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Cheese - Cheese Processors
Cheese Wholesale
Sonoma County, San Francisco North Bay, Ca. USA
 
 

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Processed cheese has three technical advantages over unprocessed cheese:

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extended shelf-life, resistance to separation when cooked, and the ability to reuse scraps, trimmings and runoff from other cheese making processes.

Traditional cheese making inevitably produces 'scrap' pieces that would not be acceptable for supermarket display; production of processed cheese from cheese scrap allows the cheese maker to add value to otherwise unmarketable scrap. Processing can turn these scraps into new presentable shapes for repackaging and sale.

The use of emulsifiers in processed cheese results in cheese that melts smoothly when cooked. With prolonged heating unprocessed cheese will separate into a molten protein gel and liquid fat; processed cheese will not separate in this manner. The emulsifiers, typically sodium phosphate, potassium phosphate, tartrate, or citrate, reduce the tendency for tiny fat globules in the cheese to coalesce and pool on the surface of the molten cheese.

Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes. It is a fairly popular condiment on hamburgers, as it does not run off, nor does it change in texture or taste as it is heated.

 

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Alphabetical Listings

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Cowgirl Creamery 
80 4th St, Point Reyes Station, CA 415-663-8153

Domestic Cheese
450 Toland St, San Francisco, CA 415-826-7080

G & G Specialty Foods Inc
322 Bellevue Ave, Santa Rosa, CA 707-542-6300

Laura Chenel's Chevre
4310 Fremont Dr, Sonoma, CA 707-996-4477

Marin French Cheese Co
7500 Red Hill Rd, Petaluma, CA 707-762-6001

Northwest Cheese Distributors
1012 Revere Ave, San Francisco, CA 415-822-5088

Skyhill Napa Valley Farms
2431 Partrick Rd, Napa, CA 707-255-4800

Sonoma Cheese Factory
2 W Spain St, Sonoma, CA 707-996-1931

Vella Cheese Co
315 2nd St E, Sonoma, CA 707-938-3232
 
 
 
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