There's cheese which is made in America which for most intents and purposes is cheese like everywhere else, and then there's "American cheese" which comes in slices or blocks and is "cheese product" and only vaguely resembles the real thing despite being delicious in certain guilty-pleasure situations.
That makes no sense. The geographic source of the cheese is trivila compared to the way it is made. You can get cheap American process ccheese food or you can get expensive classic varieties of cheese from anywhere.
In my experience, the more popular american cheeses are quite mild and have a low melting temperature to get a good melt and stretch on warm food. I don't find them particularly interesting to just slice and put on a piece of bread. It is often easy enough to find good but expensive imported cheeses.
That’s exactly what I meant! We (my family being German) found it on one of our shopping trips at Bilka Kolding (we sometimes drive up there), and just bought one.
In Switzerland we do cheese shavings like described in the following article (although only for a specific type of cheese, the 'tete de moine' (monk's head). http://itotd.com/articles/217/the-girolle/
