The good American cheese is not in fact “1%-er bullshit”. Have you gone to a restaurant like McDonalds? You have eaten the better stuff, which comes pre-stacked in a large block. It is certainly much better.
The fact that you called McDonalds a “restaurant” has me cracking up, while yes, it technically is, no one goes there to have a nice sit down meal with the family.
Kind of depends. Vermont cheddar cheese is fantastic and very nice but if you looking for a good smash burger or juicy Lucy burger you have to use that crappy Kraft singles stuff for the proper melt. Sure you can get Kraft in a block of sliced cheese but I am rarely cooking for like 50-100 people, which these blocks come out of.
Kraft cornered the market for a stable cheese in the early 1900’s here in America that melts really nicely and has a long shelf life with Velveeta.
Most block cheeses with a good fat and moisture content will melt well when shredded off the block right before you intend to use it. The pre-shredded or pre-sliced stuff has additives like starch in and on it to stop it from sticking together in the package and melting during transit, which prevents a good melt. Get yourself a cheap rotary shredder from Amazon (they’re like $20, mine never stays clean because I use it like every other day) and see for yourself.
It is very much a different thing than Kraft Singles, you can get however much or little of it (or various competitors) you want anyplace that has deli meats, and the per-pound cost is not that much more, last I checked.
Although some kinds of cheddar might be made in the US, I don’t think Vermont Cheddar is what anyone usually has in mind when they say “Deli American Cheese.”
I’ve had no problem getting a good melt on burgers with “good” American, FWIW.
Good American cheese isn’t individually wrapped. Only the really cheap shit comes like that.
Good American cheese is the really cheap shit.
The whole point of American cheese is that it’s barely cheese and more like a delicious coagulated milk-stuff sheet.
Gourmet American Cheese is some 1%-er bullshit.
The good American cheese is not in fact “1%-er bullshit”. Have you gone to a restaurant like McDonalds? You have eaten the better stuff, which comes pre-stacked in a large block. It is certainly much better.
Wait … did you just tell me that McDonald’s uses gourmet cheese??
Its been years since I’ve been to McDonald’s, but you mean to tell me they stopped charging an extra dollar for ‘cheese’?
“That’s where they get ya. That’s why I always travel with extra cheese slices.”
I find this hard to believe. They even stopped serving the actual heinz ketchup.
The fact that you called McDonalds a “restaurant” has me cracking up, while yes, it technically is, no one goes there to have a nice sit down meal with the family.
Cheddar is so much better than American.
L-O-L
Idk what that other guy is on but our grocery deli has American cheese they slice themselves, it’s not much more expensive than craft
Kraft American Pre-sliced bulk packs are the pinnacle of American Cheese. It’s actually diminishing returns anywhere after that.
Thank you for fighting the good fight. Kraft Singles make people not want to try deli-style American. It makes me sad.
Kraft has “Deluxe American” cheese slices that aren’t individually wrapped and have a better flavor and texture.
I have some in my fridge right now, actually, as it’s the most consistently stocked deli-style brand at my local market. I’m a fan!
Kind of depends. Vermont cheddar cheese is fantastic and very nice but if you looking for a good smash burger or juicy Lucy burger you have to use that crappy Kraft singles stuff for the proper melt. Sure you can get Kraft in a block of sliced cheese but I am rarely cooking for like 50-100 people, which these blocks come out of.
Kraft cornered the market for a stable cheese in the early 1900’s here in America that melts really nicely and has a long shelf life with Velveeta.
A fun short little history and company story is by the Company Man on YouTube https://youtu.be/Hp0uhC15RtI?si=JAPmRQztP7ee5eSU
But even Guga Foods on YouTube highly recommends using the crappy cheese over the fancy stuff
Most block cheeses with a good fat and moisture content will melt well when shredded off the block right before you intend to use it. The pre-shredded or pre-sliced stuff has additives like starch in and on it to stop it from sticking together in the package and melting during transit, which prevents a good melt. Get yourself a cheap rotary shredder from Amazon (they’re like $20, mine never stays clean because I use it like every other day) and see for yourself.
I think by Good American cheese they meant something more like this:
https://www.landolakes.com/products/cheese/deli-american/
It is very much a different thing than Kraft Singles, you can get however much or little of it (or various competitors) you want anyplace that has deli meats, and the per-pound cost is not that much more, last I checked.
Although some kinds of cheddar might be made in the US, I don’t think Vermont Cheddar is what anyone usually has in mind when they say “Deli American Cheese.”
I’ve had no problem getting a good melt on burgers with “good” American, FWIW.
I had no idea. Thanks!
No problem!
I actually really do like Cheddar in those scenarios sometimes, but I agree with the prior comment that it doesn’t melt as nicely. 🙂
Deli American is as close to Vermont Cheddar as Turkey is to Chicken haha
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