Which processed cheese is better to choose for soup: review of options

Many people mistakenly believe that processed cheese is a melted mixture of hard cheeses that have already expired. However, this is not at all true. Processed cheese is a completely separate and very healthy product, but subject to its high quality indicators. Today it is not at all easy to choose a tasty and healthy product that meets all established production and storage standards.

Many housewives pamper their households with such a dish as cheese soup. It is prepared with the addition of processed cheese, which must give its taste to the soup and dissolve in it without a trace, leaving only a delicate trail of cheese and imparting a “tasty” cloudiness. Taking into account the huge selection of processed cheeses that are available on store shelves today, the risk of purchasing a low-quality product and thereby ruining a home-cooked dinner for the whole family has increased significantly. Now the housewife should be able to choose the right cheese, taking into account its qualities.

How to choose processed cheese

It is important to understand the difference between processed cheese and a cheese product. Their compositions vary greatly. The latter is absorbed worse by the body. A quality product contains the following ingredients:

1. cottage cheese;
2. powdered milk;
3. hard cheese;
4. butter;
5. salt.

Potassium sorbate, a preservative E202, is often added to the product. It prevents mold and is approved in many countries.

Before choosing a product, it is important to pay attention to the following parameters:

1. ingredients (cheese should not contain vegetable fats and protein components, dyes and chemical flavors);
2. color (it should be uniform and not too yellow);
3. packaging (it should not be deformed).

The product is:

1. pasty;
2. sausage;
3. slice;
4. sweet.

When choosing the type and form of cheese, the buyer is usually guided by personal preferences. It is worth considering that the fat content of these species varies.

The final choice will help you make a rating of the best processed cheeses. It is compiled based on consumer assessments and the results of independent examinations.

What about hard cheeses?

Mature hard cheeses are usually grated or cut into thin slices and added to ready-made soup. Their dense texture prevents them from completely dispersing through the liquid - they melt. But while the product is young and retains softness and plasticity, it can also be used as a soup base.

For example, young Swiss Gruyère doux takes about 4-5 months to mature and has a relatively soft texture. This is a moderately salty product, with a spicy but not pronounced aroma; the taste contains light notes of nuts. It can be used for fondue and thick cheese soups.

As you can see, among all the cheese variety, you can choose cheese for soup to suit every taste and the thickness of your wallet.

Happy experimenting in the kitchen!

• cheese
• cheese soup

Chief milkman

I make healthy food tasty and vice versa.

What flaws in cheeses has the new study revealed?

To update the rating in 2021, processed cheeses Hochland, Viola, Rokler, Karat, Prosto!, Vitako were re-examined, and one newcomer was also studied - Ekomilk cheese.

In general, the products are safe (except for Vitaco cheese). But in almost all the cheeses studied, there is less protein than established by the advanced requirements of the Roskachestvo standard *, and, on the contrary, there is more lactose. There are no comments regarding lactose content for only one cheese – Viola.

What does excess lactose mean?

An excess of lactose (milk sugar) may indicate that the processed cheese is not made from mature cheeses, but from milk powder and whey. The consistency suffers from this, and in order to correct the defect, the manufacturer is forced to add thickeners (starch, carrageenan). All this, although not prohibited by law, does affect the taste of processed cheese.

Single comments are related to excess moisture, reliability of labeling, organoleptics (taste and smell) and high pH levels.

Less pH – less “chemistry”

The higher the pH, the more melting salts (phosphates) are used to make the cheese.

For details on quality and safety indicators, see Study Details

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Sausage

This unusual option for preparing a first course will appeal to men and women who value nutritional value in food. Cheese soup with sausage should be complemented with garlic croutons. To do this, the bread is cut into small cubes and fried in oil with the addition of crushed garlic. If desired, smoked sausage can be replaced with sausages. In addition, boiled sausage is suitable, but it is better to fry it in a frying pan first, otherwise it may lose its shape during the cooking process. How to prepare cheese soup with sausage?

Ingredients:

• chicken leg – 0.3 kg;
• rice – 100 g;
• smoked/boiled sausage – 150 g;
• small carrot;
• processed cheese – 0.4 kg;
• seasonings;
• potatoes – 4 pcs.

Cooking method:

1. Boil the meat, cut it off the bone, chop it into small pieces.
2. In the remaining broth, boil the rice and potatoes (the latter is added 10 minutes after the start of cooking the cereal).
3. Finely chop the onion and carrots and add to the broth.
4. After 10 minutes, return the pieces of meat to the pan along with the diced sausage.
5. The last thing to add is grated cheese. The potatoes and rice should be ready. When the broth acquires a uniform consistency and turns white, you can feed the soup to your family.

Which brands of processed cheese have Roskoshestvo checked?

Experts checked 20 popular brands of processed cheese produced in Moscow and the Moscow region, St. Petersburg, Belgorod, Ryazan, Omsk, Sverdlovsk and Kaliningrad regions, in the Altai and Krasnodar territories, as well as in Belarus. All of them have a fat content from 45 to 60%.

The following brands took part in the study: Hochland, President, Rokler, Viola, Avida, Aldes, B. Y. Alexandrov”, “The Cheerful Milkman”, “Vitako”, “City of Cheese”, “Karat”, “Lakomo”, “Tender Summer”, “Nevsky”, “Pereyaslavl”, “Plavych”, “Polevskoe”, “Simply” !”, “Syrobogatov”, “Chuisky”.

What kind of cheese should I use?

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According to experts, to prepare a delicious cheese soup, it is better to use processed cheese, since they are more flexible and dissolve well in hot broth, giving the dish an appetizing milky color. If the recipe for cheese soup also contains grated carrots, lightly stewed in butter with onions, then the color of the dish becomes even brighter. At the same time, the delicacy simply delights lovers with its aroma and taste.

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A popular cheese for soup is “President” (soft melted). Some people prefer Hochland to it. Druzhba brand cheese curds are considered a good option, although recently, as forum members have noted, they have begun to melt poorly during cooking. “Viola” in a jar completely dissolves in the hot broth.

Many connoisseurs add sausage cheese (smoked) to the soup, which gives the dish an appetizing taste and aroma of smoked meats. Some forum participants call special processed cheese for soup their favorite: “With dill”, “With onions” and “With mushrooms”. Semi-hard and hard cheeses are also used to prepare an appetizing first course: Parmesan, cheddar, Swiss. Before storing, they are crushed with a knife or grated (fine). Brie and Roquefort cheeses are also good for connoisseurs of their noble taste.

A little history

Where could such cheese appear? Well, of course, in Switzerland - rightfully considered one of the countries that founded the cheese business. It was invented back in 1911 by Swiss scientists Walter Gerber and Fritz Stettler, who worked in the defense industry. By this time, cheese fondue, which was made by melting hard cheese, was considered a traditional dish for conscripts in Switzerland. It was undoubtedly tasty, but it had one big drawback - the fondue very quickly became unusable. After conducting numerous studies, defense scientists told the world about melting salts. Their discovery made it possible to get rid of the staleness of melted cheese. And today, not a single processed cheese production can do without them.

But processed cheese owes its rise to the masses to the Americans. Cheese merchant James Craft was not delighted with the product, which he nonetheless successfully traded. They say that he once uttered the phrase that it is not bad cheese that causes difficulties for sellers, but any cheese in general, because it is a bad product in principle. It needs to be stored under certain conditions, but it still tends to disappear quite quickly, besides leaving behind a lot of waste. In those days, merchants were required to cut off even a slightly weathered cut of cheese at the request of customers.

It is widely believed that it was Kraft who invented melting salts and was one of the first holders of a patent giving the rights to the production of processed cheese. This happened in 1916. However, some facts suggest the opposite.

The patent held by Kraft was entitled "Process for Sterilizing Cheese and Improving the Product Thus Produced." There was no mention of melting salts at all. Essentially, Kraft was melting down the cheese waste that had been bothering him so much and sealing it in jars, thus creating a kind of fast food prototype. And the melting salts necessary for the production of processed cheese were first mentioned in US patents ten years after they were discovered by the Swiss - in 1921.

During the First World War, Kraft managed to obtain an order to supply his cheese product to the American military, who were in France at that time. In the same France that has long been famous for its elite and delicious cheeses. And now, instead of the famous French cheeses, Americans were forced to eat canned cheese waste, even melted and sealed in jars. Kraft used the money raised from military supplies for a devastating advertising campaign, the effect of which was impressive: processed cheese overtook live cheeses in popularity. Every second resident of the country was ready to pay even more for them than for durum varieties. By the second half of the 20th century, processed cheese had captured 40% of the market for all cheese products. Of course, this could not but lead to indignation on the part of sellers of natural goods. The advertisement positioned this product as real cheese. They demanded that the new product be called differently, arguing that it was far from genuine. There were many options for names, but in the end we settled on the banal “processed cheese” - processed cheese.

With cheese and shrimp

This is another favorite cooking option. Shrimp, added to the broth at the right time, will do its job and give it a delicate taste and incredible smell. The soup turns out not just tasty, but very tasty.

I suggest watching this recipe in a video version. Moreover, despite the simplicity of preparation, it turns out very tasty and refined.

By the way, I have come across similar preparations using crab sticks. And although I have never tried cooking with them, I must say that I like the idea. And I somehow want to try to cook such a dish for lunch.

I think that it will turn out no worse than today’s version.

In addition to the recipes already proposed, which are most often prepared in the kitchens of many people, there are recipes that are not so popular. But, in my opinion, they should not be forgotten either. Moreover, they are also tasty and nutritious.

And let’s add a few of these recipes to our piggy bank together.

And the next recipe is for gourmets, and even for meat lovers. It is cooked with pork and is very filling.

Is it possible to eat while eating?

Our favorite topic! The usefulness of products is a flexible concept. Of course, there are very few harmful products in the world: as a rule, these are expired products, deep-fried dishes in recycled oil, trans fats and alcohol. Alas, scientists have proven that alcohol has a negative effect on our bodies even in small doses.

Even the lack of vitamins or the content of a large amount of sugar does not make the food harmful. This makes it a low priority when included in your daily diet, that’s all. This means that it would be unwise to build your menu on the basis of such products, but you can periodically consume them in acceptable quantities.

The unconditional division of products into bad and good has become the scourge of modern society, and we would really like to correct this. In our world, there are more and more people suffering from orthorexia and obsessive-compulsive disorder, fear of food and gluttony, compulsive overeating and anorexia with bulimia. Let's not demonize food, because it is wonderful for its tastes, and not just for its conventional appearance.

We encourage you to cook more with your own hands, at home, because then you will be able to perceive food more calmly - the connection “homemade = healthy and high-quality” has been fixed in our minds.

What's more important: food quality or calories?

Helpful Tips and Tricks

If you decide to treat your guests to an Italian version of soup with croutons, you should put them on a plate just before serving so that they do not get soggy. The best solution would be small bowls of crackers served to everyone present. Then invitees can add them as needed.

When cooking the first one, you should remember that the cheese itself is fatty, so there is no need to overload it with a large amount of butter, in which the carrots and onions are fried. Meat and chicken should also be cleaned of fat.

Processed cheese is difficult to grate, and its pieces stick together and do not dissolve well in water. Before cooking, you need to put the curds in the freezer for an hour to make it easier to chop them with a grater.

Processed cheese production technology

The production of such products will include several stages. Among them stands out:

• Correct selection of quality raw materials;
• Material processing;
• Grinding of components;
• Preparation of the mixture;
• Melting process;
• Creating a homogeneous mixture from the melted cheese mass;
• Packing;
• Cooling;
• Labeling of finished dairy products;
• Storage.

The cooling procedure can take from half an hour to 16 hours. These dairy products are packaged in foil, blocks or polymer containers. Cheese is packed in boxes at a temperature not exceeding 15 degrees. The labeling process is fast. It is often produced automatically. The label on such products must contain the following information:

• Trademark;
• Fat percentage;
• Mass;
• Compound;
• Used food additives, flavorings;
• Energy value of the product;
• Storage conditions;
• Date of manufacture and packaging;
• Best before date;
• Method of use;
• Information about confirmation of conformity.

How to make cheese soup more delicious: secrets of professional chefs

Cheese soup can not only satisfy hunger, but also eliminate many diseases. First courses are very beneficial for the body, as they promote:

• improving the digestive process;
• improving the condition of blood vessels;
• saturating the body with useful elements;
• restoring fluid balance in the body.

To make cheese soup even tastier, you must follow a number of rules. The items were presented by professional chefs who were happy to share their secrets with us:

1. The soup will acquire the correct creamy consistency if the following proportion is observed: add 100 g of processed cheese to 1 liter of broth.
2. To quickly and completely dissolve the product, it should be crushed with a knife, grater or fork before adding it to the liquid.
3. You can improve the taste of the first dish if you use, for example, three different types of processed cheese to prepare it.
4. If you prepare soup using potatoes, then you need to follow one rule. Processed cheese should be added to the dish only when the potatoes are completely cooked. If you ignore this, the potatoes will remain hard. This is explained by the fact that the cheese contains lactic acids that block the process of softening vegetables.
5. When the store offers a huge number of different processed cheeses, it is very difficult to choose. However, experts advise not to forget to pay attention to the packaging in which they are wrapped. The label must contain GOST 31 690-2013. This formulation states that the product contains exclusively milk fat, and all kinds of surrogates and palm oil are absent.
6. As soon as the processed cheese is added to the soup, you must immediately reduce the heat on the burner. If the dish boils strongly, the product will not melt completely and, accordingly, you should not expect any homogeneous mass.
7. Cheese soup should be served hot. The best combination for it is rye crackers or white loaf croutons.

What to do if it doesn't melt

Sometimes people complain that instead of processed cheese they end up with some kind of overcooked filling for dumplings. What are the reasons for such failures:

1. Poor quality cottage cheese .
   If the cottage cheese is somehow “not like that”, then it lies in a lump in a water bath and does not want to melt at all. Good cottage cheese begins to melt almost immediately. You shouldn’t wait 30-40 minutes thinking that the product is about to start melting. It’s better to immediately remove the container from the water bath and place the mixture into cheesecakes or cheesecakes. And by the way, farmers do not always have the best option for the product: it is prepared in artisanal conditions, possibly with non-compliance with sanitation standards. Store-bought cottage cheese is well suited for such recipes; it is important that it is full-fat and not expired, and that there is nothing unnecessary in the composition.
2. It’s better not to let the water bath boil over like a fiery hyena. Let there be moderate gurgling .
   In addition, it is important to monitor the melting time and how the consistency changes: in this case, it is better to undercut than over. If you keep the curd mass in a water bath, the reverse process may begin: the mixture will begin to turn into curd again and clump.
3. If small lumps remain in the curd mixture, keep in mind that very small grains may disperse later, while the cheese is infusing.

Other recipes

• With Chiken

Boil the chicken, remove it, cool it, separate it from the bones. We cook cheese soup using broth according to the classic recipe. Fry the chicken pieces in a frying pan in butter and add directly to the plate. To serve, use beautiful dishes and don’t forget to chop plenty of greens.

• Cream soup

Cook everything according to the classic recipe, then beat with an immersion blender. As usual, add the cheeses at the end of cooking, stir until completely dissolved, and then pour in the cream so that our wonderful dish turns into a cream soup. The base for it must be boiled with a minimum amount of water, otherwise it may turn out very liquid. Serve with dill and croutons.

• With mushrooms

Mushrooms are a good addition to cheese dishes. I use pickled or frozen, and sometimes fresh champignons or oyster mushrooms. It still turns out very tasty. First, boil the mushrooms, then cook the cheese soup using the resulting broth. Mushrooms will replace meat, add an original taste, and make the dish thicker.

• With vermicelli

This light, beautiful cheese soup will become even tastier and softer if you add vermicelli to it. In my opinion, small thin vermicelli is best, but if you prefer large noodles or, for example, bows, then it will also turn out great. Add vermicelli 5 minutes before cooking. This dish should be allowed to brew so that the vermicelli becomes softer and more voluminous. Serve, as always, with greens.

• With vegetables

This soup is great for vegetarians. It is light, with a delicate structure, but at the same time rich and oily. You can put any vegetables in it. Frozen mixed vegetables, cauliflower or broccoli work very well. Vegetables can be sauteed in a frying pan and added at the very end of cooking, or at the very beginning, cutting them into large fractions.

Which is healthier, solid or melted?

On the one hand, in terms of the content of healthy proteins and microelements, processed cheese is not inferior to hard cheese. In terms of calories, both types are also approximately the same. But those who adhere to a diet should take into account that fat from processed cheese is absorbed much better and faster.

For production (regardless of the variety), only natural raw materials should be used, without the use of vegetable fats, artificial colors, and flavors. If the ingredients say “palm oil” or “modified vegetable fat,” this is already a cheese product. It is better to avoid such “cheese” altogether.

If we talk about safety, processed cheeses are subject to heat treatment. As a result, the volume of microflora and, accordingly, the shelf life are reduced. It is worth considering that processed cheese contains more sodium, so it is not recommended for people with hypertension or diseases of the cardiovascular system.

With vegetables

A real delicacy is vegetable soup with melted cheese, and the dish is also very healthy because it contains a large amount of vitamins. This soup is a must have in children's diets. Thanks to the milk-cheese base, the dish has a delicate creamy taste and creamy consistency. You can supplement the list of ingredients below with celery or cauliflower.

Ingredients:

• butter – 20 g;
• processed cheese – 0.2 kg;
• bell pepper – 1 pc.;
• parsley;
• bulb;
• potatoes – 3 pcs.;
• seasonings;
• large carrot.

Cooking method:

1. Boil all vegetables, except peppers, in 2 liters of water/broth until tender.
2. Add the pepper, cut into strips, 10 minutes before the end of cooking.
3. Fry the onion cubes in butter.
4. Pour the vegetable broth into a separate container. After combining all the prepared ingredients and grinding them with a blender, add so much of the reserved liquid to obtain the required consistency of the dish.
5. Boil the mixture for 2-3 minutes, season the cheese soup with fried onions and finely chopped parsley.

Watch the video with a recipe for cheese soup with vegetables from Ilya Lazerson.

Cheese soup

Bean and processed cheese salad

• 1 cup beans
• 1 onion
• 2 eggs
• 1 processed cheese
• Mayonnaise
• Salt and black pepper
• Crackers with garlic

Step 1. Soak the beans overnight in cold water with the addition of 1 tsp. soda

Step 2. Rinse the beans and boil until soft. When cooking, the water should be salted.

Step 3. Prepare croutons: fry cubes of black bread in vegetable oil, add finely chopped garlic to them, add salt (you can take ready-made garlic croutons).

Step 4. Boil the eggs, cut into small cubes.

Step 5. Finely chop the onion.

Step 6. Grate the processed cheese on a coarse grater.

Step 7. Chop the nuts not too coarsely.

Step 8. Mix beans, eggs, onions, nuts and cheese. Season with mayonnaise. Sprinkle with croutons before serving.

With Chiken

One serving of this dish will satisfy your hunger for a long time, thanks to the high calorie content of the products included in its composition. Chicken soup with cheese is very satisfying, and thanks to the addition of cream cheese and fresh herbs, it has a very appetizing aroma and appearance. Preparing this dish at home is not difficult and even novice housewives can do it. It is recommended to serve the soup with croutons or croutons, which you can also make yourself by cutting the bread into cubes and drying it in the oven. How to cook chicken soup with cheese?

Ingredients:

• greenery;
• butter – 50 g;
• potatoes – 4 pcs.;
• onions – 2 pcs.;
• bay leaf;
• chicken fillet – 0.3 kg;
• large carrot;
• processed cheese “Druzhba” - 2 pcs.;
• spices.

Cooking method:

1. Remove the film and excess fat from the meat, place it in hot water and cook for 20 minutes. Place half an onion here, a bay leaf, and add spices.
2. Chop the peeled potatoes, cut the onions and carrots into strips.
3. Fry the carrots and onions in melted butter in a frying pan, sauté the vegetables over low heat.
4. Pour the potatoes into the broth for 8 minutes, then remove the meat, cool, and cut into small pieces.
5. Place all ingredients, including cream cheese, in a saucepan.
6. After 5 minutes, add finely chopped greens and serve the first dish on the table along with croutons/crumbs.

How did experts evaluate the taste, smell, color and consistency of processed cheeses?

According to GOST, processed cheeses should have a taste ranging from mild cheesy to cheesy or creamy; a sour or spicy taste is allowed. The color of the product can vary from white to yellow; if additives, such as ham, are used, the cheese may take on a corresponding shade. The consistency of processed cheese is supposed to be tender, plastic, spreadable or creamy. There should not be any drawings on the cut. All cheeses studied met these requirements.

With meatballs

In winter, the only thing better than rich borscht is equally nutritious and appetizing cheese soup with meatballs and melted cheese. The dish cooked in chicken broth, supplemented with meat balls, turns out very tasty, aromatic and satisfying. You can use any minced meat - chicken, pork, beef, turkey. The recipe for making cheese soup with meatballs is described below in detail and with photos.

Ingredients:

• onions – 2 pcs.;
• cream cheese – 100 g;
• minced meat – 0.5 kg;
• greenery;
• fresh tomato;
• half a carrot;
• potatoes – 5 pcs.;
• seasonings;
• oil for frying.

Cooking method:

1. Pass the onion through a meat grinder, mix it with the minced meat, add spices.
2. Form small meatballs from the thoroughly mixed meat mass.
3. Cut the potatoes into strips, the second onion into cubes, grate the carrots coarsely.
4. Vegetables should be fried in oil until soft. Add chopped herbs and tomatoes here. Simmer the food together with seasonings for 5 minutes, stirring.
5. Boil 2-3 liters of water and place the meatballs in it. Stirring them with a slotted spoon, cook the meat balls for 8 minutes.
6. Add potatoes to the broth when they become soft, and place the stewed vegetables here.
7. After a couple of minutes, begin to slowly add the cream cheese, stirring the broth constantly.
8. Let the dish boil for another 5 minutes, season with herbs and you can serve the cheese soup on the table.

CHEESE SOUP My favorite recipe Always turns out great!

Which processed cheese is best for soup?

It is impossible to answer this question unequivocally, since it depends on a person’s taste preferences. Some people like the cheese to completely dissolve in the dish, while others want to enjoy the taste of pieces of the product floating in it.

Paying attention to the most common types of product, namely Russian, Druzhba and Dutch, it is worth noting that there is still a difference between them. Thus, Dutch and Russian products are considered less fatty, and therefore they are quite easy to grate and cut with a knife. This means that these types of cheese are perfect for making salads and multi-layer sandwiches.

As for Druzhba cheese, it has a high fat content, that is, its texture is many times softer. This allows you to use it specifically for preparing all kinds of sauces and soups. Such a product will easily and quickly dissolve in a dish, giving it its taste and aroma.

Cream soup

Cheese is not only very tasty, but also a healthy product. It contains a large amount of protein, so dishes containing it are an excellent dinner option for people who expend a lot of energy during the working day. Cheese cream soup has an appetizing appearance and a very pleasant aroma, while it is very easy to prepare. The first dish can be cooked in meat or vegetable broth. Below is a step-by-step recipe for preparing a delicious and simple cheese soup.

Ingredients:

• potatoes – 2 pcs.;
• cheesecakes “Friendship” - 4 pcs.;
• cream 33% - 1 tbsp.;
• Parmesan – 150 g;
• seasonings

Cooking method:

1. Grate the cheeses.
2. Boil the potatoes by filling a pan with 0.4 liters of water.
3. Add ½ of the prepared amount of cheese to the bowl.
4. Grind the products using a blender (no need to drain the water).
5. Add the remaining cheese and heated cream to the dish.
6. Boil the mixture over medium heat for 5 minutes, then you can treat your family to the soup.

“With onions”: cheese for soup brand “Karat”

According to experts, any of the processed cheeses, the taste of which the cook especially likes, is suitable for preparing the dish. And yet, many people call Karat brand processed cheese the most preferable for creating a delicacy. It is believed that its use makes cooking soup accessible even to a child. The onion-flavored cheese received particular favor from the reviewers.

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The energy value of 100 g of product is 323 kcal. Fat content -55%. Consists of: cheese, cottage cheese, butter, drinking water, normalized cream, whole milk powder, dried onion, emulsifying salts, E452, E339, table salt, potassium sorbate preservative. The beneficial substances in the product are calcium, phosphorus, sodium, iron, vitamins D, E, A, B12, B9, B1, B2. Contains a relatively small amount of cholesterol, which is one of its benefits. The shelf life of the product is 120 days. The manufacturer is JSC Karat (Russian Federation).

User impressions

The taste of this cheese is slightly salty, creamy, without unnecessary aftertaste. The onion tint, both taste and aroma, is expressed, according to the reviewers, rather weakly. As a separate dish (as a slice or as a component of sandwiches), many consider this product to be somewhat bland. According to users, it is better to use it as a cheese for soup.

Externally, the product is a rectangular block of creamy color. The consistency is uniform, with rare inclusions of small pieces of onion. The cheese melts well. It dissolves faster if cut into cubes. It cuts quite easily, but sticks strongly to the knife. The cubes also stick together strongly. If you add Karat cheese to soup, you can create a very unusual, pleasant and delicate-tasting dish.