Boar's Head Cheese No Longer Melts and Customers Are Not Happy.

wpdh ^ | 12/21/2020 | a. boris

[mylife]

If you recently bought some American cheese and noticed something wrong, you're not alone.

I'm a big Boar's Head fan. Almost every day I have their Ovengold Turkey for lunch. And when it comes to cheese, nothing beats their mild provolone or white American. Recently, however, I was disappointed to find out that there's something different about the American cheese I purchased, and I'm not alone.

Last week, my wife was making her signature scrambled eggs and cheese using Boar's Head whole milk white American cheese when we noticed something strange. Parts of the cheese weren't' melting. No matter how long the cheese was in the pan, it remained hard. The same thing happened the next day with a grilled cheese sandwich. After heating the sandwich as usual, the corners of the cheese were still pointy and hard.

We assumed the deli worker mistakenly sliced the wrong cheese for us, so I threw it out and picked up another pound. But we were surprised to find out that the same thing was happening. Is it possible Boar's Head has quietly changed their recipe? Or could this some sort of manufacturing error?

[PIF]

Here its Sendiks Boars Head roast beef or Pick N Save’s Dan’s Special dried-out overcooked roast beef - haven’t tried the Boars Head cheese though

[mylife]

You bastard!

[dfwgator]

What a senseless waste of life.

[mylife]

The cheese was off but at least he never mentioned the Germans, the violence would be far worse had the Germans been involved..

[dfwgator]

I always thought “Rogue Cheddar” was the best of the Cheese Westerns.

[mylife]

Oh, Sam Peckinpah’s “Salad Days” was Yuge!!

[dfwgator]

[Dr. Sivana]

And you suggestions for alternatives are ???

I have found the best American cheeses to be at deli counters in Italian delis, and not necessarily by a brand name. The cheese is almost milk white with a hint of yellow, can be sliced thin, and is creamy, tangy and salty but does not need to be melted for taste. In fact it goes great with ham, salami or soppressata, etc.

It is easiest to find in the northeast, (I grew up in Connecticut). Unfortunately, folks who should know better (e.g. Land o' Lakes) don't make a great product.

[DeathBeforeDishonor1]

PEOPLE THOUGHT I WAS CRAZY WHEN I MENTIONED THIS 5 YEARS AGO!

[mylife]

Back to the spaghetti and cheese westerns...

[mylife]

Why didn’t you warn us!!?? we could have been killed by that cheese...

Fire wont stop it!!

[McGruff]

You know this is not Facebook. There’s some important things going on right now. Not this chit chat.

[mylife]

http://www.rullibrothers.com/weekly-specials?documentId=160

[mylife]

You think cheese the does not melt with a torch aint news??

Eat it up mcgruff, pay $7.99 lb

Enjoy

[mylife]

They are feeding us a lot of crap these days in the store the msm.. the election.

[gundog]

You’re a veritable font of herpetological trivia. Never heard that one.

[lepton]

PEOPLE THOUGHT I WAS CRAZY WHEN I MENTIONED THIS 5 YEARS AGO!

---

Was it relevant what you said?

[gundog]

I thought about bringing that up, but everyone seems so happy with Tillamook. Face Rock Creamery has kind of filled the void from the loss of the Bandon Cheese Factory. Their Vampire Slayer Garlic Cheddar is da bomb.

Can’t help but remember all if the tourists sitting out by the highway, eating ice cream, back in the day.

[dgbrown]

Sound like a pre-sliced recipe.

[HartleyMBaldwin]

I haven’t been up that way for decades, so I’ve never tried Face Rock cheese. Garlic cheddar does sound good.