A savory, smooth-textured, bakeable and shelf-stable product is prepared as a
three-phase
formulation, including an aqueous liquid phase, a dispersed fat phase and a solids
phase, preferably containing cheese in significant proportion. The liquid phase
is present in sufficient quantity to suspend and disperse the fat and solids phases.
The dispersed fat must have sufficiently small droplet size raise the viscosity
for this phase sufficiently to result in a creamy texture for the final product.
The savory flavor ingredients are present as undissolved solids of sufficiently
small particle size to provide the proper flavor release for the flavor and a texture
consistent with the savory flavor. Preferred cheese products will have a lubricous,
slippery, smooth mouthfeel and a flavor release that endures until the palate is
essentially clean. The product can be applied to unbaked doughs prior to baking
and retain their desired properties after baking. The product can also be packaged
for use as is with any number of complimentary foods.
