Mmmmmm…have you tried the Sharp Cheddar with Vegetable Thins?
MMMMMMM…squirt cheese on a hotdog…yummm.
I was wondering why my cheese always had that dull, waxy look. The poor cheese hasn’t had any food!
Thanks for setting me straight, phreesh! 
Actually, “Easy cheese” poses little or no threat to the environment. The little can is a marvel of engineering. The system used to ensure cheese exits the can without the propellant squeezing past it, while not foolproof, is rather ingenious. The product sits in the top of the can, suspended on a column of compressed air. Between the propellant and the cheese is a plastic piston that shoves the cheese out the nozzle whenever the dispensing tip is pressed. The rubber stopper in the bottom of the can is, I can only presume, an emergency pressure relief valve, designed to pop free, relieving excess presure and preventing a messy explosion should the can be left in direct sunlight or exposed to an open flame, despite the warnings on the can.
There have been times when I really liked aerosol cheese, and many’s the time I dissected the can, both in the interests of science, and to extract the last bit of product for an otherwise dull, lifeless cracker.
~~Baloo
I like easy cheese, but it doesen’t beat buying a pound of imported cheese and eating it whole.
The phrase “cheese food” doesn’t mean that it’s in any way inferior to real cheese. It doesn’t even mean that it’s not real cheese. All it means is that it’s not a pure cheese, i. e., it’s a blend of cheeses. In some cases, it may also have non-cheese ingredients (oils, water, whey), but it has to have at least some cheese in it. Cheese foods are prefered over cheeses for many recipes, particularly those which involve melting, because cheese foods typically melt more uniformly than pure cheeses.
This is not to say that specific cheese food products are or are not good… I don’t exactly expect Easy-Cheese or Cheeze Whiz to be Brie.
Why is there cheese-in-a-can? Perhaps this will explain:
http://www.unitedmedia.com/comics/robotman/archive/images/robotman200011294916.gif
I agree that many recipes call for cheese food because it melts more evenly, etc. But I think most people into food would consider it superior to cheese food. I thought I read in one of the William Poundstone books (or similar source) that makers of Cheez Whiz, Velveeta and other cheese foods are forbidden to call their product “cheese”, and that “cheese” must be below specified values of moisture. Adding too much water, in essence making a cheese food sauce, cannot be advertised as cheese.
I personally would not serve cheese food at a gourmet function. I might have other cheese hor d’oeuvres. Nacho rosebuds do nothing for me. If this is a manifestation of elitism or snobbishness, I’m sorry.