Since low-fat and low-moisture cheeses (think Romano and Parmesan) burn easily, these are not your ideal melting cheeses. This forms a curd that's creamy but not particularly elastic, best-suited to fresh cheeses like queso fresco, chèvre, and paneer. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement. Mild and Sharp Cheddar have a smoother, creamier texture than Extra Sharp and Seriously Sharp Cheddar.

They help us to identify popular products and understand your browsing habits so we can display relevant adverts to you. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. Tel: Freephone (Mon - Fri 9am - 5pm)UK 0800 9174520Republic of Ireland 1800 409317Mail: (UK): Carr's of Carlisle,The Biscuit Works,54 Church Street,Carlisle,Cumbria,CA2 5TG,UK.

We recommend the fabulous Marks and Spencer Salted Caramel Sauce to add that special something to your ice cream or their White Chocolate Fudge Sauce - a real favourite of our grandchildren!

So, whether you prefer mild or sharp cheddar cheese, understanding how several factors can impact the melting process is key. It's the star of classics like our French Onion Soup and Cheese Fondue, thanks to its gloriously smooth texture under heat. 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. 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. Please always read the labels, warning and directions provided before using or consuming the product.

Fontina can be buttery and a bit fruity; Fontina Val d'Aosta, from Italy's Aosta Valley, is firmer, more pungent, and nuttier (and always made of raw milk). Also, they’re so easy to make, which means more time for you to enjoy and eat, rather than being stuck cooking. Also try our Simple Cheddar Cheese Sauce (ideal as a dip for chips or crackers) and watch the accompanying videos for our Roasted Garlic Cheddar Cheese Sauce and our Jalapeño Cheese Sauce.

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. Just browse our selection of Arden Grange Classic Chicken, Iams Adult Dog (for various size breeds) and Wagg Complete Dog Premium Chicken Rice and Vegetables. 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. The rule of thumb when it comes to melting cheese for a sauce is to always melt it at the lowest heat possible because, if you use high heat to melt cheese, you risk losing the moisture and fat in the cheese. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.

Younger Gouda melts brilliantly (aged Gouda is usually labeled as such, while younger varieties often have a red wax coating). However, this recipe can be also used as a guideline as you can spice up the outside breading with any flavour you like! Even with excellent melting cheeses, excessive or long-term heat will gradually cook off and reduce their water content until the milk proteins shrink and brown and the fat molecules—no longer trapped by a firm protein network or suspended in water—escape and pool together. Nothing could taste more nostalgic than this lovely whipped dessert and we sell so many different flavours! Those aged cheeses have a further disadvantage: as cheese ages, its proteins tend to form tighter and tighter clumps, making them less effective at binding fat and water together in a smooth matrix.