23
votes
"Kraft Singles, the standard for American cheese, cannot legally be called American cheese, or even 'cheese food.'"
Link information
This data is scraped automatically and may be incorrect.
- Title
- We Deserve More From American Cheese
- Authors
- Jaya Saxena
- Published
- May 24 2023
- Word count
- 2184 words
What a boring, tired trope. Kraft themselves have made "Deli Deluxe" singles for many, many years now. And it's available in virtually every American grocery store I've had a need for it. I haven't done much research, but it is labeled as "American Cheese", which is good enough for me.
I can't find an ingredients list for this new company's product, but I bet it's more expensive for an equivalent or lesser product.
Edit: The article is quite a bit longer than I initially realized and does list the ingredients farther down the page. IMO they are substantially similar to the premium Kraft product.
Kraft singles have their place. Cheap burgers.
Velveeta has its place: Nacho dip.
I don't mind craft singles in a grilled cheese either.
Kraft Singles for grilled cheese are the best. It melts perfectly.
Kraft singles have their place on any burger for me. Cheddar or Swiss are great on a burger for variety every now and then, but absolutely nothing comes close to touching even moderate quality American cheese products for melty burger goodness.
Honestly I find that cheese on burgers is kind of a waste unless you add quite a lot and/or use a very funky cheese. You get much better taste from a burger by simply using ground beef with a higher fat percentage, assuming they're properly seasoned. The beef is usually cheaper that way, as well.
But given that I don't eat meat anymore you can feel free to disregard my opinion.
It's also good to put some kraft singles when you're making mac n cheese. It shouldn't be the majority of your cheese per se (well, it's up to you in the end), but to get the creamy texture, you need emulsifying salts, and it's kinda hard to actually buy emulsifying salts, so sticking some american cheese in the cheese mix is an easy and available way to do so.
And cheese wiz is for Philly cheesesteaks.
If you're a tourist, sure. Otherwise, do what the majority of places do: use Provolone.
As someone that lived in the city and grew up in the area - I am offended that you would insinuate wiz is not the default.
I've lived here for half a century, and I can tell you this: the big name places? They use it. The neighborhood pizza places? None that I've frequented have ever included orange goo in their steak. It's always provolone or American (but a quality place uses provolone.)
Now onions... those are non-negotiable, unlike peppers. That's the biggest mistake people not from here make... they think peppers are mandatory.
They think mother fucking bell peppers go on a steak. No!
wiz wit, hots if I'm feeling adventurous.
Truthfully I only do wiz on the cheesesteak if I'm eating there. Wiz doesn't travel well. Regular american in that case.
I dunno @Therabalen... I spent a lot of time in and around philly and my rule of thumb was the fancier someone tried to make a cheesesteak the worse it was. Provolone is pushing it :)
My favorite place about 15 years ago was far off the tourist route, which was a tiny cornerstore somewhere around Penn. Wiz was the default there as well.
I thought Cheese Wiz was for spraying directly into your mouth?
It's the leaning tower of Chee-za!
Ah, the spray is EeZy CheeZ (however it's spelled), and I can attest that, at least for the bacon flavor, this is the best way to eat it.
Velveeta also makes some fantastic Mac & “Cheese”.
Shells > Blue box
Exactly why American “cheese” makes for a melt, not a grilled cheese.
We have plenty of real cheese. People just constantly bring up Kraft because it's cheap and not real cheese. We have 100s if not thousands of actual real cheese from cheese factories that are in grocery stores. People use Kraft for cheap burgers on the grill / stove because it's cheap. Plenty of people eat and use real cheese though.
Wisconsin cheese is to die for.
Yes. But Kraft cheese singles are the perfect queso stabalizer
What is the context here? Why would the company or stakeholders mind terribly or have an issue if people called in "American Cheese"?