While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

(This does not include the fake processed cheese which many people
confuse with American Cheese).

On Wednesday, April 6, 2016 at 5:18:15 AM UTC-5, wrote:
While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

(This does not include the fake processed cheese which many people
confuse with American Cheese).

I've never been able to find Canadian cheese anywhere except Usenet newsgroups. It is sort of frustrating because I wanted use it for vermin repellant due to is strong, horrible, putrid smell. ^_^

[8~{} Uncle Stinky Monster

On 4/6/2016 4:17 AM, wrote:
While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

(This does not include the fake processed cheese which many people
confuse with American Cheese).


Do you mean pasteurized process American cheese food? That's the
only thing I have heard called American cheese.

Bill

On Wednesday, April 6, 2016 at 9:04:02 AM UTC-4, Bill Gill wrote:
On 4/6/2016 4:17 AM, wrote:
While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

(This does not include the fake processed cheese which many people
confuse with American Cheese).


Do you mean pasteurized process American cheese food? That's the
only thing I have heard called American cheese.

Bill

+1

And I haven't seen it while traveling abroad. But then I don't look for
it or buy it here either. I can't imagine there would be demand for
it in Europe, Asia, etc. It's an almost flavorless concoction. If
you want a yellow cheese, there are so many good choices, eg cheddar.
And having a decent cheese makes a huge difference. For example, most
of the slicing provolone here is awful. It's another one of those
processed abortions with almost no taste. You buy an Italian style sub
and the cheese is like tasteless plastic. If you get one with real provolone,
it's a huge difference and it really makes the sandwich.

On Wednesday, April 6, 2016 at 9:15:29 AM UTC-4, trader_4 wrote:
On Wednesday, April 6, 2016 at 9:04:02 AM UTC-4, Bill Gill wrote:
On 4/6/2016 4:17 AM, wrote:
While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

(This does not include the fake processed cheese which many people
confuse with American Cheese).


Do you mean pasteurized process American cheese food? That's the
only thing I have heard called American cheese.

Bill

+1

And I haven't seen it while traveling abroad. But then I don't look for
it or buy it here either. I can't imagine there would be demand for
it in Europe, Asia, etc. It's an almost flavorless concoction. If
you want a yellow cheese, there are so many good choices, eg cheddar.
And having a decent cheese makes a huge difference. For example, most
of the slicing provolone here is awful. It's another one of those
processed abortions with almost no taste. You buy an Italian style sub
and the cheese is like tasteless plastic. If you get one with real provolone,
it's a huge difference and it really makes the sandwich.

Just about any provolone that can be sliced on a machine is low-end.

If you step away from the deli counter and head over to the specialty
cheese section, you'll find the likes of Auricchio and BelGioioso Extra
Sharp, which have to be hand sliced to prevent crumbling...if you're lucky.

A good quality Liverwurst and an aged Provolone, with spicy mustard,
on seeded rye. Hard to beat.

On Wed, 6 Apr 2016 08:03:59 -0500, Bill Gill wrote:

On 4/6/2016 4:17 AM, wrote:
While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

(This does not include the fake processed cheese which many people
confuse with American Cheese).


Do you mean pasteurized process American cheese food? That's the
only thing I have heard called American cheese.

Bill

-NO- Try reading the web URL. It's all explained there. In fact your
reaction is normal, which is what they explain in that article.
I have had the REAL "American Cheese", as well as that disgusting
processed crap.

On Wednesday, April 6, 2016 at 11:52:57 AM UTC-4, wrote:
On Wed, 6 Apr 2016 08:03:59 -0500, Bill Gill wrote:

On 4/6/2016 4:17 AM, wrote:
While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

(This does not include the fake processed cheese which many people
confuse with American Cheese).


Do you mean pasteurized process American cheese food? That's the
only thing I have heard called American cheese.

Bill

-NO- Try reading the web URL. It's all explained there. In fact your
reaction is normal, which is what they explain in that article.
I have had the REAL "American Cheese", as well as that disgusting
processed crap.

What is your definition of "Real American Cheese"? According to this
government website, there is more than one mixture of cheeses that can
be labeled as "American Cheese".

http://www.ecfr.gov/cgi-bin/text-idx...#se21.2.133_13

d)(1) The name of a cold-pack cheese for which a definition and standard of identity is prescribed by this section is "Cold-pack ___ cheese", "___ cold-pack cheese" or "___ club cheese", the blanks being filled in with the name or names of the varieties of cheese used, in order of predominance by weight.

(2) If the cold-pack cheese is made of cheddar cheese, washed curd cheese, colby cheese, or granular cheese or any mixture of two or more of these, it may be designated "Cold-pack American cheese"; or when cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these is combined with other varieties of cheese in the cheese ingredient any of such cheeses or such mixture may be designated as "American cheese".

(3) The full name of the food shall appear on the principal display panel of the label in type of uniform size, style, and color. Wherever any word or statement emphasizing the name of any ingredient appears on the label (other than in an ingredient statement as specified in paragraph (f) of this section) so conspicuously as to be easily seen under customary conditions of purchase, the full name of the food shall immediately and conspicuously precede or follow such word or statement in type of at least the same size as the type used in such word or statement.

(e) The name of the food shall include a declaration of any flavoring, including smoke and substances prepared by condensing or precipitating wood smoke, that characterizes the product as specified in §101.22 of this chapter and a declaration of any spice that characterizes the product.

(f) Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter, except that cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these, may be designated as "American cheese".

(1) Artificial coloring need not be declared.

(2) If the cheese ingredient contains cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these, such cheese or such mixture may be designated as "American cheese".

On Wednesday, April 6, 2016 at 11:52:57 AM UTC-4, wrote:
On Wed, 6 Apr 2016 08:03:59 -0500, Bill Gill wrote:

On 4/6/2016 4:17 AM, wrote:
While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

(This does not include the fake processed cheese which many people
confuse with American Cheese).


Do you mean pasteurized process American cheese food? That's the
only thing I have heard called American cheese.

Bill

-NO- Try reading the web URL. It's all explained there. In fact your
reaction is normal, which is what they explain in that article.
I have had the REAL "American Cheese", as well as that disgusting
processed crap.

Who appointed that one guy the arbiter of what is "American Cheese".
And even what he posted, supports what Bill Gill posted, ie that it's
"processed" cheese. The website even has a pic of what they say is your
"real" American cheese, in a deli bag and it says "processed" right on
the label. They have to put that on the label by law to distinguish
it from real cheese, because it's cheese mixed with other stuff.
On the other hand, that website dismisses people as ignorant who think
that Kraft singles are American cheese. It is, those singles are also
processed cheese, which is to say cheese with a lot of crap added to
it.

https://en.wikipedia.org/wiki/Processed_cheese

"Processed cheese (also known as prepared cheese, cheese product, plastic cheese, or cheese singles) is a food product made from cheese (and sometimes other, unfermented, dairy by-product ingredients); plus emulsifiers, saturated vegetable oils, extra salt, food colorings, whey or sugar. As a result, many
flavors, colors, and textures of processed cheese exist.

United States

See also: American cheese

In 1916, James L. Kraft applied for the first U.S. patent for a method of making processed cheese.[1][2] Kraft Foods developed the first commercially available, shelf-stable, sliced, processed cheese; it was introduced in 1950. This form of sliced cheese (and its derivatives) have become ubiquitous in U.S. households ever since, most notably used for cheeseburgers and grilled cheese sandwiches because of its ability to cook evenly, distribute/stretch smoothly, and resist congealing -- unlike traditional cheddar cheeses. Competitors referred to it as embalmed cheese.[


United Kingdom

In the United Kingdom, processed cheese is typically sold in individually wrapped slices, often referred to as 'singles', or in wax-wrapped portions. DairyLea and The Laughing Cow are leading brands."


So, there's your answer to part of your question. Cheese similar to
American cheese is apparently available in at least the UK. And American
cheese is processed cheese, whether it's Kraft singles or from some big
chunk sliced to order at the deli counter. The dope at that website, with
all his ramblings, doesn't even give us his definition of what he says
American cheese is. He claims Kraft singles aren't American cheese, but
Land o Lakes is an example of one that is. Huh?

Land of Lakes:

Cultured Pasteurized Milk And Skim Milk, Cream, Milkfat, Salt, Sodium Citrate, Contains Less Than 2% of Milk Protein Concentrate, Tricalcium Phosphate, Sodium Phosphate, Lactic Acid, Sorbic Acid (preservative), Artificial Color, Enzymes, Soy Lecithin and Soybean Oil Blend.


Kraft Singles:

Ingredients

INGREDIENTS: CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), WHEY, WATER, MILK PROTEIN CONCENTRATE, MILK, SODIUM CITRATE, CONTAINS LESS THAN 2% OF CALCIUM PHOSPHATE, MILKFAT, GELATIN, SALT, SODIUM PHOSPHATE, LACTIC ACID, SORBIC ACID AS A PRESERVATIVE, ANNATTO AND PAPRIKA EXTRACT (COLOR), ENZYMES, VITAMIN A PALMITATE, CHEESE CULTURE, VITAMIN D3


Both are processed cheeses, ie cheese with a lot of added crap. His other
example, Cooper's has less stuff added, but they also call it processed
cheese because it has ingredients other than just cheese and it's mixed
together, into a processed product, to give it the desired characteristics,
ie texture, color, melting point, etc.

wrote:
While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

(This does not include the fake processed cheese which many people
confuse with American Cheese).

The problem with "American cheese" is that its taste varies with the maker.
It always is made from two or more cheeses plus other things (emulsifiers.
flavorings, etc.) - hence, it is always "processed" - but exactly WHICH
cheeses and other stuff depends upon the maker. The one thing they all have
in common is that it melts well; the curd and oil do not separate.

The one I am most familiar with is Kraft's. It used to be available in 3
pound boxes, bought many of thse when I was in college in the 50s, but I
haven't seen those in years. Now, all I see are the individually wrapped
slices which IMO are a huge PITA which is why I no longer eat it, much
prefer an extra sharp cheddar.

Another I no longer see - even though it is still made - is brick cheese.
My father used to get cheese (brick?) in wooden boxes about 3"x3"x12" (same
size as the 3# Kraft American cardboard box) but I haven't seen those in
many decades.

I can't see that American cheese is any big deal...the American palate has
been dumbed down like everything else. Pork now sucks, chicken has for many
years and beef is well on the way. This is largely due to agribusiness but
also consumer acceptance of what is offered, general ignorance and
inappropriate/incorrect labeling.

As an example of ignorance, roquefort dressing used to almost always be
among the ones recited by waiters as a salad dressing choice. At least half
the time it was Danish blue, not roquefort but neither waiters nor diners
knew the difference. Roquefort IS a blue cheese but not all blue cheese is
roquefort...it has no peer.

On Wed, 6 Apr 2016 14:55:46 -0400, "dadiOH" wrote:

wrote:
While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

(This does not include the fake processed cheese which many people
confuse with American Cheese).

The problem with "American cheese" is that its taste varies with the maker.
It always is made from two or more cheeses plus other things (emulsifiers.
flavorings, etc.) - hence, it is always "processed" - but exactly WHICH
cheeses and other stuff depends upon the maker. The one thing they all have
in common is that it melts well; the curd and oil do not separate.

The one I am most familiar with is Kraft's. It used to be available in 3
pound boxes, bought many of thse when I was in college in the 50s, but I
haven't seen those in years. Now, all I see are the individually wrapped
slices which IMO are a huge PITA which is why I no longer eat it, much
prefer an extra sharp cheddar.

Another I no longer see - even though it is still made - is brick cheese.
My father used to get cheese (brick?) in wooden boxes about 3"x3"x12" (same
size as the 3# Kraft American cardboard box) but I haven't seen those in
many decades.

I can't see that American cheese is any big deal...the American palate has
been dumbed down like everything else. Pork now sucks, chicken has for many
years and beef is well on the way. This is largely due to agribusiness but
also consumer acceptance of what is offered, general ignorance and
inappropriate/incorrect labeling.

As an example of ignorance, roquefort dressing used to almost always be
among the ones recited by waiters as a salad dressing choice. At least half
the time it was Danish blue, not roquefort but neither waiters nor diners
knew the difference. Roquefort IS a blue cheese but not all blue cheese is
roquefort...it has no peer.



Kraft is crap, and the individually wrapped slices are a pain in the
ass, as well as an environmental nightmare. I prefer natural cheeses
like Colby, Cheddar and so on for most uses, but I do like the American
cheeses for grilled cheese sandwiches. I used to buy Velvetta, for
grilled cheese, but I've lost my taste for that stuff too. However I
have had the REAL American cheese and it was good. (At least the brands
I have had).

Now that you mention it, I have not seen brick cheese in years
either....

The worst cheese I ever had was some processed cheese sold by "Dollar
General". That stuff was so nasty I returned it to the store and told
them it was not edible. I got a refund.

I agree, the American palate has been dumbed down. Fortunately I have a
natural food store not too far away, and they have good food. We also
have farmers markets which is not just vegetables but there are some
people that sell baked goods, cheeses, jellies, and other GOOD stuff.

It's funny how this topic got started. I went to a sub-sandwich shop and
ordered one of their 'new' sandwiches. THe young girl making it asked me
what kind of cheese I wanted on it. I replied "what do you normally put
on that sandwich". She replied "I dont know, I only eat American
Cheese". I joked and said "That makes you very patriotic", but then I
said "you've never had swiss or colby or cheddar". She said NO. I
replied, you dont know what you're missing. Then I told her if she ever
travels to another country, there wont be any American cheese. She got
real serious and said "is that true". (I was only halfway joking about
that). But I told her I'd look it up on the internet. I did that, which
lead to this post!

Roquefort is good..... Very good!

On Wed, 06 Apr 2016 15:13:07 -0400, wrote:


It's funny how this topic got started. I went to a sub-sandwich shop and
ordered one of their 'new' sandwiches. THe young girl making it asked me
what kind of cheese I wanted on it. I replied "what do you normally put
on that sandwich". She replied "I dont know, I only eat American
Cheese". I joked and said "That makes you very patriotic", but then I
said "you've never had swiss or colby or cheddar". She said NO. I
replied, you dont know what you're missing. Then I told her if she ever
travels to another country, there wont be any American cheese. She got
real serious and said "is that true". (I was only halfway joking about
that). But I told her I'd look it up on the internet. I did that, which
lead to this post!

A slight change of topic (still OT) ... You mentioned swiss above.
What is swiss cheese? I know it by taste, and American variations
(baby & regular). But, what do others call that type of cheese? A
work associate was in Switzerland one time and was asked what kind of
cheese he wanted. He replied that since he was in Switzerland, he
should have swiss. The Swiss people he was visiting laughed and
reminded him all the cheese they were offering him was swiss. They
still wanted to know what kind of cheese he wanted. So, what do the
Swiss call the cheese we call swiss?

Pat

On 4/6/2016 1:55 PM, dadiOH wrote:
Another I no longer see - even though it is still made - is brick cheese.
My father used to get cheese (brick?) in wooden boxes about 3"x3"x12" (same
size as the 3# Kraft American cardboard box) but I haven't seen those in
many decades.
Ah! The good old cheese box. The one I am thinking about came in a
little wooden box. We ate the cheese, but then the box was available
for all sorts of projects. A lot of people built electronic gadgets
with the cheese box as a base. You could cut holes in one side for
the tube sockets and put the wiring and other components inside it.

Bill

Pat wrote:
On Wed, 06 Apr 2016 15:13:07 -0400, wrote:


It's funny how this topic got started. I went to a sub-sandwich shop
and ordered one of their 'new' sandwiches. THe young girl making it
asked me what kind of cheese I wanted on it. I replied "what do you
normally put on that sandwich". She replied "I dont know, I only eat
American Cheese". I joked and said "That makes you very patriotic",
but then I said "you've never had swiss or colby or cheddar". She
said NO. I replied, you dont know what you're missing. Then I told
her if she ever travels to another country, there wont be any
American cheese. She got real serious and said "is that true". (I
was only halfway joking about that). But I told her I'd look it up
on the internet. I did that, which lead to this post!

A slight change of topic (still OT) ... You mentioned swiss above.
What is swiss cheese? I know it by taste, and American variations
(baby & regular). But, what do others call that type of cheese? A
work associate was in Switzerland one time and was asked what kind of
cheese he wanted. He replied that since he was in Switzerland, he
should have swiss. The Swiss people he was visiting laughed and
reminded him all the cheese they were offering him was swiss. They
still wanted to know what kind of cheese he wanted. So, what do the
Swiss call the cheese we call swiss?

Emmentaler. I prefer gruyere.

On 04/06/2016 01:13 PM, wrote:
Roquefort is good..... Very good!

https://en.wikipedia.org/wiki/Cambozola

Ever tried that? Straight up roquefort can be intense but this mellows
it out.

On 04/06/2016 04:34 PM, Bill Gill wrote:
Ah! The good old cheese box. The one I am thinking about came in a
little wooden box. We ate the cheese, but then the box was available
for all sorts of projects. A lot of people built electronic gadgets
with the cheese box as a base. You could cut holes in one side for
the tube sockets and put the wiring and other components inside it.

The contents were passable but the Wispride ceramic crocks with the
locking bail were the best part.

On Wednesday, April 6, 2016 at 6:54:45 PM UTC-4, dadiOH wrote:
Pat wrote:
On Wed, 06 Apr 2016 15:13:07 -0400, wrote:


It's funny how this topic got started. I went to a sub-sandwich shop
and ordered one of their 'new' sandwiches. THe young girl making it
asked me what kind of cheese I wanted on it. I replied "what do you
normally put on that sandwich". She replied "I dont know, I only eat
American Cheese". I joked and said "That makes you very patriotic",
but then I said "you've never had swiss or colby or cheddar". She
said NO. I replied, you dont know what you're missing. Then I told
her if she ever travels to another country, there wont be any
American cheese. She got real serious and said "is that true". (I
was only halfway joking about that). But I told her I'd look it up
on the internet. I did that, which lead to this post!

A slight change of topic (still OT) ... You mentioned swiss above.
What is swiss cheese? I know it by taste, and American variations
(baby & regular). But, what do others call that type of cheese? A
work associate was in Switzerland one time and was asked what kind of
cheese he wanted. He replied that since he was in Switzerland, he
should have swiss. The Swiss people he was visiting laughed and
reminded him all the cheese they were offering him was swiss. They
still wanted to know what kind of cheese he wanted. So, what do the
Swiss call the cheese we call swiss?

Emmentaler. I prefer gruyere.

Also when it comes to cheese, like wine, appellation control may be
involved, ie unless it actually comes from a specific region, you
can't use that name if it's made anywhere else. Champagne vs sparking
wine, for example. IDK in the case of those Swiss cheeses if that
is going on or not, but I can't recall seeing a US made Emmentaler
or Gruyere, but we sure make a lot of "Swiss cheese". And being a
fraction of the cost of the other two, they sell a lot more Swiss
cheese.

On Wednesday, April 6, 2016 at 2:55:53 PM UTC-4, dadiOH wrote:
wrote:
While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

(This does not include the fake processed cheese which many people
confuse with American Cheese).

The problem with "American cheese" is that its taste varies with the maker.
It always is made from two or more cheeses plus other things (emulsifiers.
flavorings, etc.) - hence, it is always "processed" - but exactly WHICH
cheeses and other stuff depends upon the maker. The one thing they all have
in common is that it melts well; the curd and oil do not separate.


I agree. That's part of the confusion, exactly what it is varies by
brand. Even in that long website, the author contradicts himself,
claiming that Kraft singles aren't American cheese, but Land o Lakes
slices from the deli are. The LOL is a processed cheese that has a
lot of stuff added too it
too. The Cooper's that he cites, has a lot less, and most or all of
it is real food, eg cream, milk, not food additives or soybean oil, etc.
that are in many of the American cheese products.

I think the answer to Paint's questions is that using your definition
of American cheese, it is available in other countries, but how it
compares to the offerings here, who knows.

If you google processed cheese slices for images, you get hits and pics
from UK, South Africa for products that look similar to Kraft singles.
What's actually in them, how they compare in taste to what Paint likes
in American cheese, IDK.

Here's a German company that makes eqpt to put the film on slices of
processed cheese:

http://www.kwhplast.com/propeel-iws

So, looks like there are processed cheeses available in Europe, but
again what exactly is in them, how they taste, IDK.

On 04/07/2016 06:17 AM, trader_4 wrote:
IDK in the case of those Swiss cheeses if that
is going on or not, but I can't recall seeing a US made Emmentaler
or Gruyere, but we sure make a lot of "Swiss cheese".

http://www.edelweisscreamery.com/

"trader_4" wrote in message
...
On Wednesday, April 6, 2016 at 2:55:53 PM UTC-4, dadiOH wrote:
wrote:
While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

Often foods get names of other Countries to make them sound more exotic.
American cheese probably was named such to increase sales from national
loyalty. What you call American cheese is sold in Canada as Canadian cheese.

I know that Canadian bacon is not sold in Canada as such, here it is called
Back bacon (where it comes from on the pig) or peameal bacon (because of the
coating of meal, which is actually cornmeal not peameal).

"EXT" wrote:

I know that Canadian bacon is not sold in Canada as such, here it is called
Back bacon (where it comes from on the pig) or peameal bacon (because of the
coating of meal, which is actually cornmeal not peameal).

And in the UK, regular bacon there is more like ham. That is, they still cure it
like bacon, but it has far less marbling and is cut quite thick. American style
bacon is referred to as streaky bacon.

On Thu, 7 Apr 2016 12:06:14 -0400, EXT wrote:

Often foods get names of other Countries to make them sound more exotic.
American cheese probably was named such to increase sales from national
loyalty. What you call American cheese is sold in Canada as Canadian cheese.

Also, in Canada you can buy "Canadian Cheddar", and in the US "American
Cheddar", which is pretty much the same product.

And to further confuse matters, Kraft in both countries sells a highly
processed product called 'American Singles' / 'Canadian Singles'
respectively, presumably using the a/n cheddar as the primary ingredient.

--
http://mduffy.x10host.com/index.htm

On Thu, 07 Apr 2016 10:32:57 -0600, Arthur Conan Doyle wrote:

"EXT" wrote:

Canadian bacon is not sold in Canada as such,
here it is called Back bacon
(where it comes from on the pig)
or peameal bacon (because of the
coating of meal, which is actually
cornmeal not peameal).

And in the UK, regular bacon there is more like ham.
That is, they still cure it like bacon,
but it has far less marbling and is cut quite thick.

That's exactly what EXT was talking about, "back bacon"
i.e peameal bacon without the cornmeal.

--
http://mduffy.x10host.com/index.htm

On 4/6/2016 5:17 AM, wrote:
While getting a sub sandwich the other day, the question arose:

Do they have "American Cheese" on other continents, outside of the
American continent?

I looked it up, and found this:
http://thecookinggeek.com/american-cheese/

American cheese is not even sold in Canada, (Which is part of North
America).

(This does not include the fake processed cheese which many people
confuse with American Cheese).



This is the dumbest question I've ever seen on usenet.
American cheese is prolly made in China so obviously the Chinese have it.