We're comparing the most popular cheese brands in the US and UK. We dive deep into portion sizes, ingredients, price, and nutrition of Kraft, Sargento, Tillamook, Dairylea, Cathedral City, and more. This is “Food Wars.”
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00:00Today we're comparing cheese, but how different can cheese really be?
00:03Yeah, totally.
00:04What the...
00:06In the US, the most popular cheese is mozzarella.
00:09In 2023, Americans consumed nearly 12 and a half pounds of mozzarella per person.
00:15The second most common? Cheddar.
00:17Cheddar cheese, which originated in the village of Cheddar in Somerset,
00:20is the most popular cheese in the UK.
00:22Our second most popular is actually Red Leicester.
00:24That said, Red Leicester is not a common cheese in America.
00:26More on that soon.
00:27Mozzarella is another favorite in the UK, ranking at number three.
00:30For now, we're going to focus on cheddar.
00:31There are so many cheese styles and brands in both countries.
00:35For this, we're focusing on top sellers in both countries.
00:38For the US, that's brands like Kraft, Sargento, and Tillamook.
00:42When it comes to cheese brands here in the UK,
00:44our best sellers are actually Dairy Lee and Cathedral City.
00:46That said, pretty much every supermarket has their own brand of cheese as well.
00:50Here's some American sliced cheese, starting with this popular brand, Sargento.
00:54This is a medium cheddar.
00:56It's an 11-slice package, and it's 8 ounces, or 226 grams.
01:00Next to that, we also have a package of Sargento Ultra-Thin Sharp Cheddar with 18 slices.
01:07But, as the name suggests, these slices are much thinner.
01:10The total weight is less than the regular slices.
01:13It's only 6.84 ounces, or 194 grams.
01:17This is paper thin, right?
01:19This cheese, not transparent.
01:21Look, you can, like, read through it.
01:23That's really thin.
01:23I'm a diehard cheese lover, and never once in my life have I said,
01:27gee, I wish this cheese was thinner.
01:29Here is the sliced cheddar cheese option from my local Tesco.
01:31A packet of this is only 10 slices, but it weighs 250 grams.
01:37If those slices are too small for you, then Cathedral City offers a large slices option.
01:42While the slices themselves might be bigger, there are actually only 6 in here,
01:45and the whole packet only weighs 150 grams.
01:47It might say large on the packet of this one,
01:49but you're actually getting less cheese than a regular one.
01:51I will say, this one's taller, but does not weigh as much as one of these.
01:55It claims that you only would need one of these for a sandwich,
01:58but I think that's still small.
01:59That's still smaller than most breads that I've seen.
02:01What about blocks of cheese?
02:03Tillamook cheddar block down here is 8 ounces, or 227 grams.
02:08Their mozzarella block is 16 ounces, or 454 grams.
02:12And for the big cheese lovers, we got this cheddar right here.
02:16Two pounds, or 907 grams.
02:20I'm making cheddar all day, folks.
02:22Hang on, I'm getting a call for my cheddar.
02:24Here are some standard cheese block options from the UK.
02:27I'd say the classic block is this one, which is the 400 gram size.
02:30If you want more, you can go to the Cathedral City Mega Pack, which is 550 grams.
02:34The biggest size in most supermarkets in the UK is this one, which is a 900 gram block.
02:39I want to take a closer look at the colour.
02:40When it comes to cheddar, the standard colour in the UK is this kind of pale yellow.
02:44The cheddar in America actually looks a lot more yellow, almost even orange,
02:48almost kind of like a sort of red Leicester cheese from the UK.
02:51While it's very uncommon to dye cheddar in the UK,
02:53orangey cheeses like this one do in fact get their colour from annatto,
02:56which is a natural food dye.
02:57Annatto has been added to cheese since around the 18th century.
03:00Cheddar gets its colour from cows grazing on beta-carotene-rich grass in the summer,
03:04which produces a more yellow milk.
03:05Over time, a more vividly yellow cheese became a mark of quality
03:08because it meant the cows were grazing naturally outside.
03:11In the winter months, cows would graze indoors on hay
03:13and therefore would be getting less beta-carotene and producing whiter milk.
03:16So annatto can be added either to give cheese a more uniform look throughout the year
03:20or to maybe give the illusion of a better-fed cow.
03:23Some think that the darker colour gives the cheese a stronger and richer taste,
03:27but for cheddar, colour alone does not affect the taste.
03:29I have some UK cheddar to compare to the US cheddar.
03:32Here is the US. Get a good shot of me cutting the cheese.
03:35Visually, we can already see the difference.
03:37Ours is looking a little more orange.
03:39Yours is looking more pale.
03:40Let's give it a taste.
03:42I mean, the taste of this, it's a mild cheddar,
03:44but definitely has a nice flavor.
03:45A full-bodied flavor, I'll say.
03:47And this one...
03:48This cheese has let me know what's up.
03:51Earthier flavor.
03:52Wow, this is really good.
03:53It feels like, just feels like this isn't fact,
03:56that this was something that was processed and made to have this very uniform consistency
04:03where this feels, feels like it's more of a natural product
04:08and therefore is a little bit crumblier than this one.
04:11Does that make sense?
04:12Each country has its own way of grading the strength or the sharpness of a cheese.
04:15Take these cheddar cheeses from Sainsbury's.
04:17Each cheese is assigned a number score to indicate how strong the flavor is.
04:20The higher the number, the stronger the cheese.
04:22As a general rule, cheeses get stronger the longer you leave them to age.
04:25A mild cheddar may only have been aged for a couple of months,
04:28whereas an extra, extra mature cheddar could go for as long as two years.
04:31As cheeses age, more and more moisture evaporates from them,
04:34which concentrates the flavor.
04:35The lactose in the cheese also continues to break down into more and more lactic acid,
04:39which produces that tangy sharpness that you get at this end of the scale.
04:42The mildest cheddar in the UK generally gets a number one.
04:44There isn't usually a two score when it comes to cheddar in the UK.
04:47So here we have number three, which is medium.
04:49Number four, which is mature.
04:50And then from there, we move into the extra mature realms.
04:53So we have number five, extra mature.
04:54And then I even found a six.
04:56This one's just referred to as a vintage rather than extra mature.
04:59In the US, we have a scale that goes something like this.
05:01For cheddar, for instance, we have mild, medium, sharp, and extra sharp.
05:07Sharp cheddar is usually aged six to eight months.
05:09And extra sharp cheddar has a minimum age of about 12 to 15 months.
05:14The flavor is determined by the aging of the cheese.
05:16Now, there is no USDA rule about what age correlates to what level of sharpness.
05:22So it is up to the producers to decide what to label their cheese.
05:26Now it's time to try.
05:27Starting with the mild.
05:28Texture-wise is interesting.
05:29Compared to some of the other ones, this one is visibly like almost wetter and a bit more rubbery.
05:34Number three, the medium.
05:35The difference is immediately noticeable.
05:37In terms of the amount of moisture in there, you are still getting a relatively kind of chewy, almost rubbery feel to it.
05:42But the flavor, definitely stronger.
05:43Next, we're up to four, which is officially in the mature category.
05:46We've now officially jumped from quite a rubbery cheese, I would say, into more crumbly texture.
05:51Here's the five, the extra mature.
05:53Similar in texture to the four, but with much more of that kind of tangy lactic acid flavor that you get from the aged cheese.
05:58And then our strongest cheddar today, the number six.
06:00It's got that really nice, quite strong lactic acid kind of tanginess to it.
06:04Again, all of these are cheddars, which I would say is a good entry-level cheese.
06:07If you wanted to try and kind of develop more of a taste for cheese, great place to start because you have this really clearly laid out scale.
06:13You can work your way up it nice and slowly at your own pace.
06:15So starting down here, just the regular mild.
06:18I really don't pay attention to the sharpness of the cheese I get unless I specifically want something sharp.
06:23So for me, medium and mild are kind of interchangeable.
06:26Going up one step, it went from like no flavor to flavor.
06:33Then I'm going to sharp, right?
06:34The sharpness, yes, it's sharper, but it doesn't have as much cheese flavor.
06:39Here we got extra sharp.
06:41I don't think that's much sharper.
06:42The aftertaste definitely has a sharper quality to it, but...
06:45And I want to point out these are all almost exactly the same color, so more proof that the color of cheese does not have any effect on its flavor or its sharpness.
06:53Let's take a closer look at the ingredients.
06:55The U.S. and the U.K. have different rules when it comes to using raw or unpasteurized milk to make cheese.
06:59Any U.S. cheese made with raw milk needs to be aged for at least 60 days.
07:04This can lead to cheeses on average tasting milder.
07:07The cheese and cream regulations of 1995 govern the labeling and production of cheese in the U.K.
07:11If we look at cheddar as an example, the rules dictate that it must contain at least 49% milk fat and a maximum of 39% water.
07:18The U.S. milk fat minimum is 50%, and the maximum moisture is 39%, so it's pretty close for both countries.
07:25We found that, for the most part, U.S. and U.K. cheddar are similar in ingredients, milk, salt, anetto, and enzyme.
07:32But what about this processed American cheese, a craft singles?
07:36To be considered processed cheese and not natural, the cheese contains other ingredients like emulsifiers or milk solids.
07:42Processed cheese has been a product of consumer concern for years.
07:46It can contain preservatives, artificial colors, high sodium and saturated fats, and is considered by many to not be real food.
07:54Here are Dairy Lee processed cheese slices in the U.K.
07:57It includes extra ingredients such as emulsifiers to help it melt smoothly and preservatives to extend the shelf life.
08:02Look at this.
08:04I could, like, roll it over my finger and it doesn't break.
08:07Almost alarmingly glossy.
08:08That texture is rubbery.
08:10The ingredients can also change depending on which style of cheese you buy.
08:13In both countries, shredded or grated cheese contains anticoagulants to prevent it from clumping together in the bag.
08:18This Cathedral City shredded cheese, for example, contains potato starch.
08:21In the U.S., we also have an ingredient called natamycin that acts as a mold inhibitor.
08:26It's fairly common in the U.S. and does exist in some cheeses in the U.K., like this manchego.
08:31There has been some panic around natamycin.
08:35It's on the Whole Foods banned ingredients list, for example.
08:37But the FDA and the World Health Organization say natamycin is generally recognized as safe.
08:44And the Environmental Working Group, a watchdog group, hasn't identified any concerns with it.
08:50You may have noticed that some cheeses are more bendable and smoother, while others are more crumbly and stiff.
08:56This has to do with the amount of moisture in the cheese.
09:00More moisture means softer cheese.
09:02Duh.
09:03Check this out.
09:04Here we have this creamy cheddar.
09:07Nice and moist.
09:09Oof, that's a weird thing to say.
09:10Let's check out the bendability of this, right?
09:14This aged gouda that I got specifically because it's hard.
09:20I mean, bam, right?
09:24Didn't stand a chance.
09:25Try and go slower.
09:26I can't.
09:27I can't, all right?
09:28That's how hard this cheese is.
09:32Which country eats more cheese?
09:34The average cheese consumption per person per year in the U.K. is 12.11 kilograms.
09:39That's around 26.7 pounds.
09:41In the U.S., it's 17.87 kilograms or 39 pounds per person per year.
09:47The general U.S. population may have us beaten, but we do have one impressive individual record.
09:51Leah Schutkever, a competitive eater from the U.K., holds a Guinness World Record for
09:55eating 500 grams of mozzarella in 1 minute and 2.3 seconds.
10:00How hard could it be?
10:07Perhaps I misjudged how difficult that was.
10:10Not terrible.
10:11Not as much as I thought I might have been able to do, but I beat Joe, so that's the main thing.
10:14In the past year alone, the price of soft cheese like mozzarella has shot up by 4.6%.
10:19The average now sits at around 12 pounds and 2 pence per kilogram.
10:22500 grams of this Galbani mozzarella cost me £5.90.
10:25Cheddar prices in the U.S. have gone up and down in the past five years.
10:29It started at about $5.20 per pound, hitting a high of $6.08 in September of 2022
10:35and landing at $5.70 in January of this year, an increase of 9.62%.
10:42Here in the U.K., the price of cheddar has also shot up in recent years.
10:46In January 2020, the average price was around £7.11 per kilogram.
10:49As of January 2025, that price is now £8.63.
10:53That's a 21% increase.
10:54The price of cheddar can differ depending on which brand you buy.
10:57The kind of mid-range option is typically the supermarket-owned brand.
11:00400 grams of Sainsbury's cheddar cost me £3.20.
11:03These days, a lot of supermarkets also have their own budget-friendly brands.
11:06At Sainsbury's, that's Stamford Street.
11:08The same amount of cheese will cost you just £2.79.
11:10If you want to go branded, like Cathedral City, it's probably going to cost you more.
11:14In this packet, you get 350 grams of cheese, which is slightly less than the other two.
11:18Despite that, it's actually more expensive, costing £3.25.
11:21Brand counts a lot when it comes to shopping for cheese in the U.S.
11:24Sargento down here, the medium cheddar, 11 slices or 8 ounces was £3.99.
11:29Now, a seemingly more premium brand, the Tillamook cheddar, which is 9 slices, but also 8 ounces,
11:36so the same amount of cheese total, was $4.99.
11:39It's a buck more.
11:40And, of course, you got these, Kraft Singles.
11:43Look how much cheese I got here.
11:44Now, I know this isn't cheddar like the rest of these, but I do want to point out that this
11:48was 16 slices in this package and 12 ounces of cheese total.
11:52So, four more than either of these.
11:54That's 50% more as cheese, and it was only $4.99.
11:57We're filming this in March, where there have been reports of bird flu in dairy cows,
12:01which, as of now, has not affected the price of milk.
12:04In 2023, the U.K. cheese market was valued at £5.06 billion.
12:09One of the ways the U.S. government has kept the prices of cheese consistent
12:11is by buying cheese surplus to maintain priceability for dairy farmers,
12:16and, mostly, it goes to food assistance programs.
12:19Perhaps you have seen the cheese caves of Missouri as an example of this surplus storage.
12:24The U.K. has a similar system that focuses on food redistribution organizations
12:28and charities to help get surplus cheese to those in need.
12:30It's no surprise our governments aren't involved in cheese distribution,
12:34since in both countries we produce and eat a lot of cheese.
12:38In the U.S., we even have popular snacking cheeses,
12:41like string cheese and cheese curds.
12:43Now, the U.K. does have string cheese, I know that,
12:45but I talked with Harry and he said that these were more for children.
12:47Yes, Harry?
12:48We do have string cheese here in the U.K., but it's generally aimed more at kids.
12:51The leading brand for these is cheese strings.
12:54I love these things.
12:54They were a staple of my lunchboxes when I was going to school when I was a kid,
12:58and I feel like the same can be said for a lot of Brits.
13:00Here in the U.S., we're all eating string cheese.
13:02The kids, the adults, we're all doing it.
13:04Look at this.
13:06Yes.
13:07Yes.
13:08What a fun snack.
13:09I was never sure, actually, what cheese was in a cheese string.
13:12I don't think they specify on the packet.
13:13It just kind of says it's like a medium hard cheese.
13:16Now, if you were a psychopath, you could just bite straight into one of these,
13:19but everyone knows that the real fun of cheese strings was peeling little strips out of it.
13:24This is how we entertained ourselves before TikTok kids.
13:29It's so chewy.
13:30It's so rubbery.
13:32But kind of good.
13:33Cheese curds.
13:34You make cheese.
13:35I guess it looks like this.
13:36Very curd-like.
13:37What's your cheese curds, man?
13:38Look, Wisconsin cheese curds, man, from the source.
13:40And, of course, easy cheese.
13:42You got the American baby spray cheese.
13:44Are you kidding me?
13:45Excellent source of calcium, it says here.
13:48Is it now?
13:49Joe, I'm actually going to be honest here.
13:50I owe you an apology.
13:51When I first saw that canned cheese in America, I was pretty mortified.
13:55And I think most people will be too.
13:57But then, actually, going through a supermarket here in the UK, I did find this.
14:00This is Primula, which is cheese in a tube.
14:04This, on its own, doesn't sound too horrifying.
14:06However, they have varieties of Primula.
14:08One of which is cheese and prawns.
14:10Never had this before.
14:11Kind of forgot this existed.
14:13I think I had seen, like, TV ads for Primula in the past.
14:15But, no, we do, in fact, have processed liquid cheese, I guess, here in the UK.
14:20I will give the classic Primula a go.
14:22I don't like that it's got the kind of, like, toothpaste covering on it.
14:25It really does feel like a big toothpaste tube.
14:27And it's got a little star.
14:28The kind of thing you squeeze it through has a star pattern on it.
14:34Ooh.
14:37Yeah, I mean, on its own, it doesn't have much of a flavor to it.
14:39It is kind of like a Dairy Lee in terms of, like, vaguely cheesy.
14:43It's like a memory of cheese.
14:46Kind of trying to, like, dream about cheese.
14:48And you're like, I kind of got the concept, but I'm missing some details.
14:51I think I have to try the prawns one, don't I?
14:53Oh, God.
14:54Apparently, this thing is 8% prawn, 52% cheese.
14:57Don't know what the other, what, 40% is?
14:59I mean, I'm really against this as a concept, but I will try and keep an open mind.
15:10It does taste like a mixture of prawns and a kind of cream cheese.
15:14I don't hate it as much as I thought I might have.
15:16There's, like, potential there.
15:17I think it's just such a new sensation that my brain can't quite make heads or tails of it.
15:22Primula is not the only liquidy cheese that we have in the UK either.
15:24I found this seriously spreadable cheese.
15:27It's got a, it's thick, it's kind of almost, like, plasticky texture again on the top.
15:32It does say you can use it hot or cold.
15:35Not really sure what they mean by that.
15:36I think maybe as in you can, like, put it on a sandwich or you could maybe stir it in to a sauce, like the packet says.
15:44It's kind of got the texture of, like, a dairy leaf spread, but just with much more cheddar flavor.
15:50It's not too bad, like a grown-up dairy leaf.
15:52Beyond cheese strings, we also have some other, what I would call, snacking cheeses.
15:54One that I found that I'm particularly excited about are these Marmite Cheddar Bites.
15:58Real heads know that Marmite and cheese is a God-level combination.
16:02The color is, uh, interesting.
16:06I really like those.
16:08I'm definitely getting more Marmite than I'm getting cheese, which I think for me is the correct ratio.
16:12And, of course, we also have the classic Baby Bell.
16:15Baby Bells are a classic.
16:16These are another very much, like, lunchbox staple type of thing.
16:19I actually couldn't tell you the last time I ate a Baby Bell in my adult life, which is sad.
16:23Because what I really used to like doing is taking one of these, taking all the wax off,
16:29and then making, like, a wax sculpture after I was done eating the cheese.
16:34What do you say we give the sculpting a try, Joe?
16:36Um, okay.
16:38Yeah.
16:39Oh, yeah.
16:40I did all right on this.
16:41I think I did all right on this.
16:43That was fun.
16:43I'll make a little wax Joe Avella.
16:47With zero distinguishing features, there we have Joe Avella made of Baby Bell wax.
16:52I think it's pretty uncanny if you, uh, use your imagination a little bit.
16:55Just picture, like, a little gray quiff right up here.
16:58In the UK, we produce over 700 varieties of cheese.
17:01We take our cheese very seriously.
17:03I've picked out a few classic British cheeses and a few less classic but still interesting ones.
17:07For instance, we'll start down the end with Stilton.
17:09Stilton is a very famous and very delicious blue cheese.
17:11Stilton is actually a protected designation of origin cheese.
17:14A bit like how champagne can only be made within the Champagne region of France,
17:18this can only be made in Derbyshire, Leicestershire, or Nottinghamshire.
17:22Although, funnily enough, the village of Stilton, where the cheese arguably originated from,
17:25isn't within the PDO area.
17:27If I am being brutally honest, blue cheeses are never my favorites.
17:30I will eat them sometimes if they're, like, on a cheese board and I want to try a few different things,
17:35but not one that I would usually opt for for just, like, a sort of casual evening cheese.
17:40I'm a teeny bit, though.
17:41It is tasty.
17:42I think it's just that idea of eating mold always puts people off, myself included sometimes.
17:46Our fancy cheese shops do carry a lot of British cheeses.
17:49Is this Stilton?
17:49Oh, man, crumbly.
17:52Oh, yo.
17:53Yeah.
17:55Flavorful.
17:55Next up, we have Red Leicester.
17:56Red Leicester is actually the second most popular cheese in the UK after cheddar.
18:00Generally speaking, slightly more crumbly than cheddar, although, again, that can depend on how long it's been aged for.
18:04I think this is a fairly mild one because it's quite rubbery.
18:07It's got that very gentle, quite nutty flavor to it.
18:10It's really good.
18:11This is the Red Leicester.
18:18Close to cheddar, but it has a nuttier flavor to it.
18:20Next up, we have a Cheshire cheese.
18:22Similar in color to the Red Leicester.
18:23It's got a little bit of that annatto, giving it that kind of signature golden-y orange color.
18:28Compared to a Red Leicester, though, this one is a lot harder, a lot more dense, a lot more crumbly as well.
18:32And it has a stronger flavor.
18:35Texture is night and day.
18:37Much drier, much more crumbly compared to the comparatively rubbery, kind of chewy Red Leicester.
18:42Cheshire, of course, is a county in England.
18:44You'll notice that a lot of these are named after where they're from.
18:46Here we have Wensleydale.
18:47Wensleydale is another very old cheese, also named after the town where it was first produced.
18:51Not the crumbliest cheese.
18:52It's got a nice, like, kind of soft rubbery texture.
18:56It's definitely, like, a little bit of that kind of aged funk to it.
18:58But it's actually quite, like, fruity as well.
19:00Relatively light.
19:01And this one's the Wensleydale.
19:03Ah, yes.
19:04The Lady and the Duke of Wensleydale have arrived, Your Majesty.
19:10One fun fact about Wensleydale is that, obviously, it's been made for ages.
19:13But I don't think it was the most popular cheese.
19:15It was just kind of there.
19:16And then it got featured in Wallace and Gromit.
19:18That was one that sprung to mind for me when I saw the name Wensleydale again.
19:21It's one of Wallace's favorite cheeses in the cartoon.
19:23Cracking Wensleydale Gromit, that sort of thing.
19:26And basically, that ended up doing really good PR for the Wensleydale cheese.
19:30I can see why these cheeses are considered premium cheeses.
19:32They have a lot of really great flavor to them.
19:34This one was a really, like, delicious blue cheese.
19:36I really shouldn't have taken such a big bite.
19:38But the bite I did take was enjoyable.
19:40It just was a lot.
19:41This is definitely a softer crumbler.
19:43I can see, like, spreading any of these on a cracker.
19:45I gotta say, UK, you're doing all right with cheese over there.
19:49One slightly surprising British cheese that I found in the supermarket was brie.
19:52We actually are making brie in the UK now.
19:54This is a Somerset brie.
19:56It looks very similar to the bries that I've had before, which are traditionally French.
20:00As you can see, it's a very soft cheese.
20:02It has completely melted under the studio lights.
20:04Brie is a favorite of mine.
20:06It's really good.
20:06Weirdly, it has this kind of, like, Christmassy association in the UK.
20:09A lot of, like, Christmas sandwiches, for example, will have brie and cranberry in them.
20:12If I see brie on a cheese board, it's the one I'm going for straight away.
20:17In the U.S., without a doubt, the great state of Wisconsin produces the most cheese.
20:22It has 5,300 dairy farms, more than any other state, and 1.28 million cows.
20:28The state alone produces 600 types of cheese.
20:31Starting down here, an American cheese that I have is Monterey Jack from Monterey, California.
20:36Think of it like a mild and buttery cheese.
20:39Sometimes it has spicy peppers, and it's called Pepper Jack.
20:43A good sandwich cheese.
20:45Combine Monterey Jack with Colby cheese, and you get something like this.
20:48Colby Jack, this camouflage-looking cheese.
20:51Combines the creaminess of the Monterey Jack with the flavorfulness of the Colby.
20:58Sensational.
20:58Last, we have a very specific type of cheddar, a Vermont cheddar.
21:03It gets its distinct flavor from the regional milk, soil, and water.
21:08It has a sharper and better bite to it.
21:12You can really tell a Vermont cheddar.
21:14Our American cheese is a specific type of processed cheese product,
21:18invented by James Kraft, founder of Kraft Foods.
21:22American cheese became the standard cheese for sandwiches, burgers, and grilled cheeses,
21:26or toasties, because of its texture, ease of portability, and how it melts.
21:30Now, what we know as American cheese failed to take off in the UK,
21:34because the UK already has its own processed cheese,
21:37and assuming an American version of what they already had didn't really seem that appealing.
21:41That's absolutely right.
21:42Although we do have some processed cheese, like I say,
21:44Dairy Lee, I guess, processed cheese over here,
21:46but just not with that kind of American reputation.
21:49If you haven't watched the Lunchables episode we did, go check that out as well.
21:51We're going to make a British processed cheese toasty with the Dairy Lee,
21:54as well as one with Red Leicester to compare.
21:56He means grilled cheese.
21:57In front of me, I have a grilled cheese with American,
22:01and grilled cheese with the UK's Red Leicester cheese.
22:04As far as I've got the American right here, the classic.
22:11Yes.
22:11Look at that.
22:13Ho, ho, ho!
22:14This is classic American cuisine right here.
22:18Mmm.
22:20It's all good.
22:21Let's see what the UK's got.
22:22This red business.
22:25I know what's your taste.
22:26You know?
22:28I was running in my mouth for a second there, but this is really good.
22:31The consistency and even the temperature and mouthfeel and taste of the American
22:36is so smooth and creamy.
22:39This, the flavor of this one's very good.
22:42Here we have two beautiful toasties.
22:45We have a Dairy Lee one and we have a Red Leicester one.
22:47Always got to cut diagonally.
22:48They always taste better diagonally.
22:51Underwhelming.
22:52Underwhelming cheese pull there.
22:53Didn't really get one.
22:54Say that.
22:55That's quite a nice squeeze.
22:55Look at that.
22:56Oh.
22:56And of course, our Red Leicester.
22:59Why am I so bad at cheese pulls?
23:00What if I'm wrong?
23:01I'm not really getting cheese pulls.
23:02I think with this one, a lot of the cheese has escaped to one side of the sandwich.
23:05Again, I don't think Dairy Lee is like a common toasty ingredient for most people.
23:09The Dairy Lee one isn't bad.
23:10It's just not a strong cheesy flavor at all.
23:13Let's try the Red Leicester.
23:14I'm going to bite from a weird angle because most of the cheese is on this end.
23:17That's much more like it.
23:18The bits that kind of like leaked out and then kind of crisped up a little bit on the hot plate.
23:23Really delicious as well.
23:25I think I do see some applications of a Dairy Lee toasty.
23:27I think maybe if you use that as like a base layer and then you added some more flavorful cheeses on top,
23:32you could get that kind of marriage of the texture and the solidity with a bit more flavor as well.
23:37It's hard to give a full picture of nutrition for all cheeses.
23:40If you take a cheese like mozzarella, one ounce or 28 gram serving of a full fat mozzarella cheese contains all this.
23:48Now comparing that to, say, a cheddar, the same amount contains all of this.
23:52Just about more on every metric.
23:54Our British Red Leicester contains the following per ounce.
23:57And in both country, cheeses like halloumi and a blue cheese like Stilton can contain a lot of sodium.
24:03And then there's this guy from earlier, okay?
24:06One.
24:07One serving.
24:0832 grams of this cheese, 420 milligrams of sodium.
24:13That's roughly one gram of salt.
24:17Is cheese addictive?
24:17Dairy products like milk and cheese contain casein, a protein that, when digested, releases a compound called casomorphins.
24:25These casomorphins can bind to opioid receptors, which can trigger dopamine.
24:30The process, while similar to how an opioid works, is way milder.
24:33A casomorphin does not produce any of the dependencies or other symptoms of an addictive drug.
24:37Another great way to stimulate your brain's reward center is to subscribe to Food Insider and give this video a like.