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Posted 20 hours ago

Carrs Cheese Melts 150 g (Pack of 12)

£9.9£99Clearance
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About this deal

It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement. Vegetable Fat (Responsibly Sourced Palm, Coconut), Wheat Flour, Sweet Whey Powder ( Milk), Cheese Powder (9%)( Milk), Rye Flour ( Gluten), Potato Starch, Salt, Emulsifier: Sunflower Lecithin, Release Agent: Magnesium Carbonate, Raising Agent: Sodium Hydrogen Carbonate, Ammonium Hydrogen Carbonate; Colour: Annatto. However, this recipe can be also used as a guideline as you can spice up the outside breading with any flavour you like!

Working with a cheese piece at a time, first dip the cheese in the flour, then in the egg, and finally in the breadcrumbs and za'atar mixture. That means that sometimes, pre-shredded cheese won’t melt as easily as it would if you grated a cheese block yourself!Adding acid, like the tartaric acid you'll find in a tart white wine, can also help prevent the cheese's casein proteins from clumping together and turning stringy, like in a classic fondue (our recipe uses a touch of starch for further protection from breaking).

For extra smooth results - and to add a little flavor boost to your cheese - stir in a little wine or beer as it melts.You can even go the whole nine yards and stir in a combination of milk or cream and starch like Gold Medal Wondra Flour—this method's perfect for topping burgers or filling your next grilled cheese. But when milk is heated with rennet instead, the effect is more nuanced: instead of the bumper cars disappearing altogether, they simply stop bouncing apart—the electricity shorted out and now the cars can get as cozy as they want. That is one of the best things about these cheese melts, they are really versatile and easy to switch up. Fontina can be buttery and a bit fruity; Fontina Val d'Aosta, from Italy's Aosta Valley, is firmer, more pungent, and nuttier (and always made of raw milk).

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