Cheese!

(Shalyn) #1

Seriously what cheese in Australia do I substitute for American Cheddar in recipes ? I’ve been googling but still :woman_shrugging: … would it be the Kraft Cheddar that we have on the shelf (in box). I’m looking at making Jalapeño and Cheddar soup.

#2

Do you mean “American cheese”? Any type of cheddar or something similar would work fine. American cheese is an overly processed abomination.

(Shalyn) #3

That’s what I thought, I’m guessing it’s the same as the rubbish kraft cheese on the shelf. so just use normal tasty or Colby ?

(Eve) #4

I would definitely avoid the Kraft yuck. And get Cheddar or really any other mild cheese.

#5

American/Kraft singles/Velveeta-type cheese is easy to malign, but it melts great so it makes sense that it’s remained popular for so long.

#6

My mother never bought real cheese so American slices and Velveeta blocks were all I knew about until I was an adult. I never touch those now. There are ways to get real cheese to melt.

(Shalyn) #7

This is where the question comes from, I’ve only ever known “real” cheese, minimally processed ect. I had no idea what American Cheese was. So many recipes ask for Cheddar ( and from the pics it’s extremely orange, I haven’t found an orange cheese in Australia) was looking for suggestions for a replacement in Australia with a similar taste. I’ll try a few options :blush:

#8

Food dye makes american cheese orange.

You can add citrate salt to cheddar (or other similar cheese) and you get an extra gooey melty cheese, like that of a typical macaroni and cheese recipe.