Frederic Melton
American cheese is a processed cheese product made from a blend of two or more real cheeses, typically cheddar and Colby, along with other ingredients like emulsifying agents, salt, colouring, and dairy fat sources. Its official name, as per the Food and Drug Administration (FDA), is pasteurized process American cheese. This type of cheese was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc., who obtained a patent for his manufacturing process in 1916. The term American cheese began to refer to this processed variety, which was more affordable than traditional cheddars also produced and sold in the United States.
| Characteristics | Values |
|---|---|
| Definition | American cheese is a processed cheese made from a blend of two or more "real" cheeses, typically cheddar and Colby |
| Texture | Smooth, meltable, creamy, soft, sliceable, rindless |
| Taste | Mild, salty, tangy |
| Colour | Yellow, white, neon orange, creamy |
| Packaging | Individually wrapped slices, unwrapped slices sold in stacks, unsliced blocks |
| Use cases | Sandwiches, cheeseburgers, Philly cheesesteak, grilled cheese sandwiches, mac and cheese, breakfast sandwiches, seven-layer skillet dip |
| Nutritional value | High-quality protein, low carbohydrates, vitamins and minerals (vitamin D, vitamin A, calcium, phosphorous, zinc), high calories, cholesterol, sodium, saturated fat |
| Glycemic index | Low |
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What You'll Learn
American cheese is a processed cheese product
The process of making American cheese was invented in the 1910s by James L. Kraft, founder of Kraft Foods Inc., who obtained a patent for the manufacturing process in 1916. The method involves grinding and heating traditional cheese, along with emulsifying agents and other ingredients, to create a homogeneous, melted mixture. This mixture is then pasteurised at a minimum temperature of 150 °F (66 °C) for at least 30 seconds. Sodium citrate is added to prevent the cheese fats from separating during pasteurisation.
The resulting American cheese has a creamy texture, a mild flavour, and a medium-firm consistency. It is known for its meltability, which sets it apart from other cheeses. This unique characteristic is due to the presence of emulsifying agents, such as sodium citrate or sodium phosphate, which hold the cheese components together even when melted, creating a smooth and fluid emulsion.
American cheese is commonly packaged in individually wrapped slices, stacks of unwrapped slices, or unsliced blocks. It is a popular choice for sandwiches, burgers, and grilled cheese sandwiches due to its versatility and meltability. However, it is important to note that not all cheese slices labelled as "American slices" or "sandwich slices" are genuine American cheese. According to FDA regulations, only slices containing more than 51% real cheese can be classified as American cheese.
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It is made from a blend of two or more real cheeses
While American cheese is a processed cheese product, it does start with real cheese. In fact, according to the FDA, for a product to be labelled as "American cheese", it must be made from a blend of two or more "real" cheeses. These are usually cheddar and colby cheeses, but can also include Swiss cheese, washed curd cheese, or granular cheese.
The process of making American cheese involves melting chunks of these cheeses with a liquid and an emulsifying agent, such as sodium citrate or sodium phosphate, which gives it its characteristic smooth and gooey texture. This mixture is then moulded into bricks or slices and packaged. The addition of the emulsifying agent is what allows American cheese to melt smoothly without separating into a greasy mess, as traditional cheddar tends to do.
American cheese was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc., who obtained a patent for his manufacturing process in 1916. The term "American cheese" soon came to refer to this processed variety, rather than the more expensive traditional cheddars also made in the US.
American cheese is typically sold in individually wrapped slices, unwraped slices in stacks, or unsliced blocks. It is a popular choice for sandwiches, cheeseburgers, and grilled cheese, thanks to its versatility, meltability, and ability to act as an adhesive layer. It also has a longer shelf life than traditional cheese, lasting up to six months in the refrigerator.
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It was invented in the 1910s by James L. Kraft
American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate. It was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc. Kraft was a Canadian-American entrepreneur and inventor who was born in 1874 and immigrated to the United States from Canada in 1902. He began his career in the cheese industry, working as a clerk and then becoming a partner in a cheese company.
In the 1910s, Kraft developed a process for pasteurizing cheese to extend its shelf life and allow it to be shipped long distances. He received a patent for this process in 1916 and began marketing his processed cheese product soon after. The invention of this new type of cheese helped transform Kraft's company into a cheese empire. Kraft's processed cheese was made by heating cheddar cheese to a high temperature while constantly stirring it, resulting in a bacteria-free product that was easy to slice and had a long shelf life.
Kraft's brother, Norman, played a key role in the development of the product by inventing a method to pre-slice the cheese. However, it took 15 years for Kraft and his engineers to perfect the technology and bring the sliced cheese product to market. The manufacturing process was challenging, and they had to create an elaborate machine that could handle the liquid, pasteurized cheese. This machine created a long ribbon of cheese that could then be cut into slices and packaged.
The invention of processed American cheese changed the way people consumed cheese, as it was now available in individually wrapped slices or blocks. It became a popular choice for sandwiches and other dishes due to its versatility, meltability, and ability to act as an adhesive layer. While traditional cheddar cheese is "real" cheese, American cheese is considered a "`process cheese`" or "cheese product" due to its manufacturing process and the addition of other ingredients.
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It is mild with a creamy texture and salty flavour
American cheese is a processed cheese product with a mild, creamy texture and a salty flavour. It is made from a blend of two or more "real" cheeses, typically including cheddar and Colby, along with other ingredients like whey, milk proteins, vitamins, colouring, and emulsifying agents. The addition of emulsifying agents, such as sodium citrate or sodium phosphate, gives American cheese its characteristic meltability and gooey texture. This also prevents the cheese from becoming greasy or clumpy when melted, which is a common issue with traditional cheddar cheese.
The mild, creamy, and salty flavour of American cheese is achieved through the blending process and the addition of various ingredients. The exact combinations and processes used by different manufacturers determine the final flavour and texture, resulting in a range of products with subtle differences.
American cheese is often packaged in individually wrapped slices, stacks of unwrapped slices, or unsliced blocks. The blocks of American cheese are more similar to traditional cheese in texture and are usually sliced to order at deli counters. The slices, on the other hand, are highly convenient for consumers and are a common choice for sandwiches, burgers, and grilled cheese sandwiches due to their meltability and versatility.
The term "American cheese" specifically refers to this processed variety, which was invented in the early 1910s by James L. Kraft, the founder of Kraft Foods Inc. The process of making American cheese involves melting chunks of cheddar, Colby, and/or other cheeses with liquids and emulsifying agents, then moulding and packaging the mixture. This process allows for a longer shelf life, ease of portioning, and a consistent texture, making it a popular and versatile choice for consumers.
While American cheese is not considered a "real" cheese from a legal perspective, it has become an iconic part of American cuisine, beloved for its meltability, texture, and salty flavour. Its mild and creamy characteristics make it a versatile ingredient that enhances the flavour of other ingredients without overwhelming them.
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It is a common choice for sandwiches
American cheese is a popular choice for sandwiches, burgers, and grilled cheese. Its versatility means it pairs well with a variety of meats and other ingredients, making it a common fixture in sandwiches. It is also known for its smooth and meltable texture, which is a desirable quality in many dishes. For example, American cheese is used in cheeseburgers, where it contributes to the flavour and acts as an adhesive layer to maintain the form of the burger. The Philly cheesesteak is another example of a sandwich that uses American cheese.
The meltability of American cheese is due to the addition of an emulsifying agent or melting salt, such as sodium citrate or sodium phosphate, which prevents the cheese from becoming greasy or clumpy when melted. This is in contrast to cheddar cheese, which tends to separate into cheese solids and liquified oil when melted due to the lack of emulsifiers. The emulsifying agents in American cheese hold everything together, creating a gooey texture when melted.
American cheese is often packaged in individually wrapped slices, unwraped slices sold in stacks, or unsliced blocks. The individually wrapped slices, known as "singles," are typically the least like traditional cheese, while the blocks of American cheese are more similar to traditional cheese and are sliced to order at deli counters.
While American cheese is a popular choice for sandwiches, it is important to note that not all cheese slices marketed as "American slices" or "sandwich slices" are actually American cheese. According to the FDA, only slices that contain more than 51% real cheese can be legally classified as American cheese. Products containing less than 51% cheese must be labelled as "process cheese food." Therefore, when purchasing American cheese for sandwiches, it is important to read the labels carefully to ensure you are getting the desired product.
In conclusion, American cheese is a common choice for sandwiches due to its versatility, meltability, and smooth texture. Its ability to pair well with various ingredients and its long shelf life make it a convenient and popular option for sandwiches, burgers, and grilled cheese dishes.
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Frequently asked questions
No, they do not. Cheddar cheese is a natural, hard cheese made from cow's milk, microorganisms, salt, and enzymes. American cheese, on the other hand, is a processed cheese product made by blending at least two types of cheese, typically cheddar and Colby, with other ingredients like milk, whey, emulsifying agents, and colouring.
American cheese is so-called because it was invented in America in the 1910s by James L. Kraft, founder of Kraft Foods Inc.
American cheese is typically yellow or white in colour. Yellow American cheese gets its colour from natural or artificial food dyes, while white American cheese is left in its natural state.
Cheddar cheese is a hard, crumbly cheese that does not melt well. American cheese, on the other hand, is known for its smooth and melty texture due to the addition of emulsifying agents.
Technically, American cheese is not considered "real" cheese. From a legal perspective, the FDA requires any cheese made from a blend of two or more "real" cheeses to be labelled as "process cheese" or a "cheese product".
