I would guess that Kraft Singles American are hands down the best-selling Pasteurized Prepared Cheese Product in the United States. Haven’t had a slice in about 40 years.
Recently, I was introduced to Cabot American cheese slices, Pasteurized Process Cheese Food. Not only is it better than the Kraft I remember, it actually has some flavor (especially at room temperature). And the flavor actually tastes a little like (gasp!)… cheese!
No, it ain’t cheese, but it comes close. And the warmer it is, the better… as in I recently put a slice in with some Cabot 3 year cheddar and some Serrano ham in a grilled cheese sandwich (bread from Wild Oats Bakery in Brunswick, Maine)… and damn, if it wasn’t better than the same sandwich without it.
Ok before we go down the rabbit hole yet again, here is Kenji’s realistic take on processed
(Crossed posted)
Processed in some cases isn’t the Devil you are imagining.
If you read.
Do you eat Meatloaf?
That’s processed, yet it is still meat. It’s just been processed.
Don’t buy cheap processed cheese.
Why are we even acting like pasteurization is an immediate negative
(I just threw out a $12 block of unpasteurized cheese from Trader Joe’s that’s been recalled.)
Do we really want mass market cheese producers not pasteurizing their products?
Thanks for the link. I knew most (not all) of this.
I assume that grinding the meat is considered processing it?
My recipe for meat loaf is to grind together beef and pork, sometimes also including veal and/or lamb. I then add Stuff to it, like onions, garlic, occasionally peppers (red and/or green; mild and/or hot), maybe some bread. Then herbs and spices. That’s it.
I do not eat meatloaf. I do make pâté, but I know every ingredient that goes in it. And, as much as I like raw milk cheeses, I’m happy to eat pasteurized cheeses, as are almost all people that don’t have brain worms.
About the only thing American processed cheese/type food substance is good for is to stop babies from crying
On a burger, I will put some “good” cheese on first then top with American (Kraft deluxe) that way the good stuff is trapped and you get nice melty without a greasy puddle.
