Andy Montoya
Sargento is a popular cheese brand that has been in the market since 1953. The company offers a wide range of cheese products, including shredded, sliced, and block cheeses, as well as cheese snacks and crackers. While Sargento has established itself as a well-known brand, there are mixed reviews about the quality and taste of its cheese products. Some consumers have expressed their dislike for the taste and texture of Sargento cheese, claiming that it is challenging to melt and has an unpleasant flavor. Others prefer it for its convenience and the variety of options available. In terms of melting, Sargento recommends heating food thoroughly before topping it with shredded cheese to avoid toughening. This technique allows the heat from the food to melt the cheese without additional cooking.
| Characteristics | Values |
|---|---|
| Melting | Sargento cheese has been described as having a "weird, uncheese-like texture that doesn't melt." However, the company itself advertises its cheese as having "the melt you love." To avoid toughening, it is recommended to heat food thoroughly and then top it with shredded cheese, allowing the heat of the food to melt the cheese. |
| Taste | Some users have described the taste of Sargento cheese as disgusting and cheap, claiming that it has a strange taste that makes them gag. Others have stated that it tastes like mild Monterey Jack, rather than sharp cheddar. |
| Ingredients | Sargento cheeses are natural cheeses, containing four basic ingredients: pasteurized milk, cheese culture, salt, and enzymes. Some Sargento cheeses may also contain animal enzymes, such as those found in traditional Italian cheese styles like Romano, Provolone, Asiago, and Fontina. |
| Nutritional Information | Sargento cheese is nut-free and produced in manufacturing plants that contain no nuts. However, some of their products, such as Sargento Balanced Breaks, may contain peanuts or tree nuts due to cross-contamination during manufacturing. |
| Mold | Mold can develop on Sargento cheese once the product is exposed to air. Shredded, cubed, and sliced cheese often develop mold faster than chunk cheese due to their larger surface area. Sargento recommends using their cheese within 5 days of opening the package to avoid mold. |
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What You'll Learn
Some people claim that Sargento cheese does not melt
Sargento cheese is marketed as natural cheese, containing four basic ingredients: pasteurized milk, cheese culture, salt, and enzymes. However, some people have claimed that Sargento cheese does not melt, with one person commenting that they had a "very hard time trying to melt my Sargento Muenster cheese in my special grilled cheese".
There could be several reasons why Sargento cheese may not melt as expected. Firstly, Sargento cheese is a processed cheese product, and processed cheese has a higher melting point than natural cheese due to its higher moisture content. This means that it requires a higher temperature to melt and can become tough and rubbery if overheated. Additionally, Sargento cheese may contain anti-caking agents such as powdered cellulose and potato starch, which can affect the melting properties of the cheese. These agents are added to prevent the cheese from sticking together, but they can also interfere with the melting process.
Another factor that could impact the melting of Sargento cheese is the type of cheese and its fat content. Reduced-fat cheeses, for example, can toughen quickly after melting and are more prone to burning. Sargento's FAQ section recommends avoiding broiling and instead heating the food thoroughly before topping it with shredded reduced-fat cheese, allowing the heat of the food to melt the cheese without additional cooking.
Furthermore, the freshness of the cheese can also impact its melting ability. Cheese that has been exposed to air for an extended period may develop mold, and its texture and melting properties may be affected. Sargento recommends consuming their cheese within 5 days of opening to ensure optimal quality.
While some people have claimed that Sargento cheese does not melt, it is important to note that individual experiences may vary depending on the specific product, storage conditions, and cooking methods used.
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Sargento cheese is made from four basic ingredients
The enzymes used in the cheese-making process are milk-clotting enzymes that originate from non-animal and animal sources. Most Sargento natural cheeses are made with non-animal rennet, while some traditional Italian cheese styles, such as Romano, Provolone, Asiago, and Fontina, may contain animal enzymes. These cheese varieties are found in Italian blends, sliced Provolone, grated Parmesan, and Romano, and potentially any product with this cheese type listed.
Sargento cheese is known for its meltability and is often used in grilled cheese sandwiches, burgers, and breakfast sandwiches. However, some consumers have expressed dissatisfaction with the cheese's meltability, claiming that it has a "weird, uncheese-like texture that doesn't melt." To ensure the best melting results, Sargento recommends avoiding broiling, as reduced-fat cheese can toughen quickly after melting. Instead, they suggest heating the food thoroughly and then topping it with shredded reduced-fat cheese, allowing the heat of the food to melt the cheese.
In addition to the four basic ingredients, Sargento uses powdered cellulose or potato starch as anti-caking agents on some of their cheeses. These agents prevent the cheese from sticking together and are made from naturally occurring cellulose found in most plants. They are odorless, tasteless, and acceptable for gluten-free diets.
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Sargento cheese is nut-free
While there are mixed reviews about the taste and texture of Sargento cheese, it is a popular cheese brand that has been around since 1953. Sargento cheese is made with four basic ingredients: pasteurized milk, cheese culture, salt, and enzymes. The brand also uses anti-caking agents such as powdered cellulose and potato starch, which are plant-based and gluten-free.
Sargento cheese products are available in various forms, including shredded, sliced, block, and Ricotta cheeses, as well as refrigerated natural cheese snacks like cheese sticks. These cheese products are nut-free and produced in manufacturing plants that contain no nuts. This means that the brand takes extra care to ensure that their cheese products are safe for individuals with nut allergies.
However, it is important to note that Sargento also offers Balanced Breaks® products, which include cheese and crackers or nuts and dried fruits. These products are packaged in a separate manufacturing facility that does contain peanuts and tree nuts. Some Balanced Breaks® varieties contain nuts, while others bear an advisory label stating that they are made in a facility that processes peanuts and tree nuts.
Therefore, while Sargento's core cheese products are nut-free, their Balanced Breaks® line may include nuts or be produced in facilities that handle nuts. This information is clearly stated on the product packaging, allowing consumers to make informed choices based on their dietary preferences and allergy concerns.
In summary, Sargento cheese products, such as shredded, sliced, block, and Ricotta cheeses, are nut-free and produced in nut-free facilities. However, their Balanced Breaks® line may include nuts or be manufactured in facilities that also process nuts, as clearly indicated on the packaging.
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Sargento cheese is not vegetarian
Sargento cheese is made from four basic ingredients: pasteurized milk, cheese culture, salt, and enzymes. Rennets (enzymes) are added when making cheese to thicken the milk to form the curds. These milk-clotting enzymes originate from non-animal and animal sources. Most Sargento natural cheeses are made with non-animal rennet. However, some Sargento cheese varieties may contain animal enzymes and are thus not suitable for vegetarians.
Sargento cheese varieties that may contain animal enzymes include traditional Italian cheese styles such as Romano, Provolone, Asiago, and Fontina. These cheese varieties can be found in Italian blends, sliced Provolone, grated Parmesan and Romano, and any product with these cheese types listed. Animal rennet may also be found in Blue and Feta cheese types. Therefore, it is important to read the ingredient list carefully if one is seeking vegetarian cheese options.
Sargento's non-vegetarian cheeses can be identified by the presence of animal enzymes or rennet in the ingredient list. Animal rennet is derived from the stomach lining of animals, typically calves, and is used to thicken milk and form curds during the cheese-making process. While Sargento does not explicitly label its cheeses as "vegetarian," they do provide detailed ingredient information that allows consumers to make informed choices.
Some consumers have expressed concerns about the taste and texture of Sargento cheese, describing it as "disgusting" and "chemical-like." However, others appreciate the convenience of shredded, sliced, or string cheese options. It is recommended to use Sargento cheese within five days of opening the package, as mold can develop on the cheese once exposed to air.
In summary, while Sargento offers a wide range of cheese products, some of their varieties are not vegetarian due to the presence of animal enzymes or rennet. For vegetarians seeking cheese options, it is important to carefully review the ingredient lists and opt for cheeses made with non-animal rennet or vegetarian-certified options.
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Sargento cheese can be frozen
Yes, Sargento cheese can be frozen. Freezing Sargento cheese can be a great way to extend its shelf life and enjoy it at a later date. According to Sargento's FAQ page, shredded, sliced, and natural cheese snacks can be frozen for up to two months. This includes their Ricotta cheese, which can also be frozen for the same duration.
To freeze Sargento cheese, start by checking the freshness date on the package. Sargento cheese will remain fresh in an unopened package stored properly until the date listed. Once the package is opened, it is recommended to consume the cheese within 5 days to prevent mold development. If you still have cheese left after opening, you can freeze it for up to 2 months.
When freezing Sargento cheese, it is important to remove as much air as possible from the package before reclosing it. This helps to reduce the risk of freezer burn and prolong the cheese's freshness. Press out as much air as you can, then seal the package tightly. Label the package with the date of freezing to keep track of how long it has been frozen.
It is important to note that freezing and thawing Sargento cheese may alter its texture. The cheese may become more crumbly and dry after freezing. To thaw frozen Sargento cheese, it is recommended to do so gradually in the refrigerator. After thawing, you may notice some liquid on top of the cheese. Simply stir this liquid back into the cheese before consuming it.
By following these steps, you can successfully freeze Sargento cheese and enjoy it at your convenience while maintaining optimal quality.
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Frequently asked questions
Sargento cheese does melt, but some customers have complained about its texture and taste.
Sargento recommends heating the food thoroughly and then topping it with shredded cheese. The heat from the food will melt the cheese without needing to put the dish back in the oven or microwave.
Sargento cheese is made from four basic ingredients: pasteurized milk, cheese culture, salt, and enzymes.
