Cheese spread

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.

Eru Goudkuipje Sambal is a Dutch commercial processed cheese spread prepared using chili paste as one of its ingredients.

Overview
Homemade pimento cheese spread with crackers
Easy Cheese, a pasteurized process cheese spread product, on a pretzel[2]

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 packaged in many ways:

  • in plastic tubs
  • in small foil-wrapped triangles or squares grouped together in a cardboard container, such as Dairylea or The Laughing Cow
  • in a pressurized can in which the cheese product comes out in a string-like form, such as Easy Cheese
  • in a jar in semi-liquid form, such as Cheez Whiz
  • as a solid in a butter-like bar, such as Velveeta.[2][6][7]

Varieties
Main article: List of spreads § Cheeses and cheese spreads

Many types of cheese spreads exist, such as almogrote, Liptauer, cervelle de canut and tirokafteri, among others.[8][9][10]

United States

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]

Pasteurized process cheese spread

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).[23][24] Cream, milkfat, sweeteners, water, salt, various seasonings and artificial color are sometimes used as ingredients.[23] 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.[23][24] 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.[23][24] After cooling occurs, the product is then packaged.[23][24]

See also

References
  1. Brown, A. (2007). Understanding Food: Principles and Preparation. Cengage Learning. p. 215. ISBN 978-0-495-10745-3. Retrieved June 1, 2017.
  2. Monk, A. (1991). Convenience food facts: help for planning quick, healthy, and convenient meals. Wellness & nutrition library. DCI/Chronimed Pub. p. 98. ISBN 9780937721773. Retrieved June 1, 2017.
  3. The Use of Chemical Additives in Food Processing. National Research Council (U.S.) Publication 398. National Academy of Sciences, National Research Council. 1956. p. 42. Retrieved June 1, 2017.
  4. Crocker, Betty (2007). Betty Crocker Cookbook. Wiley. p. 48. ISBN 978-0-470-17163-9. Retrieved June 1, 2017.
  5. Dimmick, T. (2003). The Complete Idiot's Guide to 5-Minute Appetizers. Complete Idiot's Guide to. Alpha Books. p. 46. ISBN 978-1-59257-134-5. Retrieved June 1, 2017.
  6. Food Processing Industry. IPC Consumer Industries Press. 1972. p. 75. Retrieved June 1, 2017.
  7. Vaclavik, V.A.; Christian, E.W. (2013). Essentials of Food Science. Food Science Text Series. Springer New York. p. 221. ISBN 978-1-4614-9138-5. Retrieved June 1, 2017.
  8. Barrenechea, T.; Koehler, J.; Hirsheimer, C. (2013). The Cuisines of Spain: Exploring Regional Home Cooking. Potter/TenSpeed/Harmony. p. 332. ISBN 978-1-60774-615-7. Retrieved June 1, 2017.
  9. Boulud, D.; Greenspan, D. (1999). Daniel Boulud's Cafe Boulud Cookbook. Scribner. p. 26. ISBN 978-0-684-86343-6. Retrieved June 1, 2017.
  10. Steves, R. (2014). Rick Steves' Greece: Athens & the Peloponnese. Rick Steves Series. Avalon Travel Publishing. p. 28. ISBN 978-1-61238-060-5. Retrieved June 1, 2017.
  11. McKinney, A. (2015). The Outdoor Table: The Ultimate Cookbook for Your Next Backyard BBQ, Front-Porch Meal, Tailgate, or Picnic. Thomas Nelson. p. 72. ISBN 978-0-7180-2220-4. Retrieved June 1, 2017.
  12. Hartis, D. (2014). Beer Lover's the Carolinas: Best Breweries, Brewpubs & Beer Bars. Beer Lovers Series. Globe Pequot Press. p. 306. ISBN 978-1-4930-0876-6. Retrieved June 1, 2017.
  13. Neal, M. (2009). Remembering Bill Neal: Favorite Recipes from a Life in Cooking. University of North Carolina Press. p. 105. ISBN 978-0-8078-8960-2. Retrieved June 1, 2017.
  14. Viggiano, Brooke (January 1, 2016). "Dish of the Week: Pimento Cheese (Perfect for Super Bowl Sunday)". Houston Press. Retrieved June 1, 2017.
  15. Annual Report of the Department of Agriculture for the Year Ending 1915. 1916. p. 981. Retrieved June 1, 2017.
  16. "Asheville's pimento cheese hunger grows: Where to get it". Citizen Times. July 28, 2015. Retrieved June 1, 2017.
  17. Reed, J. (2009). Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes). St. Martin's Press. p. 243. ISBN 978-1-4668-2853-7. Retrieved June 1, 2017.
  18. "Phantom Gourmet: Port Wine Cheese Taste Test". CBS Boston. September 27, 2015. Retrieved June 26, 2017.
  19. Barber, C. (2013). Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-name Treats. Ulysses Press. p. 181. ISBN 978-1-61243-121-5. Retrieved June 1, 2017.
  20. Clark, Melissa (October 22, 2013). "A Tangy Pub Cheese With Potato Bread Chips". The New York Times. Retrieved July 2, 2017.
  21. van Willigen, J. (2014). Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture. University Press of Kentucky. p. 108. ISBN 978-0-8131-4690-4. Retrieved June 1, 2017.
  22. Hui, Y.H.; Chandan, R.C.; Clark, S.; Cross, N.A.; Dobbs, J.C.; Hurst, W.J.; Nollet, L.M.L.; Shimoni, E.; Sinha, N.; Smith, E.B. (2007). Handbook of Food Products Manufacturing, 2 Volume Set. Handbook of Food Products Manufacturing. John Wiley & Sons. p. 599. ISBN 978-0-470-04964-8. Retrieved June 1, 2017.
  23. "WHAT'S THAT STUFF? – Process Cheese". Chemical & Engineering News. 2000. Retrieved June 1, 2017.
  24. Hui, Y.H.; Evranuz, E.A–. (2016). Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. CRCNET books. CRC Press. p. 484. ISBN 978-1-4398-5023-7. Retrieved June 1, 2017.
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