So all of them?
Wait, those aren’t supposed to be used to fix flat tires?
I live in Wisconsin, and it blows my mind how many people claim to take pride in our dairy heritage, and then turn around and eat fake cheese.
It’s not “fake” it has to contain about 70% cheese I think?
Oh… that’s European law I’m thinking of.
In the US it has to be at least 51% real cheese, and the FDA doesn’t allow them to be called cheese.
I guess that’s why they are ‘singles’ ?
It’s not fake cheese American cheese is a blend of other cheeses along with some liquid and emulsifying agents, but mostly real cheese.
I’m sorry, but once you blend it up with over 50% other stuff, it’s no longer cheese. For example, we call some better concoctions made with cheese “cheese spread”. American cheese itself has a lot of varying quality, some is largely cheese mixed with other dairy products and emulsifiers. Others, like Kraft Singles, are largely artificial.
We should absolutely limit naming in order to protect proper, traditional processes like those used in cheese making. Processes which produce healthier products, that don’t rely on approximations of nutrient content, while missing out on lesser nutrients that we might not understand yet. Unfortunately, ultraprocessed foods have become so normalized, that most people seem to read right through the labels and ignore the fact that they’re eating largely artificial foods.
I can see the benefit of a more lightly processed American cheese in melting applications. I prefer using melty cheeses like Muenster or Danish Fontina on things like burgers, or a richer cheese combined with a touch of sodium citrate to aid melting in others like soups. But some folks will even use a slice or two of American cheese along with a better cheese, in place of sodium citrate.
Wouldn’t that be all Kraft Singles ever?
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The company said in a statement that a “temporary issue” with one of its wrapping machines means a “thin strip of the individual film may remain on the slice after the wrapper has been removed.” If that isn’t removed, it could be “unpleasant and potentially cause a gagging or choking hazard.”
“Kraft Heinz is committed to upholding the highest safety and quality standards and apologizes for this inconvenience,” the company said.
Those who have the recalled cheese shouldn’t eat it and return them to the point of purchase of a refund or exchange.
Earlier this year, Kraft announced that it was changing the packaging on its individually wrapped cheese to make them easier to open.
The redesigned flap on each slice adds more texture and makes it easier to find, and it’s also thicker and sturdier so it can be opened without tearing.
The packaging also received a revamp with a slightly redesigned logo and an emphasis that the cheese doesn’t have artificial flavors, colors or preservatives.
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