Kind of depends. Vermont cheddar cheese is fantastic and very nice but if you looking for a good smash burger or juicy Lucy burger you have to use that crappy Kraft singles stuff for the proper melt. Sure you can get Kraft in a block of sliced cheese but I am rarely cooking for like 50-100 people, which these blocks come out of.
Kraft cornered the market for a stable cheese in the early 1900’s here in America that melts really nicely and has a long shelf life with Velveeta.
It is very much a different thing than Kraft Singles, you can get however much or little of it (or various competitors) you want anyplace that has deli meats, and the per-pound cost is not that much more, last I checked.
Although some kinds of cheddar might be made in the US, I don’t think Vermont Cheddar is what anyone usually has in mind when they say “Deli American Cheese.”
I’ve had no problem getting a good melt on burgers with “good” American, FWIW.
Most block cheeses with a good fat and moisture content will melt well when shredded off the block right before you intend to use it. The pre-shredded or pre-sliced stuff has additives like starch in and on it to stop it from sticking together in the package and melting during transit, which prevents a good melt. Get yourself a cheap rotary shredder from Amazon (they’re like $20, mine never stays clean because I use it like every other day) and see for yourself.
Kind of depends. Vermont cheddar cheese is fantastic and very nice but if you looking for a good smash burger or juicy Lucy burger you have to use that crappy Kraft singles stuff for the proper melt. Sure you can get Kraft in a block of sliced cheese but I am rarely cooking for like 50-100 people, which these blocks come out of.
Kraft cornered the market for a stable cheese in the early 1900’s here in America that melts really nicely and has a long shelf life with Velveeta.
A fun short little history and company story is by the Company Man on YouTube https://youtu.be/Hp0uhC15RtI?si=JAPmRQztP7ee5eSU
But even Guga Foods on YouTube highly recommends using the crappy cheese over the fancy stuff
I think by Good American cheese they meant something more like this:
https://www.landolakes.com/products/cheese/deli-american/
It is very much a different thing than Kraft Singles, you can get however much or little of it (or various competitors) you want anyplace that has deli meats, and the per-pound cost is not that much more, last I checked.
Although some kinds of cheddar might be made in the US, I don’t think Vermont Cheddar is what anyone usually has in mind when they say “Deli American Cheese.”
I’ve had no problem getting a good melt on burgers with “good” American, FWIW.
I had no idea. Thanks!
No problem!
I actually really do like Cheddar in those scenarios sometimes, but I agree with the prior comment that it doesn’t melt as nicely. 🙂
Deli American is as close to Vermont Cheddar as Turkey is to Chicken haha
Most block cheeses with a good fat and moisture content will melt well when shredded off the block right before you intend to use it. The pre-shredded or pre-sliced stuff has additives like starch in and on it to stop it from sticking together in the package and melting during transit, which prevents a good melt. Get yourself a cheap rotary shredder from Amazon (they’re like $20, mine never stays clean because I use it like every other day) and see for yourself.
Here is an alternative Piped link(s):
https://piped.video/Hp0uhC15RtI?si=JAPmRQztP7ee5eSU
Piped is a privacy-respecting open-source alternative frontend to YouTube.
I’m open-source; check me out at GitHub.