fossilesqueBread mold
theunknownmuncherBut cutting around the mold on cheese is fine, right? Right???
Hard cheeses, yes, if you cut well around it. Soft cheeses, not so much. This, of course, only applies to mold that the cheese grew after you bought it, and not any from its curing. How do you tell the difference? Devilish rhinoceros.
How do you tell the difference?
From experience. I once ate a big bite of Roquefort with the wrong mold…
SeductiveTortoiseGood luck finding the wrong type on Taleggio.
Björn
slothropThe fact remains that nothing beats bologna and plastic cheese on wonder bread. (mustard/mayo/whatever)
As a kid I used to put plastic cheese in between 2 slices of bologna and microwave for like 30 seconds. Then eat on a sandwich. I was thriving.
FoxyFerengiI had an ex that did this well into his 20s,and convinced me to try it one night. I did not understand the appeal lol
The real trick is the bologna grilled cheese. Brown the bologna in your skillet, then (wipe out skillet if need be, and) make a grilled cheese as usual, but put the bologna in the middle before you close it.
dohpaz42
rbosAmerican Cheese is a processed mix of cheeses like Colby and Cheddar, and is great.
Kraft American “Cheese Product” is the square sliced “plastic” one people think of.
Kraft American Singles is normal american cheese. All american cheese is “cheese product” because its solidified cheese sauce, not a cheese itself.
Let me put it this way: when I get american cheese at my local deli (I like the white) it is delicious and much like eating any other deli cheese. When I get Kraft slices, they are like eating solidified vegetable oil, with weird bubbles texture, individually wrapped in plastic. Theres a difference.
See if you can find sharp American cheese at your deli. Cooper and Schriber make a sharp American. Land O' Lakes makes a sharp cheddar American blend. I've had the latter, it was fantastic.
JoeBigelowCooper Sharp slaps
You’re getting the labels mixed up.
As a labeling requirement under U.S. law, anything labeled “American Cheese” must be pasteurized process cheese made from some combination of cheddar, colby, washed curd cheese, or granular cheese, which the law also defines pretty strictly. It must be made from these cheeses, heated and emulsified with an emulsifying salt (usually sodium citrate).
American cheese is allowed to have some optional ingredients and still be labeled American Cheese:
- Food safe acid (as long as pH stays above 5.3)
- Cream or milkfat, such that this added fat can account for up to 5% of the weight of the finished product.
- Water (but the total moisture content of the resulting product must still be within the other limits in the regulation)
- Salt
- Artificial coloring
- Spices or flavoring that do not simulate the flavors of cheeses
- Mold inhibitors from sorbate up to 0.2%, or from proprionate up to 0.3%
- Lechitin, if sold in slices
You can add milk, cream, buttermilk, whey, or certain other dairy products up to 49% of the finished product, but then you’d have to call it “Pasteurized American Process Cheese Food” instead of just American Cheese.
American cheese is made from almost entirely cheese ingredients. The individual slices being sold at the store, though, vary by brand on whether they’re even trying to be American Cheese (or whether they’re some kind of cheese product, or even something less).
I didn’t realize. I was definitely thinking of the cheese product. I would make my kids incredible grilled cheese sandwiches with shredded cheese where it falls off the edge and crisps up on the grill. My kids told me they just wanted kraft cheese slices.
Shredded cheese has anti caking agent to make it not clump together, have you tried shredding brick cheese?
I also suspect that Doritos dipping cheese is closer to a fossil fuel than a dairy product. I still eat it though.
So weird. They don’t have this in America. I wonder if this is anything like Tostitos cheese dip.
They did sell it in America at one point, I remember it at the grocery store. Target still has a listing for it. www.target.com/p/…/A-87562774, but it’s ‘out of stock’
Norbert from angry beavers begs to differ.
Username checks out!
It depends on the cheese, sometime the mold is the cheese.
Like Roquefort, it literally use moldy bread as a starter.
The process of making Roquefort starts by adding mold on rye bread, let the mold develop before blending the bread and mixing it into the raw milk.
I’m talking the cheddar that’s been in the fridge too long and has some spots on one end. I just cut it off a generous portion and still eat it anyway unless the cheese itself tastes badly of mold