I haven’t read the link yet, but that’s what I was thinking. The last time “we” discussed American cheese I learned there were significant differences in quality.
Maybe this one.
FWIW, I’ve eaten excellent Vermont cheeses on two occasions. Mombo in Portsmouth, NH and Hen of the Wood in Burlington, VT, both keep an excellent selection, serving them properly at room temperature. And serving them in the European tradition, at the end of the meal (although Hen of the Wood also offers them as a starter in the American tradition).
Nope
But that thread referenced another thread that included this link
What's in American cheese? There's a lot of hysteria out there about it being "full of chemicals" and "not real cheese." This explainer helps set the record straight by discussing the ingredients, process, and regulations around those melty slices.
This was in that thread too.
Crafted from a hand-selected blend of rich, savory Cheddars, this all-American cheese has a smooth, creamy texture and pleasantly mild taste. Boar's Head® American Cheese is an amazingly meltable, flavorful classic.
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