The anti-cake used on Schreiber’s shredded cheese is undergoing a transformation.
How? Schreiber is moving its shredded cheese (natural and process) anti-caking agent from “potato starch and cellulose” to just “potato starch.” Chemical-sounding names like “cellulose” are generally perceived negatively by consumers in comparison to “potato”, which is more commonly known. Removing this from the packaging solves this issue along with adding the benefit of a cleaner nutritional label. Research shows consumers perceive fewer ingredients to be a cleaner product label.
Trials have shown the reformulated anti-caking agent’s performance to be equivalent or preferred for sensory and cooking applications. In addition, this is a cost-neutral change. Altogether, this is a change that customers want, has great performance, and does not cost more.
Schreiber’s shredded cheese has numerous mouth-watering applications. Keep scrolling to find a few ways to incorporate this product into tasty holiday dishes.
Three-Alarm Chili Cheese Fries
Beer Cheese Soup
Breakfast Egg Bake
- 1 (32 oz) bag French fried potatoes, 2 heaping cups each
- 2 (15 oz) cans chili with beans, about 1 cup each
- 3 cups Shredded Mild Cheddar
- 4 tbsp hot sport peppers, sliced
- 4 tbsp jalapeños, sliced
- 8 each hot banana wax peppers
Makes: 4 servings
- Cook the fries according to the directions on the bag.
- In a sauce pan; heat the chili until it is hot and bubbly.
- Divide the fries amongst four bowls; pour about 1 cup of chili over the fries. Top with 3/4 cup cheese, sliced hot peppers, and finish with 2 Hot Banana Peppers.
- Serve hot.
- 2 cups Fancy Shred Mild Cheddar Cheese
- 1 tbsp butter
- 1/2 cup onion, small dice
- 1/2 tsp minced garlic
- 1 tsp Worcestershire sauce
- 1 (12 oz) bottle beer
- 15 oz chicken broth
- 3 tbsp all natural cornstarch
- 2 cups half and half
- 3 slices dark rye bread, cut in half
Makes: 6 servings
- Melt the butter in a 4 quart Dutch oven over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
- Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. In a small bowl mix together cornstarch with 3 tablespoons water and stir until smooth. Stir in the cornstarch mixture to the soup stirring constantly until the soup is thick, about 2 minutes.
- Serve with dark rye bread
- 2 cups Fancy Shred Colby Jack Cheese
- 1 1/2 lbs. mild pork sausage
- 2 cups mushrooms, sliced
- 1/2 cup onions, julienned
- 1/2 cup red pepper, small dice
- 16 oz liquid eggs
- 4 cups milk
- 1 large loaf Italian bread, day old (18-20 slices)
Makes: 6-8 servings
- Butter a 3 quart casserole dish.
- Heat a large sauté pan over medium high heat and add the breakfast sausage. Brown the sausage for about 5 minutes breaking any large pieces into smaller pieces as it cooks. Add the mushrooms, peppers and onions and cook for about another 5 minutes stirring regularly. Set aside.
- In a large mixing bowl combine eggs and milk.
- In the casserole pan layer the bottom with a layer of bread. Top with a 1/2 the meat mixture and 1/2 cup of the cheese. Repeat with another layer bread and meat mixture and cheese. Cover with a third layer of bread. Slowly pour egg mixture over the top of the dish and cover with the remaining 1 cup of cheese.
- Let the dish stand for at least 1 hour or cover and refrigerate for up to 24 hours.
- Pre-heat oven to 350˚F
- Bake in the oven until nice and bubbly, about an hour.