On Mar 2, 8:54*am, Doug Freyburger > wrote:
> spamtrap1888 wrote:
> > "l, not -l" > wrote:
>
> >> It is much better than Velveeta if you buy a decent brand; Hoffman and
> >> Hautly are two makers of quality American cheese. *Most Kraft and Kraft-like
> >> American cheese products are mediocre to poor and pale in comparison to the
> >> previously mentioned brands. *Last week, I tried Land 'o Lakes Yellow Sharp
> >> American cheese and like it too.
>
> It makes sense that the Kraft branded process cheese is worse than the
> other brands. *Kraft makes Velveeta so they would wnat to push the
> envelope on process cheese in that direction as well. *I do prefer
> brands other than Kraft when I see them in stores.
>
> > Tillamook is good, too. Pinconning in Michigan.
>
> Tillamook makes process cheese? *I love their cheddars. *If you're
> touring the Pacific coast of Oregon be sure to take the Tillamook
> factory tour. *They are near where US-20 meets the Pacific shoreline.

For the 1000th time: according to Federal law, American cheese is real
cheese, one of four distinct types of cheese recognized as American
cheese (each having an additional subtype: cheese for manufacturing,
in which pasteurized milk is not required). Legally, process cheese
cannot be called simply cheese. But if the cheese mixture includes
only types recognized as American cheese (whether by themselves or
blended with each other) the ingredients can be listed simply as
"American cheese," rather than cheddar, colby, etc. The resulting
product would be "Pasteurized process American cheese." Every word of
that label conveys meaning, and none may be omitted.

WIKIPEDIA IS WRONG ON THIS.

http://cfr.vlex.com/vid/133-169-past...heese-19704976