-“Yay! Finally due for some American-style freedom and democracy! At last the mathematical majority of the populace will decide who gets elected! No longer will an elite clique of corruptible intermediaries have the last word on who gets to be in power in the country!”
What’s odd is it is literally cheese though. It’s called cheese product because it is a spread, not whole cheese, and has been processed to not require refrigeration long term.
I did not know this until I googled it, so figured I’d share.
And a few more. What i did see is that there are cheeses that have the bacteria, and arent proccessed stuff, that can be seen as cheese that are made in the usa, like some brie types ( today i learned! ) However, cheddar and this is not cheese. They are processed and do not contain the batercia that european cheeses would contain ( FDA doesnt allow them )
Europe is not the defining central authority on cheese, and I don’t believe your links are entirely accurate. They state I cannot by roquefort cheese and not only can I, I do.
It’s more to do with the canning and extrusion process than in changes to the underlying product.
The processing is about how they achieve the necessary consistency. You can read comments in this thread about how to get this type of behavior (in general terms) from cheese using ingredients you (probably) have at home.
Some quick googling makes be believe there’s usually about 30% cheese in there which, according to our labelling rules, means that it’s not even a cheese product, much less cheese. Otherwise we’d be calling some frozen pizzas cheese products.
The lowest percentage you can go and still have cheese in the description is melt cheese preparations which are a minimum of 50% cheese, melting salts (duh) the the rest is other milk products (usually cream), then maybe some spices and herbs.
Spray cheese ingredient lists, OTOH, right-out start with “water” in the beginning. More or less sauce mornay for people without palate or dignity (there’s no water in mornay but plenty of milk).
As of 2016, Kraft describes Cheez Whiz as a “cheese dip” with the word cheese spelled correctly. According to a Kraft spokesman, the product does include cheese, but the company has chosen to list its parts—such as cheese culture and milk—instead of cheese as a component itself
I was a bit mistaken before: It’s not 50% cheese as such but 50% of dry weight must be cheese, and at least 20% of the product must be dry weight. But they’re not calling it Schmelzkäsezubereitung so chances are it isn’t. Also WTF is “cheddar cheese and vegetable oil” supposed to mean as a combined percentage. I’m kinda surprised it’s even legal but they’re definitely telling on themselves, there.
Like I said in different comment, mayo is egg product, but calling it eggs is wrong. Same here. If it’s made from cheese and turned into mush with bunch of other elements, then it’s not cheese it’s cheese flavored mush or cheese based mush.
I had the same idea for a while, but as taco addicted Norwegians unsatisfied with the current cheese options in our meaty tex mex burritos, and we were seduced by Adam Ragusea’s cheese sauce with sodium citrate emulsifier.
We tried and dropped the whole “mix lemon juice with baking soda until no longer tart” and just bought the finished sodium citrate (E331) instead.
The result with that was a cheddar sauce so smooth and awesome that I don’t believe for a second that any of you to the south could outcompete it, no matter how expensive or funky you go.
Perfectly emulsified cheddar cheese sauce is magnificent. It was like 90% cheddar. It was delicious.
Only because they’ve never had beans on toast. Well because they’ve only ever eaten American style baked beans.
Do Americans even have toasters, they seem to think that a good breakfast constitutes a pile of butter and syrup, so I’m going to assume that they’re not prepared to eat anything that doesn’t have 300 kg of sugar in it.
I’m American and I think food in the UK is awesome. I don’t like everything, but what I do like, I really like! Plus y’all have cute and silly names for everything, it’s great. I’m sure most Americans would feel the same way if they ever get the chance :)
“Processed cheese spreads, like Easy Cheese, have a moisture content that ranges from 44 to 60%, while its milk fat content must be greater than 20%.[4] Milk proteins are needed for processed cheese spread production, and contains two main types: casein, which accounts for at least 80%, and whey protein, which can further be classified into α-lactalbumin and β-lactoglobulin. The manufacturing of processed cheese spreads uses natural cheese with a composition that ranges from 60 to 75% intact casein.”
There’s a ton of degenerate things in Europe too. For instance, italians have a pizza with potatoes on top. Swedes like cheese inside their coffee. Swedes also like tomato sauce, cheese and i think ham paste off an aluminium toothpaste like squeeze tube. Swedes are absolute lovable degenerates.
Germans have these devices which look like a massive cow tit to “milk” as it were, their ketchup and mayonnaise from.
In the Netherlands it is fairly common to spread margarine on bread (along with something like chocolate sprinkles, cold cuts or cheese). I think it tastes disgusting.
Apparently they’re more convenient to use for the kitchen staff than a squirt bottle. Fill the thing with ketchup/mustard/mayonnaise and you can ‘milk’ appropriate amount of whatever on the dish. They’re not commonly used by customers, for obvious reasons.
And cheese in coffee is absolutely a thing, but it’s not just any cheese, you need to have bread cheese.
Swedes in general do not like cheese in their coffee and would have no idea what you’re talking about. I can only assume you’re thinking of kaffeost/juustoleipä which is only found locally in certain areas of the north and Finland. It’s also delicious by the way, think salty cubes of hard cheese that you put in coffee and eat with a spoon. It makes a squeaking sound between your teeth and can also be eaten on the side as a cheesecake with cloudberry jam. (The coffee should also be pot-boiled in the traditional way.)
Swedes used to drink coffee in small cups with 1-2 lumps of sugar and cream in it. That was the standard way for adults to drink coffee 40 years ago here before globalization really kicked in - now a standard café in Sweden is exactly like anywhere else in the world.
I do not quite remember local word for it, but yes, i saw it while travelling through Kiruna, so it was in the north.
I had it. My southern European self considered becoming anti Schengen because of it. I love your country, but you people should be banned from having coffee.
Also yeah, the whole world is very similar in many aspects, but the comment was about funny degenerate things I’ve seen across Europe and that is pretty degenerate. Just poking a little fun, is all.
When I read horrifying things about other countries’ cuisines I usually just shrug and say ‘cultural differences’. Eggs boiled in piss? ‘Cultural differences’. Duck embryos on toast? ‘Cultural differences’. Cheese swarming with maggots? ‘Cultural differences’.
But this… if a Swede popped up in front of me right now and said “yeah, I like to inject hot ham water directly into my eyeballs”, I think I’d have a better shot at understanding and accepting.
I can get ketchup from a massive cow tit!? holy shit based.
omg I found them these are actually brilliant, unlike the pump bottles you’ll never get the random money shot of condiment that misses your hotdog completely and gets on your shirt.
I’ve tried american boxed mac n cheese once. I think it was also kraft brand. It was utterly disgusting. Had nothing to do with cheese and barely with maccaroni… eating a block of butter is a strangely similar yet more pleasant experience and probably more nutritious.
Just because something is made out of something doesn’t mean it is that thing. Here in Germany for example, sth that doesn’t contain at least 50% actual cheese cannot be sold as „cheese“ but as „made out of cheese“.
And actually, American kraft mac n cheese sauce mix does not even contain cheese at all and neither does spray cheese. It contains dairy products like whey and milkfat but literally no actual cheese.
I have no problems with cheese dips or processed cheese that are sometimes less then 10% cheese and mostly just water, fat and some other processed dairy products. They‘re also quite far removed from actual cheese but for one, they actually include cheese and more importantly, they don’t taste like I’m eating warm butter that dreams of being a real cheese someday.
Never tried spray cheese but to be honest, I don’t really feel the need to. I’m certain that actual cheese, be it gouda, emmental, camembert, parmesan, cheddar, brie, edam, mimolette, gorgonzola, feta, mozzarella, fol épi or really almost any non processed cheese does a better job at being cheese than spray cheese, that, per definition, at least where I live, literally isn’t cheese at all.
I’ve seen this on the ‘American shelf’ in supermarkets before and was tempted by it as a novelty. I just looked at the Wikipedia and its just processed cheese extruded by a piston. Europeans buy processed cheese too, you get it in every supermarket. And maybe the smelting salts (is it called that?) are not too healthy when constantly consumed, but what isn’t? I don’t mind, let people have fun, stuff’s hard enough as it is.
I agree with your sentiment, and I haven’t had it for probably like 20 years, but it’s nasty. As an American, I don’t understand it. I won’t tell anyone they shouldn’t eat it (except for pointing out how much salt it has in it), but it really shouldn’t exist I don’t think. There are better ways to eat unhealthy things.
Same the Americans love their cheese is a bit like saying that the French love baguettes.
They do love their baguettes but they don’t have much interest in any other type of bread. Equally Americans are not interested in any type of cheese that isn’t neon yellow
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