Ahoda @ 6/4/2018 4:43

Velvetta isn’t cheese spin.

I pretty much like all cheese.

Velveeta is not cheese, it's a "processed cheese product".

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as of 2002 Velveeta must be labeled in the United States as a "Pasteurized Prepared Cheese Product" because the FDA found no real cheese in the product at that time.

Ahoda @ 6/4/2018 8:19

vladykins @ 6/4/2018 8:07 I pretty much like all cheese. Velveeta is not cheese, it's a "processed cheese product". Quote as of 2002 Velveeta must be labeled in the United States as a "Pasteurized Prepared Cheese Product" because the FDA found no real cheese in the product at that time. same with kraft singles

It gets fun. Here are some of the official processed definitions:

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-Pasteurized process cheese, which is made from one or more cheeses (excluding certain cheeses such as cream cheese and cottage cheese but including American cheese), and which may contain one or more specified "optional ingredients" (includes both dairy and non-dairy items). Moisture not more than 41 percent; fat in the solids, not less than 49 percent. -Pasteurized process cheese food, which is made from not less than 51 percent by final weight of one or more "optional cheese ingredients" (similar to the cheeses available for pasteurized process cheese), mixed with one or more "optional dairy ingredients" (milk, whey, etc.), and which may contain one or more specified "optional ingredients" (nondairy). Moisture must be <44 percent, and fat content >23 percent. - Pasteurized process cheese spread, which is made similarly to pasteurized process cheese food but must be spreadable at 70 ° F. Moisture must be between 44-60 percent, and fat content >20 percent.

But:

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After an FDA Warning Letter protesting Kraft's use of MPC in late 2002,[11] some varieties of Kraft Singles formerly labeled "pasteurized process cheese food" became "pasteurized prepared cheese product", Velveeta was relabeled from "pasteurized process cheese spread" to "pasteurized prepared cheese product", and Easy Cheese from "pasteurized process cheese spread" to "pasteurized cheese snack".

Havo @ 6/4/2018 10:16

vladykins @ 6/4/2018 7:25 Ahoda @ 6/4/2018 8:19 vladykins @ 6/4/2018 8:07 I pretty much like all cheese. Velveeta is not cheese, it's a "processed cheese product". Quote as of 2002 Velveeta must be labeled in the United States as a "Pasteurized Prepared Cheese Product" because the FDA found no real cheese in the product at that time. same with kraft singles It gets fun. Here are some of the official processed definitions: Quote -Pasteurized process cheese, which is made from one or more cheeses (excluding certain cheeses such as cream cheese and cottage cheese but including American cheese), and which may contain one or more specified "optional ingredients" (includes both dairy and non-dairy items). Moisture not more than 41 percent; fat in the solids, not less than 49 percent. -Pasteurized process cheese food, which is made from not less than 51 percent by final weight of one or more "optional cheese ingredients" (similar to the cheeses available for pasteurized process cheese), mixed with one or more "optional dairy ingredients" (milk, whey, etc.), and which may contain one or more specified "optional ingredients" (nondairy). Moisture must be <44 percent, and fat content >23 percent. - Pasteurized process cheese spread, which is made similarly to pasteurized process cheese food but must be spreadable at 70 ° F. Moisture must be between 44-60 percent, and fat content >20 percent. But: Quote After an FDA Warning Letter protesting Kraft's use of MPC in late 2002,[11] some varieties of Kraft Singles formerly labeled "pasteurized process cheese food" became "pasteurized prepared cheese product", Velveeta was relabeled from "pasteurized process cheese spread" to "pasteurized prepared cheese product", and Easy Cheese from "pasteurized process cheese spread" to "pasteurized cheese snack". Cheese Police?

I like proper definitions, like hot dog sandwiches and thumb fingers.

Nah, they always have clear delineations.

Nah, soup is pretty clear cut since I found a better definition that still keeps cereal in milk from being a soup:



Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Primate @ 6/4/2018 11:04

vladykins @ 6/4/2018 10:02 Nah, soup is pretty clear cut since I found a better definition that still keeps cereal in milk from being a soup: Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. And we found about 50 that disagreed. Gazpacho and the other cold soups are ready to slap you around again.

Relook at that definition above and gazpacho works. :P

Spin @ 6/4/2018 11:13

Christian @ 6/4/2018 11:09 what's this thread about again? Cheese soup.

I have made an awesome smoke gouda and IPA soup.

Ahoda @ 6/4/2018 11:16

Who got Vlady started again? You should be ashamed.

Does that fucker ever really stop?

Primate @ 6/4/2018 11:42

Is pub cheese a real cheese, or is it in the velveeta/whiz family?

Since pub cheese typically contains real cheese, it counts as a "spreadable cheese".

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Pasteurized process cheese spread, which is made similarly to pasteurized process cheese food but must be spreadable at 70 ° F. Moisture must be between 44-60 percent, and fat content >20 percent.

Primate @ 6/4/2018 11:39

Now we can get back to why Mozz is the tofu of cheeses.

Mozzarella isn't bad, but I agree that it needs something with it, whereas a lot of other cheeses I'll happily eat on their own. For example: I'll cut slices of farmhouse cheddar or asiago or gouda to snack on, but if I cut fresh mozzarella like that, it is getting basil and tomato or something like that. You just don't snack on it by itself unless you are the type of person who gets addicted to string cheese.

Dyl @ 6/4/2018 21:01

no cheese

No way- I even like cheesy jokes.