Although cheddar cheese and toast cheese are thought of as the same cheese by most, it would not be an exaggeration to say that there is a significant difference between them. There are differences that you should pay attention to between cheddar cheese and toast cheese placed side by side on the market shelves.
DEMAND INCREASE FOR TOAST CHEESE
After the hikes in milk and dairy products in Turkey, citizens began to see affordable toasted cheese on the shelves instead of cheddar cheese. The cheese variety, which is taken as cheddar cheese by being deceived by its appearance, is actually sold under the name of toast cheese.
Since cheddar cheese and toast cheese are very similar visually, there are many people who buy toast cheese because they buy cheddar cheese.
On the other hand, naturally, both types are on the same shelf…
While the consumer is confused due to both the price and the wide variety, it is really vital that you think twice and read the labels when it comes to food.
So what is the difference between toast cheese and cheddar cheese? How to recognize real cheddar cheese? Here’s what you need to know…
DIFFERENCES BETWEEN CHEESE CHEESE AND TOAST CHEESE
Kashar cheese is a cheese obtained after fermentation of milk and then boiling and molding. Toast cheese is a kind of melted cheese.
It is very difficult to distinguish toast cheese from cheddar cheese in terms of color, taste and smell. But the biggest difference between them is undoubtedly their nutritional value.
Kashar cheese is more nutritious in terms of protein and calcium than toast cheese.
There is a milk difference between toast cheese and cheddar cheese. Kashar cheese is produced from raw milk, but toast cheese is produced from melted cheese.
In other words, while the raw material in cheddar cheese is milk, the raw material in processed cheese is previously produced cheese.
Another problem is the possibility of using the defective ones in the processed cheeses.
NOTE: When shopping for cheese, we recommend that you carefully read the label and ingredients.