/ck/ - Food & Cooking

>>16244073

>>15654897
I am for good cheese. Bad cheese was no place in this world, including burgers.

>>15654908
I've had it. "Better that Kraft singles" does not mean shit. 90% of their cheeses are inferior versions of European cheeses, and I am not saying 100% because statistically there MUST be someone making good cheese, even if I am yet to find them.
I've had much better cheese from an uncle's farm in Texas than anything than came out of those two states, but people love going back to Wisconsin as their only argument for good American-made cheese, most likely because the people making these arguments are all cheeselets who get their info from marketing and not from actual tasting.

Look at all these American simpletons who think there is anything of value on their pasteurized cheese product.
Imagine feeling attached to something so objectively bad, imagine letting this attachment cloud your judgment to the point you feel the need to defend it.

There is nothing good about American cheese. The color is a calculated shade brought by an immature expectation of what cheese should look like, and achieved trough artificial means. Its only reason to be is some food scientist thinking to himself "Well, this is what cheese looks like, right?"
The flavor is a mix of placebo and regret. While freshness or careful aging create the complex flavors of cheese, this American parody lacks such privileges, whatever aroma it may have is purely coincidental, whatever illusion of flavor it may posses is only due to the dopamine high Americans get when eating something fatty.
The texture is like softened wax, because that is what it most likely is. It covers your mouth in a plastic-like fatty layer that Americans love confusing for enjoyment.
And by far the most pathetic argument I see repeated over and over again, the fact it melts. The characteristic often posted as the sole redeeming quality is something shared by almost all substances in the world, that things soften when hot. Almost all cheeses melt, not that you would want to as different cheeses are meant to be eaten at different temperatures. But the ones that are often melted are superior, they impart great flavor, fat and texture, just look at mozzarella with its milky flavor and stringy texture even after melted. American cheese only serves as a brightly colored layer of fat, might as well top your burgers with some butter, you will get much better results that way.

American cheese is the margarine of cheese. A publicity stunt for a cost-cutting measure that Americans ate right up and now feel a worthless sense of nostalgia for.

>>14674141
>immediately butthurt

>>14379813
That was a quick reply

>>14306677
Nice to see them in circulation

>>13790868
Thanks, it took 5min to write and to edit the image