Actually, “real cheese” doesn’t list its ingredients as “cheese, just cheese.” It is made of milk (duh!), cheese culture enzymes, salt and, to get that cheddary orange color we expect, OLEORESIN PAPRIKA, ANNATTO, and/or VITAMIN A PALMITATE. These are usually listed as “natural colors.” My wife is in the flavor and color industry and “natural” doesn’t mean “has anything to do with the base product.” In this case, none of them is an animal, much less dairy, product but they are not “artificial” so they are “natural.”
And I adore Land o Lakes faux cheese, especially the white cheddar, which differs from the regular cheddar how? Right, no “natural” colors. However, both still have that plastic texture.
Promise? [sub]Mmmm… a real AD-made cheesesteak :)[/sub]
Seriously, I can’t remember the last time I opened a jar of Cheez Whiz. I like to make cheese and broccoli baked potatoes, but I like to use Old El Paso Mild nacho topping for that. I know, it’s maybe one-half step above Cheez Whiz, but OEP cheeselike food has a spicy bite to it that Cheez Whiz does not.
[sub]Yeah, I know. No flirting in the Pit. Y’all can bite me, OK?[/sub]
Here you are dear. I’m not a cook, but it sounded close enough.
Another Canadian chiming in against the foulness of Cheez-Whiz. The only use I can see for the stuff, is as reactor shielding (if that). You want cheese on your fries ? Have a poutine.
In Manhattan (and certain neighborhoods of Brooklyn), we have access to EVERYTHING. Care for a slice of this killer Venezuelian Beaver Cheese?
dropzone: What’s the matter with paprika and annatto? You saying they’re NOT natural ingredients? You saying I have to give up my Chicken Paprikash and Ropa Vieja if I want to stick to my wholefoods diet?
I said nothing of the sort. They are, legally, natural ingredients. They just aren’t supposed to be why Cheddar cheese is orange, unless you feed the cows Hungarian food.
Tillamook is ubiquitous here in Colorado as well. I agree, they make a damn fine cheddar. There are some Wisconsin Cheddars that match up, but they’re generally not mass produced, nor available out of state. Never could figure that out - the only WI cheese that seems to be available outside of Wisconsin is the crap. You never see a nice 6 year old WI cheddar in the dairy case at the cheese shop.
The only thing that velveeta and cheez whiz, is worth a fuck for is dip. Dip! How Dare you tell me to put that nasty-ass shit on my nachos and in my chili!
One of these days, researchers are going to find that Cheez Whiz will actually block radiation!
Actual American cheese is just a pasturized blend of other cheeses, usually cheddar, swiss, and monterey jack, and really isn’t bad. As for that cheese food, though, bleh.
Yeah, I know the manufacturer called it that - they’re the people my bitch was aimed at. But I see your point - wouldn’t want people expecting real CHEESE in there.
wouldn’t it be great to see a nice thick layer of Cheez Whiz used to seal Chernobyl’s destroyed reactors.
A layer of Cheez whiz, a layer of reinforced concrete, and then seal it off with more concrete.
True, and so do I, but I think that in this thread they were talking about actually eating the stuff, rather than, well, you know, that thing for which Canadians primarily use Cheeze Whiz.
[sub]Mmmm… a real AD-made cheesesteak :)[/sub]