Americans associate the orange colour with cheese
We used to. Lately it’s more an icon for fascism.
Comment on BIG (like Americans) IF TRUE
NateNate60@lemmy.world 3 weeks agoAmericans 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).
Sterile_Technique@lemmy.world 3 weeks ago
Simulation6@sopuli.xyz 3 weeks ago
Looks like any cheddar.. Is the cheddar where you are white?
prole@lemmy.blahaj.zone 3 weeks ago
You can get both white and orange cheddar in the US.
then_three_more@lemmy.world 3 weeks ago
In the UK (where it originated) yes.
ByteJunk@lemmy.world 3 weeks ago
My understanding is that cheddar is yellow, not orange, unless they add colouring specifically to make it orange.
LifeInMultipleChoice@lemmy.dbzer0.com 3 weeks ago
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.
prole@lemmy.blahaj.zone 3 weeks ago
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.
superglue@lemmy.dbzer0.com 3 weeks ago
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.
thedirtyknapkin@lemmy.world 3 weeks ago
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.
404@lemmy.zip 2 weeks ago
You should list some actual varieties then. “American cheese” IS the term for the processed cheese mixture.
en.wikipedia.org/wiki/List_of_American_cheeses
prole@lemmy.blahaj.zone 2 weeks ago
Kraft is literally not legally allowed to call “Kraft Singles” cheese
404@lemmy.zip 3 weeks ago
Those chefs you mention … can they contain up to 49% bullshit* and still be sold as chefs?
*www.rd.com/article/what-is-american-cheese/
MonkderVierte@lemmy.zip 3 weeks ago
Bah.
Image
404@lemmy.zip 3 weeks ago
Yeah sorry about the shit site. Edited in a wikipedia link instead.
thedirtyknapkin@lemmy.world 3 weeks ago
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.
tias@discuss.tchncs.de 3 weeks ago
I’m unsure how most of what you said relates to the parent comment. Did you forget to drink your coffee before commenting?
LifeInMultipleChoice@lemmy.dbzer0.com 3 weeks ago
I’m saying it’s a bs statement. It isn’t avout 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.
klugerama@lemmy.world 3 weeks ago
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.
jaybone@lemmy.zip 3 weeks ago
You seem to know a lot about bologna and cheese.
ByteJunk@lemmy.world 3 weeks ago
Best I can tell, the criteria for calling something “cheese” in America is containing 51% cheese.
That’s just ridiculous. Either it’s cheese l, or it’s a product.
exasperation@lemmy.dbzer0.com 2 weeks ago
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.