Low Melt Processed Cheese Created for Savoury Pastry Production

The Low Melt Processed Cheese is made with natural cheese but specially developed to withstand baking at high temperatures or for a long period of time, without losing its shape, consistency and form. This makes the Low Melt Cheese particularly suitable for bakery products where the cheese needs to be retained within a pastry casing, such as filled savoury pastries or pork pies with a cheese layer, or breaded snacking products such as cheese and ham kievs or stuffed chillis for example.

26 Sep 2012 --- Dairy ingredients manufacturer Meadow Cheese has launched a new Low Melt Processed Cheese, ideal for use inside savoury pastries and flans as well as products containing dough or crumb.

The Low Melt Processed Cheese is made with natural cheese but specially developed to withstand baking at high temperatures or for a long period of time, without losing its shape, consistency and form. This makes the Low Melt Cheese particularly suitable for bakery products where the cheese needs to be retained within a pastry casing, such as filled savoury pastries or pork pies with a cheese layer, or breaded snacking products such as cheese and ham kievs or stuffed chillis for example.

Meadow Cheese’s Low Melt Processed Cheese also makes an excellent choice for stuffed pizza crusts since it offers both good stretch and hold.

The high natural cheese content of Meadow Cheese’s Low Melt Processed Cheese means that it retains a real cheese flavour, but without the inconsistency of natural cheese. This means that manufacturers have the reassurance of both a consistent taste and product performance.

Meadow Cheese Low Melt Processed Cheese is supplied in block format, grated, diced or in chubbs.