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(Serious Eats)   Why submit this? Some men just want to watch the world burn   (seriouseats.com) divider line
    More: Interesting, Processed cheese, bright orange slice of American cheese, plastic cheese, American cheese, Cheese, Milk, government programs, little American cheese  
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1202 clicks; posted to Food » on 13 Jul 2020 at 2:20 PM (4 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



21 Comments     (+0 »)
 
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2020-07-13 12:56:41 PM  
Cooper Sharp is delicious
Fark user imageView Full Size
 
2020-07-13 1:19:49 PM  
The article is a lot of words that missed the big point: the stuff wrapped in plastic that is actually cheese (not the crap that can't even be called cheese, that has to be called "singles") is likely made in a converted petrochemical factory off of I80 near Joliet.

/I'm convinced the yellow stuff gets the color from left over road paint.
 
2020-07-13 2:23:20 PM  
"(American Cheese) No other cheese in the world can touch its meltability or goo factor,"

But they all beat it in taste.
 
2020-07-13 2:41:10 PM  

Cache: "(American Cheese) No other cheese in the world can touch its meltability or goo factor,"

But they all beat it in taste.


Of course pretty much every other cheese has deeper flavor.  However, American cheese is the perfect cheese for a cheeseburger as well as an awesome as an emulsifier in mac and cheese.
 
2020-07-13 2:56:15 PM  

Joey Jo Jo Jr Shabadu: Cache: "(American Cheese) No other cheese in the world can touch its meltability or goo factor,"

But they all beat it in taste.

Of course pretty much every other cheese has deeper flavor.  However, American cheese is the perfect cheese for a cheeseburger as well as an awesome as an emulsifier in mac and cheese.


Texture & mouth feel are valid concerns when evaluating a dish. Sometimes one has to make compromises with other factors.
 
2020-07-13 3:10:15 PM  

Opacity: The article is a lot of words that missed the big point: the stuff wrapped in plastic that is actually cheese (not the crap that can't even be called cheese, that has to be called "singles") is likely made in a converted petrochemical factory off of I80 near Joliet.

/I'm convinced the yellow stuff gets the color from left over road paint.


Mostly Turmeric and Annatto seeds, actually. I looked it up. I use the same two when I make cheese sauce from cheap mozzarella and the resulting flavor is uncanny.
 
2020-07-13 3:13:11 PM  

WoolyManwich: Cooper Sharp is delicious
[Fark user image 425x425]


hbnshow.comView Full Size
 
2020-07-13 3:37:49 PM  

apathy2673: WoolyManwich: Cooper Sharp is delicious
[Fark user image 425x425]

[hbnshow.com image 313x210]


I'm not saying it (or any other American cheese) is even in the same class as an aged Gouda, Camembert, cotija, etc. But it is good on a burger, sandwich, grilled cheese, etc. This might sounds crazy but sometimes I like to take a slice of Cooper Sharp and put it on top of a bowl of NE Clam chowder and let it partially melt in like chedder on chili. Changes the flavor dynamic entirely. Also, if you don't like it you don't have to eat it. Otherwise you end up like this kid:
Fark user imageView Full Size
 
2020-07-13 3:44:06 PM  
My largest problem is that it isn't cheese...it's usually forced to be labeled as "pasteurized American cheese product".  When the law forces them to label with that many qualifiers, it's stopped being food.
 
2020-07-13 4:04:53 PM  
...reportedly in order to be able to use inexpensive imported milk protein concentrate (MPC) in its formulation.

I've never investigated the market for this stuff to say for sure but from what I've seen we export this stuff in such large quantities that I doubt we import much, if any. One of the prevailing business models for butter manufacturing these days is to separate the cream, make & sell tons of butter and tons of powder. the powder being spray-dried skim milk and buttermilk (the by-product of butter churning not the cultured stuff).

Whey: The protein-rich, watery portion of milk. It's what's left over after cheese-making or butter-churning.

Not completely accurate. It's the water-soluble protein found in milk. It could be watery, or concentrated, or spray-dried. It may be a by-product of cheesemaking. The stuff left over from butter churning is buttermilk, not whey, but it contains some whey protein.

Regarding the cheese-adjacent substance that's the subject of the article, eat it if you like it. Me, I really prefer natural cheese on burgers precisely because it's not gooey.
 
2020-07-13 4:11:07 PM  

WoolyManwich: apathy2673: WoolyManwich: Cooper Sharp is delicious
[Fark user image 425x425]

[hbnshow.com image 313x210]

I'm not saying it (or any other American cheese) is even in the same class as an aged Gouda, Camembert, cotija, etc. But it is good on a burger, sandwich, grilled cheese, etc. This might sounds crazy but sometimes I like to take a slice of Cooper Sharp and put it on top of a bowl of NE Clam chowder and let it partially melt in like chedder on chili. Changes the flavor dynamic entirely. Also, if you don't like it you don't have to eat it. Otherwise you end up like this kid:
[Fark user image 425x476]


oy vey
 
2020-07-13 4:21:38 PM  
I enjoy threads where it's easy to see who didn't bother reading TFA.
 
2020-07-13 5:27:28 PM  
American cheese is not cheese. Off to eat my ultra processed fake meat burger and soy milk
 
2020-07-13 5:36:35 PM  

Tarl3k: My largest problem is that it isn't cheese...it's usually forced to be labeled as "pasteurized American cheese product".  When the law forces them to label with that many qualifiers, it's stopped being food.


As the article points out, the best brands of American cheese (Pasteurized Process Cheese) are almost entirely cheese and milk.

Even at a few rungs down the classification ladder, Velveeta is at least 51% cheese.
 
2020-07-13 5:41:35 PM  

Joey Jo Jo Jr Shabadu: Cache: "(American Cheese) No other cheese in the world can touch its meltability or goo factor,"

But they all beat it in taste.

Of course pretty much every other cheese has deeper flavor.  However, American cheese is the perfect cheese for a cheeseburger as well as an awesome as an emulsifier in mac and cheese.


This. If I'm making a quick Mac and cheese, I like to mix some good quality cheddar or other cheeses with American cheese. Best of both worlds. Great cheese flavor and a great, smooth melty texture.

Of course, you can also just make your own American cheese by melting some great cheese into some milk and sodium citrate, using a stick blender to make it completely smooth. Surprisingly easy to do once you have the sodium citrate, and you can make super melty cheese with whatever cheese you want.
 
Ant
2020-07-13 8:32:13 PM  
American cheese is the best cheese on some burgers. I don't care what anyone thinks. Yes, a fancier burger may call for a different kind of cheese, and that's fine, but American cheese is pretty damn good on a basic burger.
 
2020-07-13 9:10:21 PM  

phlegmjay: Joey Jo Jo Jr Shabadu: Cache: "(American Cheese) No other cheese in the world can touch its meltability or goo factor,"

But they all beat it in taste.

Of course pretty much every other cheese has deeper flavor.  However, American cheese is the perfect cheese for a cheeseburger as well as an awesome as an emulsifier in mac and cheese.

This. If I'm making a quick Mac and cheese, I like to mix some good quality cheddar or other cheeses with American cheese. Best of both worlds. Great cheese flavor and a great, smooth melty texture.

Of course, you can also just make your own American cheese by melting some great cheese into some milk and sodium citrate, using a stick blender to make it completely smooth. Surprisingly easy to do once you have the sodium citrate, and you can make super melty cheese with whatever cheese you want.


Yeah, I stumbled upon the modernist cuisine mac and cheese recipe years ago and did the sodium citrate thing for a while. Nowadays I'm just more likely to have some American cheese on hand because the kids like it, so I'll just use that.
 
2020-07-13 10:55:57 PM  

phlegmjay: Joey Jo Jo Jr Shabadu: Cache: "(American Cheese) No other cheese in the world can touch its meltability or goo factor,"

But they all beat it in taste.

Of course pretty much every other cheese has deeper flavor.  However, American cheese is the perfect cheese for a cheeseburger as well as an awesome as an emulsifier in mac and cheese.

This. If I'm making a quick Mac and cheese, I like to mix some good quality cheddar or other cheeses with American cheese. Best of both worlds. Great cheese flavor and a great, smooth melty texture.

Of course, you can also just make your own American cheese by melting some great cheese into some milk and sodium citrate, using a stick blender to make it completely smooth. Surprisingly easy to do once you have the sodium citrate, and you can make super melty cheese with whatever cheese you want.


I recently found sodium citrate at my local grocery store. I intend to use it to make mac n cheese with Tilamook cheddar some time this week.
 
2020-07-13 11:02:32 PM  

Joey Jo Jo Jr Shabadu: phlegmjay: Joey Jo Jo Jr Shabadu: Cache: "(American Cheese) No other cheese in the world can touch its meltability or goo factor,"

But they all beat it in taste.

Of course pretty much every other cheese has deeper flavor.  However, American cheese is the perfect cheese for a cheeseburger as well as an awesome as an emulsifier in mac and cheese.

This. If I'm making a quick Mac and cheese, I like to mix some good quality cheddar or other cheeses with American cheese. Best of both worlds. Great cheese flavor and a great, smooth melty texture.

Of course, you can also just make your own American cheese by melting some great cheese into some milk and sodium citrate, using a stick blender to make it completely smooth. Surprisingly easy to do once you have the sodium citrate, and you can make super melty cheese with whatever cheese you want.

Yeah, I stumbled upon the modernist cuisine mac and cheese recipe years ago and did the sodium citrate thing for a while. Nowadays I'm just more likely to have some American cheese on hand because the kids like it, so I'll just use that.


Me too, actually. But for me it's because for some strange reason my wife doesn't like the texture of modernist Mac and cheese. I love it. But I also like most versions of Mac and cheese.
 
2020-07-13 11:03:07 PM  

max_pooper: phlegmjay: Joey Jo Jo Jr Shabadu: Cache: "(American Cheese) No other cheese in the world can touch its meltability or goo factor,"

But they all beat it in taste.

Of course pretty much every other cheese has deeper flavor.  However, American cheese is the perfect cheese for a cheeseburger as well as an awesome as an emulsifier in mac and cheese.

This. If I'm making a quick Mac and cheese, I like to mix some good quality cheddar or other cheeses with American cheese. Best of both worlds. Great cheese flavor and a great, smooth melty texture.

Of course, you can also just make your own American cheese by melting some great cheese into some milk and sodium citrate, using a stick blender to make it completely smooth. Surprisingly easy to do once you have the sodium citrate, and you can make super melty cheese with whatever cheese you want.

I recently found sodium citrate at my local grocery store. I intend to use it to make mac n cheese with Tilamook cheddar some time this week.


It's good. And remarkably easy to make.
 
2020-07-14 3:55:27 PM  

Joey Jo Jo Jr Shabadu: phlegmjay: Joey Jo Jo Jr Shabadu: Cache: "(American Cheese) No other cheese in the world can touch its meltability or goo factor,"

But they all beat it in taste.

Of course pretty much every other cheese has deeper flavor.  However, American cheese is the perfect cheese for a cheeseburger as well as an awesome as an emulsifier in mac and cheese.

This. If I'm making a quick Mac and cheese, I like to mix some good quality cheddar or other cheeses with American cheese. Best of both worlds. Great cheese flavor and a great, smooth melty texture.

Of course, you can also just make your own American cheese by melting some great cheese into some milk and sodium citrate, using a stick blender to make it completely smooth. Surprisingly easy to do once you have the sodium citrate, and you can make super melty cheese with whatever cheese you want.

Yeah, I stumbled upon the modernist cuisine mac and cheese recipe years ago and did the sodium citrate thing for a while. Nowadays I'm just more likely to have some American cheese on hand because the kids like it, so I'll just use that.


I have some American cheese slices on hand for burgers and for melting over eggs, but for mac and cheese, I generally use whatever's handy in the fridge - usually some cheddar, pepper jack, gruyere, maybe a bit of blue or gorgonzola for a tang, etc. But since they don't emulsify well, I start with a pinch of sodium citrate and milk or ale as a base to melt them into, and then just whisk like mad.
Some in this thread would say that's "not cheese", but when the pinch of sodium citrate is like a gram or less, and there's a half pound of cheese melted into the sauce, that sure seems like cheese to me.

/oh, look, I threw in a few shakes of garlic powder. I guess that makes it "not food".
 
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