American Cheese

Extreme apologies for all gramaticall errors. Cut and paste was glitched up in the act of using an associates nearly expired computer which resulted in an incomprehesible mess. Anyway I must purport and reinstate credibility in the vandalization of my easily interpreted statements. * "...my opponent intends to say that it is wrong to consider fat a 'main taste sensation.' That is off-topic, but for what it's worth I'll assert in response that it is actually very appropriate to consider fat 'the main taste sensation.' As Julia Child once said, 'with enough butter, anything is good.'" Fat has had a slippery relationship with food criticism as any newspaper will tell you. The commonly held view is that fat can be considered in excellent cuisine when it comes as a by-product. In parmesan this is the case whereas american cheese (which is a mix of several cheeses and industrial ingredients as seen further below) is in most cases (outside of in crackers such as the oh so succulent Cheez-its and other related dry snack foods) added with what is often pure fat. If this must be accepted than a McDonalds cheeseburger would be an acceptable entry for iron chef, not just a subliminal advertisement. http://www.youtube.com...*"It's clear that my opponent is a culinary bigot: he 'entered this debate as soon as possible' to 'vent these feelings of living in america and hating this nation's cheese.' He said, 'I hate American cheese.'"It appears that according to pro having an opinion is grounds for a bad argument. The statement above I had said about vented feelings was a joke at the innocence of this debate although I'ld be willing to make this an argument of religious proportions.My opponent has also made original (or rather oregano) statements of his own which are of similar merit.*"The smooth mildness of American cheese is meritorious for several reasons. First, this allows the cheese to have broad appeal to diverse flavor pallettes (no pungency). By having such broad appeal, American cheese can be served to a diverse group of people without risk that it will be unappealing to the pallette of any individual. Second, because the cheese is mild, it is unlikely to dominate the flavor of a dish or meal unless the preparer of food specifically intends otherwise."Smoothness is hardly unique among foods nor is blandness. I prescribe water for anyone who is lacking those regards. It is only a virtue as he said in commercially staying popular and in conjunction with other foods as a bland filler such as bread. But unlike bread adding fat. However filling a hamburger and selling in the popular kraft squares which are advertised as themselves is not the purpose of this argument. I might add that many cheeses are better at most or all of these requirements (such as pure cheddar, parmesan and other pizza famed cheeses.) Few are worse.*"It is firm when undistrubed but softens when eaten... textures, such as deli-style cheese logs, cheese sticks, canned cheese (Cheez-Wiz), cream cheee (Velveeta), liquid dips, etc. This is another level of versatility that allows American cheese to be applied in diverse culinary contexts. Complenting this versatile texture is the fact that American cheese melts faster and more uniformly"When cooking cheeses are often customized to reach the desired consistency. My oppontent also lists the varieties in which it available commercially which does nothing to the merits of the substance which is being debated.* "American cheese... is a processed cheese. Basically this means that it includes a variety of dairy ingredients as well as additives, instead of just milk and bacteria.http://en.wikipedia.org... a processed cheese has several advantages. Firstly, this is the reason that American cheese is able to achieve a hybrid flavor profile (cheddar and colby: http://en.wikipedia.org...;) and it is also the reason for why it comes in a variety of textures and melts so easily. Second, it is easier to digest and can therefore be enjoyed by more people than other cheeses, whose bacteria can make some people gassy, or whose pure milk content may trigger lactose sensitivity. Third, the use of additives dramatically lengthens the shelf life of American cheese compared to other cheeses."Yes, American cheese is a cheese compilation made specifically for mass appeal. That is not the main point of controversy, that stemming from it is not made as a mixture of individual cheeses, my opponent claiming cheddar and colby, but is instead seperate cheese ingredients such as whey, milk protein and milk fat. many U.S. Jurisdictions don't even label it cheese. ( http://en.wikipedia.org...) As for hybrid flavor, there are many better mixtures of hybridization, (involving actual cheeses mind you) that not being much of a merit. If i was low enough I would even make a semantic argument that american cheese is not exclusively american (nor named american named abroad as processed cheese) nor real cheese. And might instead be reffering to my neighbors homemade cheese. I would like to add that those who I know that are gassy or intolerant avoid cheese altogether. *"it reduces the risk of waste and enables American cheese to serve as a staple: just buy a log and keep it in the fridge and you'll never have to worry about whether there's any cheese in the house "I assume pro does not mean a cheese wheel but rather a cheese log which I have never once encountered in apurchaseable state and doubt such large quantities exist. However just because a bagel I find catches mold for example does not give merit to biscuits. In normal consumer habits no cheese is molded outside of complete neglect. Anyone who says otherwise must also prefer anorexic children as there are less consequences with neglect.*"American cheese is probbaly the most affordable cheese in the world."I'm afraid to say cheddar is, especially in brittian, the most common and affordable cheese in the world. It is also more tasty although the basic point is that price matters none in comparison to a product. Although I despise for instance the pricing range of a blu-ray system does not change that it is a better product that a DVD player and I yearn to afford one.*" Fifth, the fact that it is a large scale production process that was only invented in the twentieth century should be a bonus to everybody who fetishizes progressivism, science, and technology. Many cheese lovers subscribe to pastoralism--the subculture that romanticizes "the simple country life"--and so they get off on the thought of hand-milking milking a cow or of cheese rolls aging in a musty shed. But for the rest of us, the giant vats and shiny metal machines and noise and busyness entailed in the processing of ingredients into American cheese is way, way cooler."I advise my opponent to watch Food Inc. and not only learn the downsides of a mechanized food industry but know that it permeats most of cheesemaking. You can bet that the few homemade and aged cheeses are higher quality and deserve to stand triumphant above the bottom of that barrel.Overall my opponent has the burden to prove that critics are wrong in beleiving that American cheese does not deserve it's mass production similar to myself detesting the success of say the latest transformers movie and hoping as many people as possible see this years Woody allen film.American cheese has as my opponent says all the qualities of america. Except for an strong economy, military, brilliance, culture, etc times infinity, and even pastoralism untill we are left with assimmilative blandnessLiking a finemade piece of art does not make one against progress and the majority of cheeses are finemade peices of art compared to the B-movie cheapness of American cheese. It is no mark of snobbishness to find some profound joy in the world. And I have seen joy in those unnameable cheeses.Vote for "Pro Fine Cheese" and "Anti Factory Product."0 characters left in this debate.