I’m going to continue to die on this hill: American cheese slices typically have cheddar cheese as the very first ingredient. They are made of real cheese, dairy, and an emulsifier. Basically think of a cheese sauce with a higher melt temp but nobody seems to claim fondue is fake cheese
Are they good though? That’s subjective, I think they go great on burgers, grilled cheese, and ramen. Are they plastic or use fake cheese? No. If you want to be accurate while high horsing about it you could call them watered down congealed cheese though
Edit to add: the individually wrapped ones are an ecological nightmare. The deli deluxe ones are higher quality, not individually wrapped, and don’t even cost that much more. Or just buy not Kraft they don’t need the money anyway and other companies make American cheese slices too. You can even find emulsified cheese slices for other types of cheeses if you want variety on your burgers and grilled cheese
Fondue is literally just shredded cheese. The typical Swiss fondue, la moitié-moitié (half half) is 50% Gruyère and 50% Vacherin + a little bit of potato starch if it’s an industrial one (otherwise it’s only cheese and you add potato starch if you want, it’s only to have a better texture and not mandatory).
Other types are just different cheeses, from a single one up to a mix of 3, varying from regional preferences.
Ingredients of an industrial fondue found in any Swiss supermarket:
You’re responding to someone whose point is really clear but to quote an article on the history of American cheese:
The first step in transforming American cheese into the distinct entity it is today can be traced back to Switzerland in 1911 when Walter Gerber and Fritz Stettler developed the world’s first processed cheese by shredding Emmentaler cheese and heating it with sodium citrate into a firm, unified substance upon its cooling.
This swiss process was then picked up by a canadian by the name of Kraft looking to make a cheese with longer shelf stability for the purpose of being left open at delis for slicing. It was made by melting cheddar chunks together. And stirring.
The term american comes from British snobbiness.
The inability to legally call it cheese comes from the natural cheese lobby. If it matches this criteria it cannot be called cheese:
a stable concoction of natural cheese cheese bits mixed with emulsifying agents [used to make] a homogenous plastic mass.
That having been said american cheese is disgusting and anyone who purposely eats it is insane to me.
American cheese is fine, don’t conflate the real cheese (which is just Swiss without aging or bacteria) with Kraft American Cheese Food product.
I’ve had American cheese that wasn’t the processed thing most people think of, just a cheese made from dairy, like any other cheese.
The problem is in labeling - since American cheese can be anything from real cheese to the processed stuff, people don’t know what they’re getting unless they know the producer.
But if you can find the cheese it is really easy to do and homemade one as there’s 2 ingredients; cheese and cheese. Just use a machine to shred it because doing it by hand is not fun.
Since I don’t drink and don’t want to go to another shop to buy shit white wine, I replaced it with cheap blond alcohol free beer, it’s perfect.
A cheap blonde beer is a very good idea, thanks! We have premade mixes (and premade in a bag) here in NL, but I’ll be by myself tonight,. I will eat the entire pot of fondue myself. Which I think we all agree, is a bad idea.
They make a great emulsifier because they are cheese + emulsifier already. They use sodium citrate to emulsify cheddar and other cheeses into American.
Afaik you make fondue from cheese. You put the different kinds of cheese in and melt them with some wine. That’s way closer to just melted cheese than whatever american cheese is
the individually wrapped ones are an ecological nightmare.
But you also have to buy according to your usage pattern. I very rarely use these cheese slices. And the only alternative to the individually wrapped ones here is a pack of ~12. They usually go bad in my fridge before I could use more than 3-4 slices. The individually wrapped ones hold up much longer.
Really depends on the brand. Some of them really make a burger pop with a rich cheddar flavor and creamy texture.
That’s a good point about the plastic waste in your edit though. I don’t eat a lot of cheese because I try to limit animal products, but I feel like they’re usually separated with wax paper here. I’m told there are very high taxes on plastic packaging for the manufacturer.
I’m going to continue to die on this hill: American cheese slices typically have cheddar cheese as the very first ingredient. They are made of real cheese, dairy, and an emulsifier. Basically think of a cheese sauce with a higher melt temp but nobody seems to claim fondue is fake cheese
Are they good though? That’s subjective, I think they go great on burgers, grilled cheese, and ramen. Are they plastic or use fake cheese? No. If you want to be accurate while high horsing about it you could call them watered down congealed cheese though
Edit to add: the individually wrapped ones are an ecological nightmare. The deli deluxe ones are higher quality, not individually wrapped, and don’t even cost that much more. Or just buy not Kraft they don’t need the money anyway and other companies make American cheese slices too. You can even find emulsified cheese slices for other types of cheeses if you want variety on your burgers and grilled cheese
Fondue is literally just shredded cheese. The typical Swiss fondue, la moitié-moitié (half half) is 50% Gruyère and 50% Vacherin + a little bit of potato starch if it’s an industrial one (otherwise it’s only cheese and you add potato starch if you want, it’s only to have a better texture and not mandatory).
Other types are just different cheeses, from a single one up to a mix of 3, varying from regional preferences.
Ingredients of an industrial fondue found in any Swiss supermarket:
You’re responding to someone whose point is really clear but to quote an article on the history of American cheese:
This swiss process was then picked up by a canadian by the name of Kraft looking to make a cheese with longer shelf stability for the purpose of being left open at delis for slicing. It was made by melting cheddar chunks together. And stirring.
The term american comes from British snobbiness.
The inability to legally call it cheese comes from the natural cheese lobby. If it matches this criteria it cannot be called cheese:
That having been said american cheese is disgusting and anyone who purposely eats it is insane to me.
So the term “Swiss cheese” for those industrial blocks is legitimate, it’s our fault 😔
American cheese is fine, don’t conflate the real cheese (which is just Swiss without aging or bacteria) with Kraft American Cheese Food product.
I’ve had American cheese that wasn’t the processed thing most people think of, just a cheese made from dairy, like any other cheese.
The problem is in labeling - since American cheese can be anything from real cheese to the processed stuff, people don’t know what they’re getting unless they know the producer.
I am not.
From a “is this edible” standpoint however I will conflate them because neither is edible.
And now I want fondue but the fondue restaurant here is usually booked months in advance.
Sad panda noise 😔
But if you can find the cheese it is really easy to do and homemade one as there’s 2 ingredients; cheese and cheese. Just use a machine to shred it because doing it by hand is not fun.
Since I don’t drink and don’t want to go to another shop to buy shit white wine, I replaced it with cheap blond alcohol free beer, it’s perfect.
A cheap blonde beer is a very good idea, thanks! We have premade mixes (and premade in a bag) here in NL, but I’ll be by myself tonight,. I will eat the entire pot of fondue myself. Which I think we all agree, is a bad idea.
I don’t see any problem, say the guy who ate one (400g) alone 3 days ago 🙄
I had Ethiopian instead, but now I feel like I have permission to eat a whole pot of it on my own!
Kraft Singles literally aren’t cheese though. Go back and read the label. They’re not allowed to call it cheese.
It gives American cheese a bad name as there are some great deli cheeses here that are 10000x better than Kraft
They are not, objectively good, but they are very useful as an emulsifier for cheese sauces. One kraft slice can emulsify a liter or more.
That said, there is something nostalgic about a grilled cheese using cheap American white bread and Kraft slices.
They make a great emulsifier because they are cheese + emulsifier already. They use sodium citrate to emulsify cheddar and other cheeses into American.
You can buy sodium citrate and use that instead
I have a jar of sodium citrate in my pantry and have only pulled it out once since I bought it. I need to be more proactive about my pantry!
It would probably get much less hate if it was just called “Burger Cheese”
Apparently the name was provided by British aristocrats. What do you think you, a nobody, are doing by sullying the name set by your betters?
Then die lonely.
It’s not worth fighting someone over fake garbage. At least you’re on a hill, away from where I’m enjoying real cheese.
Afaik you make fondue from cheese. You put the different kinds of cheese in and melt them with some wine. That’s way closer to just melted cheese than whatever american cheese is
But you also have to buy according to your usage pattern. I very rarely use these cheese slices. And the only alternative to the individually wrapped ones here is a pack of ~12. They usually go bad in my fridge before I could use more than 3-4 slices. The individually wrapped ones hold up much longer.
Cheese freezes pretty well, depending on how you intend to use it later (most cheese get a little dry/crumbly).
They must be defrosted gently, unless you intend it to be melted.
That’s good to know. Since I buy this type of cheese for it’s melting properties, that won’t be an issue.
Thanks for that information
Really depends on the brand. Some of them really make a burger pop with a rich cheddar flavor and creamy texture.
That’s a good point about the plastic waste in your edit though. I don’t eat a lot of cheese because I try to limit animal products, but I feel like they’re usually separated with wax paper here. I’m told there are very high taxes on plastic packaging for the manufacturer.