Cheddar style shreds by Dairy Free Down Under — dafne kiyui's Review (May 22, 2021)

I love the taste to these so much 🤤 It doesn’t taste as false as their mozzarella shreds 🧀 & it melts a lot better, well enough so that I was able to make cacio e pepe 🍝

You’d prepare it as you would any other cacio e pepe;

- Boil your pasta in a pot of salted water. I went for a ratio of 50g spaghetti to 50g cheese.
- Put aside the cheese in a large bowl, but have it chopped finer so it’ll melt down better.
- In another pan, toast some ground pepper to taste - as a Sarawakian it is compulsory that I put a ridiculous amount of pepper 🤪
- At the last minute mark of your pasta boiling, add about half a cup of the pasta water to the bowl of cheese. It should melt slightly, though not as much as pecorino would 🐑 Get it into a something like a dough ball, really.
- Next, add the pasta into pan with your black pepper on super low heat & then add the ball of cheese 🧀
- Stir the mix rapidly, perhaps with some additional pasta water to get the cheese to cook down better & you’re done!

I didn’t need any additional salt of flavouring cause this cheese was perfect 🤌 My only complaint is that you need to eat the pasta quick because the cheese re-hardens into a jelly-like gloop pretty quickly 😪 #helpindiabreathe #tiledreview