Kraft's products are mainly cheddar cheese shreds, which are in small green bottles. This thing is used to remove dust. Which is the seasoning. Generally speaking, when eating western food, guests will sprinkle a little to add flavor. The use is similar to the pepper on the table. Kraft also has some processed cheese slices, which are made from the original cheese. That thing can only be put in hamburger sandwiches.

Anjia mainly makes raw cheese. Is a professional food raw material supplier. His butter, cheese and all kinds of cream are used by professional masters. Which one do you recommend?

To say yes, if the restaurant baking channel has several big brands, maybe the president and the tower are better. Anjia, MG, second-rate but cost-effective. Kraft's stuff is nothing. It's for housewives.

Besides, what is Sumatra cheese? I don't quite understand. I only know mozzarella cheese.

Any cheese can be used to make pasta. Your question in China is similar to whether it is better to use Laoganma or bean paste for fried noodles. You can actually do anything, right?

However, in the process of use, mozzarella cheese needs to be cooked for a long time and is usually used to bake pizza. He doesn't smell as good as cream cheese. Cream cheese has higher water content and heavier milk flavor than mozzarella cheese. But it has that kind of drawing effect.

You can use anything, right?

Give you some advice:

1: fried pasta (cream noodles, tomato noodles and the like) does not need to be made of cheese. When finished, sprinkle a little cheddar cheese on it.

2: Baked pasta with mozzarella cheese. Actually, there is no baked spaghetti, only baked macaroni. )