The Core Components of a Cheesie
At the heart of every cheesie is a base ingredient and a signature coating. The process of creating this popular snack involves transforming simple materials into the crunchy, flavor-packed treats we know and love. It's a journey that combines basic ingredients with a touch of food science and clever manufacturing techniques.
The Cornmeal Foundation
Most cheesies begin their life as cornmeal, which is a key ingredient for many puffed snacks. The type of cornmeal used is crucial, as it affects the texture of the final product. The cornmeal is mixed with water to form a moist dough, which is then fed into an extrusion machine.
The extrusion process involves a high-pressure, high-heat cooking and shaping step. The dough is forced through small, shaped openings, called dies. As the mixture exits the extruder, the sudden drop in pressure causes the moisture in the dough to vaporize and expand, or "puff," creating the airy, crispy structure characteristic of a cheesie. For some variations, the extruded puffs are then fried in vegetable shortening, while others are baked to achieve their final texture.
The Cheesy Coating: Powder Perfection
The most recognizable element of a cheesie is its vibrant, cheesy powder. This is where many of the snack's signature flavor and color come from. The coating isn't just a sprinkle of regular cheese, but a carefully formulated seasoning blend.
To create the powder, real cheddar cheese is typically dehydrated. The cheese is often melted, combined with other dairy solids like whey, and then spray-dried. The resulting fine powder is then blended with other ingredients to create the complete seasoning. These additional components can include salt, dairy solids, and natural or artificial flavorings. Color additives are also often used to enhance the vivid orange or yellow hue. The finishing touch involves tumbling the puffed corn pieces in a large drum as the cheese powder is dusted over them, ensuring a consistent, even coating on every snack.
The Manufacturing Process: From Kernel to Crunch
The journey from corn to crispy snack is a testament to modern food manufacturing. Here’s a step-by-step breakdown of how cheesies are made:
- Milling the corn: Whole kernels are ground into a fine cornmeal flour.
- Mixing the dough: The cornmeal is combined with water and other ingredients to form a pliable dough.
- Extrusion: The dough is cooked under high pressure and temperature inside an extruder. It is then forced through a die, causing it to instantly puff up into its final shape.
- Frying or Baking: The extruded pieces are either deep-fried in vegetable oil for a richer taste and crispier texture or baked for a less oily alternative.
- Drying and Cooling: After cooking, the pieces are dried to remove excess moisture and cooled in a controlled environment.
- Seasoning: The cooled puffs are tumbled in a large drum, where the special powdered cheese seasoning is applied to coat each piece evenly.
- Packaging: Finally, the finished cheesies are weighed and bagged, often with a nitrogen flush to keep them fresh.
Comparison of Classic vs. Modern Cheesie Ingredients
| Feature | Classic Cheesies (e.g., Hawkins Cheezies) | Modern/Specialty Cheesies (e.g., UK baked) |
|---|---|---|
| Base | Extruded cornmeal | Extruded cornmeal or 100% baked cheese |
| Preparation | Deep-fried in vegetable oil or shortening | Often baked for a lower-fat product |
| Cheese Source | Powdered aged cheddar, sometimes with additional flavorings | 100% dehydrated cheese (Cheddar, Gouda, etc.) |
| Additives | May include certified colors like tartrazine | Focus on natural ingredients, with no added preservatives or colors |
| Texture | Distinctly crunchy and often irregular | Very crunchy, can also be more uniform in shape |
Conclusion
What are cheesies made of? Fundamentally, they consist of a base of extruded cornmeal and a tangy cheese-flavored powder. The popular snack owes its existence to an accidental discovery in the 1930s at an animal feed mill, which led to the creation of the extrusion process for human consumption. While different brands and regional variations exist—from the deep-fried Canadian Hawkins Cheezies to modern, baked-cheese UK versions—the underlying principle remains the same: transforming simple, core ingredients into a satisfyingly crunchy and savory snack. The specific ingredients and preparation methods may differ, but the result is a universally loved cheesy indulgence.
Key Takeaways
- Cornmeal Base: Most cheesies start with cornmeal, which is mixed with water to form a dough.
- Extrusion Process: The dough is cooked under high pressure in an extruder, causing it to puff up as it exits, creating the snack's texture.
- Cheese Powder: The flavor comes from a special powdered seasoning, often made from dehydrated cheddar cheese and other dairy solids.
- Flavoring Additives: Many recipes include salt, whey, and other spices, along with color additives, to perfect the taste and appearance.
- Cooking Method: Depending on the brand, the corn puffs are either fried in oil or baked before being coated in seasoning.
- Accidental Invention: The cheese puff snack was originally developed by experimenting with puffed corn created as a byproduct of a flaking machine at an animal feed company.
FAQs
Question: Are cheesies made with real cheese? Answer: Yes, many popular brands like Hawkins Cheezies are made with real aged cheddar cheese, which is dehydrated and used in the powdered seasoning. Some modern specialty snacks, like UK-based Cheesies, are made from 100% baked cheese.
Question: What is the orange powder on cheesies? Answer: The orange powder is a seasoning blend that typically includes dehydrated cheese (like cheddar), whey, salt, and other flavorings. Certified color additives, such as tartrazine, are often added to enhance the orange color.
Question: How are cheesies made so crunchy and light? Answer: The light and crunchy texture is created during the extrusion process. As the moist cornmeal dough is forced out of the extruder's hot, high-pressure environment, the internal moisture flashes into steam, causing the dough to expand and puff up.
Question: Are cheesies gluten-free? Answer: Many cheesie products, particularly those made with a cornmeal base, are naturally gluten-free. However, it is always important to check the specific product label for official gluten-free certification, as some manufacturers may add other ingredients or process them in facilities that also handle gluten.
Question: What is the difference between baked and fried cheesies? Answer: Fried cheesies are deep-fried in oil, resulting in a richer flavor and a slightly greasier texture. Baked cheesies are heated in an oven, which produces a crunchier, less oily snack. The cooking method significantly impacts the final texture and fat content.
Question: Do all cheese puff snacks use the same process? Answer: While most follow the general cornmeal extrusion and seasoning process, there are variations. Some brands fry the puffs, while others bake them. The specific cheese powder formula also varies by company, with some using only dehydrated cheese and others blending in additional ingredients.
Question: Can you make cheese powder at home? Answer: Yes, it is possible to make a simple version of cheese powder at home. The process involves grating cheese, dehydrating it in a low-temperature oven, and then blending the dried pieces into a fine powder.
Question: What is the primary base ingredient in most cheesy snacks? Answer: The primary base ingredient is cornmeal. This is ground from corn and is used to create the dough that is then extruded and cooked to form the puffy snack.
Question: What is whey and why is it in cheese powder? Answer: Whey is the liquid byproduct of cheese making. Whey powder is often used in cheese seasoning blends to enhance flavor and texture, providing additional dairy notes and a smooth mouthfeel.
