4 ms·

McDonald's ones have yellow "stuff", although I'm not sure if that can be construed as "cheese".

by berkut 7y ago

rhino369 7y ago
It's processed cheese, but its still pretty much cheese. And its better on a burger than any other type of cheese because it melts well. Putting good cheese on a burger is a waste of good cheese and makes a worse burger.
- beatgammit 7y ago
  What are you talking about? I put Swiss, cheddar, havarti, etc on my burgers all the time without any issues. Just put it on when you flip the burger and cover it so the cheese melts. I've been to several restaurants that put decent cheeses on their burgers and it's fantastic.
- AstralStorm 7y ago
  Cheeses generally keep for ages of they don't go rancid due to added oils, and this one is even more dehydrated by melting...
- balfirevic 7y ago
  Here is what you need to do if you want regular cheese to melt similar to the ones that are usually put on a burger: https://aht.seriouseats.com/2011/09/the-burger-lab-how-to-make-super-melty-cheese-slices-like-american.html https://aht.seriouseats.com/2011/09/the-burger-lab-how-to-ma... It's questionable if it's worth it :)
  - mikekchar 7y ago
    A video showing how to do this in a way that's closer to the actual process of making processed cheese: https://www.youtube.com/watch?v=4aGKiWQnMJc https://www.youtube.com/watch?v=4aGKiWQnMJc Essentially, you grate cheese, add an emulsifier, heat it up to release the oils and then cool it down again. The fat in the cheese breaks down due to the high heat and the oils get emulsified so it doesn't "break" -- a bit like making mayonnaise. The original patents for this are from the late 60's early 70's, so if you look around you can find out the exact industrial process (I've read a couple, but I'm a bit too lazy to look them up at the moment -- they are surprisingly clear... I wonder if patents back then where better than they are now...) Edit: Just for those that believe that processed cheese is not cheese: Quite a lot of processed cheese and processed cheese spread contains a high percentage of "milk solids" or "milk protein". This is essentially cheese. They buy it in bulk, mostly from Ireland. The reason that they can't call it cheese is because they are avoiding tax/duty on the imported cheese curds.
- rootusrootus 7y ago
  It was a heck of an epiphany when I stopped putting cheddar on burgers and went back to gold old Kraft singles. It makes a better burger. The fact that it doesn't meet the strict definition of cheese is of little consequence. A lot of people have strange ideas of what American Cheese is actually made from. Turns out it's pretty much cheddar and milk. I've heard people claim it's made mostly of oil. Nope! In fact, that's part of why it's such a good choice for burgers.

McDonald's ones have yellow "stuff", although I'm not sure if that can be construed as "cheese".

by berkut 7y ago

McDonald's ones have yellow "stuff", although I'm not sure if that can be construed as "cheese".

It's processed cheese, but its still pretty much cheese. And its better on a burger than any other type of cheese because it melts well. Putting good cheese on a burger is a waste of good cheese and makes a worse burger.

beatgammit 7y ago
What are you talking about? I put Swiss, cheddar, havarti, etc on my burgers all the time without any issues. Just put it on when you flip the burger and cover it so the cheese melts. I've been to several restaurants that put decent cheeses on their burgers and it's fantastic.
AstralStorm 7y ago
Cheeses generally keep for ages of they don't go rancid due to added oils, and this one is even more dehydrated by melting...
balfirevic 7y ago
Here is what you need to do if you want regular cheese to melt similar to the ones that are usually put on a burger: https://aht.seriouseats.com/2011/09/the-burger-lab-how-to-make-super-melty-cheese-slices-like-american.html https://aht.seriouseats.com/2011/09/the-burger-lab-how-to-ma... It's questionable if it's worth it :)
- mikekchar 7y ago
  A video showing how to do this in a way that's closer to the actual process of making processed cheese: https://www.youtube.com/watch?v=4aGKiWQnMJc https://www.youtube.com/watch?v=4aGKiWQnMJc Essentially, you grate cheese, add an emulsifier, heat it up to release the oils and then cool it down again. The fat in the cheese breaks down due to the high heat and the oils get emulsified so it doesn't "break" -- a bit like making mayonnaise. The original patents for this are from the late 60's early 70's, so if you look around you can find out the exact industrial process (I've read a couple, but I'm a bit too lazy to look them up at the moment -- they are surprisingly clear... I wonder if patents back then where better than they are now...) Edit: Just for those that believe that processed cheese is not cheese: Quite a lot of processed cheese and processed cheese spread contains a high percentage of "milk solids" or "milk protein". This is essentially cheese. They buy it in bulk, mostly from Ireland. The reason that they can't call it cheese is because they are avoiding tax/duty on the imported cheese curds.
rootusrootus 7y ago
It was a heck of an epiphany when I stopped putting cheddar on burgers and went back to gold old Kraft singles. It makes a better burger. The fact that it doesn't meet the strict definition of cheese is of little consequence. A lot of people have strange ideas of what American Cheese is actually made from. Turns out it's pretty much cheddar and milk. I've heard people claim it's made mostly of oil. Nope! In fact, that's part of why it's such a good choice for burgers.