Cheddar is a god-tier cheese and puts European cheese to shame.
It can be made sharp or mild, hard or creamy, white or yellow,. It easily melts in a perfect way. It keeps incredibly well. Pairs well with almost everything. It can be improved by aging or smoking (and holy shit if you have not tried a good smoked cheddar you are missing out on life).
You can take any fancy, high-end cheese and there is some variant of cheddar that can go toe-to-toe with it.
The only reason it’s snubbed as common and low-quality is because it’s cheap and used so ubiquitously. But the reason for that is because, again, cheddar is a god-tier cheese.
And yes, I know cheddar was first created in England, but the US is responsible for industrializing and popularizing it.
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?
Maybe I haven’t found the right one, but the cheap cheddar here is like ‘fantasy cheese’ or ‘cheese product’ or whatever you want to call it, and the expense cheddar is more expensive then a range of local cheeses with similar or better characteristics, while the local alternatives are often cheaper. If locally it can fill your needs then power to you. As long as we can all enjoy our cheese in high quality and relative peace, everyone is winning. But in my locality it feels like I’m overpaying for underperformance.
Grilled some gruyere on toast tonight for a nice onion soup. Just telling you so you know you can trust I love cheese.
Yeah but cheese-like product is fucking good and tastes awesome on a cheese burger while Venezuelan Beaver Cheese or whatever the fuck they eat in France is nasty.
Try some high-fat (38%+) cheese on a grilled cheese sandwich some time. You’ll get a real cheese with this new thing called “flavor”, that also doesn’t melt in the first 4 seconds that the bread is being toasted, and once it is melted it will fuse with the bread and make you forget all about Jessica.
You know what? Unpopular opinion time.
Cheddar is a god-tier cheese and puts European cheese to shame.
It can be made sharp or mild, hard or creamy, white or yellow,. It easily melts in a perfect way. It keeps incredibly well. Pairs well with almost everything. It can be improved by aging or smoking (and holy shit if you have not tried a good smoked cheddar you are missing out on life).
You can take any fancy, high-end cheese and there is some variant of cheddar that can go toe-to-toe with it.
The only reason it’s snubbed as common and low-quality is because it’s cheap and used so ubiquitously. But the reason for that is because, again, cheddar is a god-tier cheese.
And yes, I know cheddar was first created in England, but the US is responsible for industrializing and popularizing it.
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?
I bet you have an air tight hobby coffin you hang out in so you can breathe your own farts all day.
It sounds like you’re describing your hate for American Cheese not Cheddar cheese which is different, even in America.
Dude, cheddar cheese was popularised by Henry II. The U.S. didn’t even exist then
Maybe I haven’t found the right one, but the cheap cheddar here is like ‘fantasy cheese’ or ‘cheese product’ or whatever you want to call it, and the expense cheddar is more expensive then a range of local cheeses with similar or better characteristics, while the local alternatives are often cheaper. If locally it can fill your needs then power to you. As long as we can all enjoy our cheese in high quality and relative peace, everyone is winning. But in my locality it feels like I’m overpaying for underperformance.
Grilled some gruyere on toast tonight for a nice onion soup. Just telling you so you know you can trust I love cheese.
Yeah but cheese-like product is fucking good and tastes awesome on a cheese burger while Venezuelan Beaver Cheese or whatever the fuck they eat in France is nasty.
Have you ever tried a blue cheeseburger though?
Monterey Jack ain’t nothin’ to scoff at either
Also Colby Jack my beloved. Seriously if you hand me a burger with anything else you’re waking up with your own foot shoved up thine ass.
This is how I feel about American cheese, but the real stuff. Not the crap Kraft sells (other than their deli style slices).
A slice of real American cheese melted on anything is amazing!
American cheese is just cheese mixed with milk and an emulsifier like citric acid. It’s as much cheese as sausage is meat.
Yep, that’s real American cheese! Best cheese for sandwiches and grilled cheese.
No it really isn’t, what the actual fuck.
Try some high-fat (38%+) cheese on a grilled cheese sandwich some time. You’ll get a real cheese with this new thing called “flavor”, that also doesn’t melt in the first 4 seconds that the bread is being toasted, and once it is melted it will fuse with the bread and make you forget all about Jessica.
Nah, I like real American cheese. It’s not really a grilled cheese without American cheese.
People don’t like cheddar? There’s like five cheeses I would say anything bad about. Cheddar is nowhere near that list.
Sharp and aged cheddar is amazing. I’ve tried cheese from all over and it does compete. Still my go to and Ive had a decent variety in my day.