Maybe they shouldn’t be gatekept behind ludicrous paywalls then.

I’ve been experimenting with different cheeses in my stovetop mac and to be honest, America/cheddar is still the best combo I’ve found. Was disappointed when a batch of smoked Gouda was still good, but not as good as the sauce made from “milk-product” slices and any old block of mild cheddar.

That was always my understanding of it.