Just eat American cheese. That doesn’t mold cause it’s plastic.
Comment on Bread mold
theunknownmuncher@lemmy.world 1 day ago
But cutting around the mold on cheese is fine, right? Right???
danc4498@lemmy.world 1 day ago
dontsayaword@piefed.social 1 day ago
American Cheese is a processed mix of cheeses like Colby and Cheddar, and is great.
Kraft American “Cheese Product” is the square sliced “plastic” one people think of.
danc4498@lemmy.world 1 day ago
I don’t realize. I was definitely thinking of the cheese product. I would make incredible grilled cheese sandwiches with shredded cheese where it falls off the edge and crisps up on the grill. My kids told me they just wanted kraft cheese slices.
jupiter_jazz@lemmy.dbzer0.com 1 day ago
Shredded cheese has anti caking agent to make it not clump together, have you tried shredding brick cheese?
sudo@programming.dev 1 day ago
Kraft American Singles is normal american cheese. All american cheese is “cheese product” because its solidified cheese sauce, not a cheese itself.
dontsayaword@piefed.social 1 day ago
Let me put it this way: when I get american cheese at my local deli (I like the white) it is delicious and much like eating any other deli cheese. When I get Kraft slices, they are like eating solidified vegetable oil, with weird bubbles texture, individually wrapped in plastic. Theres a difference.
exasperation@lemmy.dbzer0.com 1 day ago
You’re getting the labels mixed up.
As a labeling requirement under U.S. law, anything labeled “American Cheese” must be pasteurized process cheese made from some combination of cheddar, colby, washed curd cheese, or granular cheese, which the law also defines pretty strictly. It must be made from these cheeses, heated and emulsified with an emulsifying salt (usually sodium citrate).
American cheese is allowed to have some optional ingredients and still be labeled American Cheese:
- Food safe acid (as long as pH stays above 5.3)
- Cream or milkfat, such that this added fat can account for up to 5% of the weight of the finished product.
- Water (but the total moisture content of the resulting product must still be within the other limits in the regulation)
- Salt
- Artificial coloring
- Spices or flavoring that do not simulate the flavors of cheeses
- Mold inhibitors from sorbate up to 0.2%, or from proprionate up to 0.3%
- Lechitin, if sold in slices
You can add milk, cream, buttermilk, whey, or certain other dairy products up to 49% of the finished product, but then you’d have to call it “Pasteurized American Process Cheese Food” instead of just American Cheese.
American cheese is made from almost entirely cheese ingredients. The individual slices being sold at the store, though, vary by brand on whether they’re even trying to be American Cheese (or whether they’re some kind of cheese product, or even something less).
homesweethomeMrL@lemmy.world 1 day ago
All cheese is processed. Technically.
slothrop@lemmy.ca 1 day ago
The fact remains that nothing beats bologna and plastic cheese on wonder bread. (mustard/mayo/whatever)
dohpaz42@lemmy.world 1 day ago
Everything beats this. Even an old leathery shoe.
rbos@lemmy.ca 1 day ago
It’s the taste of childhood, really. I still get cravings for the worst fake cheese on the whitest of bleached bread.
danc4498@lemmy.world 1 day ago
As a kid I used to put plastic cheese in between 2 slices of bologna and microwave for like 30 seconds. Then eat on a sandwich. I was thriving.
ArcaneSlime@lemmy.dbzer0.com 1 day ago
The real trick is the bologna grilled cheese. Brown the bologna in your skillet, then (wipe out skillet if need be, and) make a grilled cheese as usual, but put the bologna in the middle before you close it.
FoxyFerengi@startrek.website 1 day ago
I had an ex that did this well into his 20s,and convinced me to try it one night. I did not understand the appeal lol
Balaquina@lemmy.ca 1 day ago
I hate myself so much for agreeing with you, but here I am.
foo@feddit.uk 1 day ago
I also suspect that Doritos dipping cheese is closer to a fossil fuel than a dairy product. I still eat it though.
MDCCCLV@lemmy.ca 1 day ago
The sodium citrate is a good preservative and is responsible for some of that sour flavor
YiddishMcSquidish@lemmy.today 1 day ago
Norbert from angry beavers begs to differ.
bjoern_tantau@swg-empire.de 1 day ago
bert_brause@lemmy.world 1 day ago
Username checks out!
BastingChemina@slrpnk.net 1 day ago
It depends on the cheese, sometime the mold is the cheese.
Like Roquefort, it literally use moldy bread as a starter.
The process of making Roquefort starts by adding mold on rye bread, let the mold develop before blending the bread and mixing it into the raw milk.
theunknownmuncher@lemmy.world 1 day ago
I’m talking the cheddar that’s been in the fridge too long and has some spots on one end. I just cut it off a generous portion and still eat it anyway unless the cheese itself tastes badly of mold
Triumph@fedia.io 1 day ago
Hard cheeses, yes, if you cut well around it. Soft cheeses, not so much. This, of course, only applies to mold that the cheese grew after you bought it, and not any from its curing. How do you tell the difference? Devilish rhinoceros.
MBech@feddit.dk 1 day ago
From experience. I once ate a big bite of Roquefort with the wrong mold…
SeductiveTortoise@piefed.social 1 day ago
Good luck finding the wrong type on Taleggio.