Adding Something Special to Specialty Foods Since 1956
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Cheese Trouble-Shooting Guide
Problem: Burning
- Too much top heat = Turn down top heat
- Cheese too high in moisture = Cut up, leave at room temperature for 12 hours
- Cheese too fresh = Cut up, leave at room temperature for 12 hours
Problem: Will Not Shred (Soft)
- Moisture too high = Cut up and refrigerate, use the next day
- Product is warm = Freeze to grind, refrigerate
- Cheese too aged
Problem: Not Melting
- Cheese is too fresh = Change to older code or Cut up and leave at room temperature for 24 hours
Problem: Oiling Off
- Cream content too high = Change to part skim cheese
Problem: Drying Off (Looks Plastic)
- Not enough cream content = Change to full cream cheese
Adding something special to specialty foods for more than 50 years.