt should have to have a light, crisp wafer coating that gives way to a silky smooth cheesy filling, in this case one with the nutty, sweetness of a mature Gouda. Strangely enough, despite having a strong flavour in its own right, it still works really well WITH cheese.