You're right, if you want to make a big burger, these cheese slices are definitely too small. I help myself out by using two of these small cheese slices... There's probably no alternative and customer demand (from Migros' point of view) is probably too low for XXL cheese slices to be included in the range. But at least one XXL variety wouldn't be bad, there doesn't have to be an XXL version of every type of cheese.

There are these XXL cheese slices, it's an alternative because E452 is in it and yes I also take small slices with a big burger, I cut one normal and one in half and then put them on 2 edges of the whole slice, if it's melted it's halfway there^^

In principle, I think it would be great if you could remove the E-numbers from all these cheese slices (whether XXL or not) or produce them without E-numbers. However, I am well aware that this may not be possible...

The other small ones are without E as I know, I don't have a pack here at the moment to check this again.

If I have seen it correctly, then I think all processed cheeses have E numbers in them ("melting salts" are E numbers), some of them are not explicitly listed as E numbers on the packaging, but the E numbers are declared by word, which is permissible/correct (see https://www.umweltnetz-schweiz.ch/images/umweltnetz-schweiz.ch/Downloads/e-nummer_01_19.pdf). Gruyere processed cheese (https://produkte.migros.ch/gruyere-schmelzkaese): "Sodium citrates" > E 331 Appenzeller processed cheese (https://produkte.migros.ch/appenzeller-schmelzkaese): "Sodium citrates" > E 331 Emmentaler Schmelzkäse (https://produkte.migros.ch/emmentaler-schmelzkaese): "Sodium citrates" > E 331 Tilsiter Schmelzkäse (https://produkte.migros.ch/tilsiter-schmelzkaese): "Sodium citrates, sodium phosphates and polyphosphates" > E 331, E 339, E 452 MClassis Schmelzkäse Toast (https://produkte.migros.ch/m-classic-schmelzkaese-toast): "E 160b, E 452" Leger Classic Schmelzkäse (https://produkte.migros.ch/leger-classic-schmelzkaese): "E 160b, E 452, E 500" MClassic Schmelzkäse Sandwich (https://produkte.migros.ch/m-classic-schmelzkaese-sandwich): "Carotene and annatto, polyphosphates, sodium carbonates" > E 160a, E 160b, E 452, E 500 MBudget processed cheese slices (https://produkte.migros.ch/m-budget-scheibenschmelzkaese): "E 331, E 339 and E 452", "beta-carotene" > E 160a XXL Burger slices (https://produkte.migros.ch/xxl-burger-scheiben): "Sodium citrates, sodium phosphates and polyphosphates" > E 331, E 339, E E 452

Very interesting list and link. I only know a little about chemistry, but I know that a lot can be done and is done, that different processes can lead to the same result. The more complex a formula is with more substances, the more distance I take. There is a difference in the E-No. Certain basic substances are mixed up to complex forms with a long manufacturing process. If you look through the list, simple compounds are listed as well as basic substances such as vinegar.For example, E331 sodium citrate (the sodium salt of citric acid) E452 polyphosphates (condensation products of salts of orthophosphoric acid) The first comes somehow from nature, the second completely from the factory.
Chemistry is very complex, but if the French have already banned it, it will make sense, I avoid E452. There should be more clarity about the E number and more information in the trade. It's simple, I'll make my own processed cheese slices in future (processed salts in general are not so good, I get a stomach ache with a few slices, it's just practical).

I try to avoid products with E-numbers as much as possible. Or to make sure that they are E-numbers that, as you say, come "more from nature"; I avoid those from the factory completely, I'm sensitive to that kind of thing. For burgers, I've now switched to putting normal slices of cheese (e.g. Gouda, Edam etc., which are on the shelf with the chilled cheese and which I also use for sandwiches) on the burger after I've fried the meat. It tastes pretty good to me too. Making processed cheese yourself? I've never done that before... Might be something else.

Yes, I also sometimes use normal sliced cheese, but I like the creaminess of processed cheese. I find it very good as a slice (although it is small): https://produkte.migros.ch/le-gruyere-scheiben-mild Making your own processed cheese or dip cheese is very easy. Simply make a roux, deglaze with milk and then add the cheese, thicken it a little, put it in a pot, cool it and simply use it as a cheese spread on the burger. The same could be spread on baking paper, cooled and cut into 4 corners. Experiment a little with the cheese mixture and the amount of butter. Otherwise just add some cheese croissants until you get something XD Maybe psyllium husks?

Hello Sonarius, thank you very much for your message. I hope that I can alleviate your concerns somewhat with the following words: The additives used are harmless to health in the quantities used; this also applies to the E 452 (=polyphosphates) in the cheese slices mentioned. Additives are also among the best-studied substances in our food and are only permitted once strict scientific tests have proven their harmlessness. If polyphosphates were carcinogenic, they would not be allowed to be used at all, which is why they are also permitted in France. Migros is governed by federal regulations. The Additives Ordinance regulates the permissibility of the various substances and lists areas of application and maximum quantities. Should the federal government adapt its recommendations on the use of additives such as E 452, we will of course comply with them. Unfortunately, we do not offer an alternative to the XXL burger slices. Kind regards, Tabea

Thank you for the "production method" ;-) I'll try it out when I get the chance. You're right, normal sliced cheese isn't as creamy as processed cheese.