That is interesting but I’m not saying that Europeans dyed cheese yellow. I thought I clarified it with my last comment but I understand how you could still think that’s what I’m saying.
Again, Americans started dyeing their cheese yellow and because it was so popular in Europe (although yes, largely the UK) it then became the standard
In America
For Americans
To dye American cheese yellow
Because yellow American cheese from America was so popular on the other side of the ocean from America.
American cheese food slices have their place in history and memory to be sure,
But what, is there to be no mention of the glory of the cheeses foods found beyond all refrigeration in the grocery store?
Velveeta, so valuable it is sold in bricks wrapped in silver to disguise it’s golden hue and malleable density from would-be thieves? And then hidden in random aisles depending on what the particular grocery thinks it might be good for? Hmm, not in baking supplies in this store, check where the sauces and condiments are,…no, maybe next to the chips? Shit man just ask the customer service people
Cheese-whiz? Microwaveable (taketh offeth thy lidth) jar, thence to dip near anything into and upon completion of the dip finding anything it was tastier?
Try some Cathedral City if you want real Cheddar, made in the traditional way in Cheddar, the rest is just fake and shouldn’t use the name.
there are a few, the best known is probably Mimolette, favorite cheese of de Gaulle and according to the FDA “a filthy, putrid, or decomposed substance”. Quite tasty, actually.
Cheddaring is a process, not because it’s from there. Cathedral city is ok for big block cheddar, but it ain’t the real thing.
Sort of. It came about because English people didn’t realize that white cheese was higher quality cheese. The tradition came to the Americas for that reason.
How to make your own American cheese, from America’s Test Kitchen.
Oooh, you’re right! Forgot about that one. I wonder why they use it, now that you mention it.
It was originally made by the request of Louis XIV, who – in the context of Jean-Baptiste Colbert’s mercantilistic policies – was looking for a native French product to replace the then very popular Edam. To make it distinct from Edam he seasoned it with annatto to give it a sweet and nutty flavor and a distinct orange color.
Cheddaring is a unique process in making Cheddar cheese and you are quite correct, note ‘unique’ not processed in the way they make this cack.
So calling something Cheddar that isn’t made the way Cheddar is made is mislabelling it and yes there are other manufacturers of good quality Cheddar.
Over forty percent of the Cheddar cheese sold in the UK is not made here and not made to the exacting standards that real Cheddar is made here, it also tastes of beggar all in comparison to the real thing IMHO.
Interesting!
Thank you!
Yeah this is what I always associate Pigs in a Blanket with.
It is actually spelled Cheez-Whiz, because truth in advertising laws, but that being said, who has time to melt Cheez themselves? Why can’t it just come premelted in a 5 lb can?
Like this?
I used to work at Arby’s; this is what they use (might be a different brand). It was great fun to open the cans 
How can your litany of cheese foods be complete, or even adequate, if it neglects that essential element of the mid-American Christmas-party buffet, the cheese log? I hear the ones flavored with port wine are the best.
Another fun fact: American “Swiss” cheese used to be routinely pressed after aging to compress the eyes, which were seen as a manufacturing defect. Someone realized that the holes could be a marketing gimmick, as well as a handy way to sell more cheese if it wasn’t compressed, so it was called Swiss cheese due to its similarity to Emmenthaler.
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