Many years ago I had a cheeseburger at a place in San Diego which had a great meaty flavor. I asked about it and was told the cheese was Kraft "Higher Flavor - Extra Cure" which, I believe, became simply "Extra Cure". Trouble is that they only sold it to the trade.
For a while, Jack in the Box had an approximation of it, but I have never found anything on the consumer market to equal it.
Is there anything that anyone knows to add to regular pasteurized process cheese food (American Cheese) to get that flavor? Is there some sort of Velveeta mix or recipe?
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