Never cared for cheese much. Mild cheddar or colby on crackers, that’s about it. I was not exactly crushed when I realized that it was something I should avoid eating now.
@Badumsquish
Alright; Then Americans need to stop putting so much Acid in their cheese.
Us Norwegians, and a few other European countries, have figured out just fine how to make good-tasting cheese - We can even make cheese out of goat milk and have it taste decidedly non-plastic (though that one does kinda have a texture you need to get used to)
Fascinating to learn and all, but that doesn’t change the part where American cheese is exceptionally ‘plastic-like’ in texture and taste (and yes, I’ve tasted plastic several times, both hard and soft; I taste hard plastic anytime I use plastic cutlery, I taste soft plastic whenever I bite into anything with plastic covering (whether to rip said cover off with my teeth, or because I forgot) so I do know quite well what plastic tastes like :P)
Heck, it doesn’t even change appearance much when it melts - it just kinda stops being solid, unlike ‘real’ cheese that you can see turn shinier and a different shade, like should happen when something melts.
@aerion111
It’s the other way around, if you can believe it. Plastic is just polymerized cheese. Cheese is a colloid, that is large molecules suspended in a liquid, and polymerization is the process of arranging said molecules into long chains.
Casein, found in cow’s milk, is a colloidal polymer that when combined with acid (such as vinegar) can be polymerized to create a hard, strong, and water-resistant plastic. When combined the casein precipitates out of the milk and, before drying, can be molded into shapes.
Not only can this be done, it was once very common to use casein for buttons and book-binding. It was only replaced by plastics that were petroleum-based, as petroleum as a raw ingredient is cheaper than casein (but it’s still widely used).
“Here’s the process, if you’re curious :D”:www.csun.edu/scied/4-discrpeant-event/milk_magic/index.html.
Well, as long as it’s not American cheese, I’m sure people are just lying when calling it melted plastic.
Now if it is American cheddar, then I’m sorry but they’re right; Based on the taste, I refuse to believe plastic is not the main ingredient.
You know what I love? A good thick hunk of cheddar cheese on a slice of apple pie :D
It’s all tastes. I love me a chunk of cheddar cheese :D
I’ve tried goat cheese and it’s too mushy for me.
Alright; Then Americans need to stop putting so much Acid in their cheese.
Us Norwegians, and a few other European countries, have figured out just fine how to make good-tasting cheese - We can even make cheese out of goat milk and have it taste decidedly non-plastic (though that one does kinda have a texture you need to get used to)
Fascinating to learn and all, but that doesn’t change the part where American cheese is exceptionally ‘plastic-like’ in texture and taste (and yes, I’ve tasted plastic several times, both hard and soft; I taste hard plastic anytime I use plastic cutlery, I taste soft plastic whenever I bite into anything with plastic covering (whether to rip said cover off with my teeth, or because I forgot) so I do know quite well what plastic tastes like :P)
Heck, it doesn’t even change appearance much when it melts - it just kinda stops being solid, unlike ‘real’ cheese that you can see turn shinier and a different shade, like should happen when something melts.
It’s the other way around, if you can believe it. Plastic is just polymerized cheese. Cheese is a colloid, that is large molecules suspended in a liquid, and polymerization is the process of arranging said molecules into long chains.
Casein, found in cow’s milk, is a colloidal polymer that when combined with acid (such as vinegar) can be polymerized to create a hard, strong, and water-resistant plastic. When combined the casein precipitates out of the milk and, before drying, can be molded into shapes.
Not only can this be done, it was once very common to use casein for buttons and book-binding. It was only replaced by plastics that were petroleum-based, as petroleum as a raw ingredient is cheaper than casein (but it’s still widely used).
“Here’s the process, if you’re curious :D”:www.csun.edu/scied/4-discrpeant-event/milk_magic/index.html.
The more you know :D
@TheBipedalVisitor
She’s just childish :D
Edited
Now if it is American cheddar, then I’m sorry but they’re right; Based on the taste, I refuse to believe plastic is not the main ingredient.