• NateNate60@lemmy.world
    46·
    6 days ago

    This is false, due to contaminants our air is legally considered dairy in Europe, and thus the average American actually consumes twice this quantity daily

  • LemmyKnowsBest@lemmy.world
    2·
    3 days ago

    Maybe that’s how much cheese is consumed daily NATIONWIDE.

    Because even the most body-positive fat-fluencer couldn’t choke down that much cheese in a 24-hour period.

    • NateNate60@lemmy.world
      41·
      6 days ago

      Americans associate the orange colour with cheese so it’s more cultural than practical. Other than the fact that some cheese being orange and some not being orange helps tell apart different varieties. For example, bright orange cheese is usually young cheeses that are used to make sauce or for sandwiches. Duller orange cheeses or slightly brown ones are expected to have a more sophisticated flavour (e.g. aged longer or smoked).

      • LifeInMultipleChoice@lemmy.dbzer0.comEnglish
        39·
        6 days ago

        What? That’s all horseshit information if you know anything about cheese. Yellow American cheese sells off the cheddar lie, but white American cheese sells everywhere as well. Any chef anywhere in the world will tell you someone who calls American cheese not cheese is an idiot outside of poshness. It’s all shit for brains bullshit developed for making hate, like hating trans people, gays, gypsys or Jews. There is no difference. All of it is meant to make people dislike others for the name of conquering others.

        • prole@lemmy.blahaj.zone
          3·
          6 days ago

          Yeah, it gets fucking annoying to see the Europeans mock American cheese based on their knowledge of Kraft fucking Singles (literally not legally allowed to be labeled cheese, btw) every single time someone mentions American cheese on the Internet.

          There’s some great American cheeses. You just don’t find them wrapped in plastic, next to the butter at the grocery store.

          • superglue@lemmy.dbzer0.comEnglish
            3·
            6 days ago

            They do the same thing with beer, calling us ignorant and then saying or beer is shit in reference to Bud Light. America has tons of great beer and cheese.

            • thedirtyknapkin@lemmy.world
              3·
              6 days ago

              it’s like when people say Australian beer sucks because of fosters, or that Japanese cooking sucks because the gas station sushi in your landlocked nation is shit. it’s very disingenuous.

        • ByteJunk@lemmy.world
          2·
          6 days ago

          Best I can tell, the criteria for calling something “cheese” in America is containing 51% cheese.

          That’s just ridiculous. Either it’s cheese, or it’s a product.

          • exasperation@lemmy.dbzer0.com
            1·
            5 days ago

            51% is the threshold for calling it “process cheese food.” The stuff that is called “process cheese” is only allowed additives off of a particular list: water, salt, milkfat up to 5% of the weight of the total, acidifying agents, spices, artificial coloring, mold inhibitors up to 0.2% or 0.3% of the total weight.

            There’s basically not an easy way to make something match the legal definition of American cheese without making it out of at least 90% cheese, because the amount of water and fat you can add to fit within the requirement that the end result be 47% fat, except that only 5% of the total can be from added fat, makes it hard to cut corners.

        • tias@discuss.tchncs.de
          1·
          6 days ago

          I’m unsure how most of what you said relates to the parent comment. Did you forget to drink your coffee before commenting?

          • LifeInMultipleChoice@lemmy.dbzer0.comEnglish
            2·
            6 days ago

            I’m saying it’s a bs statement. It isn’t about coffee. Tell me 19 cheeses that age and go from white to yellow. You can start by saying cheddar doesn’t. There are near 0 and if you think that’s not true, you are being lied too. Make a cheese, it won’t randomly turn unless you add something that makes it. It’s like saying copper turns to brass on its own. It doesn’t.

            Sorry for being upset about it, but it’s just bologna

            Edit: also if it changes color without you adding something that you knew would change the color, throw it out, be safe; there is an unknown bacteria added if you didn’t do it yourself

            • klugerama@lemmy.world
              1·
              5 days ago

              Aged gouda starts out mostly white and will definitely become a dull light brownish-orange as it ages/dries out. Cheddar, while not considered a white cheese (naturally yellow, that is - not necessarily with added color) will also turn a darker color when aged. I think that’s what the parent commenter was saying.