<ostap_bender_1900@[EMAIL PROTECTED]
> wrote in message
news:a815b2e5-2e5e-44d0-a6f0-2210e28836b1@[EMAIL PROTECTED]
Mar 19, 3:33 am, "Per K. Off" <newestemailaddr...@[EMAIL PROTECTED]
> wrote:
> I remember a slice of American cheese used to taste really good and
> flavorful and now it's like they are all bland. What happened?
>
> Seriously, I know I'm not the only one that has noticed this over the
> years.
>
> What do you think the reason is for the taste going down in American
> cheese over the years?
>
The production quality of whey protein concentrate, water, aluminium
phosphate, sodium phosphate, alginate, sodium citrate, apocarotenal,
annatto and benzoate isn't as good as it used to be. Hard to find the
all-natural just-like-grandma-used-to-make whey protein concentrate in
our age. Plus the price of aluminium has sky-rocketed. Instead, many
American cheesemakers now use cheaper and inferior substitutes like
real dairy cream, rennet and pure sea salt. And nothing else! Some
even try to save money further by refusing to pasteurise and
homogenise; and by adding truffles, ****cini, dark ale, herbs, and
spices to act as cheap fillers. That's how desperate American cheese
has become!
With the quality of American processed cheese going down, some
consumers had to resort to buying cheap substitutes like 1-day-old
bufalo mozarella (they don't even take time to matute it!), 7-year-old
(!) parmeggiano (these brain-dead slobs forgot to throw it out of the
fridge after the first 3 months), still-liquid teleme, vaucheron and
camembert, stinking-like-dirty-sox alsace muenster and taleggio, etc!
The stores are so confused now that they shrug their shoulders, give
up, throw hundreds of cheeses on the counter (some cheeses don't even
have the Kraft seal-of-quality on them!) and expect the consumers to
wade through this mess.
But we'll always have Velveeta...
http://www.kraftfoods.com/velveeta/Home
Blessed are the cheesemakers.
Bruce Olin
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