Despite public assumption, there are some out there who truly hate cheese. The texture of cheese is suspect at best. The smell is offensive at worst.
Cheese comes in so many varieties because of the different processes for "coagulating milk protein." Nothing sounds more unappetizing than asking for extra coagulated casein on your tacos.
Food Insider interviewed sandwich genius Max Halley on why he never uses cheese at his restaurant, Max's Sandwich Shop. He says definitively:
"Cheese for me is practically the spawn of satan."
For others, the idea of a sandwich without cheese–or anything without cheese for that matter–is sacrilegious. Cheese is one of life's greatest joys. From a creamy, warm wheel of brie to a cheddar-laden grilled cheese, nothing beats those beautiful, greasy pulls of melty cheese.
As Spoon University's Carlynn Crosby points out, cheese can be simple or sophisticated. No matter how you like it, you can put it on everything:
Macaroni and cheese. Broccoli and cheese. Wine and cheese. You and cheese.
For some, it's not even about texture, it's about flavor. Cheese either overpowers an otherwise flavorful meal or works to mask a lack of flavor. Food Network's Margaret Wong writes that cheese prevents fresh ingredients from getting the appreciation they deserve. She finds the yellowy milk decay nauseating. Wong explains her reasoning:
I’m sorry, but cheese does not belong on everything. I love a good hamburger. As in a stack of fresh lettuce, tomatoes, onions, pickles and a plain beef patty sandwiched between two nicely toasted buns. It’s already a well-balanced meal. But once you force a piece of cheese in there? Ruined.
Wong believes that everyone obsessed with cheese is missing the point of the meal in front of them. Cheese should not be the main event:
I’ll also say this: cheese does not need to be grated over pasta. Or salad...And it doesn’t need to be in tacos. All of these things are wonderful on their own. But everyone, it seems, just wants to taste cheese. These dishes are just being used as vessels for it and I’m over it. Taste something else.
...milk chemistry is tricky. It has to do with the milk when it breaks down on a chemical level during the cheesemaking process. There’s so much to learn: That’s what the test reminds you. No matter how much you know about cheese, there’s always more to learn.
Cheese should be treated like the masterpiece it is.