American cheese is known for its mild, creamy taste and smooth, uniform texture. Since it melts easily, it is used in cheeseburgers, grilled cheese sandwiches, and macaroni and cheese. It is less flavourful and less natural than traditional cheeses. ...
the cheese police cry out. And they have a point. American cheese—even the "fancy" stuff you can get sliced at the deli counter—is not exactly cheese. But here's the thing. Saying "American cheese is not cheese" is like saying "meatloaf is not meat." Just as meatloaf is a product...
American cheese singles, the kind individually wrapped in plastic, is a processed cheese food. If you get the sliced but not individually wrapped variety of American cheese then you are buying real cheese. Not a cheese food. Either is good in grilled cheese sandwiches, scrambled eggs, mashed ...
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阅读理解。 What is American food? At first you might think the answer is as easy as pie. To many people, American food means hamburgers, hot dogs, fried chicken and pizza. If you have a "sweet tooth", you might think of apple pies or chocolate cakes. It's true that Americans do ea...
Jack cheese is an American cheese that is often referred to as Monterey Jack. Featuring a creamy texture and a mild flavor that is sometimes accentuated with herbs, this cheese is a versatile option for many different types of dishes. First developed in the city of Monterey, California, jack...
Discover the nutty, slightly sweet flavor of Emmental cheese, known for its iconic holes. Perfect for fondue, sandwiches, and a variety of dishes.
Related to What sort of cheese?: American cheeseTranslations Spanish / EspañolSelect a language: What sort of cheese? → ¿Qué tipo de queso?Collins Multilingual Translator © HarperCollins Publishers 2009 Want to thank TFD for its existence? Tell a friend about us, add a link to ...
Monterey Jack, a semi-firm, mild-flavored cheese is popular in Mexican and Spanish cuisine for its melting qualities and resemblance to Colby and Cheddar.
Gruyère is a smooth-melting, creamy, cow's milk cheese that's featured in popular dishes such as Parisian croque monsieur and classic Swiss fondue.