Carrs Cheese Melts 150 g (Pack of 12)

Product Information

For these cheese melts I opted to go with some tangy za’atar spices to balance out the sweetness from the Babybel cheese.

In my kitchen you can find Maltese traditional recipes, others inspired by my travels and also original easy-to-make ones. The fat quotient is a big factor, too, while acidity and age also play major roles (younger cheeses are oftentimes better melters). When making nachos and casseroles sprinkle the shredded cheese on top of your dish and then place it in the oven according to the recipe instructions.

Italian Asiago comes in two varieties: pressato or fresco (young, smooth, and firm, with a mild appeal); and d'allevo or vecchio (aged, dry, and Parmesan-like). During this time of year, every excuse is good to gather around the table and serve as much food as we can, even though we won’t be eating everything up. One dish, which I’m sure will get everyone grabbing for seconds are these crunchy za’atar cheese melts with a stretchy melty inside. Perfect on its own or sublime with your choice of toppings, it is a truly individual taste that can only be Carr’s. Also, they’re so easy to make, which means more time for you to enjoy and eat, rather than being stuck cooking.

Grate or crumble the cheese into a large mixing bowl and mix in the white pepper and paprika, if using. Ideally served with some marinara sauce or with any dip of your liking, such as cranberry sauce or barbecue sauce.Mild and Sharp Cheddar have a smoother, creamier texture than Extra Sharp and Seriously Sharp Cheddar.

In milk's liquid state, the micelles have a slight negative charge, which makes them repel each other, just like bumper cars. For that special occasion you will probably do what we do in the UK and go to your higher end supermarket to get that lovely treat to make your day. Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox! If you want to melt just cheese, here's how to melt cheese the slow and steady way: use low heat—introduce a double-boiler, even—to avoid overcooking. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer.Pre-shredded cheese is best for melting on top of things, like nachos and pizza, but if you have the time, freshly grated cheese will melt best in sauces and stovetop dishes. Some cheeses, like feta or Parmesan, deliver immediate pleasure straight out of the package, but turn into a stringy, oily, or just plain globby mess when melted. That means that sometimes, pre-shredded cheese won’t melt as easily as it would if you grated a cheese block yourself!

Please always read the labels, warnings, and directions provided with the product before using or consuming a product. However, this recipe can be also used as a guideline as you can spice up the outside breading with any flavour you like! However, if that does happen, use a fine tea strainer to scoop all the cheesy panko morsels out of the pan as soon as possible before they burn, and lay out on a double layer of kitchen paper. When it comes to making the perfect cheddar cheese sauce, our recommended method for melting cheddar cheese is the tried-and-true stovetop approach. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.

Calcium and hydrophobic (water-repelling) bonds act like the seat belts and doors of the cars, keeping everyone inside and secure. Adding acid, like the tartaric acid you'll find in a tart white wine, can also help prevent the cheese's casein proteins from clumping together and turning stringy, like in a classic fondue (our recipe uses a touch of starch for further protection from breaking). For the ultimate flavor, look for balls of fresh mozzarella (as opposed to the low-moisture kind that comes in blocks, meant for grating), ideally packed in water, though plastic-wrapped is fine. Cheese sauces are phenomenal for a variety of purposes, including pouring over nachos, using as a dip for crackers and fresh veggies and as a topping on pasta or chicken. Ones to avoid are Parmesan and Pecorino (any hard, aged cheeses), goat and feta (any dry, crumbly cheeses) as they don’t melt well.