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must be a uniquely American phenomenon because I’ve never met an individually wrapped slice of cheese that doesn’t simply blacken under a broiler like you forgot to remove the wrapper or something.
In what general area do you live? I can confirm that these American “cheese” products are designed to melt.
Hell, even real mild cheddar from a legit block of cheese melts…
https://lemmy.world/post/7427560
Most cheese does.
Why are you putting American cheese under a broiler? It’s supposed to melt, not bubble up and brown