Um, orange cheddar is just white cheddar with annatto to give it that orange hue. True cheddar from Cheddar, England does have an orange hue, but today, everyone adds annatto for uniformity in color. So “white” cheddar is simply straight up cheddar cheese without the coloring additive.
Provel (/proʊˈvɛl/) is a white processed cheese product particularly popular in St. Louis cuisine, that is a combination of cheddar, Swiss, and provolone cheeses. Provel has a low melting point, and therefore has a gooey and almost buttery texture at room temperature.
As a teenager discovering the wonders of the new-fangled meecrow wahvey, we made “gouda steak sandwiches”, which was toasted Texas toast, and a slab of smoked gouda about an inch thick, and then meecrow wahvey until it was runny like a good brie, but not totally melted and oozing all over the bottom slice. I think we used to press the Texas toast around the smoked gouda and seal it in, too, now that I think about it some more.
/youtube nigella meecrow wahvey
@kittykat9180 that is a really solid choice! I have a starter that’s 12 years old. I tease my son and tell him it’s my first born. I started it when I was pregnant with him. Anyway. As much as I love making my own, our local Winco has awesome sourdough rounds for $3 so sometimes I cheat. The crumb on their round is pretty fantastic when it’s toasted. Makes for a perfect grilled cheese!
@edguyver14@KENSAI outside! It means you get complete and even distribution of the fat on the bread which makes for fabulous toasting. I use both when I make mine. Super fine shmear of mayo and a pat of butter for the brown caramelized happiness!
@tinamarie1974 sounds interesting, although i don’t care for swiss (but the article i read said it doesn’t taste like any of the three cheese involved really, so). i’m not sure i could get it here though, seems like a strictly st. louis thing, no?
@jerk_nugget yeah, it does not taste like swiss at all. In my travels around the US I have not seen it anywhere outside of my fair city. I know it can be purchased here.
As FYI, Imos is a local family restaurant that now franchises. It is a cracker thin pizza loaded with provel. John Hamm sings its praises and I think has ate it on Jimmy Kimmel or one of the other late night shows.
When visiting my relatives, I bring them a supply. I also bring some to my relatives in New Orleans for trading purposes, since I’m packing a cooler anyway. For relatives in Alabama, I trade for Conecuh smoked sausage (which they can get at their local Costco). @chienfou knows of what I speak. That shit must be made of crack.
@tinamarie1974 thank you, i bookmarked viviano’s and will do the math in a bit. gramma memories are the best! i also feel honored you would even consider shipping me any sort of anything, but especially cheese.
and thanks @mike808 for the visual, compressed cheese noodles are my new favorite thing i’ve yet to have.
@OnionSoup um…no lol. cheese isn’t made of cheese. cheese is a dairy product derived from different types of milk combined with enzymes, acidic stuff, bacteria etc to make it coagulate so you can separate the curds from the whey, and it is also seasoned with salt, sometimes colored wth annatto, etc. there is no cheese where the only ingredient is “cheese.”
@jerk_nugget technically, what makes cheese, cheese is the pressed curds. That is what cheese is at it’s essence. To be a cheese it has to contain mostly pressed curds. American “cheese” has a much lower than 50% content of actual “cheese”. It simply isn’t cheese. Not from a factual stand, or even a legal stance. It is a “cheese food” as it contains minimal amount of cheese, but it isn’t cheese.
That doesn’t mean you can’t like it… But it simply isn’t cheese, it’s a non-natural, manufactured product, that has been engineered to somewhat resemble cheese but melt more easily.
Oh, you mean like American “chocolate”, as in the kind sold by Hershey’s and Mars, doesn’t actually contain enough cocoa to be legally called chocolate anywhere in the EU.
So almost all of the so-called chocolate consumed in America isn’t actually chocolate. Doesn’t mean you can’t like it, but it isn’t chocolate. Not from a factual stand, or even a legal stance. It is a “chocolate food” as it contains minimal amount of chocolate, but it isn’t chocolate.
It simply isn’t chocolate, it’s a non-natural, manufactured product, that has been engineered to somewhat resemble chocolate but taste sweeter and be much cheaper to make with high-fructose corn syrup and parrafin (wax) to give it substance.
Is that what you meant? As long as we both can cloak our opinions in authority, what could possibly go wrong?
Ingredients: Colby Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (Vegetable Color)], Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Natamycin (A Natural Mold Inhibitor). SWISS AND GRUYERE CHEESES (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), POTATO STARCH AND POWDERED CELLULOSE (TO PREVENT CAKING), NATAMYCIN (A NATURAL MOLD INHIBITOR).
Natamycin is a man-made antibiotic.
Sargento also likes to brag that there are no artificial flavors in their cheese. I submit that the list of ingredients you listed for American Cheese doesn’t have any artificial flavors either. So even your “real” cheeses don’t pass the sniff test for being materially different other than percentage of curds, maybe?
The same argument could be made for “ice cream” and “frozen dairy dessert” due to the amount of air and/or the presence of absence of egg yolks (i.e. custard). Or those made from oat milkor soy milk or coconut milk.
I don’t think anyone reading “plant-based meat” is confused that it isn’t mechanically separated and deboned animal carcass flesh.
@jerk_nugget@mike808 can i suggest googling “Is American cheese real cheese” before digging yourself a bigger hole.
I never said you can’t like it. Earlier you mentioned fake meats. Heck, I like the black bean burgers made by morningstar. They taste nothing like meat, totally fake but I like them.
When preparing feta dishes I sometimes use the fake cow’s milk feta because real feta is hard to find for a good price. I like it, tastes similar, but not real feta.
You like fake cheese. No harm in that. But if you don’t believe me, and don’t believe google… Do a experiment yourself. Cut a piece of real cheese and cut a piece of American. The perfectly consistent texture of American will cue you in.
American has its uses, like all dairy it acts as a buffer and will help you out if you used too much acid in your cooking or it’s too bitter.
It also has a pleasant mouth feel when melted.
But if you take a bite of it by itself, you’ll notice almost no flavour, that’s because it isn’t cheese. Now, a lot of cheese mass marketed are fairly flavorless here because that’s what many people prefer but most have some taste.
So yes, you’re welcome to like American but it simply isn’t cheese. Yes, it’s made of milk… But very low curd content… And curd content is what defines cheese. Your body is made of the same proteins and amino acids as a Mongoose, but you are not a Mongoose.
American isn’t cheese, if you don’t believe me… Google it. It isn’t made like cheese, it doesn’t taste like cheese and it doesn’t act like cheese when melted (which is why some people like it)
@mike808 with the way meh doesn’t have threaded comment replies and tags everyone, i just wanted to clarify that it was me who listed the ingredients for american cheese and that was exactly my point - that not only is it “real cheese” but that i doubt if any other cheese in your average supermarket deli case is any more “real”, as you pointed out. it’s no artisan parmesan straight out of a basement in italy or whatever, but i don’t think anyone’s making that comparison
@jerk_nugget Hence my suspicion that other person works for “Big Cheese” and has a vested interest in affirming the marketing distinction between “real” cheese and “fake” cheese. Nobody cares. Nobody is confused.
Everybody still gonna eat nachos with cheese pumped from a can and make cheese dip in the meecrow wahvey with Velveeta.
okay cheese heads…
I’m trying to find a Cheese my local supermarket Deli got just a couple times a few years ago, then discontinued it b/c “nobody wanted it”…i do…
all i know for sure, it was a "white"cheddar, with Hatch™ Chiles in it.
never mind… I just found it, and it’s the brand our Deli, and only our deli carries in these parts. but they won’t order it again, b/c “nobody wanted it” when they did…
even though I’ve been asking them about it for 2 years…
@earlyre I know this doesn’t help you, but my sister-in-law is sending me 5# of frozen hatch chilis from ABQ. I just figured you’d appreciate my brag. Can’t wait to start adding them to…uhh…everything!