Andy Montoya
Liquid cheese, commonly known as nacho cheese sauce, is a popular American snack and side dish. It is often served with nachos, tacos, burritos, burgers, and even used as a fondue-style dip. While there is no standard recipe for liquid cheese, it is typically made with natural ingredients such as butter, flour, milk, and cheddar cheese. The process of making liquid cheese involves softening cream cheese, adding shredded cheese, creating a flour and milk mixture, and then combining all the ingredients. The sauce is heated and stirred until it reaches a boil, resulting in a creamy and delicious topping.
How is Liquid Cheese Made?
| Characteristics | Values |
|---|---|
| Ingredients | Natural cheese, processed cheese, or both |
| Additives | Carrageenan, citric acid, monosodium glutamate, sodium citrate, sorbic acid, xanthan gum, etc. |
| Preparation | Shred bulk cheese, add dry ingredients and emulsifying salts, agitate to create a slurry, aseptically treat for heating and sterilisation, fill into containers |
| Texture | Thickened with flour or butter |
| Consistency | Uniform and stabilised |
| Colour | Natural or artificial |
| Flavour | Spicy, salty, creamy |
| Storage | Stored in a refrigerator in a sealed container for up to a week |
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Common ingredients
There is no standard list of ingredients for liquid cheese, as it is not a legally defined type of cheese. However, it is typically made with natural ingredients such as butter, flour, milk, and cheddar.
Some recipes call for medium cheddar, which is preferred for its taste and texture. It is recommended to buy a block of cheese and shred it yourself, as pre-shredded cheeses have anti-caking agents that can affect the melt and make the sauce gritty.
To make the sauce, you can start by melting butter and mixing in flour to create a thickening paste (a roux) to help thicken the sauce. Then, add milk to thin out the sauce and give it a smooth, creamy texture. For a less creamy sauce, you can substitute water for milk.
Next, add the cheese. Cheddar is a popular choice, but other cheeses like Monterey Jack, Romano, and blue cheese can also be used. If you want an even creamier sauce, you can add some cream cheese.
Finally, season the sauce to taste. Some common seasonings include salt, chili powder, hot sauce, and jalapeno.
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Processed vs natural
Liquid cheese, often referred to as nacho cheese, is a popular snack in the US, commonly served at sporting events and movie theatres. While it is a beloved treat, it is also highly processed and contains unnatural ingredients. However, it is possible to make a similar cheese sauce at home using natural ingredients.
Processed cheese is typically made by adding an emulsifying agent to regular cheese, which gives it a smooth, consistent texture and makes it melt easily. This also allows it to have a longer shelf life and be more affordable. However, these additives are unnatural and may include added salts, dyes, sugars, preservatives, and unfermented dairy products.
Natural cheese, on the other hand, is made from raw, unpasteurized milk and is full of healthy saturated fats, great flavour, and wholesome nutrition, including Vitamin D. It is generally considered healthier than processed cheese, although it does not melt as smoothly.
The demand for natural cheese is increasing, with consumers seeking out whole foods with better quality, nutritious ingredients. This trend is reflected in the decline in sales of processed cheese brands like Kraft Singles and Velveeta. Even fast-food chains are making the switch to natural cheese, with Wendy's offering asiago cheese on its burgers and Panera Bread replacing American cheese with a four-cheese combo.
While processed cheese has its advantages, especially for use in certain dishes, it is important to be aware of the potential drawbacks of consuming highly processed foods. As always, moderation is key.
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Commercial production
Commercial cheese production has overtaken traditional cheesemaking and has been the primary source of cheese in America and Europe since World War II. In 2021, world production of cheese from whole cow milk was 22.2 million tonnes, with the United States accounting for 28% of the total.
The commercial production of liquid cheese, such as nacho cheese sauce, involves a similar process to that of solid cheese. First, milk is acidified with food acids like citric acid or lemon juice, or bacterial enzymes like rennet. This causes the milk to curdle and separate into solid curds and liquid whey. The whey, a cloudy, yellowish liquid, is often discarded or used as animal feed, but it can also be used in cooking or as a protein supplement. The curds are then pressed into finished cheese.
To make liquid cheese, the pressed curds are melted to form a viscous liquid. Different types of cheese will melt at different temperatures, with soft, high-moisture cheeses melting at around 55°C (131°F), and hard, low-moisture cheeses like Parmesan remaining solid until they reach about 82°C (180°F). To make nacho cheese sauce, companies typically use a combination of cheeses, such as cheddar, Romano, and blue cheese, along with other ingredients like butter, flour, milk, and salt.
The specific processes and ingredients used in commercial liquid cheese production can vary depending on the company and the type of cheese being made. For example, some companies may use pre-shredded cheese, while others may shred blocks of cheese themselves to avoid the grit that anti-caking agents on pre-shredded cheese can cause. Additionally, the aging process plays a crucial role in developing the flavour, texture, and moisture levels of the cheese.
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History
The history of cheese, in general, is quite fascinating and dates back to ancient times. The origins of cheesemaking predate recorded history, with the earliest proposed dates ranging around 8000 BCE when sheep were first domesticated. The process was likely discovered accidentally by storing milk in a container made from the stomach of an animal, causing the milk to curdle and separate into solid curds and liquid whey due to the rennet present in the stomach lining.
Excavated clay sieves (holed pottery) over seven thousand years old, found in Poland and Croatia, provide the earliest direct evidence of cheesemaking. Archaeological evidence suggests that cheese was being made in Egypt about 5,000 years ago, and the oldest known Egyptian cheese, discovered in the Saqqara necropolis, is around 3,200 years old.
Cheese was also produced in various parts of the Roman Empire, and Pliny the Elder noted its sophistication during the early Empire. Ancient Roman records mention the diversity of cheeses enjoyed, with some weighing up to a thousand pounds! The Romans introduced cheesemaking to England, and it later became established in Europe, with Italy as the centre during the 10th century.
During the Middle Ages, cheese was considered peasant food and was even deemed inappropriate for noble tables. However, it was still produced and improved by monks in monasteries. In the centuries following the fall of Rome, cheesemaking in Europe progressed slowly, and it became a staple of long-distance trade.
With European colonisation, cheese production spread to North and South America. The first cheese factory in the United States was built in 1851, marking the beginning of the wholesale cheese industry. Demand for cheese grew, and by the 1970s and 1980s, total natural cheese production reached over 6 billion pounds.
Liquid cheese, specifically, became popular in the context of nachos. In 1943, Ignacio "Nacho" created the first nachos by topping tostadas with grated cheese and broiling them. Today, liquid cheese for nachos is a staple at movie theatres, carnivals, and sports events, with various companies developing their own recipes.
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Recipes
There are many recipes for liquid cheese, as there is no standard or typical recipe for it. Different companies have their own recipes, and the ingredients used vary. For example, Doritos uses cheddar and Romano cheeses, while Old El Paso uses cheddar and blue cheeses.
- Softening some cream cheese in a covered saucepan over low heat, stirring frequently.
- Once softened, add cheddar and Monterey Jack cheeses.
- Add flour to a quarter cup of milk in a separate bowl and mix thoroughly. Set aside.
- Add hot sauce and half a cup of milk to the saucepan.
- Stir the mixture and allow it to melt into a liquid over medium heat.
- Add the remaining milk and mix thoroughly.
- Add the previously combined flour and milk mixture to the cheese sauce and stir.
- Allow the sauce to come to a boil, stirring constantly.
- Once the mixture reaches a boil, continue stirring for one minute before turning off the heat and serving hot.
For a less creamy sauce, substitute water for milk. You can also add spices such as salt and chilli powder to taste. This sauce can be stored in a sealed container in the refrigerator for up to a week.
Another recipe suggests using butter, flour, milk, and cheddar. Cream cheese can be added to make the sauce creamier.
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Frequently asked questions
Liquid cheese is made from entirely natural ingredients like butter, flour, milk, and cheddar. Some recipes also include cream cheese, Monterey Jack cheese, and hot sauce.
First, melt butter and mix in flour to create a thickening paste (a roux). Then, add milk to thin out the sauce and give it a smooth, creamy texture. Next, add shredded cheese, one handful at a time, until it melts into the sauce. Finally, season with salt and chili powder to taste.
Liquid cheese, also known as nacho cheese sauce, is a mass-produced product commonly used as a dip for chips, vegetables, and other foods. It is made with natural cheese, processed cheese, or a combination of both, along with various additives and preservatives.
