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I was cleaning up around my apartment when I found a piece of cheese under the counter. My guess is that it fell off a sandwich or something and was hiding there for a day or two.
However, this cheese hadn't molded like I figured old cheese would do. It had turned to plastic instead. I was unaware that uneaten cheese turned into a plastic like product.
This particular cheese came from those Kraft singles, yellow American cheese. Is there something about my cheese that I have missed? I mean, turning into plastic can't be a good thing. If it does that out in the open what does it do inside my stomach?! Anyone know anything about this? Posts: 306 | Registered: Jun 2003
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For cheese to go moldy, mold spores must be present along with adequate moisture. If the cheese fell into a relatively dry and spore-free place, it would just dehydrate, which is what you found. It just looks like plastic, as do the rinds of many very high quality cheeses.
But Kraft singles don't necessarily count as "cheese", so YMMV.
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It's a prepared cheese product - even the Kraft kind, which is more milk-based than the others.
Posts: 26071 | Registered: Oct 2003
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Cheddar does not get enough respect. And I mean good cheddar, not "might as well be American prepared cheese product cheddar."
Posts: 26071 | Registered: Oct 2003
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Hmm. Bob’s in Ames today. I should call him and have him pick up some Gouda. I think we’re down to only eight kinds of cheese in the fridge.
Posts: 40 | Registered: Aug 2002
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I love cheeses. All kinds of cheeses. Even the nasty green kind with the mold and stuff. (But I don't like limburger. eww)
That being said, I am not a cheese snob. (even if I DID name one of my characters in EQ2 Cambozola)
Even processed cheese products have their place. Would a cheese burger be a cheese burger if you used a slice of Roquefort instead of a slice of American Cheese? Sure, a Roquefort burger would be great, but it wouldn't be a CHEESEburger. At least not in the traditional sense. Would Ro-Tel Cheese dip be the same if you used Camembert instead of Velveeta? And what if you used Port Salut on your 'steak instead of whiz? Would you not be laughed out of whatever Philadelphia eatery you were in?
So mock not the fine tradition of American Cheese-like Products. Some of the greatest foods on earth rely on them.
Posts: 7085 | Registered: Apr 2001
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can be compared with a piece of brie on a good french country bread (un pain de campagne). 
