On Mar 19, 9:53*am, "BD" > wrote:
> "Dave Smith" > wrote in message
>
> ...
>
>
>
>
>
> > "Per K. Off" 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?
>
> > While I have not had much experience with American cheese, we had some
> > good friends living up here for a few years who frequently commented how
> > much better Canadians cheese was than American. After they moved back to
> > the US they made several trips back up here and always stocked up on
> > cheese to take back.
>
> > I have noticed a decline in the quality of the mass produced cheddar
> > here, but over the years I have been buying better cheeses. Maybe the
> > cheap stuff just tastes worse in comparison.
>
> The original poster is a troll, but Mr. Olin's reply was priceless!
>

Wasn't it mine?

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From:
Newsgroups: rec.sport.pro-
wrestling,alt.animals.ethics.vegetarian,rec.food.c ooking,soc.culture.baltics,alt.impeach.bush
Subject: Did The Quality Of Cheese Go Down Over The Years?
Date: Wed, 19 Mar 2008 05:13:22 -0700 (PDT)

On Mar 19, 3:33=A0am, "Per K. Off" >
wrote:
> I remember a slice of American cheese used to taste really good and
> flavorful and now it's like they are all bland. =A0What 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, porcini, 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.
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