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A comment on The real Soylent sickness. Parent comment

Re:The real Soylent sickness by evgen on Tuesday October 18, 2016 @04:50PM (#12738571)
It is the same quality as you get in the EU. Milk lasts a week or so in the US as well. UHT is mostly unheard of in the US because people actually like the taste of milk... ;)

Someone who is buying real cheese in the US is not really in the wheelhouse for soylent, we are probably talking about a big block of mass-produced yellow cheddar here. Most likely it is being stored improperly in a ziploc bag or similar and the retained moisture is causing premature mold growth.

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Re:The real Soylent sickness by Tobani on Tuesday October 18, 2016 @04:54PM (#12738615)
Cheddar, hah I think you mean 'merican cheese
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Re:The real Soylent sickness by igravious on Tuesday October 18, 2016 @05:28PM (#12738893)
Cheddar is a village in Somerset in Britain :)

According to Wikipedia cheddar is the most popular cheese in the UK but not, it turns out, in the US. In the US the most popular cheese is apparently … mozzarella.

Not sure what any of this goes to prove (that Yanks eat a _lot_ of pizza?) but I guess I'm trying to say that I associate cheddar with British cheese-making in the same way I'd associate brie with French, edam and gouda with Dutch, feta with Greek, manchego with Spanish, and so on.

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Re:The real Soylent sickness by evgen on Tuesday October 18, 2016 @04:57PM (#12738640)
Ya got me. I was going to say "Kraft Velveeta (tm) cheese food product" but thought I might have been pushing it. ;)
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