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I'm assuming you're joking.
many American cheeses aren't even allowed to be labelled as cheese in the US.
I believe there are some that are. Just not the cheapest stuff. Adding sodium citrate to cheese doesn't automatically make it low quality. Starting with low quality cheese is what makes it low quality.
Am I just too close geographically to Wisconsin or are y'all overplaying how bad our cheese is? Cause like I can run to the store and get some really incredible cheeses. There's almost no ultra processed shit cheese in stores near me, in fact it's basically just those Kraft singles and those are only good for "grilled cheese."
Outside the dairy capital of America, yes, the dairy situation sucks.
Vermont cheddars like nobody's business. Like, they've got the good shit with the crunch.
Most Americans outside dairy areas don't have many high quality local cheese options, but we have high quality domestic cheese options.
It's really butter and Parmesan where we can't compare.
Crunch?! What cheese are you eating that crunches?
A sufficiently aged cheddar gets little crystals in it. You'll only notice them at room temperature and if you're paying attention.
Yeah, nothing like a good creamy, nutty, sweaty animal cheddar with crunchy bits in it.