ah welcome in. Take a seat.
Thanks for not using ‘AI’ for this.
No way
Having had breakfast at an American diner and not needing to eat for the rest of the day, I can almost believe that. Food portions there are huge.
That’s why we usually bring half of it home for breakfast tomorrow, or lunch/dinner later.
That’s ruining the restaurants industry
how is taking a half-eaten meal (that, reminder, you already paid for) hurting big restaurant
Something something Cheeses Georg who lives in a cave in Wisconsin
god forbid a girl have a hobby
I read somewhere that women are fascinated by cheese.
Also horses, and not being murdered by their companions.
Thanks Klara, I 100% believe anything posted on the Internet
“Cheese”
My man if I ate that much cheese I’d be more than full of shit, id be dead from constipation lol
It’s fine since it’s not real cheese.
This is false, due to contaminants our air is legally considered dairy in Europe, and thus the average American actually consumes twice this quantity daily
Got that dairy air 😍
Legen…
…
…
…
…
…
…
…
…
Eating that much cheese with give you a major dairy air.
This had me cackling like a forest hag. Thank you for helping me achieve my goals.
😄🥂
slow clap
It’s funny, they have the same problem in Derry, Ireland with their Derry air
Please don’t let a sink in ever again
If you’re cold, they’re cold. Let sinks in!
Another little thing Elon ruined for everyone else.
“cheese”
The average American definitely needs some fiber.
Damn Cheeses Georg is really putting in the work huh
Why is it orange?
It’s American “cheese”.
let that sink in
Some cheese varieties (cheddar, red Leicester) are traditionally coloured (with annatto)
Cheddar is yellow usually in Britain, don’t think I’ve ever seen it orange. It’s only coloured funny in America
Murican here. Our food needs to be color coded or we get confused.
Now if you’ll excuse me, I had an X-ray and some ibuprofen at an ER two years ago, and if I miss another payment they’ll put out a warrant for my arrest - off to my side hustle! (top and/or bottom hustle still available, if anyone’s hiring!)
Yellow cheddar probably also has annatto colouring. Cheese can be naturally orange in the summer, but for a long time it has been more frequently obtained by colouring.
Biggest UK brand says just milk, starter culture, rennet and salt.
Yeah, annatto is a traditional cheese dye, but outside of the US cheddar doesn’t often have much annatto if any, so it’s not usually died orange. Here’s a video of someone making a marbled cheddar cheese where one part has annatto and the other doesn’t, so you can easily see the difference in the final product.
Hell yeah Red Leicester. That stuff is amazing.
Americans associate the orange colour with cheese so it’s more cultural than practical. Other than the fact that some cheese being orange and some not being orange helps tell apart different varieties. For example, bright orange cheese is usually young cheeses that are used to make sauce or for sandwiches. Duller orange cheeses or slightly brown ones are expected to have a more sophisticated flavour (e.g. aged longer or smoked).
Americans associate the orange colour with cheese
We used to. Lately it’s more an icon for fascism.
Looks like any cheddar.. Is the cheddar where you are white?
My understanding is that cheddar is yellow, not orange, unless they add colouring specifically to make it orange.
You can get both white and orange cheddar in the US.
In the UK (where it originated) yes.
https://batchfarmcheesemakers.co.uk/product-category/traditional-farmhouse-cheddar/
What? That’s all horseshit information if you know anything about cheese. Yellow American cheese sells off the cheddar lie, but white American cheese sells everywhere as well. Any chef anywhere in the world will tell you someone who calls American cheese not cheese is an idiot outside of poshness. It’s all shit for brains bullshit developed for making hate, like hating trans people, gays, gypsys or Jews. There is no difference. All of it is meant to make people dislike others for the name of conquering others.
Best I can tell, the criteria for calling something “cheese” in America is containing 51% cheese.
That’s just ridiculous. Either it’s cheese, or it’s a product.
51% is the threshold for calling it “process cheese food.” The stuff that is called “process cheese” is only allowed additives off of a particular list: water, salt, milkfat up to 5% of the weight of the total, acidifying agents, spices, artificial coloring, mold inhibitors up to 0.2% or 0.3% of the total weight.
There’s basically not an easy way to make something match the legal definition of American cheese without making it out of at least 90% cheese, because the amount of water and fat you can add to fit within the requirement that the end result be 47% fat, except that only 5% of the total can be from added fat, makes it hard to cut corners.
Yeah, it gets fucking annoying to see the Europeans mock American cheese based on their knowledge of Kraft fucking Singles (literally not legally allowed to be labeled cheese, btw) every single time someone mentions American cheese on the Internet.
There’s some great American cheeses. You just don’t find them wrapped in plastic, next to the butter at the grocery store.
You should list some actual varieties then. “American cheese” IS the term for the processed cheese mixture.
They do the same thing with beer, calling us ignorant and then saying or beer is shit in reference to Bud Light. America has tons of great beer and cheese.
it’s like when people say Australian beer sucks because of fosters, or that Japanese cooking sucks because the gas station sushi in your landlocked nation is shit. it’s very disingenuous.
Those chefs you mention … can they contain up to 49% bullshit* and still be sold as chefs?
the other 50% is mostly water. anerican cheese is basically just a hardened cheese sauce. it’s cheese emulsified with water or something similar to make it melt easier. it’s not some unholy amalgamation of horror. it’s just melty cheese.
and I’m not just looking that up on wikipedia. I’ve made it myself. it’s not that hard. i promise you i didn’t hide any cancer chemicals in there.
Most American cheese is made by blending cheddar and colby cheeses with other ingredients, like extra whey, milk proteins, vitamins, coloring, and emulsifying agents
Yeah sorry about the shit site. Edited in a wikipedia link instead.
I’m unsure how most of what you said relates to the parent comment. Did you forget to drink your coffee before commenting?
I’m saying it’s a bs statement. It isn’t about coffee. Tell me 19 cheeses that age and go from white to yellow. You can start by saying cheddar doesn’t. There are near 0 and if you think that’s not true, you are being lied too. Make a cheese, it won’t randomly turn unless you add something that makes it. It’s like saying copper turns to brass on its own. It doesn’t.
Sorry for being upset about it, but it’s just bologna
Edit: also if it changes color without you adding something that you knew would change the color, throw it out, be safe; there is an unknown bacteria added if you didn’t do it yourself
Aged gouda starts out mostly white and will definitely become a dull light brownish-orange as it ages/dries out. Cheddar, while not considered a white cheese (naturally yellow, that is - not necessarily with added color) will also turn a darker color when aged. I think that’s what the parent commenter was saying.
You seem to know a lot about bologna and cheese.
thats supposed to be cheese?
I wish I could afford that much cheese a day. 😔
