this post was submitted on 23 Nov 2023
1465 points (97.8% liked)
Microblog Memes
4771 readers
4138 users here now
A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
Rules:
- Please put at least one word relevant to the post in the post title.
- Be nice.
- No advertising, brand promotion or guerilla marketing.
Related communities:
- !whitepeopletwitter@sh.itjust.works
- !best_of_mastodon@sh.itjust.works
- !curatedtwitter@sh.itjust.works
- !curatedtumblr@sh.itjust.works
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
As a Brit I will take this shit from anyone except Americans. Your chese is either sheets of plastic or comes in a can, you have no room to criticise any countries food.
American cheese is one specific cheese made in America. It's essentially cheese made into a cheese sauce, then chilled back into a block. There's a number of quality levels of it based on how much they skimp on the cheese. And when eaten melted, it's actually pretty decent, if mild.
Most grocery stores in the US have two cheese sections. There's the cheap shredded/sliced cheeses, and then there's a separate section with the fancier cheeses, both foreign and domestic.
Cheese in the US is weird. We make both Velveeta and Humboldt fog. An American cheese won the World Cheese Awards a few years ago, but most of the cheese eaten in America is cheap, mild, mass produced, pre-sliced/shredded semisoft cheese. Most of it isn't "american cheese", though.
Just like our beer. Yeah, budweiser is watery crap. There's also a new microbrew popping up every week.
Also, American cheese exists for one thing: melting over everything. It provides the creamyness. If you want flavor, mix in some aged chedder, which normally doesn't melt very well.
You can actually make your own American pretty easily with good cheddar, sodium citrate, and water. That's how I usually make Mac and cheese. A+ would recommend picking some sodium citrate up on Amazon.
Some of the best cheese in the world is made in Wisconsin. There is plenty to criticize about American food but cheese seems like an odd target.
Yeah some of the best chefs in the world are British. Its a joke response to a meme, not a serious point.
Also no one outside of America really cares about wisconsin cheese.
You literally have burger cheese. It's the same shit.
The vast majority of people do not regularly eat Kraft singles just like the majority of brits don't eat burger cheese every day.
Wtf. There's so much more to cheese than 'burger cheese', whatever the fuck that is.
Burger cheese is a specific kind of cheese that is commonly used for things like burgers in the UK.
Very similar to kraft singles.
I bought a 20 year aged chedder from a local cheese maker this past year. It was wonderful.
You picked a cheese named after a place in the UK, not the best choice for a UK Vs USA argument
And yet you can't get it aged 20 years over there.
Lmao you absolutely can, just there's not much point as both the reaction that creates the petides and the cheese crystal formation will be over long before even 5 years. So you won't see much difference or may even deteriorate over time.
What UK cheese maker does 20 years? Hook's is the only one I could find, and I pick that up at my local farmer's market.
There is certainly a difference between 5 and 7 years. I'll admit the difference between 7 and 20 is diminishing returns, but it's there.
It's usually not the maker that ages them for so long but the mongers who will buy vintage cheddar and then continue to age it to sell for a premium, there's a couple of places in london I know that would sell at least decade aged cheddar, one on jermyn Street and another in knightsbridge. But I havnt been to either in a long time so idk if they still do it.