Frederic Melton
Cooper cheese is a pasteurized processed American cheese made from a liquified mix of whey, proteins, and emulsifiers, and milk. Cheddar is the main component of Cooper cheese, and it is hand-selected and aged for between 100 to 180 days to develop its sharp flavor. The cheese is known for its superior melting qualities and bold taste, making it a popular choice for cheesesteaks, grilled cheese, and other comfort foods.
| Characteristics | Values |
|---|---|
| Main Ingredient | Cheddar |
| Other Ingredients | Whey, Proteins, Emulsifiers |
| Number of Ingredients | 7 |
| Type of Cheese | Pasteurized Processed American Cheese |
| Flavour | Sharp, Cheddar-forward, Salty, Parmesan, Nutty |
| Texture | Melty, Creamy, Smooth |
| Brand Owner | Schreiber Foods |
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What You'll Learn
Cooper cheese is made with milk and aged cheddar
Cooper cheese is a processed American cheese made with milk and aged cheddar. It is known for its sharp, bold flavour and superior melting qualities. The cheese is made by liquifying a pasteurized mix of whey, proteins, and emulsifiers, which is then piped into moulds and allowed to harden. This process gives Cooper cheese its signature smoothness and sliceability.
The aged cheddar used in Cooper cheese is hand-selected and aged for between 100 to 180 days, creating its unique, nutty flavour. The combination of aged cheddar and milk results in a cheese that is more bitey and cheddar-forward than other American cheeses. This sharp flavour is further enhanced by additional ingredients, which remain a secret as part of the brand's long-standing formula.
Cooper cheese was started by I.C. Cooper, a banker who decided to pursue cheesemaking in Theresa, New York, in 1890. The brand has since been sold and is now owned by Wisconsin-based Schreiber Foods. However, the cheese is still produced using the original formula, with its distinct sharpness and meltability remaining consistent.
The sharp flavour and melting properties of Cooper cheese have made it a popular choice for various dishes, particularly in the Northeastern United States. It is commonly used in cheesesteaks, grilled cheese sandwiches, burgers, and mac and cheese. The cheese's ability to melt easily and its bold flavour enhance the taste and texture of these dishes, making it a favourite among chefs and home cooks alike.
Overall, Cooper cheese's unique combination of milk and aged cheddar sets it apart from other American cheeses. Its distinct flavour and functionality have earned it a dedicated following, especially in regions like Philadelphia, where it is celebrated as a local favourite.
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It is a pasteurized, processed American cheese
Cooper cheese is a pasteurized, processed American cheese. It is made by liquifying a mix of whey, proteins, emulsifiers, and milk and then piping this mixture into moulds to be left to harden. Cheddar is the main component of Cooper cheese, and it is hand-selected and aged for between 100 to 180 days. The cheese is then formed by filling hot cheese into packages and then cooling it. This process gives Cooper its signature sharpness and meltiness.
Cooper cheese was started by I.C. Cooper, a banker who decided to go into cheesemaking in Theresa, New York, in 1890. The brand has been around since 1893 and is now owned by Wisconsin-based Schreiber Foods. Cooper cheese is known for its bold, sharp flavor and its superior melting qualities. It is a popular choice for cheesesteaks, grilled cheese, and other comfort foods.
The process of making Cooper cheese involves pasteurization, which is a heat treatment that kills harmful bacteria in the milk. This step helps to ensure the safety and longevity of the cheese. The liquified mixture is then piped into moulds, where it is left to harden and age. This ageing process contributes to the sharp flavor of the cheese.
As a processed cheese, Cooper cheese has a consistent texture and taste. The pasteurization and processing steps help to extend the shelf life of the cheese and make it more affordable and accessible. However, some consumers may prefer natural cheeses with fewer preservatives. Despite this, Cooper cheese remains a popular choice, especially in the Northeastern United States, where it is a staple in many delis, taverns, and restaurants.
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It is liquified and piped into moulds
Cooper cheese is made by liquifying a mix of whey, proteins, and emulsifiers and then piping this blend into moulds. This process is similar to that of other cheeses commonly referred to as "American". The liquified mixture is then left to harden, resulting in the familiar texture of Cooper cheese.
The liquification and moulding process is an important step in the creation of this popular cheese. By piping the mixture into moulds, manufacturers can control the shape and size of the final product. This step also ensures that the cheese develops a consistent texture and appearance, contributing to its appeal and recognizability.
The liquified mixture is carefully crafted to achieve the desired flavour and texture. It consists of whey, proteins, and emulsifiers, which are blended together to create a homogeneous blend. This blend is then heated to a specific temperature to achieve the desired consistency before being piped into the moulds.
The moulds used in the production of Cooper cheese are designed to create the distinctive shape and size of the cheese blocks or slices that consumers know well. The moulds are typically made of food-grade materials, such as plastic or stainless steel, to ensure food safety and maintain hygiene standards.
Once the liquified mixture is piped into the moulds, it is left to set and harden. This step allows the mixture to transform from a liquid state to a solid form, giving it the desired texture and structure. The time required for this process can vary depending on factors such as temperature and the specific composition of the mixture.
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It has extra ingredients for sharpness
Cooper cheese is a processed American cheese made from a liquified, pasteurized mix of whey, proteins, and emulsifiers that are moulded and left to harden. It is known for its sharpness, creaminess, and superior melting qualities.
The sharpness of Cooper cheese is attributed to its unique blend of extra ingredients, which are kept under wraps as a closely guarded secret. This special formula has been passed down for decades, contributing to the cheese's distinct flavour and texture.
Kiah Simon, Cooper's associate brand manager, revealed that cheddar is the cornerstone of this cheese, undergoing a meticulous ageing process that spans 100 to 180 days. This ageing technique imparts a sharper, more pronounced flavour to the cheddar, setting the stage for the final product's sharpness.
While the specific additional ingredients remain a mystery, it is speculated that they could include a combination of carefully curated, aged cheeses, contributing to the depth of flavour and the sharpness that Cooper cheese is renowned for. The cheese's sharpness is often likened to that of cheddar, with a hint of salty Parmesan, creating a flavour profile that is beloved by many.
The sharpness of Cooper cheese is a defining characteristic that sets it apart from other American cheeses. This sharpness, combined with its meltability, makes it a versatile ingredient, elevating dishes such as grilled cheese sandwiches, cheesesteaks, and even mac and cheese.
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It is known for its superior melting qualities
Cooper cheese is a processed American cheese made from a liquified, pasteurized mix of whey, proteins, and emulsifiers, which are piped into moulds and left to harden. It is known for its superior melting qualities, which have been described as "molten" and "perfectly melty". Its texture is creamy and indulgent, and it has a moreish, sharp flavour.
The cheese is made with milk and aged cheddar, which is hand-selected and aged for 100 to 180 days. This ageing process gives the cheese its unique, nutty flavour. The sharpness of the cheddar is balanced by a hint of salty Parmesan. Cooper's signature sharpness is enhanced by extra ingredients, but the full formula is a secret that has been used for decades.
The cheese's superior melting quality is due to its pasteurization and processing. The pasteurized cheese is liquified and then piped into its packaging, where it cools and hardens. This process affects the texture and melting point of the cheese, making it ideal for grilled cheese sandwiches, cheesesteaks, and other dishes that require a molten cheese.
The melting quality of Cooper cheese is so renowned that it has been described as the "best, meltiest American cheese". It is a favourite among those who enjoy American cheese but crave something a little bolder and sharper. The cheese's ability to melt easily and well makes it a popular choice for comfort food and grilled cheese sandwiches, as well as for topping burgers and mixing into mac and cheese.
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Frequently asked questions
Cooper cheese is made of a liquified, pasteurized mix of whey, proteins, and emulsifiers. It is a processed American cheese made of milk and just seven ingredients, with a heavy essence of hand-selected aged cheddar.
Cheddar is the main ingredient in Cooper cheese.
Cooper cheese is made by piping a liquified, pasteurized mix of whey, proteins, and emulsifiers into molds and letting it harden.
Cooper cheese is known for its smooth texture and excellent melting qualities.
The Cooper brand was started by I.C. Cooper, a banker who decided to go into cheesemaking in Theresa, NY, in 1890.
