What is Cheese Roux Concentrate

Do you know what cheese roux concentrate is? If you’re a fan of cooking for your family or hosting dinner parties, you may have heard the term before but aren’t quite sure what it is. Let us fill in the gap and give you all the information about this unique ingredient so that your next culinary creation turns out perfect!

Cheese roux concentrate has been gaining more attention recently as cooks worldwide discover its delicious taste and versatility in dishes such as mac ‘n’ cheese, soups, sauces, gratins, and even battered vegetables.

What Is A Substitute For Roux?

Whether used to thicken up a sauce or add flavor to an existing dish – it adds something special every time! Read on to learn more about why cheese roux concentrates make all the difference in a recipe…

What is Cheese Roux Concentrate?

Cheese roux concentrate is a creamy cheese sauce made from a mixture of butter, cheese, and all-purpose flour cooked and concentrated. The resulting concentrate can be stored and used later to make cheese sauces by diluting it with milk or other liquids.

Using vegan cheese and almond butter, you can also make a vegan roux concentrate.

What are the Uses of Cheese Roux Concentrate?

Cheese roux concentrate is important because it provides a quick and easy way to make cheese sauces for various dishes. The concentrate can be stored for long periods and does not require the use of fresh ingredients, making it a convenient ingredient to have on hand for home cooks and chefs.

The uses of cheese roux concentrate are varied and include:

  • As a base for macaroni and cheese
  • To top nachos and other Mexican-style dishes
  • Thickening Refried Beans
  • To make cheese dips for chips, vegetables, or pretzels
  • To add flavor and richness to soups and stews
  • To make cheese sauces for pasta dishes, casseroles and stroganoff
  • As an ingredient in making fondue.

It is a versatile ingredient that can be customized to suit different tastes and purposes by adjusting the ratio of cheese, butter, and flour or adding other ingredients such as spices, herbs, or seasonings.

Roux Concentrate
Roux Concentrate

How is Cheese Roux Concentrate Used in Cooking?

  • In Sauce Preparation: To make a cheese sauce, the concentrate can be heated over low heat and combined with additional ingredients, such as milk or cream, to create a smooth and creamy sauce. The sauce can then be seasoned to taste and used as a topping for vegetables, pasta, or other dishes.
  • In Gravy Preparation: To make gravy, the concentrate can be combined with stock or broth and simmered over low heat until it thickens. The gravy can then be seasoned to taste and used as a sauce for meat, poultry, or vegetables.
  • In Soup Preparation: Whisking a small amount of the concentrate into a hot soup will help to thicken the soup and add a creamy, cheesy flavor. The soup can then be seasoned to taste and served as a main dish or a side.

What is Cheese Roux Concentrate Made Of?

Cheese roux concentrate is made from cheese, butter, and flour mixture. The exact ratio of ingredients can vary as it depends on the desired consistency and flavor, but the basic recipe typically calls for equal parts cheese, butter, and flour. The ingredients are melted and cooked together to create a smooth sauce that can be stored and used later.

What Is the Difference Between Cheese Roux and Cheese Roux Concentrate

Cheese roux and cheese roux concentrate are two different things. Roux is a type of sauce made by combining or mixing equivalent parts flour and butter, while cheese roux concentrate is a thick paste-like mixture made mostly from powdered cheese with just enough flour and butter to bind it together.

The big difference between the two lies in their texture, taste and how they are used. Cheese roux has a smoother texture and better flavor than cheese roux concentrate, but it takes longer to prepare than the concentrate.

On the other hand, cheese roux concentrate can be prepared quickly and tastes almost as good as traditional cheese roux. As for its usage, concentrated cheese roux is more suitable for quick recipes such as casseroles or pasta dishes where time is of the essence.

Roux vs Roux Concentrate - Chefs Use Statistics
Roux vs Roux Concentrate – Chefs Use Statistics

What Percentage Of Chefs Use Cheese Roux vs Cheese Roux Concentrate

Many chefs ask themselves, which one should I use? In terms of popularity among professional chefs, a higher percentage opt for cheese roux rather than use cheese roux concentrate.

  • 75% of Professional Chefs Use Cheese Roux, made from scratch, versus only 25% using premade concentrate.
  • This is because a freshly made roux tastes better than a packaged one.
  • Another reason why chefs choose to make a fresh roux is that it can be seasoned specifically for the dish they are making with fresh herbs and ground spices.

What Does Cheese Roux Concentrate Taste Like?

Cheese roux concentrate has a rich, cheesy flavor that is well-suited for various dishes. The flavor can vary to the type of cheese used and any additional added ingredients, but it is generally creamy, savory, and slightly tangy.

Cheese roux concentrate is often supplied 

How is Cheese Roux Concentrate Produced?

Cheese roux concentrate combines equal parts of cheese, butter, and flour in a saucepan over low to medium heat. The ingredients are melted and cooked together, stirring constantly, until a smooth sauce is formed.

The sauce is then removed from heat and allowed to cool before being stored in an airtight container in the refrigerator or freezer for later use. The exact recipe may vary, but the basic process of melting and cooking cheese, butter, and flour remains the same.

What are the Quality Control Measures for Cheese Roux Concentrate?

Quality control measures for cheese roux concentrate include:

  1. Using high-quality ingredients: The quality of the concentrate depends largely on the quality of the ingredients used. Using fresh, high-quality cheese, butter, and flour are important.
  2. Cooking over medium-low heat: Cooking the mixture over medium-low heat helps to avoid burning the cheese and ensures that the concentrate has a smooth and creamy texture.
  3. Stirring constantly: Stirring the mixture constantly while cooking helps to distribute the heat evenly and prevent lumps from forming.
  4. Proper storage: Storing the concentrate in an airtight container in the refrigerator or freezer helps to maintain its quality and flavor.
  5. Regular checks: Regularly checking the concentrate for signs of spoilage, such as a strong or sour odor, can help to ensure its safety and quality.

By following these quality control measures, it is possible to produce cheese roux concentrate that is consistent in flavor and quality and that can be used as a base for various cheese-based dishes.

What are the Variations of Roux?

There are Four main types of roux, each with a different consistency and use:

White Roux

White roux is made from equal parts butter plus flour and is cooked for a short time to remove the raw flour taste. It thickens sauces, gravies, and soups and is the lightest in color and flavor.

Blonde Roux

Blonde roux is made the same way as white roux but is cooked for a longer period, giving it a slightly nutty flavor and a golden color. Blonde roux is used to thicken up sauces and gravies and is ideal for dishes with a more pronounced flavor.

Brown Roux

Brown roux is made from equal parts butter & flour and is cooked until it turns a rich brown color. It has a strong, nutty flavor and is used to thicken and add flavor to stews, gumbo, and other hearty dishes. Brown roux is the thickest and has the most pronounced flavor of the three types of roux.

Dark Roux

A dark roux is made by cooking the roux even longer until it turns a dark brown color. This results in a stronger, more intense flavor and a thicker consistency. Dark roux is typically used in dishes such as gumbo, jambalaya, and stews, where a bold flavor is desired.

What are the Alternatives For Cheese Roux Concentrate?

The alternatives for cheese roux concentrate include:

  • Grated Cheese: Grated cheese can be melted and used as a base for sauces, gravies, and soups. However, this method is more time-consuming and may not provide the same level of consistency as cheese roux concentrate.
  • Roux: A traditional roux, a thickening agent made from equal parts butter & flour, can be used as a base for sauces, gravies, and soups. However, making a roux from scratch can be time-consuming and may not provide the same smooth and creamy texture as cheese roux concentrate.
  • Cheese Sauce Mixes: Packaged cheese sauce mixes are available in grocery stores and can be used as a base for sauces, gravies, and soups. However, these mixes may contain additives and preservatives and may not provide the same level of flavor and richness as cheese roux concentrate.
  • Creamy Dairy Products: Heavy cream, half-and-half, or sour cream can be used as a base for sauces, gravies, and soups. However, these dairy products may not provide the same smooth and creamy texture as cheese roux concentrate and may not be as versatile for different dishes.

Ultimately, the best alternative for cheese roux concentrate will depend on your individual needs and preferences and the dish you are preparing.

Benefits of Using Cheese Roux Concentrate


The concentrate can be made in advance and stored in the refrigerator or freezer, so it is always on hand when needed. This makes it quick and easy to prepare cheese sauces, gravies, and soups, without spending time grating or making a roux from scratch.


Cheese roux concentrate provides a consistent base for sauces, gravies, and soups. This means that each time you make a dish, you can expect the same smooth and creamy texture, making it easier to control the outcome of your recipes.


Its smooth and creamy texture makes it ideal as a sauce for cooked pasta, vegetables, or meats, and it can also be used as a base for gravies and soups. The concentrate can also be flavored with various herbs, spices, and seasonings to create different flavor profiles. This versatility makes cheese roux concentrate a useful ingredient in your pantry.

How to Store Cheese Roux Concentrate?

Recommended Storage Conditions: Cheese roux concentrate should be stored in an airtight container in the refrigerator or freezer. The concentrate will last up to one week when stored in the refrigerator. It will keep it in the freezer for up to three months.

Shelf Life: The shelf life of cheese roux concentrate depends on several factors, such as the quality of the ingredients used and the storage conditions. When stored properly in the refrigerator or freezer, the concentrate should last up to one week or three months, respectively.

Reheating Instructions: To reheat cheese roux concentrate, remove it from the refrigerator or freezer and transfer it to a saucepan. Heat the concentrate over low heat, stirring constantly, until it is heated. Avoid overheating the concentrate, as this can cause it to break or become lumpy. If necessary, thin the concentrate with milk or water to achieve the desired consistency.

What Does Roux Taste Like?

White roux gives a buttery flavor with undertones of slightly nutty taste which goes well in creamy white sauces. Brown roux will have an intense nutty flavor with hints of dark caramel perfect for making rich and flavorful stews.

Cheese roux is a fresh type of flavoring thickening agent made from a mixture of butter, flour and cheese. It is used as a base for various types of sauces and soups

Cheese roux concentrate takes it up a notch by adding cheddar cheese. This gives a more creamy dimension along with the background flavors of roasted garlic and onion, bringing in more cheesy goodness!

Is Roux The Same As White Sauce?

No, roux is not the same as white sauce. Roux is a combination of butter &  flour that’s used to thicken liquids like sauces, gravies, soups, pasta dishes, and stews.

Is A Roux Necessary For Mac And Cheese?

No, you can use roux alternatives; however, in my opinion, roux is a necessary component for making good mac and cheese. This simple combination of equal parts fat and flour cooked slowly to combine them into a paste, along with any specific seasons of diced herbs, can make it taste so much better.

When using a cheese roux concentrate, it does not require an additional roux step. The fat and flour are already combined in a ratio that will give cooked mac and cheese the consistency you want.

It also eliminates the need to make sure that the butter used in a traditional recipe has not been over-cooked, as sauces tend to get gummy when too much time has passed since mixing the flour and butter together.

A Cheese roux concentrate that is specifically made for mac and cheese purposes can make your cheesy dishes even creamier without requiring as much work!


Cheese roux concentrate is a useful ingredient in your pantry, and it can be used in various dishes to add flavor and richness. Whether you are making a cheese sauce for pasta, gravy for meat, or soup for a cold day, cheese roux concentrate can help you achieve the desired outcome easily.

As consumers continue to look for ways to save time in the kitchen, cheese roux concentrate is likely to become even more popular. Additionally, as new and innovative recipes are developed, cheese roux concentrate may become a key ingredient in a wide range of dishes, providing a convenient and consistent base for sauces, gravies, and soups. As the demand for cheese roux concentrate continues to grow, new variations will likely be developed to meet the needs of different cuisines and cooking styles.