Cheese Slices In Thailand

[syd barrett]

I have been buying the processed cheese slices in Thailand for +9 years now and I always notice the same problem: I have tried almost every brand (of which there are many).

After removing the plastic wrapping and placing the cheese on toast or a muffin, during eating I always experience tiny bits of plastic in my teeth.

I assume that removal of the plastic leaves behind a residue of very tiny plastic strands.

Am I alone in noticing this?

[lazygourmet]

Sorry, cannot help, I NEVER ate processed cheese.

[Spoonman]

If i have to purchase/eat plastic cheese I only buy the allowrie brand one, as its not individually wrapped slices.

[Benjie]

Its the cheese itself, same all over the world - which is why many don't use processed cheese for grilling.

[HDRIDER]

Hi

Buy some real cheese, that plastic crap has nothing to do with cheese

[LaoPo]

Never buy processed cheese slices anymore; in 90% of the cases it isn't real cheese anyway but only "looks" like cheese, tastes bad and is expensive in comparison.

Buy yourself a real cheese (a round GOUDA cheese for instance) and slice it yourself with one of those:

Cheese slicer for mature and old to very old cheese

Cheese slicer for young and very young cheese.

LaoPo

[jazzbo]

Cheese is cheese and PCF is processed cheese food and never confuse the two -- but in their proper realms I like them both -- PCF was invented in the days before refrigeration when the average person could not otherwise enjoy cheeese in any form ... so here's to Velveeta.

[Ulysses G.]

Lets not get pretentious. I like processed cheese on burgers (most of the time) and in macaroni and cheese and for a baloney sandwich - Velveeta is pretty good stuff for a few specific uses. However, I much prefer traditional cheese if eaten by itself or in a salad and for more elaborate dishes.

[NanaFoods]

Back in the US, I used Velveta quite a bit.... as fish bait.

My grandpa taught me that trick. Fish, particularly trout, seem to luv it.

I prefer real cheeses for everything, including mac-'n-cheese, which I make with an Italian slant. I use several real cheeses, including parmesan, béchamel sauce, Italian herbs (not too much), sauteed onion and garlic, and topped with buttered breadcrumbs. It comes out white in color, not yellow-orange like the American version. Sometimes I may add pancetta, ham, or bacon -- that's quite nice as well.

[Ulysses G.]

To each his own.

I had macaroni and cheese at one of my favorite restaurants last week with "real" cheese and bread crumbs. This guy is one of the best western cooks in the country, but quite frankly, it was pretentious crap (sorry Andrew). Give me Kraft macaroni and cheese any time.

[jazzbo]

... and one of the things I learned going back 30+ years is that anyone in the food business should not makle fun of what anyone else likes to eat ... especially when such sales are measured in the hundreds of $US millions

[DP25]

Real cheese is obviously much better but in Thailand that isn't always an option and plastic cheese has to do sometimes. I also usually buy Allowie as it's better quality than the other processed brands, no plastic, and I can buy it without hopping in a taxi when I run out of real cheese.

[Gladiator]

Just as another option -

Why not try the pre-sliced cheddar cheese from Makro. Admittedly, not always in stock, but when it is, its good value at something like 350 Baht for a large bag (sorry I cannot remember the exact weight).