American cheese rocks, but you must buy the good stuff from the deli counter. Kraft singles and the like all taste like crap. Also, it should be melted, and I prefer the white variety. It's unparalleled for bacon, egg, and cheese sandwiches. Works great on burgers, ham and cheese sandwiches (though muenster and cheddar are great for that, too), grilled cheese, hmm... I usually tear up a slice into my eggs when I make scrambled eggs, too. Yes, American cheese is good (even though it's not technically "cheese").
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What are your thoughts on American Cheese ?
- Thread starter MAJOR METAL
- Start date
I think America can produce a better cheese...
It is good, but I like stronger cheeses, sharp cheddar is so good... plenty of others but I wont go on...
It is good, but I like stronger cheeses, sharp cheddar is so good... plenty of others but I wont go on...
If it's anything like the orange muck you see in McDonald's burgers I don't think it is actually cheese.
By itself, American cheese is horrible. On a burger or a sandwich, I don't mind, as long as it's not the nasty Kraft singles. I never bother buying it, though, because cheese is something that I usually snack on by itself, and I can't do that with American.
American Cheese can be good, but you have to get it from a deli (not pre-packaged singles). The problem is that I'm distracted by all the other selections behind the glass that I almost never order it.
Joe
Joe
I remember back in the 90s the Navy issued this cheese that doesn't melt even if you grilled it. Scary.
+1
Thin slices of Land-O-lakes from the deli is good for sandwiches and the like, but depending on the sandwich there are better cheeses like swiss or provolone.
American is a good all purpose cheese. It melts pretty good too. I used to take some Ritz crackers, put some cheese on it and top it off with a small slice of salami. Put it under the broiler until the cheese melts. Mmmm, mmm.
Kraft singles = the suxs of cheeses.
Yep, sounds like gubment cheese. My neighbor growing up (whose mom was on and off welfare) invited me over for lunch and we tried to make grilled cheese out of the stuff. It was a no go.
Passinwind
I know nothing.
- Dec 3, 2003
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American Cheese? One nation, with over 300 million people living there, and there's ONE type of cheese?
Here in Sweden, which is not really the homeland of cheese, I'll easily find 10 types of cheese in the 7-11 on the corner. The supermarket where I shop most often carries well over 100 kinds of cheese. Haloumi and Feta from Greece, Parmesan, Mascarpone and Mozzarella from Italy, any number of French cheese in varying state of decay, a bunch of Danish and Norwegian, and then of course some 50 types of Swedish cheese. Then again, Sweden is (according to WikiPedia) the number 8 country in the world for cheese consumption per capita.
Here in Sweden, which is not really the homeland of cheese, I'll easily find 10 types of cheese in the 7-11 on the corner. The supermarket where I shop most often carries well over 100 kinds of cheese. Haloumi and Feta from Greece, Parmesan, Mascarpone and Mozzarella from Italy, any number of French cheese in varying state of decay, a bunch of Danish and Norwegian, and then of course some 50 types of Swedish cheese. Then again, Sweden is (according to WikiPedia) the number 8 country in the world for cheese consumption per capita.
The Wiki on American Cheese is worth reading.
Technically no longer even a real cheese, but apparently, once based on a Colby/Cheddar blend, it's now made directly from "cheese-like" ingredients. American cheese's current claim to fame is that it doesn't separate when heated, thus making it good for hamburgers, and other hot sandwiches.
Well, that's kinda because it's not really cheese...it's a cheese-like "thing". Technically, it's in the same family as Cheez-Whiz and Velveeta. Depending on its composition, it may not even properly melt...kind of undermining the stated "purpose" of American cheese.
I have a love-hate relationship with processed American cheese "products". I understand its inherent "knock-off" status among cheeses, yet admittedly, there are very enjoyable products made with the stuff.
Example:
While it is technically possible to order a Jim's or a Pat's Philly Cheesesteak with something OTHER than Cheez Whiz on it, such an act is culinarily criminal.
Technically no longer even a real cheese, but apparently, once based on a Colby/Cheddar blend, it's now made directly from "cheese-like" ingredients. American cheese's current claim to fame is that it doesn't separate when heated, thus making it good for hamburgers, and other hot sandwiches.
Well, that's kinda because it's not really cheese...it's a cheese-like "thing". Technically, it's in the same family as Cheez-Whiz and Velveeta. Depending on its composition, it may not even properly melt...kind of undermining the stated "purpose" of American cheese.
I have a love-hate relationship with processed American cheese "products". I understand its inherent "knock-off" status among cheeses, yet admittedly, there are very enjoyable products made with the stuff.
Example:
While it is technically possible to order a Jim's or a Pat's Philly Cheesesteak with something OTHER than Cheez Whiz on it, such an act is culinarily criminal.
What is Cheez Whiz?
I remember a reference to it in the Blues Brothers if my memory serves me correctly...
...something like...
I remember a reference to it in the Blues Brothers if my memory serves me correctly...
...something like...
Answers:
1) The only cheese option you should consider on a Philly Cheesesteak.
2) It's American Cheese spread you can buy from the supermarket in a jar (the sandwich shops get it in large industrial food service cans, naturally).
