American Cheese

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What's cheese do you have over there? I heard that its mostly processed, is that the case? Have you tried european cheeses? What did you think? What do you think of us eating cheeses that have blue mould or really stinky cheese?

The cheap stuff made here is "Processed Cheese Product", but the real stuff that come out of California, New York and Wisconsin is just as good or better than almost any cheese made in Europe.  Our domestic cheeses are also less expensive than imported European cheeses because we're not paying for the pretentious reputation of so-called 'superior' cheeses from Europe.

The only exceptions being the Parmigiano Reggiano and the Grana Padano varieties imported from Italy -- they're worth the cost at any price.

Well, I feel somewhat reticent about disagreeing with you Fnord but I'm dubious about your claim. For example, Gruyer cheese tastes incredible in Switzerland but only tastes deliciousby the time it has been packaged and imported to the UK.
Anyway, I don't want to quible, I'm glad to hear that you have fantastic cheese, I bet those damn millenials had a hand in that.

Don't let Fnord fool you.

This is his and most Americans idea of a quality cheese product:

It's the same for a proper Cheddar (don't get me started on Stilton) or Gouda (particularly the aged ones) and pretty much for all major local specialities. At least this has been my experience and I'm a huge fan of cheese. The real thing is outstanding, made somewhere else it's going to be just ok or plain bad.

One should stay away at all costs from those slices of "cheddar" wrapped in plastic or anything generic like "blue cheese"

And now for something completely different

Last edited by BenderRodriguez on 26 Nov 2019, 11:17 am, edited 1 time in total.

We have good cheese in Canada, too. And it's probably safer than much of the cheese in Europe because the milk used to make our cheese has been pasteurized.

Sure, beer, cheese and wine are immeasurably better when sampled at their sources, and most Americans (it seems) would be unable to discern a wheel of Stilton from a block of Velveeta, Welch's from Zinfandel, and turpentine from fine German lager -- those people just don't have the palates to appreciate finer foods and drinks.

All I'm saying is that there are some places in America that still produce quality products, but you have to get out of the cities and travel the backroads to find them.

Why would I (or any discerning person) want to pollute my body with what amounts to flavored bathroom caulk?

Gimme a crock of Camembert and a glass of Zin and you'll make me happy!

Hehe, is that cheese in a spray can? If so, I want some of that for my bug out bag.

As far as I'm concerned, that stuff is fit only for baiting traps and filling cracks in pavement.

We have virtually every type of cheese under the Sun....

Go to any decent supermarket----and the variety of cheeses will run the gamut.

yeah, all this

90% of old-world ridicule of american cheese is just narcissistic circlejerking. the rest is justified cause those yellow processed squares really are that bad

Never got to spend much time in the US but I remember seeing a wonderful cheese shop in Chicago. The prices though much higher than Europe, for obvious reasons.

You're famed for having some really nice wines over there too



Amen to that!

The most hardcore stinking cheese I ever tried was Munser. You can buy it when its ripe and it collapsed in the center, slimey and just honking of amonia.Its fierce. I think people usally just spoon a dollop of it into a fondue to give it some kick.https://www.igourmet.com/shoppe/prodview_prod.aspx?prod=718&orderid=&

We have processed cheese here too, so its weird that the cheese myth persists here in Europe.

In the immortal words of Beck, "Get crazy with the Cheez Whiz."