Fusion cheese is a processed product of different cheese places. It was produced for the first time 1911 by Swiss walter Gerber in Thun.
For production cheese is rubbed, mixed with fusion salts and water and heated up up to the liquefaction. Then the cheese mass in forms is filled and cooled down, until it solidifies itself again.
There is fusion cheese with sort name, which is produced from only cheese places and without sort name, whose raw material consists of several mixed cheese places. Frequently still spices, herbs or others added added like mushroom or ham bits. Acted fusion cheese is vakuumiert welded either in form of small triangular disk segments (brushable) in aluminum foil or than square disks (schnittfest) with separation sheets in plastic foil.
It is used gladly to over cheeks of occupied toasts and as edition for Cheeseburger.
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