He probably thinks Parmigiano Reggiano is a new extreme leftist Democratic candidate for mayor of NYC
…trump’s war on anything that distracts from him fucking little girls…
Hey man, slow down with all that conclusion-jumping, we don’t have all the facts yet. He might’ve fucked little boys too.
live boy, dead girl
…like the optimism…
I’m European, living here now, would leave if I could.
i cannot put American “cheese” on my pasta.
Oh fuck right off with that bullshit.
The US is a big fucking country. Full of a diverse range of cultures. If you go to some American supermarket and buy some lump of mass-produced pseudo-cheese, and sure, It’s gonna suck. But that’s true of most anywhere in the world.But you go to a local market or a co-op or a mom & pop shop or a neighborhood bodega or a farmers market or any place with a cheese selection that isn’t dropped off by a truck from some faceless corporation, and you’re going to find some great cheeses. Are you in a rural area? Look for an Amish community. They can make some incredible cheeses.
I’m sick of you fuckers going to McDonald’s and then exclaiming “American food sucks.” -while ignoring all of the hardworking humble family owned restaurants who put out great food.
These broad generalized statements about Americans fucking cheese me off. Probably bought some cheese made by a Unilever subsidiary (a British company, btw) and then decided all American cheese sucks.
You’re supposed to put it on a burger/sandwich, not pasta.
I an referring to American cheese, as in cheese made in America, not kraft singles.
Well then you are just revealing your own ignorance to the world.
Enjoy your large blocks of cheap Cheddar and Colby jack, I do miss real cheese though.
There’s a reason for less cheese variety/quality in the us, milk must be pasteurized for cheese, which limits the cheeses available.
Non pasteurized cheeses are safe (unlike non pasteurized milk consumption)
If you can only find Cheddar and Colby Jack (which are real cheeses) then you’re doing a very bad job shopping for groceries.
Meijer has an better cheese section with a few international cheeses and cheaper American counterparts, the American counterparts absolutely suck.
The main “cheese” area is just blocks of cheeses like those, and grated cheeses with extra cellulose.
American Cheddar sucks compared to UK Cheddar, don’t even taste like the same cheese. And Colby jack is OK.
There’s also the issue that American cheese culture didn’t got a chance to mature before corporations took over and started making a handful of mass produced cheap products.
There’s a lot more than one “American Cheddar”, it’s a big damn country with several distinct dairy regions. (Wisconsin, California, New York, and Vermont being significant but not exhaustive) And the cheese culture is just a fork of the various European colonizers/immigrants that brought cattle over, combining old techniques with new resources.
Cream cheese, Humboldt Fog, and Cougar Gold are some highlights of American-developed-and-produced cheeses.
If this is the only cheeese you’re finding, are your unsure you’re not looking at a convenience store? We’ve never lacked for choice of cheeses, even if the biggest quantities are the plainest choices
even as an american, american cheese is disgusting.
I can taste the emulsifier they add to it so it “melts” nicer.
I will disagree with pasta and cheddar, though. Mac and Cheese is wonderful. (well. from scratch mac and cheese. blue boxes need not apply)
Kraft Singles aren’t American Cheese (like literally, they’re legally not allowed to call it that). I wish people would stop associating the two.
Actual good American cheeses exist. A favorite of mine is Cooper Sharp American.
Kraft singles are the standard “American cheese”, which is legally not actually cheese.
But yes, there are plenty of other perfectly good cheeses made in America. I think the US is best known for Vermont cheddar.
There is a time and place for Kraft mac & cheese.
yhea, and it is making it with real cheese.
Ive grown to really enjoy Kraft singles on burgers and grilled cheese over the last several years. I come from the land of Tillimook cheese but personally can’t stand it on the above mentioned items because it’s just so damned greasy when you melt it and waters down the taste of everything else with grease flavor.
That “grease” is noting but butterfat, which in my opinion has a very nice flavor.
I’m confused, both of those are American cheese.
i meant American and American, not as cheese singles that is barely legally cheese
Well maybe i need to try cheddar made outside of the US on a burger to see how I like it. Kraft cheese is American cheese so I thought you meant the “style” of cheese not the country of origin. From what I’ve heard, Tillamook cheese is pretty popular in a lot of places though
In my experience, there’s not much reason to try a burger outside the US.
Tillamook is my go-to brand, by the way. Their ice cream is unbeatable, especially their Sea Salt & Honeycomb Toffee, which is the most amazing ice cream I’ve ever tasted.
I also don’t love a sweaty cheese on my burger, even if it’s Tillamook.
Kraft cheese is American cheese
It’s literally not, go read the label again.
mac and cheese is something else, you wouldn’t put parm on that. but practically every other sauce needs some real parm on top.
You might want to reconsider the first part. While you don’t want parm to be the primary cheese, a little parm added to homemade Mac and cheese really steps it up.
They mean all cheese manufactured inside the United States, not the product titled “American Cheese,” as in the yellow slices like Kraft Singles, etc.
Go read a Kraft Singles label from any point in the last two decades and show me where it calls itself “cheese.”
Go read the comment again
not the product titled “American Cheese,” as in the yellow slices like Kraft Singles, etc.
Kraft Singles are not titled “American Cheese.” Go read a label and come back. They’re not legally allowed to call it “cheese.”
Sodium citrate
Oh that’s relatively harmless. Sodium coming from salt as a metal or thru a precipitation reaction, and citrate is something derived from a fungus.
Thats not how chemistry works.
You mean like mixing citric acid which is usually obtained from a fungus and sodium bicarbonate? That reaction creates CO2 gas the carbonate part of sodium bicarbonate. That leaves only the sodium after it bonds to the citrate ion which leaves extra H2O behind which is just water. That? But you could do all sorts of other reactions to get the sodium to come off something else.
It’s also the main electrolyte ingredient in a few electrolyte drinks.
But what are electrolytes?
Here’s the Wikipedia article on them: https://www.wikiwand.com/en/articles/Electrolyte
For simplicity’s sake, they are salts, acid, or bases that can suspend themselves in a polar liquid, like water, and can conduct electricity.
They help maintain the body’s ability to hydrate, and are critical in maintaining nerve and muscle functions, since they are electric tissues.
Was trying to do the idiocracy thing
Yep! I have a container of it to make otherwise non-melting cheeses melt smoothly.
i cannot put American “cheese” on my pasta.
Who the fuck does that?
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Americans
I buy imported Parmesan cut straight from the block for pasta, and savor it in each dish as it is expensive. Excuse yourself.
I don’t think the people downvoting know that there’s really people out here putting American craft singles slices on their spaghetti. I should know, I’m related to a couple of them. Seen it a good chunk of my life, almost always in poorer homes, from the southern US and a few times here in the midwest.
My aunt in the US makes lasagna with Velveeta
I’ve never seen that. American cheese is for bologna sandwiches or for melting in burgers
It’s all fucking confusing.
I am talking admit cheese made in the USA, kraft singles aren’t even legally allowed to be called cheese
The exception, not the rule.
They don’t though, unless you count mac & cheese
You don’t. You can literally find them making dinner on TikTok.
Just like all the thousands of people eating tide pods? Or maybe it’s just rage bait…
Is it really that hard to stomach the idea of melting American cheese on pasta?
I can’t. I don’t have TikTok, literally or figuratively.
He’s not talking about “American Cheese,” he’s talking about e.g. Kraft grated (fake) “parmesan” cheese made in America.
Oh yeah, we definitely do that lol
Nothing wrong with it, if you’re just making something basic. Not everything needs to be cuisine.
But putting Kraft singles on pasta is a crime.
you mean Americans don’t grate cheese on their Bolognese?
Oh I thought you meant “American cheese” a la Velveeta. Yeah, we definitely put shitty grated fake Parm on stuff. It’s an acquired taste/texture lol. I don’t recommend trying to grate Velveeta.
Have you tried sartori or belgioioso Parmesan? They aren’t parmegiano Reggianio, but they definitely scratch a similar itch. If you’re talking about “American cheese” itself then, yeah, you either know that that’s not cheese or are living in ignorant bliss not knowing what cheese actually is
tried. not even close.
Fair enough. But when the real stuff is $15 for a sliver that lasts the afternoon… we take what we can get I suppose
I buy parm cut from an imported block. That $15 chunk will last a few months or more for me… I use it sparingly though.
$15 lasts me about 4 family meals. not sure where do you get your cheese or how much you’re using
it isn’t a cheap ingredient, but it is definitely not a luxury one either.
we aren’t taking abour real balsamic vinegar or caviar here
living in ignorant bliss not knowing what cheese actually is
May I introduce you to the godless abomination from St Louis, MO - Provel cheese
Tbh I dont think it looks terrible. I prefer a wet mozzarella with some sharp cheddar but I’d try it
I do miss St Louis style pizza every so often.
There’s no such thing as American gastronomy.
hard disagree.
yhea “white” American food is shite. because White culture, fundamentally does not exist (white as a culture was a way to erase the historical heritage of immigrants to create a blank slate group that was superior to natives/slaves). and once modernised its all corporate franchise slop.
and it shows. however, other subgroups have a rich culinary history. look at soul food for example, or when the immigrant heritage is allowed to shine Italian influence with NY pizza… or that bizarre mix of when a Chicago Italian hired a black cook from the South mixing southern slave recipes with Italian, to create Chicago pizza…
American cheeses are the best in the world.
Show me someone who prefers Parmigiano Reggiano over Kraft and I’ll show you an elitist liar.
I’m assuming you’re joking.
many American cheeses aren’t even allowed to be labelled as cheese in the US.
I believe there are some that are. Just not the cheapest stuff. Adding sodium citrate to cheese doesn’t automatically make it low quality. Starting with low quality cheese is what makes it low quality.
Am I just too close geographically to Wisconsin or are y’all overplaying how bad our cheese is? Cause like I can run to the store and get some really incredible cheeses. There’s almost no ultra processed shit cheese in stores near me, in fact it’s basically just those Kraft singles and those are only good for “grilled cheese.”
I was going to say am I too bougie, or is everyone overplaying how bad our cheese is? Sure we have some bad cheeses, and American cheese needs to be in the context of melting on some sort of sandwich. But there are so many cheeeses of so many styles, so many qualities.
If you don’t like the cheap stuff, don’t buy the cheap stuff
I’ll not going to expect everyone to go on an European vacation. It’s expensive, and definitely elitist to even suggest.
But if you like cheese, I really hope that one day you’ll visit any European country and enjoy their wonderful cheese culture (each county there has a vastly different cheese culture, and at list for those I’ve visited they are all amazing)
People think American cheese and think Kraft.
People think American chocolate and think Hershey.
People think American beer and think Budweiser.
People think American burgers and think McDonald’s.
They just know the cheap, bland international brands, but not the amazing regional stuff.
America is a huge diverse place, with amazing food, amazing people, and amazing landscapes, but they only experience the cheap stuff, cause the best stuff isn’t made for export.
Edit: they’ve never had Wisconsin string cheese where you can see the handprints of the person who made it, and it shows.
I know it’s kinda “basic” but fresh cheese curds go so hard, it’s unreal. I genuinely feel bad for anyone who can’t get them fresh, it’s a life changing snack.
Especially if they give that nice squeak when you bite in.
Elitists love ignorance.
This right here. It’s funny when Europeans trash our beer culture. My state has more beer styles and types than all of Europe. Not that European beer isn’t good, it is, but Germany isn’t going to brew a juicy IPA because of their antiquated laws. It’s different.
They have great cheese, no doubt, but so does the US when you actually look for it. Guess what Europeans, we don’t like Kraft either.
Outside the dairy capital of America, yes, the dairy situation sucks.
Vermont cheddars like nobody’s business. Like, they’ve got the good shit with the crunch.
Most Americans outside dairy areas don’t have many high quality local cheese options, but we have high quality domestic cheese options.
It’s really butter and Parmesan where we can’t compare.
Crunch?! What cheese are you eating that crunches?
Oh yeah that’s why. I live in the northeast and most of our cheese is the processed stuff. The good stuff is in the specialty section.
I also live in the Northeast, and, uh, New England absolutely has good cheese on a local level.
National brands are offered everywhere and are shit so they can be shipped across country. Strive for regional brands and you’ll have luck.
The northeast has cheese from Vermont. Granted, not as much as Wisconsin, but it is good stuff.
Yeah but that’s pretty much just cheddar. I don’t think I’ve had any other notable cheeses from VT.
Tragic, truly. I love cheese, have a whole section in the fridge dedicated to just cheese.
I don’t know. I live in Wisconsin… I don’t understand why people assume cheeses made by America are bad.
go to any European market, check the cheese section. or go to any cheese shop (not sure they exist in the US) it’s not even close.
Not in Wisconsin. Hell every regular grocery store has a huge cheese section. We have several cheese mongers here, dairy farms where you can tour and buy fresh cheese. We even have a festival for it https://www.cheesedays.com/. I’ve lived most of my life in the Midwest, which may explain why I think good cheese is abundant. Heck even out in Detroit they famously use Wisconsin brick cheese for their signature pizza. However, I do realize that many other states don’t even have access to brick cheese or have even heard of brick. From this thread, I guess they’re missing out on our other cheese too.
Call me a liar then. We have a chunk of parmigiano reggiano in the fridge. No other kinds of “parmesean” cheese to be found.
Dude, normally you seem a sane person, but on this you’re flat out wrong.
Pretty confident they are trolling.
Italians don’t ever sell their cheeses pre-shredded and that’s some lazy bullshit.
Nah, if you shred cheese you have to add cellulose to prevent sticking and cellulose prevents the cheese from properly melting in your dishes.
Cellulose is a perfectly natural part of aging.
Okay. These are getting better and better.
Cellulose in aging?
Cellulose is a plant material, no way to make any milk product develop cellulose. Biologically impossible.
it has to be an additive.
Granted, perfectly edible, and counts as dietary fiber, but definitely not a natural part of cheese ageing
nevermind, that’s just a shit post
Humboldt Fog is the best cheese I’ve ever tasted, and it’s from the U.S. Cabot Cheddar I would compare favorably to other cheddars, we have some good cheeses here.
Parmesan though? I would just buy less & still get the reggiano. Sometimes I just stand by the display and smell it, it is so good.
Possibly one of the best cheddars in the world is from the US (and comes in a can)
Cougar Gold
I’ve had it, it’s really good, and it keeps basically forever in the refrigerator, arguably getting better as it ages
Your taste buds might be cooked 😂
It sounds crazy, but it is a legit cheese, it’s even won some awards. It’s basically a wheel of cheese that happens to be packaged in a can.
Washington State University has pretty big agriculture and food science programs, so they make cheese, and back in the 40s the us government gave them money to research how to put cheese in a can, so they’ve been doing it ever since.
$70 per can?!?!
Edit: for THIRTY ounces!?
Not sure where you’re seeing $70, price is $33/30oz can
The official WSU Amazon page?
Also, everything on that Amazon page seems to be “shipped and sold” by various 3rd parties. I don’t really understand the inner workings of how being a seller on Amazon works, but I’m not convinced that WSU actually has anything to do with that page, at the very least it doesn’t seem like you’re getting your cheese directly from them when you go through Amazon and there’s some extra companies adding markups and taking a slice of the pie along the way.
Maybe try their actual website
Giorgia Meloni crying in the corner, thinking what she did wrong to upset her buddy
Silly trump, the lyrics are
O partigiano portami via,
o bella ciao, bella ciao, bella ciao ciao ciao
o partigiano portami via
che mi sento di morir
Prego
American Cheese is an oxymoron
oxymoron - the pimple cream for idiots
