What? That’s all horseshit information if you know anything about cheese. Yellow American cheese sells off the cheddar lie, but white American cheese sells everywhere as well. Any chef anywhere in the world will tell you someone who calls American cheese not cheese is an idiot outside of poshness. It’s all shit for brains bullshit developed for making hate, like hating trans people, gays, gypsys or Jews. There is no difference. All of it is meant to make people dislike others for the name of conquering others.
51% is the threshold for calling it “process cheese food.” The stuff that is called “process cheese” is only allowed additives off of a particular list: water, salt, milkfat up to 5% of the weight of the total, acidifying agents, spices, artificial coloring, mold inhibitors up to 0.2% or 0.3% of the total weight.
There’s basically not an easy way to make something match the legal definition of American cheese without making it out of at least 90% cheese, because the amount of water and fat you can add to fit within the requirement that the end result be 47% fat, except that only 5% of the total can be from added fat, makes it hard to cut corners.
Yeah, it gets fucking annoying to see the Europeans mock American cheese based on their knowledge of Kraft fucking Singles (literally not legally allowed to be labeled cheese, btw) every single time someone mentions American cheese on the Internet.
There’s some great American cheeses. You just don’t find them wrapped in plastic, next to the butter at the grocery store.
They do the same thing with beer, calling us ignorant and then saying or beer is shit in reference to Bud Light. America has tons of great beer and cheese.
it’s like when people say Australian beer sucks because of fosters, or that Japanese cooking sucks because the gas station sushi in your landlocked nation is shit. it’s very disingenuous.
the other 50% is mostly water. anerican cheese is basically just a hardened cheese sauce. it’s cheese emulsified with water or something similar to make it melt easier. it’s not some unholy amalgamation of horror. it’s just melty cheese.
and I’m not just looking that up on wikipedia. I’ve made it myself. it’s not that hard. i promise you i didn’t hide any cancer chemicals in there.
Most American cheese is made by blending cheddar and colby cheeses with other ingredients, like extra whey, milk proteins, vitamins, coloring, and emulsifying agents
I’m saying it’s a bs statement. It isn’t about coffee. Tell me 19 cheeses that age and go from white to yellow. You can start by saying cheddar doesn’t. There are near 0 and if you think that’s not true, you are being lied too. Make a cheese, it won’t randomly turn unless you add something that makes it. It’s like saying copper turns to brass on its own. It doesn’t.
Sorry for being upset about it, but it’s just bologna
Edit: also if it changes color without you adding something that you knew would change the color, throw it out, be safe; there is an unknown bacteria added if you didn’t do it yourself
Aged gouda starts out mostly white and will definitely become a dull light brownish-orange as it ages/dries out. Cheddar, while not considered a white cheese (naturally yellow, that is - not necessarily with added color) will also turn a darker color when aged. I think that’s what the parent commenter was saying.
What? That’s all horseshit information if you know anything about cheese. Yellow American cheese sells off the cheddar lie, but white American cheese sells everywhere as well. Any chef anywhere in the world will tell you someone who calls American cheese not cheese is an idiot outside of poshness. It’s all shit for brains bullshit developed for making hate, like hating trans people, gays, gypsys or Jews. There is no difference. All of it is meant to make people dislike others for the name of conquering others.
Best I can tell, the criteria for calling something “cheese” in America is containing 51% cheese.
That’s just ridiculous. Either it’s cheese, or it’s a product.
51% is the threshold for calling it “process cheese food.” The stuff that is called “process cheese” is only allowed additives off of a particular list: water, salt, milkfat up to 5% of the weight of the total, acidifying agents, spices, artificial coloring, mold inhibitors up to 0.2% or 0.3% of the total weight.
There’s basically not an easy way to make something match the legal definition of American cheese without making it out of at least 90% cheese, because the amount of water and fat you can add to fit within the requirement that the end result be 47% fat, except that only 5% of the total can be from added fat, makes it hard to cut corners.
Yeah, it gets fucking annoying to see the Europeans mock American cheese based on their knowledge of Kraft fucking Singles (literally not legally allowed to be labeled cheese, btw) every single time someone mentions American cheese on the Internet.
There’s some great American cheeses. You just don’t find them wrapped in plastic, next to the butter at the grocery store.
You should list some actual varieties then. “American cheese” IS the term for the processed cheese mixture.
https://en.wikipedia.org/wiki/List_of_American_cheeses
They do the same thing with beer, calling us ignorant and then saying or beer is shit in reference to Bud Light. America has tons of great beer and cheese.
it’s like when people say Australian beer sucks because of fosters, or that Japanese cooking sucks because the gas station sushi in your landlocked nation is shit. it’s very disingenuous.
Those chefs you mention … can they contain up to 49% bullshit* and still be sold as chefs?
*https://en.wikipedia.org/wiki/American_cheese#Production
the other 50% is mostly water. anerican cheese is basically just a hardened cheese sauce. it’s cheese emulsified with water or something similar to make it melt easier. it’s not some unholy amalgamation of horror. it’s just melty cheese.
and I’m not just looking that up on wikipedia. I’ve made it myself. it’s not that hard. i promise you i didn’t hide any cancer chemicals in there.
Yeah sorry about the shit site. Edited in a wikipedia link instead.
I’m unsure how most of what you said relates to the parent comment. Did you forget to drink your coffee before commenting?
I’m saying it’s a bs statement. It isn’t about coffee. Tell me 19 cheeses that age and go from white to yellow. You can start by saying cheddar doesn’t. There are near 0 and if you think that’s not true, you are being lied too. Make a cheese, it won’t randomly turn unless you add something that makes it. It’s like saying copper turns to brass on its own. It doesn’t.
Sorry for being upset about it, but it’s just bologna
Edit: also if it changes color without you adding something that you knew would change the color, throw it out, be safe; there is an unknown bacteria added if you didn’t do it yourself
Aged gouda starts out mostly white and will definitely become a dull light brownish-orange as it ages/dries out. Cheddar, while not considered a white cheese (naturally yellow, that is - not necessarily with added color) will also turn a darker color when aged. I think that’s what the parent commenter was saying.
You seem to know a lot about bologna and cheese.