• Dozzi92@lemmy.world
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    1 day ago

    I live in suburbia and I can get cheese with like three ingredients from ShopRite. Legit, good quality cheese according to the likes of Serious Eats and their Food Lab, and their recipes are fantastic and I trust them with my food life.

    Oddly enough, I can go to that same ShopRite and get individually wrapped yellow squares of whatever. A dozen different kinds. Or I can get real cheese sourced from all over.

      • Dozzi92@lemmy.world
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        21 hours ago

        So there’s an issue with cheeses in America, and I’m sure abroad as well, that I first was apprised of in Food Lab’s No-Boil Baked Ziti, real nice recipe. A note below the recipe talks about the ricotta cheese they recommend, and it says:

        Look for a ricotta cheese that contains nothing but milk, salt, and starter culture or acid.

        America, I’m sure you’ll agree, love to sneak shit into food, so I’m always extra careful, when making Italian style dishes, to keep an eye out. For some reason, I don’t think my grandma had this problem 50 years ago when she’d feed me the raw spiced meat before she’d roll em into balls and pop them in the oven.