We toyed with the idea of embedding cheese into meat ages ago, only to find a way to do it properly in our 3rd of operation. Thought that it would be good to list down the problems we faced in the process of learning how to prepare this item.
Initial problems:
-The cheese melt and leak during cooking.
-Difficult to mass produce, it is probably easy to make 1 or 2 but really tough to make 40 of them.
-Inconsistent meat size/shape from suppliers.
-Which type of meat should be used.
-The embedding requires relatively thick meat but as a result inner sides of meat can turn out uncooked and cooking it longer will burn the crumb outside.
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