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
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.
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.
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).
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.
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.
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.
Most American cheese is made by blending cheddar and colby cheeses with other ingredients, like extra whey, milk proteins, vitamins, coloring, and emulsifying agents
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.
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.
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.
88 Comments
gigachad@piefed.social · 77 pts · 186d
"Cheese"
LifeInMultipleChoice@lemmy.dbzer0.com · 22 pts · 186d
My man if I ate that much cheese I'd be more than full of shit, id be dead from constipation lol
ByteJunk@lemmy.world · 7 pts · 186d
It's fine since it's not real cheese.
finallymadeanaccount@lemmy.world · 3 pts · 185d
I ate a whole kilo of cheese once. Spent the next three days giving myself an umbilical hernia trying to get it out. Not even joking.
Hypocrite9554@lemmy.world · 1 pts · 185d
I was just gonna say that is not fucking cheese
NateNate60@lemmy.world · 67 pts · 186d
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
frunch@lemmy.world · 51 pts · 186d
Got that dairy air 😍
Simulation6@sopuli.xyz · 10 pts · 186d
Eating that much cheese with give you a major dairy air.
troglodytis@lemmy.world · 8 pts · 186d
Legen....
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...
...
...
...
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...
Dojan@pawb.social · 7 pts · 186d
This had me cackling like a forest hag. Thank you for helping me achieve my goals.
frunch@lemmy.world · 3 pts · 186d
😄🥂
jaybone@lemmy.zip · 3 pts · 186d
slow clap
SubArcticTundra@lemmy.ml · 2 pts · 186d
It's funny, they have the same problem in Derry, Ireland with their Derry air
cupcakezealot@piefed.blahaj.zone · 51 pts · 186d
god forbid a girl have a hobby
VitoRobles@lemmy.today · 23 pts · 186d
I read somewhere that women are fascinated by cheese.
ByteJunk@lemmy.world · 5 pts · 186d
Also horses, and not being murdered by their companions.
finallymadeanaccount@lemmy.world · 1 pts · 185d
Not dick cheese, though. 🥲
squirrel@piefed.kobel.fyi · 42 pts · 186d
Please don't let a sink in ever again
Turret3857@infosec.pub · 54 pts · 186d
hungryphrog@lemmy.blahaj.zone · 12 pts · 186d
If you're cold, they're cold. Let sinks in!
jaybone@lemmy.zip · 7 pts · 186d
Another little thing Elon ruined for everyone else.
W98BSoD@lemmy.dbzer0.com · 29 pts · 186d
QuinnyCoded@sh.itjust.works · 13 pts · 186d
ah welcome in. Take a seat.
QuinnyCoded@sh.itjust.works · 24 pts · 186d
TheOakTree@lemmy.zip · 11 pts · 186d
Thanks for not using 'AI' for this.
MareOfNights@discuss.tchncs.de · 23 pts · 186d
Why is it orange?
remon@ani.social · 30 pts · 186d
It's American "cheese".
expatriado@lemmy.world · 3 pts · 186d
let that sink in
FishFace@piefed.social · 16 pts · 186d
Some cheese varieties (cheddar, red Leicester) are traditionally coloured (with annatto)
brap@lemmy.world · 5 pts · 186d
Hell yeah Red Leicester. That stuff is amazing.
then_three_more@lemmy.world · 3 pts · 186d
Cheddar is yellow usually in Britain, don't think I've ever seen it orange. It's only coloured funny in America
Sterile_Technique@lemmy.world · 4 pts · 186d
FishFace@piefed.social · 1 pts · 186d
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.
then_three_more@lemmy.world · 1 pts · 186d
Biggest UK brand says just milk, starter culture, rennet and salt.
https://www.cathedralcity.co.uk/en/faqs
Signtist@bookwyr.me · 1 pts · 186d
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.
NateNate60@lemmy.world · 7 pts · 186d
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).
Sterile_Technique@lemmy.world · 3 pts · 186d
Simulation6@sopuli.xyz · 3 pts · 186d
Looks like any cheddar.. Is the cheddar where you are white?
prole@lemmy.blahaj.zone · 4 pts · 186d
You can get both white and orange cheddar in the US.
then_three_more@lemmy.world · 3 pts · 186d
In the UK (where it originated) yes.
https://batchfarmcheesemakers.co.uk/product-category/traditional-farmhouse-cheddar/
ByteJunk@lemmy.world · 2 pts · 186d
My understanding is that cheddar is yellow, not orange, unless they add colouring specifically to make it orange.
LifeInMultipleChoice@lemmy.dbzer0.com · -11 pts · 186d
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 · 5 pts · 186d
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 · 4 pts · 186d
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 · 4 pts · 186d
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 · 1 pts · 186d
You should list some actual varieties then. "American cheese" IS the term for the processed cheese mixture.
https://en.wikipedia.org/wiki/List_of_American_cheeses
https://en.wikipedia.org/wiki/American_cheese
prole@lemmy.blahaj.zone · 1 pts · 185d
Kraft is literally not legally allowed to call "Kraft Singles" cheese
404@lemmy.zip · 1 pts · 185d
What does Kraft have to do with anything? I'm talking specifically about American cheese.
404@lemmy.zip · 4 pts · 186d
Those chefs you mention ... can they contain up to 49% bullshit* and still be sold as chefs?
*https://en.wikipedia.org/wiki/American_cheese#Production
MonkderVierte@lemmy.zip · 5 pts · 186d
404@lemmy.zip · 2 pts · 186d
Yeah sorry about the shit site. Edited in a wikipedia link instead.
thedirtyknapkin@lemmy.world · 2 pts · 186d
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.
ByteJunk@lemmy.world · 3 pts · 186d
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.
exasperation@lemmy.dbzer0.com · 2 pts · 186d
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.
tias@discuss.tchncs.de · 3 pts · 186d
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 · 1 pts · 186d
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
klugerama@lemmy.world · 3 pts · 186d
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 · 2 pts · 186d
You seem to know a lot about bologna and cheese.
AllNewTypeFace@leminal.space · 22 pts · 186d
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.
THE_GR8_MIKE@lemmy.world · 10 pts · 186d
That's why we usually bring half of it home for breakfast tomorrow, or lunch/dinner later.
maplesaga@lemmy.world · 0 pts · 186d
That's ruining the restaurants industry
probablymissing@lemmy.world · 1 pts · 186d
how is taking a half-eaten meal home (that, reminder, you already paid for) hurting big restaurant
DeadDigger@lemmy.zip · 4 pts · 186d
Because you won't come in tomorrow obviously!!!!!!!!!!!!!!!!!1111111111111!!!!!!!!!!!!!!!!!! Think of the D O W !!!!!!!!!!!!!!!!!
thermal_shock@lemmy.world · 1 pts · 186d
Huh?
kboos1@lemmy.world · 13 pts · 186d
Thanks Klara, I 100% believe anything posted on the Internet
lennee@lemmy.world · 11 pts · 186d
thats supposed to be cheese?
colonthree@lemmy.blahaj.zone · 10 pts · 186d
Damn Cheeses Georg is really putting in the work huh
Pudutr0n@lemmy.world · 9 pts · 186d
I want more cheese in my life tbh.
SirSamuel@lemmy.world · 9 pts · 186d
The average American eats this much cheese every day for lunch
FIFY
darkmogool@feddit.org · 8 pts · 186d
"cheese"
Funnynate08@fedia.io · 8 pts · 186d
this doesn't look anything like American cheese. WHERE is the plastic? The plastic makes it taste gooder
Swedneck@discuss.tchncs.de · 4 pts · 186d
the blocks are 20% plastic by mass
ptolemai@lemmy.world · 2 pts · 186d
Concur. No holes or rat nibbles. If neither microbes nor rodents dig it, its plastic
ACindyDerg@piefed.blahaj.zone · 8 pts · 186d
Something something Cheeses Georg who lives in a cave in Wisconsin
popekingjoe@lemmy.world · 8 pts · 186d
I wish I could afford that much cheese a day. 😔
TomMasz@piefed.social · 6 pts · 186d
The average American definitely needs some fiber.
SubArcticTundra@lemmy.ml · 5 pts · 186d
Jokes on you, I only eat £2.50 of cheese a day
Swedneck@discuss.tchncs.de · 2 pts · 186d
an entire slice of hamburger cheese? fucking bougie
stiffyGlitch@lemmy.world · 5 pts · 185d
ik5pvx@lemmy.world · 5 pts · 186d
Tsk... Amateurs
https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Parmigiano_reggiano_factory.jpg/440px-Parmigiano_reggiano_factory.jpg
anon_8675309@lemmy.world · 4 pts · 186d
No way
jia_tan@lemmy.blahaj.zone · 4 pts · 185d
I have never wanted to be an American so badly
bhamlin@lemmy.world · 4 pts · 186d
I should cut back...
Zexks@lemmy.world · 3 pts · 186d
A few are definitely scewing the average
LemmyKnowsBest@lemmy.world · 2 pts · 184d
Maybe that's how much cheese is consumed daily NATIONWIDE.
Because even the most body-positive fat-fluencer couldn't choke down that much cheese in a 24-hour period.
MonkderVierte@lemmy.zip · 2 pts · 186d
Ok but what is that orange stuff? Looks nasty.
FoxtrotDeltaTango@sh.itjust.works · 1 pts · 185d
Cheddar cheese
MonkderVierte@lemmy.zip · 2 pts · 185d
From what i've later read, it's Cheddar + another + some additives.
Retail4068@lemmy.world · 1 pts · 186d
I thought we only had plastic here, no real cheese?
tino@lemmy.world · -2 pts · 186d
Hey fellow Americans, you know what you can do with all this new raw milk on your shelves? Better cheese.