Posted on 04/19/2024 1:43:37 PM PDT by RandFan
@BusinessInsider
How Kraft cheese, once an American staple, lost popularity
(Excerpt) Read more at twitter.com ...
Had a boyfriend who worked for a while at the Kraft Cheese plant in Illinois and wouldn’t touch the product. He said it was a joke that everyone would throw in cigarette butts (in the day) and other things. To this day, I find myself reluctant to use it.
I just stir in a can of tuna per box of Kraft Mac & Cheese. When my child was little, I’d throw in a handful of frozen English peas so she’d get her green vegetable. No peas now.
I think of it as a cheese made of soft plastic.
Just imagine that stuff stuffed into your arteries.
Exactly right, it’s very good for a lot including simple cheese omelets, just mixed into scrambled eggs, it’s good on crackers, etc. I just eat it plain at times.
I often leave the cheese off on burgers but if I have cheese I prefer American even when I have 5 other more “sophisticated” cheeses in the fridge. (I do eat those other cheeses also, apparently I am “Steve Urkel.)
Yea American!
I usually eat pretty healthy but gotta give this a try. Bacon fan.
Bacon is my weakness!
It’s cheese?
I thought it was recycled plastic.
You gotta check the label. “Cheese” is still as yummy as ever.
“Cheese food” is a terrible invention of modern science. Blow torch wont touch it. Elon Musk uses it adhere ceramic heat tiles to his orbital rockets for re-entry. Fresh out of the package rodents and insects flee the area. Even after 6 months to a year from now “cheese food” will still look and feel exactly how it did when you first bought it. It wont mold. Fungi reject it. I hear they are putting it in aerosol cans?
It's comparable to the box stuff but it's so blaze orange there is no way you'll get shot during deer hunting.
Velveeta AND Cheddar on a burger, or best of all, is Tillamook pepper jack... you have to feel the package, if you can put dents in it easily, it is a great batch... I know, I love it.... I can eat a 2.5lb package in 3 weeks to a month.
What exactly does "real American Cheese" consist of?
It's "processed cheese food" and not cheese at all.
Oxymoron
The world is full of great cheese in every variety
Why eat that dairy slop with food coloring
Whey
It’s miller lite over Stella?
Really
Govt cheddar is standard red wax hoop style
It ain’t bad at all with crackers
But I like yellow salty hard cheese
It melts better than real cheese. Great for burgers. Have you tried Mexican Velveeta? It is quite good when melted as a dip.
I keep two cans of bacon grease in the fridge, when one is used up I use the second one and start refilling the empty. Nothing better for frying onions or making hash browns or potato pancakes.
Not true. Real American cheese is a “natural” cheese as referred to in the following excerpt. It is a very mild cheddar cheese. Processed cheese food iis franken cheese:
Processed Cheese: What is that Stuff Anyway?
Zey Ustunol
Dept. of Food Science and Human Nutrition
Processed cheese is made from natural cheeses that may vary in degree of sharpness of flavor. Natural cheeses are shredded and heated to a molten mass. The molten mass of protein, water and oil is emulsified during heating with suitable emulsifying salts to produce a stable oil-in-water emulsion. Depending on the desired end use, the melted mixture is then
reformed and packaged into blocks, or as slices, or into tubs or jars. Processed cheeses typically cost less than natural cheeses; they have longer shelf-life, and provide for unlimited variety of products.
I learned something from a gab post. You can buy a block of mild cheddar, brush lightly with vinegar, vacuum seal and in 3-4 months it will be a nice sharp aged cheddar. It works.
Right, the FDA has specific rules about wording when it comes to American cheese. If the word “cheese” is followed by artful terms like “product” or “food” then all bets are off as to the amount of non-cheese ingredients you’re getting. If it just says “processed cheese” then it’s real cheese plus a small amount of emulsifier so it melts smoothly and is more shelf stable.
If in doubt you can always check the ingredients. And the price is another indicator. The truly fake stuff tends to be much cheaper.
Here’s a how-to on making your own processed cheese at home using sodium citrate:
https://www.cheeseprofessor.com/blog/sodium-citrate-cheese-sauce
You might ask why would anyone want to do this? The answer is to make smooth melted cheese for nachos and that kind of thing.
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