Optimizing Cheese Performance

Food processors looking to replicate ethnic cheese profiles as well as reduce costs and manufacturing times frequently turn to a process cheese or cheese powder used in combination with ethnic flavors or fresh ingredients. Process cheese, pasteurized process cheese, restricted-melt cheese and/or cheese powders often provide cost savings and longer shelf life compared to buying and inventorying specialty ethnic cheeses. Some ethnic cheeses melt very quickly, while others become gritty and oily when heated.

In many cases, a restricted-melt mozzarella cheese with a soft and smooth texture can easily replace traditional, mild Hispanic melting cheeses. The restricted-melt cheese becomes warm and soft during cooking, but does not lose its shape, unlike melting cheeses, which can melt too much and run out. Having the ability to control the melt of the cheese also opens up numerous opportunities to incorporate cheese into ethnic menu and retail concepts for hand-held and crossover applications.

For example, I recently worked on a project for a customer where I was able to replicate the texture and flavor of a specific ethnic cheese. The product needed to be as bold as the original ethnic cheese, yet have the capability to melt out without the manufacturer having to worry with “separation anxiety.” These types of projects always get me and my culinary team excited, because they allow us the opportunity to go to the cheese shop and sample all the varieties to ensure we achieve the proper profile as our gold standard.

We also recently showcased Oaxacan spiced Monterey Jack soup at a food expo. The savory, on-trend soup application featured our pumpable restricted-melt cheese sauce with jalapeño peppers. The mild, Monterey Jack flavor married with Mexican char spice notes produced a high-flavor, cost-effective alternative to using natural Oaxaca or another natural cheese. The restricted-melt cheese also had the added benefit of enhancing the mouthfeel and creaminess of the soup.

Justin Young is executive chef of Kraft Food Ingredients, Memphis, TN. In addition to having extensive restaurant experience, he apprenticed with French Master Chef Pierre Orsi and is a graduate of Johnson & Wales University, College of Culinary Arts, Charleston, SC. Young is a member of the Research Chefs Association. For more information on Kraft Food Ingredients, visit kraftfoodingredients.com or call 901/381-6612.

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