@Fuzzalini@shrnack74
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
@DoctorOW@tinamarie1974
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.
@OnionSoup@spacemart Neither is Velveeta, or “Nacho” cheese at the stadium, but I don’t see folks getting all persnickety about that in football season.
Use shredded cheese instead of butter on the outside of the bread. Then you get crusty cheese and melty cheese.
Inside, I like a smoked mozzarella or Gouda and something with some sharpness, like an aged Swiss or cheddar. I’m not against throwing whatever compatible cheeses I have in the fridge in there.
@KENSAI@shampshire I often finely grate parm for this, and basically smash it into the bread. Usually it sticks, and what doesn’t falls into the pan and makes delicious parm crisps.
@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.
This may be cheaper and Viviano’s has been around forever in the Italian neighborhood called The Hill. Some of my earliest memories are at this store with my grandma
@jerk_nugget@tinamarie1974 Nope.
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.
@jerk_nugget@mike808 you will have to let us know if you take the plunge and give it a try. People either love or hate provel. I don’t know anyone who just thinks it is ok.
@jerk_nugget I do, as part of my mix of cheeses because it melts so creamy. But I use the shredded vs ropes that Mike showed you. I find it easier to work with
@jerk_nugget oh also baked mostaccioli in red sauce. Mix a little provel in with the pasta/sauce and on top. Ooey gooey goodness. Now I am getting hungry…
@chienfou@jerk_nugget@sillyheathen@tinamarie1974
I wasn’t that impressed with the Bourgeois MM jerky, TBH. Too dry (but like real jerky you take on a week long cattle drive would be) and a fuckton of smoke. (Thats for you, @carl669).
They must marinade it in liquid smoke and the smoke it again. Good, but somewhat either you like it or it’s overwhelming.
Now Costco and Sam’s carry this sweet asian BBQ pork jerky that’s like crack. Loaded with umami. Monkey Island, maybe is the brand?
@OnionSoup ingredients for land o’ lakes american cheese, the classic american cheese for grilled cheese:
Cultured Pasteurized Milk And Skim Milk, Buttermilk, Milkfat, Salt, Contains Less Than 2% Of Sodium And Potassium Phosphates, Tricalcium Phosphate, Lactic Acid, Milk Protein Concentrate, Enzymes
@mike808 well, plant based meat isn’t meat. It’s substitute meat.
American cheese isn’t cheese, it’s substitute cheese. It neither has the taste or texture of cheese. Sure it melts well, and some people like it, but it simply isn’t cheese.
@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.
@jerk_nugget@OnionSoup
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.
Trader Joe’s used to have a jar of mustard sauce that was so good when you spread on grilled cheese and use Trader Joe’s sharp cheese. I wish they would bring it back.
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!
@ybmuG… phone wouldn’t let me attach a pic in a reply…
Anyway… When you run out of your supply, the new Meijer that just opened in Boardman should have a few hatch brand products in stock.
Gouda!
@shrnack74 Smoked Gouda is good too in a grilled cheese.
@Fuzzalini @shrnack74
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
All of the above and more!
@Zeusandhera this is the answer.
@remo28 @Zeusandhera
Muenster cheese
Provolone is everything mozzarella wishes it was in the sandwich world.
@show_the_maw I’m honestly surprised they didn’t include it in the list.
Provel and cheddar
/giphy Homer drool
@tinamarie1974 White cheddar specifically is amazing
@DoctorOW that sounds like something I need to research!!!
@DoctorOW @tinamarie1974
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.
@DoctorOW @tinamarie1974
Provel, specifically, is amazing. On pizza too.
It’s a combo of provolone and swiss with a touch of liquid smoke.
/giphy chef’s kiss
@DoctorOW @mike808 close, but delicious none the less!
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.
@mike808 @tinamarie1974 Oh wow. I just thought it was sorry for provolone. Today I learned!
@tinamarie1974 I’ve never had the provel. I’m on a mission to find some now!
@sillyheathen did you see my links below
Fontina or Gruyere
@kittykat9180 this is exactly what I was going to say!
@bblood, I’m gonna have to go the the grocery store today now.
@kittykat9180 Came here to say Gruyere. Fontina seems a little boring to me.
@kittykat9180 preferably both.
@jitc, yes, your imagination is the only limit.
Havarti 🥰🥳
american isn’t cheese
@spacemart, not if it’s the Kraft singles, then it’s a “cheese product.”
@spacemart exactly!
No problem if people like it, but it isn’t actually cheese and the question wasn’t “best dairy based product” but best cheese.
@OnionSoup @spacemart Neither is Velveeta, or “Nacho” cheese at the stadium, but I don’t see folks getting all persnickety about that in football season.
Maybe read the room?
@mike808 @spacemart I have an objection to those being called cheese too!
It’s yellow oil with suspended dairy bits.
as bad as people blathering about finished bourbon not being bourbon… blah blah blah.
the best grilled cheese sandwich is made with Kraft Deli Deluxe American Cheese. plain and simple.
Combinations of any and all of the above.
@SpyreFox
This is what I came to say!
Use shredded cheese instead of butter on the outside of the bread. Then you get crusty cheese and melty cheese.
Inside, I like a smoked mozzarella or Gouda and something with some sharpness, like an aged Swiss or cheddar. I’m not against throwing whatever compatible cheeses I have in the fridge in there.
I like cheese. A lot.
@shampshire How does the shredded cheese on the outside not fall off prior to it starting to melt? I am not comprehending this at all.
@KENSAI put the shredded cheese on the pan, bread, inside cheese, bread, shredded cheese. It’s a bit messy, but it works.
@KENSAI @shampshire I often finely grate parm for this, and basically smash it into the bread. Usually it sticks, and what doesn’t falls into the pan and makes delicious parm crisps.
/youtube Cheese Roll Call
Gruyere and American
Sometimes I get really dirty and grate fresh parm once everything is a little melts so you get a frico on the bread… it’s ridiculous!
Also a little apple and thin shaved ham in the middle doesn’t hurt either.
@sillyheathen or very thinly sliced tomato
@ybmuG
especially if it’s fresh from the garden!
/giphy homer drool
/giphy Raclette
@mike808 That picture is making the hole where my gall bladder used to be twitch with pain.
@mike808
They set my cheese on fire tonight!
@sillyheathen Ooh! Tableside Frico!
@mike808 @sillyheathen oohhhh that looks good
The bread is also extremely important!
@sillyheathen, I think imma make one today on sourdough.
@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!
DIPLOMAT! RAT-A-TAT! FAT CAT! AWESOME!
@sillyheathen, making sourdough sounds fun. I’ve never tried it.
I usually do American + one other from the list.
Smoked Gouda with shredded colby-jack. And always real mayonnaise instead of butter on the bread.
@edguyver14
Oh, no - only butter for me!
@edguyver14 Mayo? What sorcery is this? Inside or…outside?
@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!
Gouda with bacon. Trader Joe’s Caramelized onion cheddar. Shredded.
My favorite grilled cheese is Jarlsberg on english muffin bread. Grilled (with butter) until the cheese is melty and the bread is crispy. Mmm…
Seriously, no one has said Fromunda yet?
gotta have american for the melt factor and the classic flavor. i also like to add mild provolone for cheese pull and flavor boost.
and both should be thinly sliced fresh at the deli counter. no prepackaged cheese. (i.e. here american cheese does not mean kraft singles.)
anyway, last time i also had some sharp white cheddar in the fridge due to an amazon mixup so i added that too.
@jerk_nugget try provel. It is ooey gooey wonderful
@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.
https://imospizza.goldbelly.com/
This may be cheaper and Viviano’s has been around forever in the Italian neighborhood called The Hill. Some of my earliest memories are at this store with my grandma
http://www.shopviviano.com/products/Provel.html?revpage=7&fullSite=1
@jerk_nugget @tinamarie1974
I get my provel at the local Costco.
'cept in the 32oz econo-tubs. Because it is Costco, ya know.
@jerk_nugget @mike808 do they ship nationwide?
@jerk_nugget @tinamarie1974 Nope.
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.
@jerk_nugget @mike808 yeah, I get mine at Sam’s or the local Dierbergs, but I do not believe they ship either.
I could ship to JN, but given it needs to be temp controlled it would be easier to buy from a store that ships on the regular.
@jerk_nugget @tinamarie1974
I think the melting point of provel is …
.
.
.
wait for it
.
.
.
/youtube 98 degrees
@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.
@jerk_nugget @mike808 you will have to let us know if you take the plunge and give it a try. People either love or hate provel. I don’t know anyone who just thinks it is ok.
@tinamarie1974 interesting! now i’m even more curious to try it. do you ever use it to make mac n cheese?
@jerk_nugget I do, as part of my mix of cheeses because it melts so creamy. But I use the shredded vs ropes that Mike showed you. I find it easier to work with
@jerk_nugget also use it for garlic cheese bread or italian beef and cheese. As the package says on top of a salad. Love the stuff
@tinamarie1974 yeah, it seems perfect for mac n cheese! or cheesy bread, mmmm. lots of good ideas!
@jerk_nugget oh also baked mostaccioli in red sauce. Mix a little provel in with the pasta/sauce and on top. Ooey gooey goodness. Now I am getting hungry…
@chienfou @jerk_nugget @mike808 @tinamarie1974 conecuh sausage is SO good! That and Bourgeois Meat Market jerky are worth a plane ticket home.
@chienfou @jerk_nugget @sillyheathen @tinamarie1974
I wasn’t that impressed with the Bourgeois MM jerky, TBH. Too dry (but like real jerky you take on a week long cattle drive would be) and a fuckton of smoke. (Thats for you, @carl669).
They must marinade it in liquid smoke and the smoke it again. Good, but somewhat either you like it or it’s overwhelming.
Now Costco and Sam’s carry this sweet asian BBQ pork jerky that’s like crack. Loaded with umami. Monkey Island, maybe is the brand?
Cheddar layered with Gouda or Gruyère. On Sourdough, Buttermilk, or Ciabatta bread.
Cheddar pepper jack and bacon
How can you ask best cheese and then list “American”. American isn’t cheese it’s dairy product that simulates cheese but it isn’t cheese.
I’ve no problem people eating it, but since it isn’t actually cheese, it shouldn’t be listed in a “best cheese for…”
@OnionSoup Go rant with the Beef and Pork producers getting bent over the word “meat” in “plant-based meat”.
Or the “milk” producers bent over nut and grain milks (Almond milk, Soy milk, Oat milk, pea milk, rice milk, etc).
It’s American Cheese. Cheese is in the name. That makes it cheese. You sound like you work for “Big Cheese”.
@OnionSoup ingredients for land o’ lakes american cheese, the classic american cheese for grilled cheese:
Cultured Pasteurized Milk And Skim Milk, Buttermilk, Milkfat, Salt, Contains Less Than 2% Of Sodium And Potassium Phosphates, Tricalcium Phosphate, Lactic Acid, Milk Protein Concentrate, Enzymes
@jerk_nugget as opposed to cheese which has the ingredient “Cheese”. Lol
@mike808 well, plant based meat isn’t meat. It’s substitute meat.
American cheese isn’t cheese, it’s substitute cheese. It neither has the taste or texture of cheese. Sure it melts well, and some people like it, but it simply isn’t cheese.
@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.
@jerk_nugget @OnionSoup
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?
@jerk_nugget @OnionSoup
Sargento ingredients for Colby, Jack, and Swiss “cheeses”:
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.
Here’s what we have at my local Meijer… should be similar…
Colby
Trader Joe’s used to have a jar of mustard sauce that was so good when you spread on grilled cheese and use Trader Joe’s sharp cheese. I wish they would bring it back.
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…
https://www.dietzandwatson.com/product/Cheddar-Cheese-Hatch-Chile-2
@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!
@earlyre @ybmuG
Costco has a hatch chile salsa pretty regularly.
Mix in with jack cheese and that might be close?
@mike808 @ybmuG
@earlyre anticipation is killing me!
@ybmuG… phone wouldn’t let me attach a pic in a reply…
Anyway… When you run out of your supply, the new Meijer that just opened in Boardman should have a few hatch brand products in stock.
@earlyre Boardman, OH? that would be a drive.
But…hatch…
@ybmuG oh… sorry…going from your FedEx posting I looked up North Jackson, and it didn’t look terrible far on the map…
1400 Boardman-Canfield Rd, Boardman, OH 44512
@earlyre got it! OH is just the current stop on the way to Rochester NY
I do miss Meijer. Lived in Grand Rapids for 3ish years.
@ybmuG ah!
Well in that case, your nearest store would be in Mentor, OH. ONLY a mere 237 mi (3.5-4hrs) away…you know…just a stone’s throw away…
I worked the Grand Opening of that store in May 2019…
I’m sure other stores also carry them…