Description
Kaanlar Cheddar Cheese Block 2 Kg is a full-fat, aged cheddar block. It is used in burgers, toast, cheddar sauce, gratins, and other baked dishes. Its block form allows for portion flexibility, as the decision to grate or slice it is left up to the kitchen.
What is the wholesale price for a 2-kg block of Kaanlar Cheddar?
The price shown on the page is the price for a single block; special prices based on quantity apply for purchases by the case or pallet. For burger joints, cafes, hotels, and catering businesses, you can request the current case price and a contract supply quote via the quote form or WhatsApp. You can browse our entire cheese selection in the “Cheeses” category or in the interactive catalog.
What is Cheddar cheese?
Cheddar is a hard-to-semi-hard aged cheese made from cow’s milk, named after the village of Cheddar in the Somerset region of England. A distinctive step in its production is “cheddaring”: the curd is sliced and stacked in layers to drain off the whey, which gives the cheese its dense, layered texture.
The aging period directly affects the flavor—young cheddar is mild and milky, while aged cheddar is sharp and salty. Cheddar in block form is the quintessential example of this aged cheese.
Are block cheddar and sliced cheddar the same product?
Not usually. A significant portion of the sliced products sold in Turkey under the name “cheddar” are processed cheese —that is, they are produced by processing cheese, milk powder, and emulsifiers together. Block cheddar, on the other hand, is aged cheese.
| Criterion | Block cheddar | Sliced cheddar (melting) |
| Structure | Aged cheese | Typically processed / melted |
| Taste | Distinct, full-bodied | Softer, standard |
| Melting | Flows, may release oil | Melts smoothly, does not run |
| Serving | Determined by the kitchen | Fixed slice weight |
| Where is it strong? | Sauces, gratins, grated cheese, plates | Burger line, speed |
| Cost per kilogram | Generally more affordable | Higher |
The two aren’t competitors; they’re meant for different purposes. If speed is your priority, choose Kaanlar Sliced Cheddar (250 g ) or Çobanoğlu Sliced Cheddar (1 kg); if taste and cost are your priorities, the block is the right choice . Check the current label on the packaging to determine whether the products are processed cheese.
Why should you buy a block of cheese and grate it in the kitchen?
Starch- or cellulose-based anti-caking agents are typically used in pre-grated cheeses to prevent the pieces from sticking together. While this additive makes the grated cheese convenient, it disrupts the consistency when used in sauces —the sauce becomes cloudy and sometimes has a gritty texture.
For a busy kitchen that uses Cheddar sauce, Mornay sauce, or nacho sauce, buying the cheese in blocks and grating it just before serving makes a noticeable difference in quality. If you’re only using it for oven-top dishes, pre-grated cheese remains the most practical option; in that case, you might want to check out products like Teksüt Grated Mozzarella.
Who is the 2-kg block suitable for?
2 kg is the right size for kitchens that consume cheddar daily but can plan their weekly cuts. Once the block is opened, it will last a long time if stored properly—in this respect, it’s more forgiving than pre-sliced cheese.
- Burger joints and street food vendors
- Cafes and places that serve toast and sandwiches
- The hotel’s buffet and à la carte dining options
- Kitchens that serve cheddar sauce / nacho sauce
- Catering and institutional kitchens
Where is Cheddar used?
- Burgers and sandwiches: sliced or melted
- Sauces: cheddar sauce, Mornay, nacho sauce, mac and cheese
- Oven: gratin, baked pasta, potato casserole, börek
- Breakfast and plate: cheese platter, omelet, baked potato
Other cheeses produced on the same production line: Kiana Fresh Kashar 2 kg, Gouda Cheese, and Kaanlar Sliced Toast Cheese.
Why does cheddar sauce curdle, and how can it be prevented?
The cause isalmost always heat. When cheese is melted directly over high heat, the protein curdles, the fat separates, and the sauce becomes grainy and oily. Making cheese sauce isn’t about melting cheese—it’s about creating an emulsion.
The correct order: First, make a roux with flour and butter; add milk and bring it to a béchamel consistency; remove from heat; then gradually add the grated cheddar and stir. Starch-based béchamel stabilizes the emulsion; that’s why melting cheese in plain milk almost always curdles. You can use 1 kg of butter for the roux.
If the sauce has curdled: remove it from the heat, add a little cold milk, and whisk it; it usually comes back together. The same heat-to-oil ratio applies to pizza as well—you can find all the details in our guide to pizza cheese.
When do you add cheddar to a burger?
Add the cheese 30–45 seconds before removing the meatballs from the grill, and cover them. If added too early, the cheese will release its fat and run; if added too late, it won’t melt and will remain on top.
If you’re working with block cheddar, set the slice thickness to around 3–4 mm—thicker slices will be served before they have a chance to melt. If serving speed is critical on a high-volume burger line, switching to pre-sliced cheese may be the better choice; block cheese is the better option for menus where flavor and cost are the top priorities.
What is the difference between Cheddar and Kaşar?
These are the two cheeses most commonly confused in Turkey. Both are made from cow’s milk, are aged, and melt well—but they differ in taste and texture.
| Criterion | Cheddar | Kashar |
| Origin | England | Turkey / the Balkans |
| Flavor | Sharp, salty, full-bodied | Milkier, creamier |
| Color | Yellow–orange tones | Light yellow |
| Melting | It flows, but doesn’t stretch | It stretches and becomes thread-like |
| What he does best | Burgers, sauces, gratins | Toast, flatbread, börek |
Rule of thumb: If you want it to stretch, use Käsar; if you want it to have more character, use Cheddar. Blending the two is a common technique used in toasting and baking.
Which Cheese Is Best for What? A Comparison Guide
| Product | Character | What they do best |
| Kaanlar Cheddar Block 2 kg | Sharp, aged | Burgers, cheddar sauce, gratin |
| Kaanlar Sliced Cheddar 250 g | Soft, standard slices | Fast-food burger and toast line |
| Kiana Fresh Cheddar, 2 kg | Milky, stretchy | Toast, flatbread, pastry |
| Gouda Cheese | Mild and slightly sweet | Sandwich, plate, baked |
| Grana Padano | Hard, salty | Grated, pasta |
How many servings are in a 2-kg block?
Based on 25–30 g per patty, a 2-kg block of meat yields roughly 65–80 burgers. If 40–50 g of cheese is used per serving for the cheddar sauce, this yields 40–50 servings of sauce.
To calculate the cost per serving, you can divide the current block price listed on the page by these numbers. Buying a block and slicing it in the kitchen generally results in a lower cost per kilogram than buying pre-sliced product; however, this adds the labor cost of slicing. The decision comes down to comparing these two factors.
How should it be stored? What should you do if it gets moldy?
Store in the refrigerator at +2 / +4 °C. Do not leave the cut surface exposed—cover it with plastic wrap or a lidded container. If Cheddar is left exposed, the surface will dry out and harden.
If a small spot of mold forms on the surface of hard cheese, it is common practice to cut away a generous portion of the cheese, including a 1–2 cm margin around the mold, and discard it, while using the remaining portion; mold does not penetrate hard cheese as quickly as it does soft cheeses. If there is widespread mold growth, discoloration, or a sour odor, the product should not be consumed. Your company’s food safety procedures are the determining factor in this matter.
Can Cheddar be frozen?
If it’s to be melted, then yes; if it’s to be served on a plate, then no. Freezing causes the water crystals in the cheese to grow; when it thaws, the texture becomes crumbly and it loses its ability to be sliced.
Frozen cheddar sauce works perfectly in gratin and other baked dishes. Freeze it in individual portions and thaw it in the refrigerator. The key isn’t just freezing it—it’s choosing the right packaging and ordering schedule to match your consumption rate.
Wholesale orders and cold-chain delivery
We deliver to Istanbul’s 39 districts 6 days a week, ensuring the cold chain is maintained for next-day delivery. You can add kashar cheese, mozzarella, butter, and other kitchen supplies to the same shipment. For the full Kaanlar product line, visit our Kaanlar brand page; for a supply schedule tailored to your business type, visit our business sectors page.
Product Information
- Brand: Kaanlar
- Product Name: Cheddar Cheese, block
- Net weight: 2 kg
- Tip: Full-fat, aged
- Form: Block — grated or sliced in the kitchen
- Allergen: Contains milk and dairy products
- Storage: +2 / +4 °C
- Suitable for use in: burger joints, cafes, hotels, restaurants, catering services
- Supply type: Suitable for wholesale and professional use
Product content, weight, and packaging information may be updated by the manufacturer; please confirm before placing your order.
If you liked this product
- Browse the entire “Cheeses” category — compare 92 products on a single page
- Interactive catalog — All 1,100+ products; you can create a “Request a Quote” list
- Get a wholesale quote — Next-day delivery to all 39 districts of Istanbul, 6 days a week
There are no reviews yet.