I believe there are some that are. Just not the cheapest stuff. Adding sodium citrate to cheese doesn’t automatically make it low quality. Starting with low quality cheese is what makes it low quality.
Am I just too close geographically to Wisconsin or are y’all overplaying how bad our cheese is? Cause like I can run to the store and get some really incredible cheeses. There’s almost no ultra processed shit cheese in stores near me, in fact it’s basically just those Kraft singles and those are only good for “grilled cheese.”
I was going to say am I too bougie, or is everyone overplaying how bad our cheese is? Sure we have some bad cheeses, and American cheese needs to be in the context of melting on some sort of sandwich. But there are so many cheeeses of so many styles, so many qualities.
If you don’t like the cheap stuff, don’t buy the cheap stuff
I’ll not going to expect everyone to go on an European vacation. It’s expensive, and definitely elitist to even suggest.
But if you like cheese, I really hope that one day you’ll visit any European country and enjoy their wonderful cheese culture (each county there has a vastly different cheese culture, and at list for those I’ve visited they are all amazing)
Not in Wisconsin. Hell every regular grocery store has a huge cheese section. We have several cheese mongers here, dairy farms where you can tour and buy fresh cheese. We even have a festival for it https://www.cheesedays.com/. I’ve lived most of my life in the Midwest, which may explain why I think good cheese is abundant. Heck even out in Detroit they famously use Wisconsin brick cheese for their signature pizza. However, I do realize that many other states don’t even have access to brick cheese or have even heard of brick. From this thread, I guess they’re missing out on our other cheese too.
American cheeses are the best in the world.
Show me someone who prefers Parmigiano Reggiano over Kraft and I’ll show you an elitist liar.
I’m assuming you’re joking.
many American cheeses aren’t even allowed to be labelled as cheese in the US.
I believe there are some that are. Just not the cheapest stuff. Adding sodium citrate to cheese doesn’t automatically make it low quality. Starting with low quality cheese is what makes it low quality.
Am I just too close geographically to Wisconsin or are y’all overplaying how bad our cheese is? Cause like I can run to the store and get some really incredible cheeses. There’s almost no ultra processed shit cheese in stores near me, in fact it’s basically just those Kraft singles and those are only good for “grilled cheese.”
Outside the dairy capital of America, yes, the dairy situation sucks.
Vermont cheddars like nobody’s business. Like, they’ve got the good shit with the crunch.
Most Americans outside dairy areas don’t have many high quality local cheese options, but we have high quality domestic cheese options.
It’s really butter and Parmesan where we can’t compare.
I was going to say am I too bougie, or is everyone overplaying how bad our cheese is? Sure we have some bad cheeses, and American cheese needs to be in the context of melting on some sort of sandwich. But there are so many cheeeses of so many styles, so many qualities.
If you don’t like the cheap stuff, don’t buy the cheap stuff
I’ll not going to expect everyone to go on an European vacation. It’s expensive, and definitely elitist to even suggest.
But if you like cheese, I really hope that one day you’ll visit any European country and enjoy their wonderful cheese culture (each county there has a vastly different cheese culture, and at list for those I’ve visited they are all amazing)
There are worse reasons to travel than cheese
I don’t know. I live in Wisconsin… I don’t understand why people assume cheeses made by America are bad.
go to any European market, check the cheese section. or go to any cheese shop (not sure they exist in the US) it’s not even close.
Not in Wisconsin. Hell every regular grocery store has a huge cheese section. We have several cheese mongers here, dairy farms where you can tour and buy fresh cheese. We even have a festival for it https://www.cheesedays.com/. I’ve lived most of my life in the Midwest, which may explain why I think good cheese is abundant. Heck even out in Detroit they famously use Wisconsin brick cheese for their signature pizza. However, I do realize that many other states don’t even have access to brick cheese or have even heard of brick. From this thread, I guess they’re missing out on our other cheese too.
Dude, normally you seem a sane person, but on this you’re flat out wrong.
Pretty confident they are trolling.
Italians don’t ever sell their cheeses pre-shredded and that’s some lazy bullshit.
Nah, if you shred cheese you have to add cellulose to prevent sticking and cellulose prevents the cheese from properly melting in your dishes.
Cellulose is a perfectly natural part of aging.
Okay. These are getting better and better.
Cellulose in aging?
Cellulose is a plant material, no way to make any milk product develop cellulose. Biologically impossible.
it has to be an additive.
Granted, perfectly edible, and counts as dietary fiber, but definitely not a natural part of cheese ageing
nevermind, that’s just a shit post
Call me a liar then. We have a chunk of parmigiano reggiano in the fridge. No other kinds of “parmesean” cheese to be found.