Cheese of Choice QOTD
    Question Of The Day

    Major Spoilers Question of the Day: The Cheese of Choice Edition

    Matthew PetersonBy 6 Comments1 Min Read

    This holiday season has been a strange one for me, in that usually my December involves lots more pie, chocolate, and cheese dip.  This year, I’ve had to cut back on the first two, leading to more cheese and beef jerky (for the protein, which is apparently good for ya?) for me and I’ve come to the realization that I don’t care for colby jack.  It’s like a weird, mild, wet cheese, not at all like the sharp cheddar I prefer.  I get that it’s not even a problem, much less a first world one, but at least it leads us to today’s snackable query…

    The MS-QOTD (pronounced, as always, “misquoted”) is still recovering from a long weekend, hence the (you should excuse the expression) cheesy question, asking: What variety du fromage is your cheese of choice?

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    Once upon a time, there was a young nerd from the Midwest, who loved Matter-Eater Lad and the McKenzie Brothers... If pop culture were a maze, Matthew would be the Minotaur at its center. Were it a mall, he'd be the Food Court. Were it a parking lot, he’d be the distant Cart Corral where the weird kids gather to smoke, but that’s not important right now... Matthew enjoys body surfing (so long as the bodies are fresh), writing in the third person, and dark-eyed women. Amongst his weaponry are such diverse elements as: Fear! Surprise! Ruthless efficiency! An almost fanatical devotion to pop culture! And a nice red uniform.

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    6 Comments

    1. Daniel Langsdale on

      Unapologetically, it is the processed blend that we call American, served in slices for sandwiches.

      Anecdotally, I’ve answered this question before; when I was living in Vancouver for my wife’s schooling, there was a public bus driver that liked to ask the riders questions as they got on board, and one day this was the exact question of choice. When I said “American,” the driver looked at me with confusion and said “I don’t know what that is.” Apparently, it’s only marketed under that way in good ol’ patriotic U.S.A.

        • Daniel Langsdale on

          Yes, but Kraft is a brand name, and I can get American slices from other brands in U.S. stores, such as Lucerne. American cheese is more than just Kraft singles, just as not all flying discs are Frisbees.

          • Me on

            or all snowmobiles are Ski-Doos, or all colas are Coke.
            OK. How about more precisely calling them Kraft style processed cheese slices/singles. (Kraft singles/slices or Processed cheese for short) ?

    2. Dan on

      As boring as it sounds, a good old sharp cheddar, maybe the most utilitarian and versatile of the cheeses. Other cheeses may have more flavor, but definitely aren’t as flexible. Love a swiss, love your different varieties of blue cheese (especially your roquefort), love a brie, love a boursin, love your parmesan or romano, but those have very niche settings and usages.

      Cheddar, you can slice it up for sandwiches or lay it out for your charcuterie board, shred it and drop it on pizza to blend with other cheeses, melt it down for mac or sauce, etc., just eat a chunk of it barehanded, it’s a real workhorse of a cheese.

    3. Frank on

      I enjoy pretty much any type of cheese – except for the sharp stuff.
      Smoked Gouda would be my favorite. One of my uncles introduced it to me 20 years ago at a family gathering.