That industrial polymeriszed milk sold in the US we see over here in England as “American Cheese” is barely considered food stuff let alone cheddar.
Propper cheddar from England that’s actually made for human consumption (not the cheap stuff or even the big brands sold here) will win over industrialised cheese in a one-on-one taste test hands down every single time.
Propper cheddar is on the same tier as other European cheeses and are chosen as the centre piece of a meal course because of the distinct flavours and textures.
However, the industrial “cheese” the US makes is perfect as an ingredient or topping in US fast food cuisine; it adds a cheese flavour and texture without trying to compete with the other flavours.
Hence why cheese singles or the European alternative of a thin slice of Edam are perfect for steam-melting on top of a burger.
I am fully willing to change my stance on this but I’ll need convincing, if I find myself in the US where should I look for the best cheeses from the different varieties of available in the US?
Quite possibly, but from what I’ve seen via American media including cooking shows blocks of their cheddar still look like it has the same plasticy texture.
Like I said, I’m eager to be proven wrong, what are some genuinely good American cheddar producers?
That industrial polymeriszed milk sold in the US we see over here in England as “American Cheese” is barely considered food stuff let alone cheddar.
Propper cheddar from England that’s actually made for human consumption (not the cheap stuff or even the big brands sold here) will win over industrialised cheese in a one-on-one taste test hands down every single time.
Propper cheddar is on the same tier as other European cheeses and are chosen as the centre piece of a meal course because of the distinct flavours and textures.
However, the industrial “cheese” the US makes is perfect as an ingredient or topping in US fast food cuisine; it adds a cheese flavour and texture without trying to compete with the other flavours.
Hence why cheese singles or the European alternative of a thin slice of Edam are perfect for steam-melting on top of a burger.
I am fully willing to change my stance on this but I’ll need convincing, if I find myself in the US where should I look for the best cheeses from the different varieties of available in the US?
It sounds like you’re describing your hate for American Cheese not Cheddar cheese which is different, even in America.
Quite possibly, but from what I’ve seen via American media including cooking shows blocks of their cheddar still look like it has the same plasticy texture.
Like I said, I’m eager to be proven wrong, what are some genuinely good American cheddar producers?
I bet you have an air tight hobby coffin you hang out in so you can breathe your own farts all day.