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Macaroni and Cheese from a deli in Long Island, New York (lemmy.ca)

submitted 1 week ago by TheWaterGod@lemmy.ca to c/shittyfoodporn@lemmy.ca

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[-] uienia@lemmy.world 1 points 1 week ago

I have never had any trouble melting actual cheese though when required. I have no idea what kind of scenario this kind of cheese product would be superior.

[-] Tikiporch@lemmy.world 2 points 1 week ago

Many hard cheeses (think parmesan) and even some cheddar cheese aged for more than 6 months don't create a silky emulsion without some help.

this post was submitted on 07 Oct 2024

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