Behind the Mother Loaf, our 40lb Block of Cheddar Cheese 

Adorable.

I hate tillamook cheese jk lol

@@kristab5886 LOL. I hate cheese with additives that make them useless at their job. Cheese shouldn't have any additives other than those used to produce cheese ie milk, rennet etc. Avoid setting agents, emulsifiers things that natural cheese products do not need. They just make cooking with cheeses difficult to impossible. I can't say I do or don't hate "Tillamook" as I haven't tried their range. After that disaster, why would I. I do hate Tillamook sliced cheddar. For the rest I use very good New Zealand or Irish Cheddars of varying ages. New Zealand cheddar IMO puts British cheddar to shame LOL.

While I do love Tillamook cheese, This isn't about that.... YOU WORK FOR TILLAMOOK YOU A.I. RUSSIAN COMMIE BOT 😂 That was the most NPC trying not to be NPC, that I've ever heard! How much did they pay you, a $5 coupon for a free bag of shredded cheese? 😂

@@kayleighgroenendal8473 I am not a bot at all. I enjoy eating different cheeses, not just Tillamook. If you agree with my opinion, I respect yours.

dude just cause u try to make it into a sauce doesnt mean its bad

@@kristab5886 The problem is they do call those slices Cheddar cheese when they should be called anything but cheddar. They shouldn't be allowed to. Just as no one is allowed to call Parmesan Parmesan unless it is Parmigiano reggiano, comes from there. If it's called cheddar it must at least have the properties of a cheddar, this includes being able to use it in various cooking methods. No way around it. if a Camembert cheese didn't turn all smooth soft and gooey in the oven there would be something seriously wrong with it and you could seriously doubt it was Camembert. Obviously the unpasteurised version is always going to taste and cook better but that wont alter its characteristics hugely.

Obviously, someone doesn’t have any good taste in cheese.

maybe you can’t cook?