Kraft Recalls American Cheese Singles

[mrjarrell]

They're not up to snuff and could go bad quicker than they normally would. If you have them return them to the store for a refund or exchange. Needless to say, you shouldn't eat them.

Not The Cheese!! Kraft Recalls American Singles For Possible Premature Spoilage - Consumerist

 

[GLOCKMAN23C]

They're not up to snuff and could go bad quicker than they normally would. If you have them return them to the store for a refund or exchange. Needless to say, you shouldn't eat them.

Not The Cheese!! Kraft Recalls American Singles For Possible Premature Spoilage - Consumerist

Anybody that calls that cheese has no taste buds anyway.

 

[chezuki]

Anybody that calls that cheese has no taste buds anyway.

This times infinity.

 

[snorko]

Did they accidently add actual cheese to the processed cheese food product?

 

[Mr Evilwrench]

February 2015? Wholly carp, those petroleum based cheese-like substances take a long time to become (blatantly) harmful. I guess, if they haven't actually gone bad already, what's the problem with eating them? I mean, if you eat stuff like that anyway...

 

[hoosierdoc]

Have you ever microwaved the stuff? It turns to liquid. Not runny cheese, like a watery substance.

 

[snorko]

Have you ever microwaved the stuff? It turns to liquid. Not runny cheese, like a watery substance.

So do people...wait a minute.

 

[mrjarrell]

Interestingly enough the first ingredient listed on Kraft singles is cheddar cheese, so I'd have to pretty much classify it as a cheese.

 

[hoosierdaddy1976]

i still like kraft american. it doesn't taste like real cheese, but it does taste like it should.

 

[ModernGunner]

I thought that stuff had an expiration date somewhere in the 'millenia' range?

 

[Snapdragon]

A little bit of American really helps to emulsify a cheese sauce. In my mac and cheese I use about 90% cheddar and 10% American.

 

[poppy]

A little bit of American really helps to emulsify a cheese sauce. In my mac and cheese I use about 90% cheddar and 10% American.

 

[1911ly]

Just checked my stuff and it's not in that date code. Thanks for the tip!

 

[Mr Evilwrench]

Gawd I hate cheddar. If there's indeed actual cheese in that stuff, it's just as well that nasty crap. Give me some St Agur, Cambozola, Gjetost, Stilton, heck, even some Lorraine. Cheddar need not apply.

 

[mrjarrell]

Cheddar's OK. You just have to get a good one, not the plain stuff that most American manufacturers make (Kraft included). Some of the aged cheddars are fantastic and a good sharp cheddar can't be beat. Ireland produces a number of really good cheddars, as does the UK. There are a few American artisanal cheese makers who do up a nice cheddar, too. Black Diamond makes a mass produced 4 year old cheddar that goes really well with baked chicken. Find a good one and you might be surprised.

As for Kraft American Single. They're made with real cheddar, (other brands may be made from veg oils, but not Kraft).
Product and Nutrition Information - Kraft Recipes

Ingredients: CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), WHEY, MILK, MILK PROTEIN CONCENTRATE, MILKFAT, WHEY PROTEIN CONCENTRATE, SODIUM CITRATE, CONTAINS LESS THAN 2% OF CALCIUM PHOSPHATE, SALT, LACTIC ACID, ANNATTO AND PAPRIKA EXTRACT (COLOR), NATAMYCIN (A NATURAL MOLD INHIBITOR), ENZYMES, CHEESE CULTURE, VITAMIN D3.

 

[Expat]

I think they make for a good grilled cheese sammich to dip in the cream of tomato soup.

 

[HeadlessRoland]

A little bit of American really helps to emulsify a cheese sauce. In my mac and cheese I use about 90% cheddar and 10% American.

Melting cheddar is savagery. Cheddar does not melt well. The oils quickly render out of it and one is left with a tough shell of plasticized former-cheese and a huge puddle of oils. This is savagery of the highest degree, of the worst kind, of the greatest order.

 

[Cameramonkey]

I think they make for a good grilled cheese sammich to dip in the cream of tomato soup.

ESPECIALLY on hearty beefsteak rye with a couple slices of bacon inside.

 

[Mr Evilwrench]

Best grilled cheese is a slice of moz and a slice of prov on some nice bread grilled with real butter. I may look into some of the good cheddars, though I'm not expecting much, as much as I've hated what I've had.

 

[chezuki]

Melting cheddar is savagery. Cheddar does not melt well. The oils quickly render out of it and one is left with a tough shell of plasticized former-cheese and a huge puddle of oils. This is savagery of the highest degree, of the worst kind, of the greatest order.

With a roux and heavy cream, even the driest cheddar will emulsify into a beautiful cheese sauce. Mmmm... mac & cheese made with a good extra sharp cheddar...