Mature Cheese Powder gives you all the flavour of a strong cheese, in an easy to use, convenient form. Well aged cheese undergoes a process of spray drying, dehydrating it to a point where 95% of the moisture is removed. This is then ground into a powder which has a significantly longer shelf life than a normal block of cheese. There is a lot you can use cheese powders for too, adding loads of flavour while not adding moisture to the dish.
If you like to bake crackers and savoury biscuits, Mature Cheese Powder can add a big cheesy hit to them. Typically, a ratio of about 4-10% is a good starting point, but make sure the dough is the right consistency before baking. You can also add some to seasoning mixes, rubs and marinades for extra flavour. Alternatively, just add some to homemade burgers, sausages and other foods when forming them (you might need to experiment with how much to use). Mature Cheese Powder works well in “wet” foods too, such as soups, sauces, dips and dressings. Just add some to the recipe, making sure the viscosity doesn’t change too much. Add a little water, milk or whatever the base is if need be if it gets too thick.
Of course, you could just dust it over your favourite snack, such as popcorn or nuts. Toss chips or wedges in it to coat them, or even homemade crisps if you like! We also have Blue Cheese Powder, Cream Powder and Buttermilk Powder if you’re looking for something else!
As with everything, add a little at a time (if possible) to get the flavour you want. You can always add more, but taking it out again can be impossible!
Suggested Cheese Sauce Recipe
Cheese Powder – 40g
Salted Butter – 40g
Plain Flour – 30g
Semi Skimmed Milk – 400ml
- Gradually add the milk to the cheese powder, stirring until the cheese has been absorbed.
- Melt the butter in a saucepan
- Stir in the flour and cook for 1-2 minutes
- Take the pan off the heat and gradually stir in a third of the cheese mix
- Return to the heat and simmer, stirring until the cheese is absorbed
- Repeat this process, stirring all the time, allowing the sauce to become thick and shiny before adding more of the milk blend
- When the entire milk blend is added bring to the boil. Simmer gently for 2-3 minutes and season with salt and white pepper.
Nutritional Information/ 100g
- Energy/kcal – 550
- Energy/kJ – 2280
- Protein (g) – 37.5
- Fat (g) – 41.5
- of which Saturates (g) – 26.9
- Carbohydrate (g) – 5.0
- of which Sugars (g) – 5.0
- Fibre (g) – 0.0
- Salt (g) – 7.5
Always be sure to read the labels before consumption. Suitable for vegetarian recipes. CONTAINS MILK
ADDITIONAL INFORMATION
While every effort is made to keep all products in isolation from everything else, we cannot guarantee products are totally free of traces of the following allergens.
- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Celery
- Mustard
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
Bag Dimensions
50g – 170mm x 110mm (opens to about 70mm max)
100g – 200mm x 120mm (opens to about 70mm max)
250g – 230mm x 160mm (opens to about 90mm)
500g – 260mm x 190mm (opens to about 100mm)
1kg – 335mm x 235mm (opens to about 120mm)
Please note – Use by dates on the products in the images are for display purposes only.
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