This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Cheese, Processed

A form of "cheese" made from one or more natural cheeses - ground, pasteurised, stirred with an emulsifier and water into a smooth, homogeneous fluid which is poured into foil or foil-lined containers. It keeps well, but has little character. See "Emulsify"; "Fadiman, Clifton"

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review