Some products sold as cheese for toast are processed cheese; ingredients added during production help them melt smoothly without separating when heated. Kashar cheese is made directly from milk and aged; it has a more pronounced flavor, but its melting behavior changes as it ages and it may release fat. Check the product description on the package to see which one you are buying.
Cheese sold for toast is not the name of a single type of cheese; products sold under this name can differ from one another. Some are processed cheese, made by heating cheese and reformulating it with certain ingredients. Others are young Kashar cheese with high moisture content. So the first step is to read the package description; it will say whether the product is processed cheese or cheese. Two packages with the same name can behave very differently in a pan. When shopping, check the product name on the package as well as the price.
The defining feature of processed cheese is how it behaves when heated. Ingredients added during production prevent the cheese’s protein network from contracting under heat; the product melts smoothly, flows, and does not release fat. That is why it is preferred for toast and hamburgers. Its flavor, however, is milder and more neutral; it does not have the depth of an aged cheese. Paper between the slices is also used to keep them from sticking together. These products keep longer in the refrigerator because their moisture levels and production methods differ.
Kashar cheese, by contrast, is made directly from milk and aged for a period of time. Young Kashar has a high moisture content; it melts well, stretches, and works for toast. As it ages, its flavor deepens, but its water content drops and its protein network tightens. That is why aged Kashar may release fat when heated and does not flow smoothly; it is better grated over a dish than placed inside toast. The age of Kashar can also be inferred from its appearance: as its color darkens, its water content has decreased.
Choose according to what the recipe calls for. For a smooth, flowing melt, use processed cheese or young Kashar. For a pronounced cheese flavor, choose aged Kashar, but do not use it on its own; combining it with a cheese that melts well gives you the 2 qualities. This combination is often used in toast and baked pasta. If combining them, prepare the 2 cheeses to the same thickness; otherwise one will melt while the other remains intact.
A few practical details help. Slice or grate the 2 cheeses thinly; a thick slice will not melt before its outside burns. If the sandwich press runs very hot, the cheese can flow out, so do not take the slices all the way to the edges of the bread. Wrap opened packages tightly and refrigerate them; slices left exposed dry out quickly and their edges harden. Putting paper between slices stored in the freezer also makes them easier to separate. Center the cheese between the two slices of bread; any part that sticks out will flow into the pan.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.