Comment on Bread mold

• dontsayaword@piefed.social ⁨15⁩ ⁨hours⁩ ago

  American Cheese is a processed mix of cheeses like Colby and Cheddar, and is great.

  Kraft American “Cheese Product” is the square sliced “plastic” one people think of.

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  • danc4498@lemmy.world ⁨15⁩ ⁨hours⁩ ago

    I don’t realize. I was definitely thinking of the cheese product. I would make incredible grilled cheese sandwiches with shredded cheese where it falls off the edge and crisps up on the grill. My kids told me they just wanted kraft cheese slices.

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    • jupiter_jazz@lemmy.dbzer0.com ⁨9⁩ ⁨hours⁩ ago

      Shredded cheese has anti caking agent to make it not clump together, have you tried shredding brick cheese?

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      • danc4498@lemmy.world ⁨8⁩ ⁨hours⁩ ago

        Yes, it’s exhausting! Though I have thought about getting a cheese shredder.

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  • homesweethomeMrL@lemmy.world ⁨10⁩ ⁨hours⁩ ago

    All cheese is processed. Technically.

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  • sudo@programming.dev ⁨15⁩ ⁨hours⁩ ago

    Kraft American Singles is normal american cheese. All american cheese is “cheese product” because its solidified cheese sauce, not a cheese itself.

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    • dontsayaword@piefed.social ⁨15⁩ ⁨hours⁩ ago

      Let me put it this way: when I get american cheese at my local deli (I like the white) it is delicious and much like eating any other deli cheese. When I get Kraft slices, they are like eating solidified vegetable oil, with weird bubbles texture, individually wrapped in plastic. Theres a difference.

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      • Triumph@fedia.io ⁨15⁩ ⁨hours⁩ ago

        See if you can find sharp American cheese at your deli. Cooper and Schriber make a sharp American. Land O' Lakes makes a sharp cheddar American blend. I've had the latter, it was fantastic.

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    • exasperation@lemmy.dbzer0.com ⁨13⁩ ⁨hours⁩ ago

      You’re getting the labels mixed up.

      As a labeling requirement under U.S. law, anything labeled “American Cheese” must be pasteurized process cheese made from some combination of cheddar, colby, washed curd cheese, or granular cheese, which the law also defines pretty strictly. It must be made from these cheeses, heated and emulsified with an emulsifying salt (usually sodium citrate).

      American cheese is allowed to have some optional ingredients and still be labeled American Cheese:

      • Food safe acid (as long as pH stays above 5.3)
      • Cream or milkfat, such that this added fat can account for up to 5% of the weight of the finished product.
      • Water (but the total moisture content of the resulting product must still be within the other limits in the regulation)
      • Salt
      • Artificial coloring
      • Spices or flavoring that do not simulate the flavors of cheeses
      • Mold inhibitors from sorbate up to 0.2%, or from proprionate up to 0.3%
      • Lechitin, if sold in slices

      You can add milk, cream, buttermilk, whey, or certain other dairy products up to 49% of the finished product, but then you’d have to call it “Pasteurized American Process Cheese Food” instead of just American Cheese.

      American cheese is made from almost entirely cheese ingredients. The individual slices being sold at the store, though, vary by brand on whether they’re even trying to be American Cheese (or whether they’re some kind of cheese product, or even something less).

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• slothrop@lemmy.ca ⁨15⁩ ⁨hours⁩ ago

  The fact remains that nothing beats bologna and plastic cheese on wonder bread. (mustard/mayo/whatever)

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  • dohpaz42@lemmy.world ⁨15⁩ ⁨hours⁩ ago

    Everything beats this. Even an old leathery shoe.

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  • rbos@lemmy.ca ⁨14⁩ ⁨hours⁩ ago

    It’s the taste of childhood, really. I still get cravings for the worst fake cheese on the whitest of bleached bread.

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  • danc4498@lemmy.world ⁨15⁩ ⁨hours⁩ ago

    As a kid I used to put plastic cheese in between 2 slices of bologna and microwave for like 30 seconds. Then eat on a sandwich. I was thriving.

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    • ArcaneSlime@lemmy.dbzer0.com ⁨11⁩ ⁨hours⁩ ago

      The real trick is the bologna grilled cheese. Brown the bologna in your skillet, then (wipe out skillet if need be, and) make a grilled cheese as usual, but put the bologna in the middle before you close it.

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      • danc4498@lemmy.world ⁨11⁩ ⁨hours⁩ ago

        This sounds delicious

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    • FoxyFerengi@startrek.website ⁨14⁩ ⁨hours⁩ ago

      I had an ex that did this well into his 20s,and convinced me to try it one night. I did not understand the appeal lol

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  • Balaquina@lemmy.ca ⁨14⁩ ⁨hours⁩ ago

    I hate myself so much for agreeing with you, but here I am.

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• foo@feddit.uk ⁨13⁩ ⁨hours⁩ ago

  I also suspect that Doritos dipping cheese is closer to a fossil fuel than a dairy product. I still eat it though.

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  • danc4498@lemmy.world ⁨11⁩ ⁨hours⁩ ago

    Doritos dipping cheese? Is this a thing?

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    • foo@feddit.uk ⁨10⁩ ⁨hours⁩ ago

      Yep! www.asda.com/groceries/product/7416088

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      • danc4498@lemmy.world ⁨10⁩ ⁨hours⁩ ago

        So weird. They don’t have this in America. I wonder if this is anything like Tostitos cheese dip.

        www.tostitos.com/…/tostitos-salsa-con-queso-2

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• MDCCCLV@lemmy.ca ⁨11⁩ ⁨hours⁩ ago

  The sodium citrate is a good preservative and is responsible for some of that sour flavor

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• Valmond@lemmy.world ⁨14⁩ ⁨hours⁩ ago

  And it comes in tube!

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  • danc4498@lemmy.world ⁨14⁩ ⁨hours⁩ ago

    Spray!

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• YiddishMcSquidish@lemmy.today ⁨8⁩ ⁨hours⁩ ago

  Norbert from angry beavers begs to differ.

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