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American cheese

cobfly

By cobfly
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vtfireman85 Advanced Member

vtfireman85

Posted
Posted
4 hours ago, Dave Shepard said:

No Velveeta in my past. I'm ok with American, but Cabot Seriously Sharp is my go to. Blue cheese is good, especially crumbled in salad dressing. Goronzola had it's place, as well.

Nothing quite compares to Cabot

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Sask466
Sask466

Every time we made a trip down to Minot, we came back with a few cans.  I support American cheese products!  

cobfly
cobfly

Why would the greatest country in the world, invent such a despicable product? And put our name on it.

Matt Kirsch
Matt Kirsch

That certainly doesn't make it sound "scary" or "bad" to me.  Most natural cheeses get all gloppy and greasy when you try to melt them. Not appetizing at all, especially if you're averse to greas

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