Bushra Griffith
American cheese has a bad reputation in Europe, with many people considering it to be plastic, orange, and tasteless. However, this perception may be changing, as some Europeans are starting to appreciate American cheese for its unique characteristics. While it may not have the same rich history as European cheese, American cheese is becoming more widely consumed in Europe, especially in children's sandwiches, hamburgers, and fry shops. The mass production and standardization of American cheese have contributed to its popularity, as it is easily recognizable and consistent in taste. Nevertheless, the perception of American cheese as inferior persists, and it is often the subject of jokes and memes.
| Characteristics | Values |
|---|---|
| European perception of American cheese | Plastic, orange, and tasteless |
| American cheese in Europe | Difficult to find |
| American cheese | Mass-produced, pre-packed, and processed |
| American cheese | Not considered "real" cheese |
| American cheese | Melts well and is shelf-stable |
| American cheese | Good for cheeseburgers, grilled cheese, and cheese sauce |
| European cheese | Greater reputation than American cheese |
| European cheese | More well-known than American cheese |
| European cheese | Longer history of production |
| American cheese | Can be expensive |
| American cheese | Small producers may not export |
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What You'll Learn
American cheese's bad reputation
American cheese has a bad reputation in Europe, with many people considering it to be plastic, orange, and tasteless. This reputation is largely due to the mass-produced, processed cheese slices that are commonly associated with "American cheese". These slices are often individually wrapped in plastic, have a strange consistency and shine, and are a bright yellow or orange color. While they are convenient and melt well, they are not considered to be "real" cheese by many people and are seen as inferior to the traditional, artisanal cheeses of Europe.
European cheeses have a longer history and are more well-known, which contributes to their better reputation compared to American cheeses. In addition, European farmers are often subsidized by the EU and paid a fair wage for their milk, allowing them to invest in the production of high-quality cheese. In contrast, American farmers may be taken advantage of by long-term contracts from large factory producers or struggle to make enough money from their cheese to continue producing high-quality products.
Another factor that contributes to the bad reputation of American cheese is the perception that it is highly processed and lacks the unique flavors that come from the bacteria and cultures in traditional cheese-making. The mass-produced nature of much American cheese means that it is often made in sterile, temperature-controlled environments rather than in caves or barns, which some believe reduces the complexity of the flavor.
Furthermore, American cheese is often pre-packaged and sold in supermarkets, while European farmhouse cheeses are more likely to be found in specialist shops or farmers' markets. This makes it less accessible to those in other countries who might be interested in trying it. Additionally, the perception that American cheese is of lower quality is reinforced by the fact that it is often exported and sold at a lower price point than European cheeses, which are seen as more luxurious.
However, it is important to note that there are many high-quality American cheeses produced by small-scale artisan cheesemakers. These cheeses may be more difficult to find, as they are often produced in small batches and may not be exported or widely available even within the US. Additionally, some American cheeses, such as Colby Jack, have gained recognition beyond the US. While American cheese may have a bad reputation in Europe, there are efforts to change this perception and showcase the diversity and quality of American cheesemaking.
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European cheese's greater reputation
European cheeses have a greater reputation than American cheeses. This is due to several factors, including history, production methods, and marketing.
Firstly, European cheeses have a longer history and tradition, with some varieties dating back hundreds or even thousands of years. This has allowed European cheeses to become more well-known and established worldwide. In contrast, American cheeses, except for fairly recently, were modeled on their European counterparts. As a result, European cheeses are often seen as more authentic and prestigious.
Secondly, European cheeses are often associated with small-scale artisanal production, which is perceived as higher quality and more luxurious. While there are small-scale American cheesemakers producing high-quality cheese, they may struggle to compete with larger, mass-producing companies that can offer lower prices. The long-term contracts and lower wages that American farmers often face can also make it challenging to produce and market high-quality cheese profitably.
Additionally, European cheeses benefit from effective marketing and protected designations of origin. For example, consumers may associate certain European countries with specific cheeses, such as Switzerland with Swiss cheese, France with Camembert, and the Netherlands with Gouda. This helps to establish a brand and reputation for these cheeses. In contrast, "American cheese" often refers to the mass-produced, orange, plastic-wrapped slices, giving all American cheese a bad reputation by association.
Furthermore, European cheeses are often aged in unique environments, such as caves or barns, which contribute to their distinct flavours and characteristics. The long history of constant production in these environments has allowed for the development of predominant and unique cultures, yeasts, and bacteria that impact the flavour of the cheese.
Finally, European cheeses are often seen as more of a delicacy or gourmet product, while American cheese is sometimes viewed as more of a convenience product, commonly used in dishes like burgers, grilled cheese, and cheese sauces. This perception may contribute to the perception of European cheeses as higher-quality, specialty items.
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American cheese in burgers
While some Europeans may enjoy American cheese in burgers, it is important to note that the term "American cheese" refers to a specific type of processed cheese product that is different from traditional European cheeses. This cheese product is made by blending a cheese base, typically Colby, with other ingredients such as cream, water, salt, spices, and emulsifying agents. It is known for its melting ability and gooey texture rather than its flavour, which is often described as mild or salty.
American cheese has a long history of being used in burgers, with its melting ability creating a gooey and decadent topping that complements the juicy burger patty. Its quick melting time, taking about 45 seconds to soften, makes it a popular choice for cheeseburgers. The consistency and flavour of American cheese also work well in grilled cheese sandwiches, where it stretches and oozes without soaking into the bread.
When compared to other cheeses in burgers, American cheese stands out for its meltability. In a test of various cheeses on burgers, American cheese was one of the best melters, outperforming cheeses like cheddar, blue cheese, and provolone in terms of melting speed and consistency. While blue cheese offered intense flavours, it took longer to melt and overpowered the meat's flavours. Provolone, on the other hand, had a milder flavour and a less creamy texture than American cheese.
Emmental, also known as "Swiss cheese" in America, is another cheese commonly spotted on burgers. It has a distinctive appearance with holes, but it took longer to melt than American and provolone cheeses. For those seeking a dairy-free option, plant-based cheeses like the Follow Your Heart Smoked Gouda struggled to melt and did not deliver the desired texture.
While some may argue that American cheese lacks complexity in flavour, it is important to acknowledge that its salty, buttery, and decadent taste appeals to many. In blind taste tests, tasters ranked American cheese based on flavour, meltability, and overall impression. The cheeses that melted the best, including some American cheese products, tended to score higher, indicating that meltability and texture play a crucial role in the cheeseburger experience.
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American cheese exports
American cheese has a bad reputation in Europe, with many people associating it with the orange, plastic-wrapped slices of "cheese" known as "American cheese". This type of cheese is often considered tasteless, shiny, and weirdly coloured. However, it is important to distinguish between this processed cheese product and actual American cheeses, such as those made by small-scale artisan cheesemakers.
The perception of American cheese in Europe is influenced by the fact that European cheeses have a longer history and are therefore more well-known. In addition, European farmers are often subsidised by the EU and paid a fair wage for their milk, allowing them to invest in the production of high-quality cheese. On the other hand, American farmers may be bound by unfavourable long-term contracts with large factory producers or struggle to make enough money from their cheese to continue producing high-quality products.
Another factor that contributes to the negative perception of American cheese in Europe is the pre-packaging and processing of the cheese, which can affect its smell and taste. People in Europe tend to associate cheese with its unique smell, which is lost when the cheese is highly processed. Additionally, the mass-produced nature of American cheese may not align with the preferences of Europeans, who often value traditional, small-scale production methods.
Despite the negative reputation, there are American cheeses that are appreciated in Europe. These tend to be produced by small-scale artisans or specialty shops and can be found in certain gourmet supermarkets. However, they may be difficult to obtain due to limited distribution and the lack of promotion of American farmhouse cheeses, both within the US and internationally.
To improve the perception of American cheese in Europe, it is suggested that there should be a greater focus on small-scale artisan cheesemakers, and that Americans should take the time to learn about the origins and production methods of their food. By supporting local farmers and promoting farm-to-table practices, the perception of American cheese could potentially shift towards an appreciation for its unique qualities.
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American cheese production
American cheese is a type of processed cheese made from a combination of cheeses, including cheddar, Colby, or similar varieties, along with sodium citrate. This combination allows the cheese to be pasteurized without its components separating, resulting in a smooth and uniform texture. The manufacturing process involves controlling the percentage of milkfat, moisture, salt, and pH value, along with specifications for flavour, body, texture, colour, and meltability. The final product is often packaged in individually wrapped slices, unwrapped slices sold in stacks, or unsliced blocks.
The history of American cheese production dates back to the early days of the country, with British colonists bringing cheddar cheese production to North America. By 1790, American-made cheddars were being exported back to England, marking the start of a long tradition of cheese-making in the country. Today, the United States is the second-largest producer of cheese in the world, with Wisconsin and California being the top cheese-producing states.
The process of making American cheese involves several steps. First, the selected cheeses are shredded or ground into a fine texture. Then, they are combined with sodium citrate, an emulsifying agent that helps keep the fat and water in the cheese from separating. This mixture is then heated and stirred until it becomes a homogeneous mass, as defined by the FDA. The cheese is then cooled and shaped into blocks, slices, or other desired forms.
The unique characteristics of American cheese, such as its meltability and versatility, have made it a popular choice for sandwiches, cheeseburgers, grilled cheese sandwiches, and breakfast foods like omelettes and scrambled eggs. Its mild flavour and creamy texture also make it a favourite for macaroni and cheese. However, some critics argue that the long-term contracts of large factory producers and the lack of financial support for farmers can impact the quality of American cheese production.
In conclusion, American cheese production has a rich history and a dedicated following, with its unique characteristics making it a staple in many dishes. While there are challenges in the industry, such as the need for higher wages for farmers, American cheese continues to be a significant part of the country's culinary landscape and contributes to its position as one of the world's top cheese producers.
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Frequently asked questions
It seems that American cheese is not well-liked by Europeans. It is often perceived as being plastic, orange, and tasteless. However, there is a distinction to be made between mass-produced "American cheese" and other American cheeses produced by small-scale artisan cheesemakers, which may be better received.
American cheese has a reputation for being mass-produced, highly processed, and lacking the unique flavours that come from traditional, small-batch cheese-making. European cheeses often have a longer history and are therefore more well-known and trusted for their quality.
"American cheese" typically refers to the bright orange, plastic-wrapped slices found in supermarkets. However, it can also represent the entire nation's cheese output, including a variety of other American cheeses like Colby Jack and cheddar.
Yes, there are some highly-regarded American cheesemakers, such as Cascadian Creamery from Washington State, Rivers Edge Chevre from Oregon, Jacobs and Brichford from Indiana, and Boxcarr. These cheeses may be more expensive and harder to find outside of the US, but they can hold their own against European cheeses.
American cheese may be available at specialty supermarkets or gourmet food stores, but it is not as widely available as European cheeses. It is more common to find European cheeses such as Parmigiano Reggiano, Edam, and Gouda in stores around the world.
