How Should a Cheese Be?
Processed cheese is having a moment. I was recently wowed by the provel used at Speedy Romeo. Then The New York Times went on a full-on no shame foods bender where I discovered that chef Wylie Dufresne shares my love (discussed here and here) of Land O'Lakes American Cheese. There's a fresh pack of Wegmans wrapped white American cheese singles in the fridge right now, and they're just not the same. It has to be the thick-cut, stacked, matte-finish American cheese.
Also, American cheese just popped-up while I was reading How Should A Person Be? (Is everyone reading that or is it just popular among the sites I track via RSS?).
Heading out of the station for a smoke, in pain, I passed two teenage girls who were standing with their bags before a deli, gazing up at its illuminated menu.
"What is American cheese anyway? I heard one of them say.
Her friend replied, "I think that means it has a chemical in it."
I’m trying to glean insights. On how a person should be, that is, but I would take some processed cheese insights, too.