this post was submitted on 16 Jun 2026
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What, the American hyperprocessed cheese or genuine cheese?
listen, as a cheese-loving American I can safely tell you I have never in my life had a craving for a Kraft single or spray "cheez", but a nice mozzarella? god, yes.
the cheese slices that fast food burger joints (mcdonalds, bk, etc) use is real cheese. the "zomg americans don't know what cheese is" stuff.. the wrapped 'singles' is the processed junk-restaurants don't normally use that on sandwiches or burgers, but they might use it or velveeta (similar but sold in blocks) in a smooth melty sauce or something. i use it in some hotdishes and part of the cheeses i put in homemade mac & cheese.
Even Velveeta is made with real cheese. It isn't considered cheese, but it's made with cheese.
velveeta has a similar recipe as the 'singles', it contains some cheese, but also a lot of stuff that isn't.
It's an emulsification of water and a mix of cheddar cheeses with preservatives, stabilizers, and an emulsifier (obviously) added. It has some culinary applications but the real reason it's made that way is it lets them get away with selling less cheese overall for the same price as a block of 100% cheddar of the same volume by marketing it as a different type of cheese (American) rather than what it actually is (watered down cheddar).
If you look up the ingredients for Velveeta, you'll see no water, but lots of dairy listed.
Wisconsin has fucking cheese yo
Considering the post calls out Wisconsin, real cheese.
Wisco has better cheese than any place on the planet outside of France.
imagine declaring something not cheese because theres an emulsifier in it.
couldnt be someone who declares other foods an identity that has emulsifiers
It's not illegal to call it cheese because it has an emulsifier in it, it's illegal to call it cheese because it's mostly water. That's what the emulsifier is for; it allows the cheese to mix smoothly with the water. They would rather call it "American cheese product" than "mostly water with <50% cheddar" because no one would buy that when the 100% cheddar is sitting right next to it.
so is fresh mozzarella not cheese because it has double the moisture content than cheddar and notibly more compared to the non fresh mozzarella? same could be said with various forms of cottage cheese.