Some nice mature cheddar, proper stuff from the west country.
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LORDSMEGMA@sh.itjust.works 3 weeks agoMany people swear by american cheese on burgers, but I just can’t do it. Cheddar is far superior.
Korhaka@sopuli.xyz 3 weeks ago
LORDSMEGMA@sh.itjust.works 3 weeks ago
Not too mature, need it to melt properly
Alcoholicorn@mander.xyz 3 weeks ago
Combine with butter and sodium citrate to make any cheese meltable.
wolframhydroxide@sh.itjust.works 2 weeks ago
For those who are not aware, ^^this^^ is how you turn cheese into american cheese.
RaoulDuke85@piefed.social 3 weeks ago
I love different types of cheese, but on a burger the more important thing is the quality of the beef. Only time I don’t mind American cheese. Plus it melts just right.
ThunderclapSasquatch@startrek.website 2 weeks ago
American cheese is made from cheddar
mic_check_one_two@lemmy.dbzer0.com 2 weeks ago
American cheese is just mild cheddar and colby jack, with an emulsifier added to help it blend together and melt smoothly. You can literally make bootleg American cheese by shredding the two together, adding an emulsifier (like sodium citrate) and heating until they melt.
That same emulsifier is what makes it so good for burgers. Aged cheddar tends to melt into clumps, and tends to get greasy as the milk fat separates out of the solids. The emulsifier helps the cheese solids and oils stay together, making it less clumpy and greasy.
Valmond@lemmy.world 2 weeks ago
I put Roquefort and St-Felicien on my burgers, doesn’t really melt but the taste is fantastic.
Or cut a little shallot onion, some cream and melt it all in a saucepan.
LORDSMEGMA@sh.itjust.works 2 weeks ago
Really? Always thought the taste was so artificial. I’m going to try making it sometime and go from there
phar@lemmy.ml 2 weeks ago
Make sure to get actual american cheese from the deli, don’t buy kraft singles or some fake “cheese product”
mic_check_one_two@lemmy.dbzer0.com 2 weeks ago
Yup. Some brands may mix other cheeses in for taste, but it’s basically just those two cheeses and an emulsifier. A little bit of butter may help them melt more smoothly too, but it depends on how dry the cheddar is to begin with. Younger cheddars will melt easier, and may not need butter at all.
LORDSMEGMA@sh.itjust.works 2 weeks ago
So its just a dried cheese sauce?
DragonTypeWyvern@midwest.social 2 weeks ago
The power of suggestion and branding cuts both ways