Processed cheese

Processed cheese (in Switzerland, also called cheese box ) is a further processed product from one or more of cheese.

History

For the first time cheese was produced in 1911 by the Swiss industrialist Walter Gerber at the " Gerberkäse AG" in Thun. Their product " GALA " is still on sale. Founded in Wangen im Allgäu 1892 cheese and butter wholesale company "Gebrüder Wiedemann " did in 1922 under the name "Eagle" the first German cheese on the market. Around the same time established the Frenchman Léon Bel ( Bel fromageries ) in Lons -le- Saunier, the first plant for the production of processed cheese ( " La vache qui rit, Kiri "). Under the brand name "Alma" was started in 1925 in Austria to manufacture cheese, it is the oldest cheese brand in Austria.

Production

In Germany cheeses are after the cheese Regulation ( KäseVO ) products are made of at least 50 percent based on the dry matter of cheese, also with the addition of other milk products, by melting the application of heat, even using melt salts, and emulsification ( § 12 KäseVO and Appendix 2 KäseVO ). To prepare cheese is grated, mixed with melting salts and water and heated until it liquefies. Then the curd is filled and cooled until it solidifies again in forms.

Cheese slices are often used for browning toast and occupied as a support for cheeseburgers.