Cheese spread is a soft spreadable cheese or processed cheese product. [1] Various additional ingredients are sometimes used, such as multiple cheeses, fruits, vegetables and meats, and many types of cheese spreads exist. Pasteurized process cheese spread is a type of cheese spread prepared using pasteurized processed cheese and other ingredients.
Cheese spread is prepared using one or more cheeses or processed cheese and sometimes additional ingredients such as vegetables, fruits, meats and various spices and seasonings. [3] Cheese spread is typically spread onto foods such as bread, toast, crackers and vegetables. [4] [5]
Cheese spread can be commercially packaged in many ways:
Many types of cheese spreads exist, such as almogrote, Liptauer, cervelle de canut and tirokafteri, among others. [8] [9] [10]
In the United States, beer cheese spread is a traditional food of the U.S. state of Kentucky. [11] [12] Pimento cheese is a food in the cuisine of the Southern United States that has been referred to as the "pâté of the south" and "Carolina caviar". [13] [14] [15] [16] [17] Port wine cheese is mass-produced in the United States under several brands. [18] [19] Pub cheese is a soft cheese spread that is a traditional bar snack in the United States. [20] Additional U.S. cheese spreads include benedictine, cold pack cheese and cup cheese. [21] [22] A cheese ball is a type of cheese spread. [23] [24] [25]
Pasteurized process cheese spread is a pasteurized processed cheese product prepared using one or more cheeses, additional ingredients and sometimes food additives such as emulsifiers (e.g. potassium phosphate and tartrate) and food stabilizers to limit product separation (e.g. carrageenan and xanthan gum). [26] [27] Cream, milkfat, sweeteners, water, salt, various seasonings and artificial color are sometimes used as ingredients. [26] In the United States, the amount of cheese products used in pasteurized process cheese spread must be at least 51 percent, must contain at least 20 percent milkfat, and the moisture content must be between 44 percent to 60 percent, not exceeding 60 percent. [26] [27] Pasteurized process cheese spread is prepared by heating the ingredients and then pouring the mixture into various molds and containers to cool and become solid. [26] [27] After cooling occurs, the product is then packaged. [26] [27]
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour will also naturally produce curds, and sour milk cheeses are produced this way.
Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree, native to tropical parts of the Americas. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery".
Processed cheese is a product made from cheese mixed with an emulsifying agent. Additional ingredients, such as vegetable oils, unfermented dairy ingredients, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients.
Cheez Whiz is a brand of processed cheese sauce or spread produced by Kraft Foods. It was developed by a team led by food scientist Edwin Traisman (1915–2007). It was first sold in 1952, and with some changes in formulation continues to be in production today.
Kraft Singles is a brand of processed cheese product manufactured and sold by Kraft Heinz. Introduced in 1950, the individually wrapped "slices" are not really slices off a block, but formed separately in manufacturing.
Velveeta is a brand name for a processed cheese similar to American cheese. It was invented in 1918 by Emil Frey (1867-1951) of the Monroe Cheese Company in Monroe, New York. In 1923, The Velveeta Cheese Company was incorporated as a separate company. In 1925, it advertised two varieties, Swiss and American. The firm was purchased by Kraft Foods Inc. in 1927.
Liptauer is a spicy cheese spread from Slovak, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese.
American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits the cheese to be pasteurized without its components separating. It is mild with a creamy and salty flavor, has a medium-firm consistency, and has a low melting point. It is typically yellow or white in color; yellow American cheese is seasoned and colored with annatto.
Smetana is the English-language name for the types of sour cream traditionally prevalent in Central, Eastern, and Southeastern Europe. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche, but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from crème fraîche and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking.
Pimento cheese is a spread typically made of cheese, mayonnaise, and pimentos and served on crackers and vegetables or in sandwiches.
Granular cheese, also known as stirred curd cheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey. It can refer to a wide variety of cheeses, including the grana cheeses such as Parmigiano-Reggiano (pictured) and various others.
Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. The United States officially defines MPC as "any complete milk protein concentrate that is 40 percent or more protein by weight." In addition to ultrafiltered milk products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry milk with highly concentrated proteins, such as casein.
Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines. Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor. A list of cheese soups is included in this article.
Pub cheese is a type of soft cheese spread or dip prepared using cheese as a primary ingredient and usually with some type of beer or ale added. While beer cheese is made with beer, pub cheese can be made without alcohol. Pub cheese is a traditional bar snack in the United States.
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste.
Cheese sauce is a sauce made with cheese or processed cheese as a primary ingredient. Sometimes dried cheese or cheese powder is used. Several varieties exist and it has many various culinary uses. Mass-produced commercial cheese sauces are also made by various companies, in both liquid and dry forms. These prepared sauces are used by consumers and restaurants, and commercial formulations are used in the production of various prepared foods, such as macaroni and cheese mixes and frozen meals.
Cheese and crackers, also known as cheese and biscuits in the UK, is a dish consisting of crackers paired with cheese. Historically the fare of sailors, soldiers, and pioneers, it had become a regular menu item in American restaurants and bars by the 1850s. Many types of cheeses are used, and it is often paired with wine. It may also be served with fruit preparations or preserves, or preserved meats, such as pepperoni or salami. Mass-produced cheese and crackers include Handi-Snacks, Ritz, Jatz and Lunchables.
