It is a cheese of American origin, color varies from deep yellow to an intense orange, an intense flavor with a slight particularly sour touch that intensifies with the passage of time and its aroma has notes of butter. Ideal for preparing nachos, burgers and fries.

The term processed Cheddar cheese means the product obtained by shredding, mixing, melting and emulsifying one or more varieties of cheese by means of heat and emulsifying agents, with the addition of permitted colors and flavorings.

Ingredients

Various cheeses (pasteurized milk, ferment, sodium chloride, rennet, calcium chloride), INS 339i (Melting salt), INS 160b (Color), INS 160c (Color), flavoring. CONTAINS MILK.

Making

According to the formulation, the chopped cheeses are incorporated into the mixer. Once a homogeneous mass is obtained, the melting salt is incorporated and the mixing continues. The dye is then added and steam is injected until it reaches 80°C. The mixture is kept in motion at a constant temperature, for 4 minutes. During this period of time the flavoring is incorporated. Then the product is packaged and cooled quickly.

Organoleptic characteristics

• Color: intense orange yellow.
• Taste and smell: characteristic, well developed.
• Texture: compact, closed and smooth dough.