this post was submitted on 20 Jul 2025
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[–] IAmNorRealTakeYourMeds@lemmy.world 1 points 2 weeks ago (2 children)

Yhea, you have boo idea how much you just admitted that US cheese sucks.

In Europe you will have to seriously go out of your way to get a kg worth of white cheese, while in the states that's the norm.

In Europe every supermarket has a much better variety and at much higher quality than the states. There might be a handful of cheese shops in the states, but they are rare and the vast majority of Americans can't get there. Meanwhile in Europe, even the smallest towns have markets and cheese shops.

And given that the US is so big, it's disappointing that it has such tiny variety that results from everything being basically 2 or 3 corporations.

[–] OhStopYellingAtMe@lemmy.world 4 points 2 weeks ago* (last edited 2 weeks ago) (1 children)

That’s fucking stupid. I live in a major American city and can easily ride my bike to a shop to get some great locally made cheese. But keep shitting on all of America. It gets the upvotes.

[–] IAmNorRealTakeYourMeds@lemmy.world 2 points 2 weeks ago (1 children)

Food deserts are a thing,

In Europe everyone has access to those kind of shops, not only those who live in a city. The only reasonable shop where they have an ok cheese selection is an hour drive away for me.

[–] Dozzi92@lemmy.world 2 points 2 weeks ago (1 children)

I live in suburbia and I can get cheese with like three ingredients from ShopRite. Legit, good quality cheese according to the likes of Serious Eats and their Food Lab, and their recipes are fantastic and I trust them with my food life.

Oddly enough, I can go to that same ShopRite and get individually wrapped yellow squares of whatever. A dozen different kinds. Or I can get real cheese sourced from all over.

[–] IAmNorRealTakeYourMeds@lemmy.world 1 points 2 weeks ago (1 children)

What do you mean cheese with three ingredients

[–] Dozzi92@lemmy.world 2 points 2 weeks ago (1 children)

So there's an issue with cheeses in America, and I'm sure abroad as well, that I first was apprised of in Food Lab's No-Boil Baked Ziti, real nice recipe. A note below the recipe talks about the ricotta cheese they recommend, and it says:

Look for a ricotta cheese that contains nothing but milk, salt, and starter culture or acid.

America, I'm sure you'll agree, love to sneak shit into food, so I'm always extra careful, when making Italian style dishes, to keep an eye out. For some reason, I don't think my grandma had this problem 50 years ago when she'd feed me the raw spiced meat before she'd roll em into balls and pop them in the oven.

There's a reason lots of American foods cannot be exported to the EU, they are considered unsafe

[–] chaogomu@lemmy.world 3 points 2 weeks ago (1 children)

I have no idea what you're talking about with "white cheese" do you mean mozzarella? Ricotta? Cottage cheese? Feta? Munster? Swiss? Provolone? Cream cheese?

I can go to the local supermarket and pick up any of the above, plus goat cheese, which is also white.

But the most common cheese that Americans eat is probably cheddar. My local supermarket carries three different types of cheddar.

Speaking of yellow cheeses, I have in my refrigerator, some Gouda, some Colby, and some Monterey Jack.

I also have some American cheese, which is simply cheddar that's been melted with sodium citrate to make a softer melting cheese. American only comes in prepackaged slices. But then again, the same can be said for the Munster and Provolone, well, deli slices.

I've lived in food deserts, I've lived in food oasis. Right now I'm closer to the desert side of things and even so, the cheese selection is fairly broad.

[–] IAmNorRealTakeYourMeds@lemmy.world 2 points 2 weeks ago (1 children)

Wow three brands of cheddar!!!! That's so much.

Look at the Monty python sketch for what would be expected a normal cheese shop on Europe, a normal supermarket might have half that variety.

[–] chaogomu@lemmy.world 2 points 2 weeks ago (1 children)

Not brands, types. Mild, sharp, and extra sharp.

If we're talking brands, there are half a dozen.

And again, I'm in a bit of a food desert. If I felt like driving for an hour or so, I could actually get every cheese from that sketch, except Casu Marzu.

Interesting how your example of a European cheese shop, had no cheese at all.

[–] IAmNorRealTakeYourMeds@lemmy.world 2 points 2 weeks ago (1 children)

That's the joke. But that variety in a store isn't that rare

[–] chaogomu@lemmy.world 2 points 2 weeks ago (1 children)

And I could drive for an hour and get much the same variety.

But even in a food desert, I have dozens of options, from soft cheeses to hard.

I can visit the in store deli for even more options. Because cheese ships incredibly well with modern refrigeration.

You're stuck in a loop, I witnessed a handful of European countries, and US, both big cities and Midwest.

You're defending as if I said "there's no chesse in the US". But what I said is "US has a poor cheese culture compared to Europe".

If you can't tell the difference between those statements, then there's no point in talking.

Because if you did, you wouldn't be arguing