Carrs Cheese Melts 150 g (Pack of 12)

Product Information

We have been trading online now for over 15 years so you can trust us to provide you with your family favourites wherever you are in the world. Carr's Cheese Melts have a moreish and rich cheese flavour, that is perfect on it's own or topped to your own tastes.

Please always read the labels, warning and directions provided before using or consuming the product. 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. Our recommended method for melting cheese is the tried-and-true stovetop approach, or making a Cheddar Cheese Sauce. You can add cheese to a bechamel (white sauce) for a creamy sauce, or melt cheese by itself using the double-boiler method - slow and steady! Raise the temperature by another 40 to 90 degrees and all the bonds that joined your caseins together start to break, allowing the entire protein structure to sag and stretch into an increasingly loosey goosey, lava-like puddle.That is one of the best things about these cheese melts, they are really versatile and easy to switch up. Once it looks and feels smooth and has been evenly melted, give it a final stir, and then remove the pan from the heat. 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. Remember to check the cheese at the lower end of the cooking time noted in the recipe to avoid burning the cheese. 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.

Perfect on its own or sublime with your choice of toppings, it is a truly individual taste that can only be Carr’s.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. The fat quotient is a big factor, too, while acidity and age also play major roles (younger cheeses are oftentimes better melters). In my kitchen you can find Maltese traditional recipes, others inspired by my travels and also original easy-to-make ones. Don't worry, though - we've got you covered with this comprehensive how-to guide that will walk you through everything you need to know to melt cheddar cheese like a true pro!

Our cars are in gridlock now, but instead of losing their cool, everybody's reaching out the windows and holding hands. Consequently, Gouda has lower acidity than many other cheeses—and, as a result, a "sweeter" flavor profile and a supple, chewy texture. While it's possible to melt cheese in the microwave, this method is less reliable, and you run the risk of overheating or burning the cheese, resulting in an unappealing texture for your sauce.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.