Platter of American (Pasteurized Processed)

Processed cheeses have a very mild semi-soft elastic smooth texture and account for a large share of cheese sales. Processed cheeses from Wisconsin are a smooth blend of assorted natural cheeses that have been blended and pasteurized to the point where further ripening stops, resulting in a longer shelf life than most cheeses. Wisconsin, the leading state in total cheese production, is also the top producer of processed cheeses.

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Appearance

Similar to natural cheese from which it is made

Texture

Smooth, elastic

Flavor

Similar to type of natural cheese from which it is made Sometimes flavored with fruits, vegetables, meats or spices

Serve.


Melt processed cheddar over low heat; stir in salsa and chopped jalapeno peppers. Serve with tortilla chips.

Pair.


Beer: Ciders & Fruit Beers, Bock, Stout, Pilsner, Pale Ale, Weiss Beer, Porter, Brown Ale, Lager
Wine: White Zinfandel

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced

X

X

X

Cubed iconCubed

X

Shaved iconShaved
Shredded iconShredded

X

X

X

X

X

Grated iconGrated
Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

X

X

Performance Notes -

Recipes with American (Pasteurized Processed)


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