Well specifically it melts at a lower temperature because it's mixed with milk. The cheese part doesn't separate from the milk due to the additive, which is called an emulsifier. That also might sound artificial, but it's just the name for things that keep fats from separating from water and water-soluable foods. For example egg white is another emulsifier, and it's used in making mayonnaise.

Also 100% agree with American cheese being real cheese. It's not the best in every place you would want cheese, but that's true of any cheese. I don't want blue cheese on my nachos, and I don't want American cheese in my salads. But it's great on meat, and it's a good complement to a lot of warm foods.

American cheese is “real” cheese

And box-wine is wine, Temu is a vendor, the lottery is a retirement plan, and a kleptocracy is a government. Just, none of those are good examples of their group.

I like to make smash burgers. The first time my wife and I had people over for burgers, very early in our marriage, she wanted to buy cheddar and swiss and gouda to give people options. Which is fine and all, but I begged her, “Please, trust me on this. I have the cheese covered.”

Deli-style American is the greatest burger cheese. Don’t get me wrong, plenty of other cheeses are good on burgers, but if you want just a staple burger, I recommend a good American cheese. None of that Kraft Singles shit, get the good stuff.

I eat too much sodium citrate probably. I sprinkle some on my fruit popsicles and turn them into sour popsicles. It is probably not great for my teeth