On Nov 27, 6:25*pm, Sqwertz > wrote:
> On Sun, 27 Nov 2011 07:35:33 -0500, Steve Freides wrote:
> > The Wiki says American cheese is just like Velveeta in that it's a
> > "processed cheese product".
>
> American cheese comes in at least three grades. *Pasteurtizes
> processed cheese is the best of then. *Then they can add "product" or
> "spread" at the end of that to indicate lower grades.
>
> Kraft has invented a fourth "grade" that is "food product" (or
> something similar to that) taht includes imported dry milk protein.
> They use this in Kraft Singles and probably a dozen other "cheese
> products". *The USDA does NOT consider it cheeses.
>
> And that's why I don't buy any Kraft cheeses. *I buy a store brand if
> Amwercican cheese that they make themselves (yes HEB *MAKES* it
> themselves - nobody makes it for them as Sheldon would like you to
> believe).
>
> > Cheddar melts just fine as does every other actual cheese I've ever tried.
>
> Different cheeses melt better than others. *There's no doubt about
> that. *Aged, drier cheddars do not melt nearly as well as real
> American cheese (does not include Velveeta). Even within the
> mozzarellas there are different meltabilities - Fresh (worst), part
> skim, and whole milk (best).
>
> -sw

Anybody who says all cheese melts just fine is a moron. Just stupid
trial and error would teel you that.