This episode is a master class in trolling French speakers decades down the line (it should be "omelette au fromage"/omelet with cheese. "Omelette du fromage" means omelet of cheese)

Eat a verification Babybel

I shoved a couple of blocks down my throat during the national anthem. For lunch I microwaved a couple of blocks and added them to my coffee. My remaining blocks I'll probably have in a smoothie.

People would just lie in the shitpost sub? What a preposterous idea!

This is just a statistical error. The average American eats 0 pounds of cheese per day. Cheese Georg, who eats thirty billion eight hundred thirty-four million pounds per day, is an outlier and should not have been counted.

you've clearly never been to America. My friend Graham eats at least 100 lbs a day

Had to look it up, about 40 lbs per year per person https://www.ers.usda.gov/data-products/chart-gallery/113732

It's an average. That means there's at least one American out there eating more, possibly far more, than 90 lbs of cheese a day.

Man I wish I could afford to have 90lbs a cheese of day.

I'd finally experience happiness, both by having immense amounts of cheese, and from dying from eating immense amounts of cheese.

Dont worry, I'm covering your slack

It's Semtex.
They found it during a raid.

Dude, cheddar cheese was popularised by Henry II. The U.S. didn't even exist then

Monterey Jack ain't nothin' to scoff at either

That industrial polymeriszed milk sold in the US we see over here in England as "American Cheese" is barely considered food stuff let alone cheddar.

Propper cheddar from England that's actually made for human consumption (not the cheap stuff or even the big brands sold here) will win over industrialised cheese in a one-on-one taste test hands down every single time.

Propper cheddar is on the same tier as other European cheeses and are chosen as the centre piece of a meal course because of the distinct flavours and textures.

However, the industrial "cheese" the US makes is perfect as an ingredient or topping in US fast food cuisine; it adds a cheese flavour and texture without trying to compete with the other flavours.

Hence why cheese singles or the European alternative of a thin slice of Edam are perfect for steam-melting on top of a burger.

I am fully willing to change my stance on this but I'll need convincing, if I find myself in the US where should I look for the best cheeses from the different varieties of available in the US?

Does he have a British accent?