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Lower melting point and more moisture than normal cheddar.
FDA requirement for packaging is 51% cheese to be labeled as “cheese”. The Kraft singles have extra milk and emulsifiers to make them more melty. it’s believed to be about 48% “cheese”.
The reason all restaurants use the upper one (I’ll take your word on this) is because it’s fucking cheaper to buy and you don’t have to unwrap each slice. That would be a huge pain in the ass.
Lower melting point and more moisture than normal cheddar.
FDA requirement for packaging is 51% cheese to be labeled as “cheese”. The Kraft singles have extra milk and emulsifiers to make them more melty. it’s believed to be about 48% “cheese”.
The reason all restaurants use the upper one (I’ll take your word on this) is because it’s fucking cheaper to buy and you don’t have to unwrap each slice. That would be a huge pain in the ass.