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Indeed. It’s frightening to know that people eat this chemical shit that shouldn’t be called food.
Its canola oil, fake cheese, and yellow food dye. Better than whatever monstrosity Taco Bell comes up with.
What a weird take. Both are shit tier foods. Not sure what makes spray cheese somehow better.
Don’t get me wrong, I love shit tier foods! And I think people should be free to enjoy them as they please. But what in the world makes one overly processed product better than the other? We aren’t comparing a 5 course meal at a 5 star restaurant to a bowl of instant ramen. You’re comparing stuff in the same tier as each other.
Not too different than saying Taco bell is just a tortillas with fake meat and lettuce.
I worked for Taco Bell. Fake meat would be an improvement.
I mean… It’s delicious, bud.
Maybe if your normal diet is sugar and foam
It’s a matter of taste. For me it really is not. It tastes disgusting.
So there’s a scene in A Goofy Movie where a guy gets paid for his part in some shenanigans by some edible substance in a spray bottle. Given that I was a kid in a non-English speaking country growing up and watching this movie dubbed to my native language, the substance that the character proclaims that he has received is ‘Caramel sauce’.
It was only later in life, when I watched the movie with the original English language, that I learned that the character in reality proclaimed ‘Cheez-Wiz’.
All of this to say that the concept of spray cheese was so foreign to our country that they decided to substantially change this scene.
Looking back, I think they should have kept the original - gulfing down caramel sauce straight from the bottle just doesn’t hit the same as gulfing down spray cheese.
And you miss the “leaning tower of Chees-a” pun.
That line has lived in my head rent free since the first time I saw the trailer as a 6yo
LMFAO, same my man, same.
Isn’t Cheez-Wiz a brand?
I wouldn’t mind at all when they replace product placement.
Looks like I misremembered, the actual line was ‘Chedda Wizzy’: https://youtu.be/V9gOOAWebK8
A few years back, I was dating an Italian woman (she was a uni lecturer here in the UK). One day, she saw me grating cheddar cheese onto a pizza and she went fucking mental
Italians acting like food gods is one of the most obnoxious things ever.
It’s anoying, but you get used to it.
The thing is, if you don’t complain about the food quality, daddy capitalism will make sure you’ll eat the cheapest garbage possible.
And I think all the complaining is why food is so damn good in Italy. As a person from the North Europe, I can tell you that almost everything tastes so much better in Italy, and food is overall much higher quality.
That’s why if you see a fat person in Italy, it’s likely a tourist.
What an obnoxious behaviour. What problem she had with cheddar cheese on pizza?
“This is not the cheese for pizza! Why? Why you do this?!” she kept saying over and over, I thought she was joking at first but genuinely distressed. Tbh she was a bit of a strange woman (and I say this as an objectively strange man). It didn’t last longer than a few months!
Final straw was when she had been saying she missed home badly, so for her next visit I bought a dining table, assembled it myself, bought a bunch of Italian foods, some Italian wine, got it all setup with a nice tablecloth and spread when she got to mine, and she literally went “meh” when she sat down hahaha.
This is not the proper sauce! Why? Why you do this?!
-Her ancestors in the 16th century when they see someone using this new thing called tomato for sauce.
It’s not mozzarella from some specific region, probably.
Scare away Italians with one simple dish
https://kitchenatics.com/recipes/homemade-four-cheese-pizza/
Italians, the inventors of deep fried pizza (pizza fritte)
And then they have the fucking audacity to criticise beans on toast.
“Yes, Great Britain, the culinary center of the universe,” said no fucking person ever… ;) lol
That’s the point, even our quaint little comfort food is luxury cuisine by comparison to this!
I’m American and I think food in the UK is awesome. I don’t like everything, but what I do like, I really like! Plus y’all have cute and silly names for everything, it’s great. I’m sure most Americans would feel the same way if they ever get the chance :)
American food is closer to a chemical formulation than it is to “cuisine”.
Only because they’ve never had beans on toast. Well because they’ve only ever eaten American style baked beans.
Do Americans even have toasters, they seem to think that a good breakfast constitutes a pile of butter and syrup, so I’m going to assume that they’re not prepared to eat anything that doesn’t have 300 kg of sugar in it.
A British person should know better than to criticize food with actual flavor.
My favourite flavour is high-fructose corn syrup
Well youre hard-wired to love sugar, so that makes sense, since it is literally sugar.
I actually really do love sugar, my heart is not in this argument!
Good one.
Oh shut the fuck up man. Not all of us eat like that.
Yuropean here. What in the world is that?!
It’s delicious cheese product.
Cheese-like product* for legal reasons we are not able to call it cheese.
Because it’s not cheese. It’s mush with cheese flavor.
You summarized the quint essence very good. Here is a star that you can stick in your book ⭐
I think you’re being unfavourable too mush like products.
What’s odd is it is literally cheese though. It’s called cheese product because it is a spread, not whole cheese, and has been processed to not require refrigeration long term.
I did not know this until I googled it, so figured I’d share.
So it’s not cheese. It’s cheese product. Just like mayo is not eggs, but it’s egg product. Not the same.
Mayo isn’t eggs the way cake isn’t eggs. These are different classifications.
And this isn’t pure cheese. Otherwise it wouldn’t be liquid.
I’ve eaten cheese so soft they were almost liquid
Some quick googling makes be believe there’s usually about 30% cheese in there which, according to our labelling rules, means that it’s not even a cheese product, much less cheese. Otherwise we’d be calling some frozen pizzas cheese products.
The lowest percentage you can go and still have cheese in the description is melt cheese preparations which are a minimum of 50% cheese, melting salts (duh) the the rest is other milk products (usually cream), then maybe some spices and herbs.
Spray cheese ingredient lists, OTOH, right-out start with “water” in the beginning. More or less sauce mornay for people without palate or dignity (there’s no water in mornay but plenty of milk).
I’m in a hurry, so wikipedia, but
As of 2016, Kraft describes Cheez Whiz as a “cheese dip” with the word cheese spelled correctly. According to a Kraft spokesman, the product does include cheese, but the company has chosen to list its parts—such as cheese culture and milk—instead of cheese as a component itself
Cheez Whiz doesn’t seem to come in spray bottles, the Kraft spray stuff seems to be Cheese Zip.
Going by the amazon listing Cheese Zip’s German ingredient list is
Wasser, 33% Cheddarkäse und Pflanzenöl, Sojaöl, modifizierte Maisstärke, Schmelzsalze (Natriumphosphate, Polyphosphate), Salz, Säureregulator Milchsäure, Aroma (enthält Milch), Stabilisator Natriumalginat, Konservierungsstoff Sorbinsäure, Verdickungsmittel Xanthan, Farbstoff Paprikaextrakt.
Water, 33% Cheddar cheese and vegetable oil, soy oil, modified maize starch, melting salts (sodium phosphates, polyphosphates), salt, acid regulator lactic acid, aroma (contains milk), stabiliser sodium alginate, preservative sorbic acid, thinkener xanthan, colouring paprika exctract
I was a bit mistaken before: It’s not 50% cheese as such but 50% of dry weight must be cheese, and at least 20% of the product must be dry weight. But they’re not calling it Schmelzkäsezubereitung so chances are it isn’t. Also WTF is “cheddar cheese and vegetable oil” supposed to mean as a combined percentage. I’m kinda surprised it’s even legal but they’re definitely telling on themselves, there.
This stuff is a melt cheese preparation, essentially our version of Cheez Whiz I think:
Sahne (40%), Käse (31%), Butter, Molkenpulver, Schmelzsalze (E339, E451), Speisesalz
cream (40%), cheese (31%), butter, whey powder, melting salts (sodium phosphate, triphosphates), table salt
is it is literally cheese though […] and has been processed to not require refrigeration long term.
Bro u good?
I believe we have very different ideas of what “long term” means, but cheese eventually gets moldy under normal conditions.
How can it be processed to a point it doesn’t need refrigeration long term, but its still “literally cheese though”?
It’s more to do with the canning and extrusion process than in changes to the underlying product.
The processing is about how they achieve the necessary consistency. You can read comments in this thread about how to get this type of behavior (in general terms) from cheese using ingredients you (probably) have at home.
Nah, afaik actual cheese ( fermented milk ) isnt legal in the usa, right? Reason why things like cheddar and this thing is so popular afaik
What about cheddar do you think makes it not “actual cheese”?
Yes actual cheese is legal in the US. I’m not sure where you heard that, but that is nonsense.
Fresh cheese curds are one of my favorite foods.
Just a quick google :
https://jsbaileycheese.co.uk/2017/01/01/certain-cheeses-illegal-usa/
https://www.tasteofhome.com/article/what-is-american-cheese-is-american-real-cheese/And a few more. What i did see is that there are cheeses that have the bacteria, and arent proccessed stuff, that can be seen as cheese that are made in the usa, like some brie types ( today i learned! ) However, cheddar and this is not cheese. They are processed and do not contain the batercia that european cheeses would contain ( FDA doesnt allow them )
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european cheese
Europe is not the defining central authority on cheese, and I don’t believe your links are entirely accurate. They state I cannot by roquefort cheese and not only can I, I do.
Here’s a link to it at my local large-chain grocer. https://www.kroger.com/p/societe-roquefort-cheese/0028647710000
i am frightened successfully
I’ve seen this on the ‘American shelf’ in supermarkets before and was tempted by it as a novelty. I just looked at the Wikipedia and its just processed cheese extruded by a piston. Europeans buy processed cheese too, you get it in every supermarket. And maybe the smelting salts (is it called that?) are not too healthy when constantly consumed, but what isn’t? I don’t mind, let people have fun, stuff’s hard enough as it is.
I agree with your sentiment, and I haven’t had it for probably like 20 years, but it’s nasty. As an American, I don’t understand it. I won’t tell anyone they shouldn’t eat it (except for pointing out how much salt it has in it), but it really shouldn’t exist I don’t think. There are better ways to eat unhealthy things.
I dunno. I bought american cheese sauce because I thought americans love their cheese so the sauce will be good. Tastes like plastic.
Did you take off the plastic wrap first?
Same the Americans love their cheese is a bit like saying that the French love baguettes.
They do love their baguettes but they don’t have much interest in any other type of bread. Equally Americans are not interested in any type of cheese that isn’t neon yellow
The two cheeses in my American house at the moment are brie and munster. And the bread is a loaf of sourdough and some ciabatta rolls.
As a European I’m… sort of not in love with the idea of that. I’d try it, though.
American “cheese”, the individually wrapped kind, is pretty useful in cheese sauce. Maybe not something I’d use on its own.
As an American, I will observe that it has the property of melting perfectly on a properly-cooked burger. Does great in a grilled cheese sandwich as well. Since we eat a lot of burgers and grilled cheeses, we find it to be a useful cheese and eat a lot of it. And nachos, which are often made with american cheese since, as you say, it melts great into a sauce.
Most Americans don’t use american cheese on everything that has cheese in it, but it has its specific role.
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American Cheese: the relatable cheese
If you are making burgers, i highly recommend Raclette cheese. It doesn’t melt quite as evenly as analogue cheese with sodium. But AOP Raclette cheese is natural and designed to melt - and it tastes so much better than any analogue.
it has the property of melting perfectly on a properly-cooked burger.
Some of us try our best to never eat it.
American cheese is basically cheese with sodium citrate added. That’s what makes it so good at melting.
You can make real cheeses melt better by using powdered sodium citrate. The ratio depends somewhat on how hard the cheese is but it’s somewhere around 2-3% sodium citrate to cheese.
Mix lemon juice and baking soda to quickly obtain sodium citrate
Apparently the trick is baking soda cooked in lemon juice. In case you want to liquefy whatever’s regionally appropriate, without it becoming lumpy grease… or turning orange.
Every time one of my friends has flown across the pond I’ve asked them to bring back spray cheese, they’ve never been able to find it! I want to experience this monstrosity, though to be fair I am an absolute savage.
Processed “real” cheese or not Tried it twice, its a vile can of piss coloured poison to me
Probably doesn’t help that I’m not american
I am American and it still is a vile can of piss colored poison.
lmao, nice
I feel like this product would be better if it didn’t pretend to be cheese, but just some form of spread.
From Wikipedia:
“Processed cheese spreads, like Easy Cheese, have a moisture content that ranges from 44 to 60%, while its milk fat content must be greater than 20%.[4] Milk proteins are needed for processed cheese spread production, and contains two main types: casein, which accounts for at least 80%, and whey protein, which can further be classified into α-lactalbumin and β-lactoglobulin. The manufacturing of processed cheese spreads uses natural cheese with a composition that ranges from 60 to 75% intact casein.”
It’s cheese.
According to whom?
Wikipedia
Yeah, mayonnaise is made mostly from eggs but you still call it mayo and not egg froth.
Whips egg whites with a bit of garlic, I only eat Aioli. /s
Now tell them you enjoy spray cheese on a Ritz cracker with caviar because you’re cultured
I’m actually not sure spray cheese has cultures… I like your optimism, though!
South American here. Wtf is that? And how do I get one?
Cheese wiz. Probably Amazon has it. Amazing on crackers.
It is nasty, and I won’t defend it, but Europe has plenty to apologize for, culinarily speaking.
This is the continent that invented the horror that is Lutefisk.
Looks revolting, does it come close to surströmming though?
Equal. I have smelled and eaten both. And I regretted both of them
I will defer to your experience, 100%!
And they still eat it, often on purpose.
Careful, the Euro’s are quite fragile here on Lemmy. Mention the imperial system and they’ll fly right the fuck off the handle.
Measuring things in body parts is stupid and I will die on this hill
Everybody knows body parts come in one size. That’s why shoes every pair of shoes always fit, because they are all just over one feet long.
Didn’t the internet teach you anything? Bananas are the correct way to measure things.
-“Yay! Finally due for some American-style freedom and democracy! At last the mathematical majority of the populace will decide who gets elected! No longer will an elite clique of corruptible intermediaries have the last word on who gets to be in power in the country!”
-“Weeeeelllll, about that…”
-“Aw, well at least we get some real cheese!”
-“…”
I have never actually seen this once in my life or known anyone to ever eat it. Is this a regional thing?
It’s pretty common everywhere in the US I’ve been, and I’ve been to every state except Hawaii and Alaska.
It’s amazing on Ritz. Especially the bacon one.
Southeast born and raised here, never seen it in person lol. And trust me, I know everything in the cheese aisle
You won’t find it in the cheese aisle because it’s definitely not cheese.
Try the chip/cracker aisle.
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Southern born here. I’ve had that a lot.
southeast
cheese expert
No lol
The only things the South cooks well are biscuits, pork scraps, and “Nashville hot” chicken.
And grits
So, follow-up question. Business or pleasure?
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I’ve eaten it once. More as a sort of, “let’s see what the fuss is about” than any real desire to eat cheese from a can. It was decidedly meh. Mostly I just remember it being really salty and not tasting anything like cheese, but it probably wasn’t the worst thing I’ve ever eaten, either.
Anyway, it’s always at the grocery store (in CO), so presumably someone is buying it.
Definitely veterinarians and pet owners. This stuff is dog crack.
They make peanut butter in the same spray container specifically for dogs!
This is excellent news… thanks for letting me know!
Oh I totally knew that and completely forgot. We used to put it in one of my old dog’s kongs.
I remember seeing it more in the 90s, but it’s definitely still sold in any part of the country. I don’t know who’s buying it though.
I hate to tell you guys, but it’s been around since the 60s.
I’ve seen it in the northeast US in the 1980’s. I think my folks let me get it a few times as a kid, even though they generally didn’t allow that kind of junk food.
More recently I’ve seen versions made for dogs so you can spray cheese into a Kong or something. I might get that for my dog. Dogs don’t live for 80 years so the random cancer from ultra processed food might not catch up with them (of course, it would only be an occasional treat)
If you value the sense of smell for your dog, read up about it. I don’t know spraycan cheese and certainly not the one for dogs. But ppl mentioned that the human kind is rather salty.
Natural cheese itself is pretty salty. Enough to cause a dog to loose quite a bit of its smell. They love cheese and will eat all they can get. But if it is a hunting, S&R, truffle, drug, etc. dog - they will likely loose their job.
Thanks for the heads up. I think the one that’s made for dogs probably (hopefully). has leas sodium than the human one. I’ll definitely check the label before purchasing though. My pups aren’t professionals but they like sniffing stuff so I don’t want to mess with that.
It’s not something that’s too widespread. Many grocery stores in the US carry it, mostly in the cracker aisle. It’s mostly a novelty though.
We’d only ever eat it on road trips. Doesn’t require refrigeration, and it’s neater than sliced cheese.
We aren’t frightened, because our definition of cheese is different.
I had the same idea for a while, but as taco addicted Norwegians unsatisfied with the current cheese options in our meaty tex mex burritos, and we were seduced by Adam Ragusea’s cheese sauce with sodium citrate emulsifier.
We tried and dropped the whole “mix lemon juice with baking soda until no longer tart” and just bought the finished sodium citrate (E331) instead.
The result with that was a cheddar sauce so smooth and awesome that I don’t believe for a second that any of you to the south could outcompete it, no matter how expensive or funky you go.
Perfectly emulsified cheddar cheese sauce is magnificent. It was like 90% cheddar. It was delicious.
In some countries that cheese in a can stuff cannot be legally called cheese. It’s a dairy product, or something like that.
Like I said in different comment, mayo is egg product, but calling it eggs is wrong. Same here. If it’s made from cheese and turned into mush with bunch of other elements, then it’s not cheese it’s cheese flavored mush or cheese based mush.
