Sodium citrate. Which I believe is there to allow the cheese to survive pasteurization, but it results in the texture and melting properties that make it the objectively correct choice for cheeseburgers. I still stand by provolone for cheesesteak sandwiches though.
The cheese melts faster. But I’ve def had better grilled cheese with, like, provolone.
I think there is such a thing as fancy American cheese that actually tastes good, but I’ve never seen it or tasted it.
Kraft Deli Selects if you’re looking for prepackaged, otherwise a deli counter probably has it.
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Sodium citrate. Which I believe is there to allow the cheese to survive pasteurization, but it results in the texture and melting properties that make it the objectively correct choice for cheeseburgers. I still stand by provolone for cheesesteak sandwiches though.
That’s interesting. I would imagine the same with magnesium citrate would be more of a uh liberating experience.
And in that vein if you’re sufficiently adventurous you can americanize your cheeses of choice