Randy Chandler
Kraft offers a variety of cheddar cheese products, including shredded and sliced varieties. The Kraft Signature Cheddar Blend combines cheddar with whole milk, low-moisture mozzarella, and other ingredients to create a rich and creamy taste with improved melt and coverage. The process of making Kraft cheddar cheese involves blending and shredding the cheese with specific ingredients to achieve the desired texture and flavour profile.
| Characteristics | Values |
|---|---|
| Ingredients | Pasteurized milk, cheese culture, salt, enzymes, annatto (color), whole milk low-moisture mozzarella cheese, modified cornstarch (to prevent caking), natamycin (a natural mold inhibitor) |
| Texture | Shredded, thicker cut, ultimate melt |
| Flavor | Rich, creamy |
| Use | Can be used anywhere cheddar is used |
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What You'll Learn
Kraft Signature Cheddar Blend
The blend is made from a combination of cheddar cheese, which is made from pasteurized milk, cheese culture, salt, enzymes, and annatto (a natural colour additive), and whole milk low-moisture mozzarella cheese, which is also made from pasteurized milk, cheese cultures, salt, and enzymes. Modified cornstarch is added to the blend to prevent caking, and natamycin, a natural mold inhibitor, is included to extend the product's shelf life.
The Kraft Signature range also includes other shredded cheese blends, such as the Mozzarella Blend and the Mexican Blend, which can be used to create a variety of restaurant-style meals at home. These blends deliver a superior melt, exceptional coverage, and rich flavour, making them perfect for dishes that require a generous amount of cheese.
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Cheddar ingredients
Kraft offers a range of cheddar cheese products, including Kraft Finely Shredded Triple Cheddar Shredded Cheese, Kraft Mild Cheddar Finely Shredded Cheese, and Kraft Signature Cheddar Blend.
The ingredients in Kraft's cheddar cheese vary slightly depending on the specific product. However, the primary ingredient across all cheddar varieties is pasteurized milk. This milk is transformed into cheese through the addition of cheese culture, salt, and enzymes, which play a crucial role in the cheese-making process.
In the case of Kraft Signature Cheddar Blend, the blend combines cheddar with whole milk, low-moisture mozzarella, and a few other ingredients to create a rich and creamy taste. The whole milk, low-moisture mozzarella contributes to the blend's melt and flavor, making it ideal for dishes that require a generous amount of cheese.
The additional ingredients in the Kraft Signature Cheddar Blend include modified cornstarch, which is added to prevent caking and ensure the cheese remains free-flowing. Natamycin, a natural mold inhibitor, is also included to maintain freshness and inhibit the growth of unwanted microorganisms.
For Kraft Finely Shredded Triple Cheddar Shredded Cheese and Kraft Mild Cheddar Finely Shredded Cheese, the ingredients are not explicitly listed, but one can assume they are similar to the Kraft Signature Cheddar Blend, with potential variations in the specific types and proportions of ingredients used to create distinct flavors and textures.
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Blending process
The blending process is a key step in creating Kraft's cheddar cheese products. This stage involves combining various types of cheeses and other ingredients to achieve the desired flavour, texture, and functionality. Here is a detailed breakdown of the blending process:
Blending Cheddar with Other Cheeses
Kraft's cheddar cheese blends typically combine cheddar with other varieties of cheese to enhance flavour and melting characteristics. One of their signature blends, the Kraft Signature Cheddar Blend, combines cheddar with whole milk, low-moisture mozzarella. This combination results in a rich and creamy taste, making it ideal for dishes that require generous melting and coverage, such as pasta bakes or grilled cheese sandwiches.
Adding Functional Ingredients
During the blending process, Kraft also incorporates functional ingredients that serve specific purposes. For example, modified cornstarch is added to prevent caking and improve the flow characteristics of the shredded cheese. This ensures that the cheese blends easily and evenly in recipes, providing consistent results for consumers.
Natural Mold Inhibitors
To extend the shelf life of the cheese and prevent spoilage, Kraft uses natural mold inhibitors. One such ingredient is natamycin, a natural preservative that effectively inhibits the growth of mold and yeast. By including this in the blend, Kraft can ensure the cheese remains fresh and safe for consumption throughout its intended shelf life.
Customizing for Different Products
Kraft offers a range of cheddar cheese products, each with its own unique characteristics. To cater to different preferences and culinary applications, they carefully adjust the blending process. For instance, Kraft Mild Cheddar Finely Shredded Cheese is designed to melt smoothly and is ideal for those who prefer a milder flavour. In contrast, Kraft Finely Shredded Triple Cheddar Shredded Cheese offers a more intense cheddar experience.
In summary, the blending process is a critical phase in the creation of Kraft cheddar cheese products. It involves the careful combination of cheeses, functional ingredients, and natural preservatives to deliver the desired taste, texture, and performance that consumers expect from Kraft's cheese offerings.
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Melting and coverage
Kraft's Signature Cheddar Blend is designed to deliver an exceptional melt and coverage in your cheesiest dishes. The blend combines the sharpness of cheddar with the creamy richness of whole milk, low-moisture mozzarella, resulting in a smooth and luscious texture. This blend is crafted to elevate your culinary creations, providing a restaurant-quality experience in the comfort of your own home.
The melting quality of cheese is influenced by various factors, including the type of milk used, the moisture content, and the aging process. In the case of Kraft's cheddar blend, the combination of cheddar and mozzarella cheeses, each made with pasteurized milk, contributes to its exceptional meltability. The low-moisture characteristic of the mozzarella also plays a crucial role in achieving the desired melting point, ensuring that your dishes achieve the perfect level of cheesiness.
To enhance the melting and coverage of their cheddar blend, Kraft incorporates whole milk in the mix. This addition of whole milk contributes to the overall fat content, influencing the melting characteristics of the cheese. A higher fat content generally results in a smoother, creamier melt, ensuring that the cheese blends seamlessly with other ingredients in your recipes. This makes Kraft's cheddar blend exceptionally versatile, allowing it to be used in a wide array of dishes, from grilled cheese sandwiches to macaroni and cheese, and even as a topping for your favourite pizzas or casseroles.
The shredding process also impacts the melting and coverage of the cheese. Kraft's Signature Cheddar Blend comes in shreds, which increases the surface area of the cheese. This larger surface area allows the cheese to melt more evenly and efficiently, ensuring that it covers your food items adequately. Whether you're sprinkling it on top of a pasta bake or using it as a filling, the shreds guarantee a consistent and mouthwatering melt.
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Mold inhibitors
Kraft's cheddar cheese products contain natamycin, a natural mold inhibitor. Natamycin is a common food additive that effectively prevents mold growth and helps maintain the quality and safety of the cheese.
Natamycin is produced during fermentation by a bacterium called Streptomyces natalensis. This bacterium was first discovered in soil samples from South Africa and has since been recognized as a safe and effective preservative in a variety of food products, especially cheese.
The addition of natamycin in Kraft's cheddar cheese is crucial in inhibiting the growth of mold and extending the shelf life of the product. It selectively targets and disrupts the cell membranes of mold and yeast, preventing their growth and reproduction. This action ensures that the cheese remains safe and edible for a longer period, reducing food waste and maintaining product quality.
As a natural mold inhibitor, natamycin is generally recognized as safe for consumption. It is important to note that while natamycin helps prevent mold growth, it does not affect the taste, texture, or nutritional value of the cheese. Kraft's cheddar cheese products maintain the same delicious taste, melt, and coverage that consumers expect, while benefiting from enhanced protection against mold during storage and before consumption.
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Frequently asked questions
Kraft Cheddar Cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto (for color).
Kraft Signature Cheddar Blend combines cheddar and whole milk, low-moisture mozzarella for a rich and creamy taste.
Kraft Finely Shredded Triple Cheddar Shredded Cheese is made from a blend of three types of cheddar cheese.
