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You guys are getting this all wrong. When we go to a real restaurant, we get great quality cheddar cheese served to us.
I'd call a YMMV on this one.
I guess it depends on your definition of a real restaurant, but I've eaten at lots of places in the U.S. with table service that weren't diner or greasy spoon type places, and it's pretty common for burgers, sandwiches, etc. to have "American cheese" on them. For items that are maybe priced between 12 and 17 bucks before tax and tip.
You guys are getting this all wrong. When we go to a real restaurant, we get great quality cheddar cheese served to us. When we go to fast food restaurants, they put so much garbage on the product you can't really tell what sort of cheese is in there. Processed cheese goes fine on such sandwiches, and helps to keep the cost low. We do not consider going to Subway or McDonalds fine dining. It is for low cost convenience. Why pay for cheddar or Swiss when you can't taste it anyway?
Where did I mention not getting real cheese in a good restaurant, but I agree with Acajack. In Canada you are more likely to find real cheddar in some of the same level of restaurants in the US, where you get a processed type cheese.
I grew up in the dairy business. The only real difference in chocolate milk is in the quality of chocolate that is put into it. Generally speaking, the off brands, and definitely anything with a Walmart label, would use lower quality chocolates and anything else they can get away with including. Buy a quality brand name, and it will include top quality ingredients. You might also want to look at butterfat content. In the dairy business, butterfat is the expensive part of the product. It is used for all sorts of products, cottage cheese, buttermilk, butter, ice cream of various qualities, etc. The higher the butterfat content, generally the better the quality although those who wish to lose weight will opt for lower butterfat for that reason.
There is likely no difference between a cow in Wisconsin and one in Ontario. They would even be located at approximately the same latitude. Both would be freezing their arses off 7 months per year.
No difference except possibly the US cow given BGH. However even if it's not, the difference is in how the milk is processed. Fusion2 was talking about Fairlife which is filtered, processed milk.
Also in regards to chocolate, Canada and the US have different standards as to what can be called chocolate. Something that can be called chocolate in the US, may have to be labelled chocolate flavour in Canada, or something like that, I'd have to double check.
Where did I mention not getting real cheese in a good restaurant, but I agree with Acajack. In Canada you are more likely to find real cheddar in some of the same level of restaurants in the US, where you get a processed type cheese.
We are likely to get the semi processed cheese in places where we don't believe it matters much such as fast food. Also, that type of cheese is very mild, and many want to use it for that purpose because it does not have an overwhelming flavor.
No difference except possibly the US cow given BGH. However even if it's not, the difference is in how the milk is processed. Fusion2 was talking about Fairlife which is filtered, processed milk.
Also in regards to chocolate, Canada and the US have different standards as to what can be called chocolate. Something that can be called chocolate in the US, may have to be labelled chocolate flavour in Canada, or something like that, I'd have to double check.
Agriculture is a science in USA. There are more than 100 in depth research institutions here that do billions of dollars in research in not only food, but all sorts of things. From the farmer's perspective, getting maximum production increases profits, but the FDA closely monitors product attributes to insure that what is produced is not dangerous for humans. Bovine growth hormone levels are not significantly higher in milk from rBGH-treated cows. On top of this, BGH is not active in humans, so even if it were absorbed from drinking milk, it wouldn't be expected to cause health effects in human beings.
As far as chocolates, the only difference is in custom. Canadians tend to use more dark cocoa in their chocolates, while Americans generally prefer "milk chocolate" which is lighter and sometimes has sugar additives to make it sweeter. Since chocolate is one of the very few ingredients that can not be internally produced in USA, the basic ingredient is always foreign produced.
The most common Canadian cheese I’ve seen here is chevre.
Black Diamond cheddar is also available.
Can you get extra-aged Canadian cheese?
Of course, you can get just about any kind of cheese you can imagine. I've had some truly awesome cheeses from Vancouver Island and from Quebec.
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