Was making an egg sandwich today and started wondering where the group mind was on the topic of American cheese from a “deli” vs something like the big box of Kraft American cheese at Costco or basically anything in the dairy case at a grocery store?
(the deli I got the cheese from was the deli at a grocery store, so it may be a distinction without a difference)
I haven’t had that, but I have had a very nice white cheddar from Costco back when I thought slicing cheese was worth it… Actually, cheese is usually the first thing I stop buying when I get super duper serious about losing weight. I’m just in a serious phase right now so I’ll add cheese to a sandwich.
Always impressed by the cheese offerings at my local Kroger.
For everyday use, I have a softspot for good 'ol Kraft Singles. I know what I’m getting and, maybe I’m tricking myself, but something about having each slice individually wrapped makes the cheese seem to last a little longer after I’ve opened the outer package.
That being said, I have been recently converted into the cult of Cooper Sharp, which is basically REALLY good cheese that is then Americanized for a better melt factor. It’s become really popular with people that are trying to do high end cheesesteaks and I can definitely taste the difference. They do carry it big blocks at grocery store deli counters, but it seems to be most common in the Northeast and parts of the Midwest. If you can find it and want a great Amer8can cheese for cheesesteaks, grilled cheese or burgers, give it a try.
If I was going to make a sandwich with cheese or a burger with cheese I would not personally choose American. I eat plenty of American cheese but if I have a choice I will choose most anything else.
Like if I were to build my own sandwich I would ponder cheese selection, but I would not land on American. Some form of cheddar, provolone, Swiss etc. I am partial to pepper Jack.
Individual wrapping keeps things from drying out for sure, but those Kraft Singles will just last a long time…for other reasons and not things that make for it being good cheese.
Yeah, I saw that thing where Ralph Fiennes said American was the right cheese, but I’d much rather have cheddar even if it doesn’t melt the right way. (or pepper jack or provolone or blue (I’m not a huge fan of Swiss))
agree that kerrygold is the best cheese you can get from box stores. i do enjoy plastic cheese (kraft singles). it was crazy how much better cheese was in France compared to here.
One good solution here is one slice of American and one slice of something much more flavorful. The sodium citrate in the American cheese will help the flavorful cheese melt better.
I find that I hardly ever buy cheese anymore ever since I bought a large dairy farm and creamery, but a couple of times a year I might pick up a wheel of Emmental when I am in Switzerland.
Kraft singles aren’t cheese. They’re a prepared cheese product
As I always do when cheese discussions come up, get a can of cougar gold and experience the (likely) best American made sharp cheddar
So is Cheeze Wiz and Spray Cheeze and no one is complaining about that…
Was just going to post about Cougar Gold
I don’t get it enough, but it is very good for canned cheese. It was a nice stop at the Vancouver campus to pick some up on the way home from Portland. Go Cougs!
I think the only time I’ve had a cheese whiz type product was on drunken 7/11 nachos and hot dogs back in high school. I probably haven’t had American cheese since then either. I have enjoyed some powdered processed cheese sauce mix over the years
I used to be a big fan of cheeze wiz, microwaving a slice of bread with it on for a few seconds was a great afterschool snack. These day’s, one of my lingering poor decisions while shopping is getting a box of Ritz crackers and a can of spray cheese and maybe a bag of sliced up summer sausage and having that for a snack. At least when I do that now days I don’t then have dinner later… Mistakes are continuing to be made…
I like cheese on sandwiches melted in the toaster oven. I start with a slice of cheddar for flavor and then add some mozzarella or monterey jack on top because that stuff melts so much better.
Yup, they are all just kind of low effort substitutes for Welsh Rarebit…
