/ck/ - Food & Cooking

>>11865063
it's made from cheese scraps to reduce waste and it melts well so it's good on hot sandwiches

>>11865063
Nice and melty, probably cheaper to produce in large quantities.

>Cheese
Even amerifats will agree it's not cheese. It exists as a cheap substitute for cheese because McDick's wants to make burgers for two bucks.

>>11865063
It's not cheese, it's legally called "cheese product"

>>11865072
>Even amerifats will agree it's not cheese.
It's only the really cheap brands that are solid vegetable oil slices or whatever. Most of it is just made with scraps of cheese + milk or whey. It's like a slice of cheese sauce, which is why it's good for melting.

>>11865063
It's cheap, and it has the perfect texture for cheeseburgers or grilled cheese sandwiches.

Beyond that, it is an abomination.

>American cheese
It's like American cuisine. It's fake.

It has a brightness and sweetness that's rare, basically being pre-aged cheddar.

americans can't afford real cheese

>>11865495
You underestimate just how cheap food in the US is. Even our poorest people are fat for a reason.

Would you feed truffles to a pig? There's your answer.

>>11865502
It's not as cheap as you think it is. Fat people eat garbage food. I moved to Asia and shit is way cheaper. More fat people here.

>>11865063
that's not cheese
that's pasteurized process spread

>>11865510
Sure, it's cheaper in the third world in absolute terms, which mean almost nothing.
You have to take pay and cost of living into account, amongst other variables.

>>11865063
I melt that shit on my girls anus and lick it up.

>>11865072
>>11865077
>>11865092
>>11865495
>>11865512
it is cheese

>>11865063
For burgers.

>>11865566
No it isn't

>>11865502
i'm not sure high fructose corn syrup qualifies as food

>>11865566
ingredients aren't too different from a mornay sauce

>>11865566
>pasteurized prepared cheese product
nope, dope. try again.

>melts at room temperature
dat sheeit ain't cheese yo

>>11865601
some other cheeses are runny at room temp

>>11865582
I'm talking general. I'm lower middle class in one of the richest counties in the country (higher prices), and grabbing some imported Jarlsberg or whatever isn't a big deal at all to my budget.

>>11865608
I suppose cream cheese is still cheese. You're right. But i'd say that American cheese is jelly cheese. I mean, imagine a big block of the stuff. It would be like a block of yellow jelly.

>>11865063
Americans do the worst everything.

>>11865645
You can't really blame Americans though. They're simply the poster child of capitalism which is the real culprit behind their failures.

>>11865566
None of these ingredients are scary or disgusting.
Its a unique product that has many uses, if you dont like, then dont buy.

>>11865663
>most powerful country in the world by a large margin
>failure
You must have some bizarre metrics. It's not hard to find good food here at all, either.

>>11865664
Burger here. Kraft singles still suck. Get land o lakes for good American cheese.

>>11865534
Wtf Hong Kong is in China and totally wack

>>11865670
>now melts!
Yay!

>>11865670
>he thinks America is in control of its power
It's not your power to yield.

Make way for REAL American cheese.

The United States' dairy surplus has reached a record high, rounding out at 1.4 billion pounds of cheese. Reports attempting to quantify this astonishing amount have deferred to metrics like "enough to wrap around the U.S. Capitol." Suffice to say, nobody's suggesting we could consume it all.
The nation eating this much cheese is not only mind-boggling: It's growing less and less likely.

The excess is turned into cheese for storage and longevity (and the enjoyment of delicious cheese products). At the same time, government subsidies have continued to support dairy production, buying up surplus to keep prices steady. That leaves us with more cheese than anyone, even the experts, knows what to do with.

Americans can only eat so much cheese (350 pounds a year, according to USDA data). But while marketing surplus directly to consumers has its limits, company partnerships have had greater success.

In 2016, farmers poured out tens of millions of gallons of excess milk onto fields and into pools of manure, the Wall Street Journal reported. And the buyouts continue: That same year, the USDA announced a new plan to purchase $20 million of cheddar cheese to deal with the then-record surplus, "while assisting food banks and other food assistance recipients"—the latest of many bailouts for the industry.

All the Taco Bells in the nation cannot solve the record-breaking surplus. In recent years, producers have turned their focus to foreign markets, in the hopes that the government can pass this glut onto other countries. But as Novakovic points out, the demand worldwide is not for processed American cheese. It's for the "specialty, European-style" variety (and perhaps, the occasional Quesalupa).

>>11865705
>farmers poured out tens of millions of gallons of excess milk onto fields and into pools of manure

>>11865683
You're not talking about American cheese anymore.
American cheese is specifically made with emulsifiers to melt without separating. It's entire creation was based on the ability to melt well.
I'm not sure how you tards breathe and walk at the same time.

>>11865700
Maybe not, but mag dumping 60 rounds from my "ass salt weapon" in my back yard still makes me feel more powerful than some cuck at the whim of German politicians that love "asian" pedophiles.

how to find the american posts itt: look for the wall of text

>>11865705

americans sure do love to talk about america

>>11865756
i don't know what you just said but i touched myself while reading it. how does this make you feel?

>>11865765
>getting aroused by the idea of laying down enough lead to kill a herd of elephant
Congrats, you aren't a faggot.

>>11865777
dubs confirmed

>>11865063
because it costs pennies per slice

>>11865063
Dumb ass question that doesn't deserve it's own thread.

if something is 604 calories but makes 4 servings, do I divide it by 4 to get the calories of 1 serving? Just want to make sure because i'm retarded.

>>11865788
Sure. So long as you measure out a single serving, it will be 151 calories.
I'm am slightly astounded by your retardation, but you are aware of and up front about it, which actually makes you less NPC than most people.
You actually possess the faculties for critical thought.

>>11865788
i just want to reasure you that anon is correct that each serve contains 151 calories. provided that you divide the whole thing into four equal serves.

that said, 604 calories isn't a massive amount to consume at once. it just over a quarter of your daily allowance. not quite a third.

>>11865635
There are big blocks of American cheese actually. It's made with more cheese and less milk than Kraft Singles so it's more solid.

Imagine being so poor you think that is the only cheese America has to offer.

>>11865756
Just as powerful as an ape swinging his tree branch inside his zoo enclosure.

>>11865072
>Two bucks
I wish. A fucking happy meal is $10.

>>11865703
yay wisconsin, also the merlot is the best thing that creamery makes.

>>11865740
Yep
>meanwhile in Europe
>milk being dumped in protest of something or another

>>11865063
It's good for putting in ramen.
Not much else though.

>>11865063
The first "American" cheese was cheddar. British colonists made cheddar to export back to England. Americans later figured out how to make cheese factories, and cheese production became insane. This factpry cheddar was oftem referredto as "Store Cheese" because of it's prevalence in stores.
As such, cheddar became popular and widespread throughout America because it's what we had experience making.
In 1911, a swiss guy named Walter Gerber figured out how to create what is legally called "processed cheese" by mixing emulsifiers with cheese refuse. However, a Canadian who moved to America, James Kraft (Yes, that Kraft), perfected the process by taking the refuse cheddar of his cheese factory, repasturizing it, and mixing it with sodium phosphate salt.
This cheese was popular at first because of good advertising. However, the cheese really took off because of the World Wars. Processed cheese was used to feed American soldiers because it was easier to store, lasted longer, and made good use of cheese byproduct.
American cheese wasn't too popular during the great depression though. Around that time, cheddar was more domimant and actually cheaper. Cheddar was also tha main ingredient of a Great Depression staple, the Cheese Dream. The Cheese Dream was basically cheese on toast but with stuffing whatever food you had on top of the cheese. Good for masking shitty ingredients. The Cheese Dream remained popular even after the Great Depression. After WWII, cheddar was overtaken in popularity by proccessed cheese because American soldiers had developed a taste for it. As well, the Cheese Dream morphed into a boomer comfort food staple, the Grilled Cheese, which replaced cheddar with processed cheese. Thus cemented the popularity of processed cheese.

>>11865705
>350 pounds a year, according to USDA data
That's almost a pound a day.
What the fuck?

>>11867039
Yeah, eat that cheese you filthy whore

>>11865063
Just to annoy yuropeons

>>11867039
It does seem a bit high. But it makes sense that lots of heavy set and actual obese people fuck with the average by eating a ton of it a year

>>11865705
Wow. I mean, have you ever heard of the export market? It's supposed to be the cornerstone of modern capitalism.

>>11867076
A bit high? There are people who don't eat cheese at all. That means the rest really would have to eat at pound of cheese every day of the year. There's no way those numbers are real.

>>11867082
Take a look at >>11866611. We have protests of that sort fairly regularly in Europe. It's because the farmers can't sell their product at a profit because there's too much of it. Somehow the statist bootlickers think the Government should regulate that.
What I'm getting at is that the export market is already quite saturated. Especially in Europe where they already make their own far better cheese. Yeah, I said it.

>>11867148
> pound of cheese every day of the year
rookie numbers

>>11865063
like everything in america, for israel

>>11866511
Well, they have to make it for two bucks to make a profit was what I was trying to say.

>>11865067
>>11865069
Cheese melts absolutely fine when you apply heat to it, you fucking retards.

Americans are so goddamn stupid.

>>11867148
It's the OBSESSED rent free that added an extra zero. Here's the original text and the source

https://psmag.com/economics/what-will-the-us-government-do-with-1-4-billion-pounds-of-cheese
>Americans can only eat so much cheese (35 pounds a year, according to USDA data). But while marketing surplus directly to consumers has its limits, company partnerships have had greater success.

>WAHHHH AMERICA THIS AMERICA THAT WAHHH AMERICA JUST DID SOMETHING CAN YOU BELIEVE IT? DO AMERICANS REALLY DO THINGS? HOLY FUCK WHAT IS EVEN HAPPENING IN AMERICA RIGHT NOW LET ME CHECK CNN I NEED MY AMERICA FIX

Shut the fuck up about America all the fucking time either move there or shut it. I swear you faggots care more about America than the actual Americans. Maybe if you took this kind of pride in your own country their wouldn’t be nigger colonies forming all over.

>>11865063
Because it's quality of melting into a liquid state and mild flavor are great for things like burgers and grilled cheese sandwiches.

American cheese has a place, as do all the other cheeses.

I prefer to consider American cheese as crystallized mayo sheets impregnated with desirable cheese-like characteristics.

>>11865063
Because actual cheese is a perishable food, and one has to find a way to dispose of unsold cheese that is approaching expiration date.

>>11867595
But anon, they are "trolling" us with their superior intelligent posts

>>11866611
Oh god the impending smell

>>11867691
Is it bad I kind of like the attention?

>>11867003
Thank you based cheese historian.

>>11865756
>feels emasculated without gun
The absolute state of you. No wonder USA is by far the trans and homosexual capital of the world.

>>11867595
>nigger colonies
iMax tier projection right there.

Yet again we have people ITT shitposting who don't know the different distinctions of cheese. ACTUAL American cheese like Land o Lakes or Boar's Head is good. Kraft Singles and other "cheese products" are shit. There's a world of difference.

>>11865067
cheese scraps?

>>11867779
>. ACTUAL American cheese like Land o Lakes or Boar's Head is good
You have an awfully low bar for "good".

>> There's a world of difference.
Yeah. But that's not saying much. We're still awfully low on the cheese ladder.

The US makes some fucking amazing cheeses....but it's sure as fuck not land o lakes or goddamn boar's head. Get some humboldt fog, hudson flower, mystic melinda mae, cato corner hooligan, etc.

>>11868915
Those all sound like hip IPAs and it makes me mad.
Why do twinks with undercuts name everything lately?

>>11865063
OBSESSED

>>11867530
why did people start making cheese sauces then?

>>11868885
>The process itself was invented in Switzerland, in an effort to reduce cheese waste; scraps from various batches of cheese could be melted together and formed into a new, delicious product. In 1916, Canadian-American entrepreneur and cheese salesman James Kraft perfected the technique in the US, patented it, and started selling the very first process American cheese.
Probably broken pieces, ends, etc. that couldn't really be sold. They probably don't totally rely on scraps for it anymore because of how much is made and sold though.

Funny that the method to make American cheese was apparently invented in Switzerland.

>>11865063
One word:

>>11868915
Jesus Christ, I'm not putting an expensive specialty cheese on a tuna melt.

>>11867752
>scared of guns
Don't forget your tampon, Nancy.

>>11866488
Beats being the monkey who's daughter is being groomed by a Baboon rape gangs.

>>11865067
It doesn't even melt well on hot sandwitches compared to French soft cheeses like Brie. It has literally no reason for existing

>>11865063
Because it has extremely unique melting properties

>>11865705
https://www.wisfarmer.com/story/news/2018/12/19/wisconsin-cheesemakers-find-success-international-stage/2361927002/

>>11870360
do you seriously think brie would be better on a burger?

>>11865067
What cheese does not melt?

>>11865063
Science advanced enough that they invented a processed cheese that's a better substitute for cheddar, because it tastes a little better.

>>11865705
>Americans can only eat so much cheese (350 pounds a year, according to USDA data).
I somehow doubt that the average American eats almost an entire pound of cheese per day

>>11870414
all cheeses melt. However many of them melt poorly: they either split or they develop a rubbery texture.

>>11870413
#4
>https://www.cheeseandburger.com/burgers/missdaisy
#40/SEA
>https://www.cheeseandburger.com/burgers/seattle
Unfortunately the website no longer has Partick Warburton's voice over for each item
>https://www.youtube.com/watch?v=oM8qCnOnztY

>>11865746
The american grilled cheese sandwich is one of the worst molten cheese sandwiches I've ever eaten. American cheese does not melt well, I'd choose brie over it in my grilled sandwich any day

The only people who I know that eat American Cheese are boomers who grew up with it or people on welfare, its not common at all where I live outside of shitty burger chains

>>11870439
I am definitely not saying it is bad, but do you think the very concept of cheeseburgers would be better if the traditional cheese was brie?

>>11867003
Cheddar isn't american. It's literally named after a town in Sommerset.

>>11870460
My sister's kids (2 and 5) love them.

>>11870447
>American cheese does not melt well
of all of the weird complaints I have ever heard about American cheese, this is the least reality based

>>11870466
Is your sister poor? Why is she feeding her children that

>>11870447
I wouldn't make a grilled cheese just with American, unless you're only using one slice. The texture of it can seem unpleasant if it's the only cheese, but it's good if you use other cheeses too.

>>11870465
eh, its mostly American though. Like Cuban sandwiches, named after another country but really an American thing

>>11870462
No, but it's one of those things where it's the composition of the entire sandwich that makes or breaks what cheese you want to put on it.
Traditionally I like something that melts cleanly and won't get too runny, so the brie versions are going to be more like a burger that has been topped with cheese than what I think of as a classic cheeseburger, where the cheese has permanently melted onto the patty.

>>11870462
Yes. Or rather, you can put pretty much any slice of any cheese on a cheeseburger, and it'll taste better than a slice of american cheese. Swiss cheeses with a reasonably high fat content also work very well

>>11870472
No, her husband is wealthy. Kids like it because it is salty and fatty. It is just oil added to cheap cheese with emulsifiers to stretch it because oil is far cheaper than actual dairy.

>>11870467
No, molten american cheese is utterly disgusting, especially if it cools down and solidifies

>>11870492
>Or rather, you can put pretty much any slice of any cheese on a cheeseburger, and it'll taste better than a slice of american cheese
well thats just dumb. I love cheese, especially fancy cheese, but American cheese really has a solid place on burgers, especially cheap local stand style burgers

>>11870492
Not all American Cheese is created equal:
>https://aht.seriouseats.com/2010/06/the-burger-lab-what-is-the-best-american-cheese-for-cheeseburgers-taste-test.html

>>11870499
what does it solidfying after it cools have to do with it not melting well?

Does any melted cheese look good after it resolidifies?

>>11870479
You americans live in a weird bubble of poor food products with a very cavalier attitude to naming things, if you think that what you guys call Cheddar would be considered Cheddar in the rest of the world.

>>11870518
A lot of foods were named by immigrant groups after their homeland, or after other immigrant groups in America with which they associated the product

Also, keep in mind that America was initially settled by english people who continued making the exact same cheese as they previously had. Stylistic drift that happened in both regions afterwards does not make one modern form more real than the other, in fact cheddar has been a pretty broad thing for a long time

>>11870512
So basically if you add sodium hexametaphosphate (u can buy on Amazon) to any cheese it will have the same properties as American cheese. I believe American cheese uses calcium phosphate as the emulsifying salt.

Basically American cheese = low quality mild cheddar + cheap soybean/canola oil + emulsifying salt.

>>11870531
It's Potassium or Sodium Citrate, actually. You can add other emulsifiers or thickeners if you want, but those are mostly going to affect its chilled state.

>>11870531
whats wrong with that?

>>11870538
>>11870531
And this is the actual breakdown (chart about 25-30% down the page)
>https://www.seriouseats.com/2016/07/whats-really-in-american-cheese.html

>>11870538
they have both calcium phosphate and sodium citrate

anyways the point if for a home cook sodium hexametaphopsphate is the best and strongest emulsifying salt

try adding a bit to oil and vinegar and watch ur dressing insta-emulsify

>>11870539
the starting point is low quality oil and cheese, mostly oil

you want dairy taste, fresh milk etc

there's very little quality control when you have foods produced in massive batches like that

if you were to make slices out of fresh farmers market cheese you would get a far better tasting product than using commodity-grade items

its not "wrong" it just isn't very fresh or high quality

>>11870561
I am not eating cheap American cheese straight, but it is very useful as an ingredient

My favorite cheese is technically "American Cheese". Cooper Cheese (Sharp American) is so fucking good

>>11865063
It wouldn't be a cheeseburger without it

>>11870579
my point is you can make cheese with the same properties by simply adding a small pinch of sodium hexametaphosphate crystals to your food.

Also, sodium citrate tastes yucky, forgot to add that earlier. Sodium hexametaphosphate has little taste and you won't need very much to emulsify. Better to start with the freshest highest quality cheese you can than pay for OIL used to stretch cheap low quality cheese.

>>11870531
>Basically American cheese = low quality mild cheddar + cheap soybean/canola oil + emulsifying salt.
Maybe the cheaper brands use vegetable oil, but this >>11865566 is basically just milk and cheese.

>>11870579
There's no reason you can't create a processed cheese with really good ingredients, it's just that it's a bit of a niche thing. You can even make crazy blends including cheeses that don't melt well.
>40% cheddar, 25% comte, 35% gouda for your cheeses
>relative to the total weight of your cheeses, add 30% that weight in white wine, and add to that your emulsifiers
>add cheese, shredded to the white wine/emulsifier mix slowly
>pour into mold and chill

>>11870617
Yeah, link in this post
>>11870542
goes over what each grade is. Only when you get to "American Slices" have you entered serious non-dairy territory.

>>11870617
I don't think you get it. It is called pasteurized cheese product because it mostly is not cheese. It is a way of stretching cheese with fillers and then emulsifying the result. It is SO EASY to buy your own emulsifying salt and simply add it to the cheese of your choice (pure real cheese).

>>11870579
Cooper Cheese is fine though. Whenever I get a cheese platter for events cooper usually goes 2nd behind pepperjack or generic american

>>11870633
Literally not true, while the cheese content can be as low as 51% it cannot be lower. Most distinctions are via moisture and fat content, and many even have a requirement that the milk fats be above a set percentage as well.

>>11870633
>stretching cheese with fillers
It's still just milk and concentrated milk products, even if it's "filler". So to say it's all cheap vegetable oil plastic is incorrect. It's like a slice of cheese sauce. I have wanted to try making a cheese sauce with sodium citrate though.

>>11870644
It still is a way of stretching low quality cheese by adding fillers and emulsifying the result. You are wasting your money buying it when you could be buying actual real cheese with nothing added to it and your own emulsifying salts. People shouldn't fear cooking with emulsifying salts. Sodium hexametaphosphate is the best one for home cooks. All of my points stand.

If you were to try a "Kraft single" without all the salt added to it you would taste how cruddy it really is.

>>11870652
Sodium citrate tastes bad and is not as strong as sodium hexametaphosphate. Use sodium hexametaphosphate. It is literally fillers in American cheese. It is cheesemaking byproducts they would otherwise throw away that they are selling you gussied up with lots of salt.

>>11870664
Except you're not getting that the point of American/Process Cheese is to create a sauce that can be stored as a solid and moved back and forth between desired degrees of liquid and solid without breaking.
You can do a lot with a bechamel, but it's not going to behave nearly as nicely and it's not going to be able to be brought back down to being cold without experiencing problems.

>>11870667
>It is cheesemaking byproducts they would otherwise throw away that they are selling you gussied up with lots of salt.
seems to taste ok in certain things, and it's cheap. i think it's okay to figure out ways to reduce waste and turn it into something good.

>>11870678
The point is to sell you cheap cheese byproducts and fillers that cost them almost nothing to manufacture. It isn't fresh and it is only tasty because it is high in salt and fat. If you start with real cheese, and add emulsifying salts yourself, you will have a much better and fresher result. A bechamel with sodium hexametaphosphate added (sold on Amazon) will emulsify perfectly when cooled and heated.

>>11870685
I don't think you are understanding me. They are not selling desirable dairy products. They couldn't sell you actual cheese at that price point. You could easily buy whole, fresh cheese, and add your own emulsifying salt (sodium hexametaphosphate) and get a much better tasting result. You are massively overpaying for low quality food when you buy American cheese products.

>>11870690
>They are not selling desirable dairy products. They couldn't sell you actual cheese at that price point.
nah, this isn't even true, its just regular old mass produced cheese

>>11869095
it is basically scraps. the leftover from various cheeses that are too small to be sold anywhere. we produce around 800,000kg of cheese a week, and around 2000kg of that will be the ends that get shipped out to be turned into processed cheese.

>t. cheese plant worker

>>11870729
It isn't actually real cheese. They COULD NOT sell you 100% real cheese at that price point. You are buying whey protein and oil and water used to bulk out real cheese. I don't know why this is so hard to accept.

Real cheese + sodium hexametaphosphate = good

"American slices" = not fresh or high quality

What goes into American slices is the cheapest cheese they can produce propped up by fat and salt. They are not trying for quality or freshness, just what is cheapest to manufacture.

>>11870752
it is real cheese that is processed, and yes they can sell cheese that cheap
What do you think it is? Its just cheap cheese processed to be more stable so it stays fresh longer and is easier to use in cooking

>>11870748
there is way more process cheese made than there are cheese scraps around

>>11870760
It is like half real cheese and half filler, anon. No they cannot sell full 100% real cheese for that price and they do not. It is the cheapest, lowest quality cheese they can make + fillers and you are a sheep for loving it.

>>11870767
>fillers
you make it sound like it's full of garbage food when the "filler" is just milk or something similar though. nobody says ricotta has filler because it has more whey in it than cheddar.

>>11870765
processed cheese is still being made so that what was once waste is now something that can make a little bit of money. if cheese doesnt make a high enough grade, its last resort is processed

>>11870786
It is garbage food it isn't just milk. Do you work for Kraft? Why are you shilling them so hard? They are selling you the lowest quality product they can legally get away with it and you are defending them.

>>11870795
i'm not shilling but you're overreacting and exaggerating

>>11870795
milk, whey, milk protein concentrate, milkfat, sodium citrate, contains less than 2% of calcium phosphate, whey protein concentrate, salt, lactic acid, sorbic acid as a preservative, cheese culture, annatto and paprika extract (color), enzymes, vitamin d3.

>>11870767
cheap real cheese is also really cheap. What are you talking about?

Half filler? What is this filler?

>>11870799
I'm not I'm saying this IS the lowest quality dairy product they can sell and that ANY real cheese is better. If the issue is textural, then BUY SODIUM HEXAMETAPHOSPHATE as an emulsifying salt and add it to real, fresh cheese yourself.

>>11870804
They are using the lowest quality cheese to make Kraft singles.

The filler is water, oil, and milk protein.

>>11870810
>The filler is water, oil, and milk protein.
i don't see water or oil >>11870802

>>11870814
"milk protein concentrate" = water + oil + whey protein

why is everyone here so dumb?

Go buy Kraft singles. Waste your money on lowest quality cheese. See if I care. I'll be enjoying using my WONDERFUL sodium hexametaphosphate.

>>11870822
>"milk protein concentrate" = water + oil

>>11870822
https://en.wikipedia.org/wiki/Milk_protein_concentrate

The United States officially defines MPC as "any complete milk protein (casein plus lactalbumin) concentrate that is 40 percent or more protein by weight."

40% protein, rest = water + oil

They are looking to scam you to make money and make it seem wholesome. They are selling you fake cheese at a low low price and you are eating it up. Eat up little piggies, eat up, oink oink.

>>11865072
It's made from cheese that has qualities not desirable for block or slice cuts. If it's too acidic or has an off flavor that they don't want to sell in regular cheddar it goes to process to make Velveeta and American. It literally exists to reduce waste and it sells well.

t. Someone who deals with Kraft cheese grading.

>>11870849
good to see a fellow cheesefag here

>>11870839
>40% protein, rest = water + oil
MPC is a powder

>>11870839
>40% protein, rest = water + oil

>>11870882
>they would never sneak shit veggie oil or water into MY Kraft singles

I didn't realize I was going up against the entire Kraft PR department. My apologies. If you think that powder = cheese than go ahead lil piggy. Enjoy!

The whole point here is if it were cheese, it would be labeled as such. It is not and thus can be sold more cheaply than real cheese. You are paying for non-cheese cheese.

>>11870890
is anybody arguing that it is cheese? it is friggin processed cheese product, its in the damn label

>>11865579
There are different kinds you mong. Everyone ITT try some Boar's Head American on a burger and tell me it doesn't have some merit.

>>11870902
It is the lowest quality cheese they can make + fillers.

You can easily BUY your own emulsifying salt (sodium hexametaphosphate) on Amazon and add it to actually decent quality cheese but apparently everyone else in this thread is too poor to afford real cheese and thus I'm up against the Kraft Internet Defense Force.

>>11870890
so you were wrong about mpc being oil and water filler, and now you just say they sneak it in there anyway. it's fine if you don't like it, and nobody is saying it's the best cheese ever, but you're just making a bunch of incorrect claims about it. i don't even really eat the stuff, but i'd prefer it if you could be factual.

>>11870910
>sodium hexametaphosphate
are you shilling this or something? i've been seeing a lot more posts about this suddenly within the past week or two.

>>11870911
I'm pretty sure they add oil and water to it and they just mask that on the label with trickery.

sort of like saying "no msg" in a product with "torula yeast" which is msg by another name essentially.

My point was that they add all the stabilizers/emulsifiers to get all the fake shit they add to it to stay together. You can buy the emulsifier without having to eat all the fake shit.

>>11867530
Wrong, different cheeses melt differently.

>>11870912
It is the most potent emulsifying salt available (that I know of) to the home cook. Most people suggest sodium citrate, which is bad because you need MORE sodium citrate than sodium hexametaphosphate and it has a weird off-taste. To get the BEST homemade American-style cheese products, or just emulsified sauces in general you want to use sodium hexametaphosphate.

>>11870925
i feel like reading your posts is like watching an infomercial

>>11870931
Do you just not want to cook better? Why are you here?

>>11870952
i'm interested in it but can you stop with all the false claims?

>>11870970
Can you just buy sodium hexametaphosphate and try using it and stop buying horrendous low quality fake cheese just to get >muh emulsification ???

It isn't "fake" claims. This is a faceless, careless multinational corporation. Their goal is to make money not to be honest or produce quality goods. If they can sell you cheapo grade veggie oil and water and whey protein mixed up and passed off as "cheese" they fucking will without a second thought. Why you think they are above faking shit is beyond me.

>>11870980
Look, sometimes I don't want to just emulsify cheese but change its texture. Is it so hard to conceive that a recipe like this
>>11870620
Isn't worth going full-bore autismo about?

>>11870988
Sodium hexametaphosphate will give you all that Kraft singles have to offer in terms of texture and emulsification. Is that so hard to understand?

>>11870423
>I somehow doubt that the average American eats almost an entire pound of cheese per day

>>11870423
Maybe they meant to put 35.0 pounds? I've eaten a pound of cheese in a single day but very rarely, I can't see someone doing it consistently on top of meat and eggs.