What makes chips and cheese from the chippy so magical?

8 comments

1. I want to know this too. I’ve tried to make it at home so many times, but it’s never quite the same.

2. Chippy’s generally use human milk for their cheese.

3. Chip shops use the cheapest of cheap mozzarella/cheddar blend stuff. You can probably get it at Costco and other business or budget oriented stores.

4. Perhaps they reuse the oil in their fryer, making more tasty chips? Or perhaps you should just add way more salt and sauce than you’re doing. Though who knows, I’m never able to *make* a chips and cheese when I want a chips and cheese.

5. It’s because you don’t cum in the cheese before you melt it

6. A lot of places don’t use cheese at all. They use a product made from milk protein (casein mainly) and vegetable oil that is designed to melt into that stretchy, stringy and almost chewy texture that’s kind of like mozzarella but *not quite*. Sometimes called “cheese analogue” or “pizza cheese” but used for chips’n’cheese too. It can contain small amounts of real cheese for flavour, but not always. It’s cheaper than the mozzarella/cheddar blend used in some places. I’m not sure where you’d buy it.

   https://en.m.wikipedia.org/wiki/Pizza_cheese#Processed_pizza_cheeses

7. Surely it’s *because* you’re plastered? Nothing comes close to greasy hot cheesy carbs when you’re drunk.

8. The alcohol.