Patrick Oconnell
American cheese is a processed cheese made from melting chunks of cheddar, Colby, and/or Swiss cheese, along with a liquid and an emulsifying agent, which is then molded into bricks or slices and packaged. The emulsifying agent, such as sodium citrate or sodium phosphate, is what gives American cheese its characteristic meltability. When exposed to heat, the emulsifying agent keeps the fat, protein, and moisture in the cheese in a smooth, fluid emulsion, preventing it from separating into oils and solids like other cheeses. This unique property of American cheese makes it a popular choice for cheeseburgers and grilled cheese sandwiches, as it melts evenly and fuses into the meat or bread without becoming greasy.
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What You'll Learn
Why American cheese melts so well
American cheese is a processed cheese made from a blend of real cheeses, typically including cheddar, Colby, and Swiss, along with additional ingredients like milk, whey, and emulsifying agents. This combination of ingredients gives American cheese its iconic meltability and distinctive characteristics.
The addition of emulsifying agents, such as sodium citrate or sodium phosphate, is a crucial factor in the meltability of American cheese. These emulsifiers act as a glue, holding the fat, protein, and moisture components of the cheese together even when heated. As a result, American cheese melts smoothly without separating into greasy clumps or solid chunks, creating a uniform, creamy texture.
The processing of American cheese also contributes to its melting properties. The cheese is pasteurized, which involves heat-treating the milk to destroy harmful organisms. This process, patented by James L. Kraft in 1916, helps to standardize the product and ensure a consistent melting performance.
The specific blend of cheeses and additives in American cheese affects its melting behaviour. The combination of different cheeses provides a balance of fat and moisture content, which are key factors in meltability. The additional ingredients, such as milk and whey, further enhance the cheese's ability to melt smoothly and evenly.
American cheese's melting capabilities have made it a staple in various dishes, particularly cheeseburgers and grilled cheese sandwiches. Its ability to drape over every crevice of a burger patty, fusing with the meat, has earned it a reputation as a "cheat code" for creating the perfect cheeseburger. The mild flavour of American cheese also allows the flavour of the beef to shine through.
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The emulsifying agents in American cheese
American cheese is a processed cheese that was developed as a way of sterilizing cheese and avoiding food waste. The process of making it involves melting chunks of cheddar, colby, and/or Swiss cheese along with a liquid and an emulsifying agent, then moulding it into bricks or slices. The emulsifying agent in American cheese is what gives it the ability to melt smoothly without splitting into a greasy, clumpy mess. This is because cheese is a delicate suspension of fat, protein, and moisture. When heated, the fat melts and rises to the surface, the proteins break down, and the moisture is expelled.
The emulsifying agent in American cheese grips all these disparate elements together, keeping them in a smooth, fluid emulsion even as they melt. This is why American cheese is often used in recipes that call for a creamy texture, such as game-day queso or turkey pot pie. It is also a popular choice for cheeseburgers as it has excellent meltability and a gooey texture.
The emulsifying agents commonly used in American cheese include sodium citrate and sodium phosphate. These ingredients act as melting salts that help to retain the flavour of cheeses that are often lost when subjected to heat, such as cheddar. Sodium citrate is also used to make the popular processed cheese product, Velveeta.
In addition to the emulsifying agents, American cheese may also be blended with other ingredients to alter its texture and flavour. These processes determine the labelling on the package and can be as simple as blending it with another cheese or as complex as melting it with additional whey, milk proteins, and emulsifying salts.
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Other cheeses that melt well
American cheese is a popular choice for cheeseburgers because it melts smoothly without splitting into a greasy, clumpy mess. However, there are several other types of cheese that melt well and can be used as substitutes.
Mozzarella, for instance, is a mild-flavoured, milky cheese that is extremely versatile and melts well. It is the classic choice for pizzas, but it can also be used in dishes like lasagna, chicken Parmesan, and grilled cheese. Fresh or low-moisture, shredded mozzarella is ideal for melting and can be used in meatball subs, roasted vegetables, and garlic bread grilled cheese.
Cheddar is another excellent melting cheese. Younger cheddars with higher moisture content melt more smoothly than aged cheddars, which tend to become oily and grainy with heat. Shredded cheddar is perfect for grilled cheese sandwiches, classic mac and cheese, and baked dishes like chorizo chilli.
Fontina, a mild-flavoured Italian cow's milk cheese, is also a good melting cheese. It has a rich and creamy finish, making it ideal for sauces and soups. Similarly, Provolone, a cheese with a similar flavour profile to Fontina, melts well and is a popular choice for cheesesteaks, sandwiches, and baked dinners. Smoked provolone can add a depth of flavour to grilled cheese sandwiches.
Gruyère, a firm Swiss cheese, is another option that melts well. It has a nutty, grassy flavour and becomes creamy and rich when melted, making it perfect for French onion soup, croque-madame sandwiches, and cheesy potatoes.
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The history of American cheese
In the 1800s, Wisconsin became home to European immigrants who loved cheese so much that they transformed the state's economy from wheat-based to dairy-focused. Wisconsin remains the top cheese-producing state in the US, followed by California.
The term "American cheese" as we know it today, however, is largely associated with the processed variety invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc. He developed a method for manufacturing processed cheese, which he patented in 1916, and began marketing it in the late 1910s. This variety of American cheese was designed for seamless melting and a universally appealing taste. It is made by melting chunks of cheddar, colby, and/or Swiss cheese along with a liquid and an emulsifying agent, then molding it into bricks or slices. The emulsifying agent, such as sodium citrate or sodium phosphate, allows the cheese to melt smoothly without separating into a greasy mess, giving it a creamy texture and a mild, salty flavour.
During World War II, Kraft's American cheese was used for "filled cheese sandwiches", and it remains a common ingredient in grilled cheese sandwiches, omelettes, scrambled eggs, breakfast sandwiches, and macaroni and cheese. It is also a popular choice for cheeseburgers, where it contributes to flavour and acts as an adhesive layer.
In the 1970s, California food pioneers like Alice Waters and Laura Chenel helped reform the perception of American cheese by promoting artisan recipes, giving rise to the "American Artisan" cheese movement. By the 2000s, there were nearly 1,000 artisan and specialty cheese makers in the United States, showcasing the evolution and diversity of American cheese beyond the processed variety.
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How to make any cheese melt like American cheese
American cheese is an iconic variety of cheese that is known for its smooth, even melting quality. This unique property can be attributed to the addition of an emulsifying agent, such as sodium citrate or sodium phosphate, which holds the cheese together in a fluid emulsion as it melts. While American cheese is beloved for its meltability, some may find its flavour lacking. The good news is that you can make any cheese melt like American cheese with a few simple techniques and ingredients! Here's how:
Choose the Right Cheese
Start with a younger cheese, such as mozzarella, young cheddar, or Jack cheese. These varieties tend to melt more easily than older cheeses.
Add an Emulsifying Agent
The key to achieving that signature melt of American cheese is to add an emulsifying agent. Look for sodium citrate or sodium phosphate, which are commonly found in American cheese. These ingredients help to create a smooth, fluid emulsion, preventing the cheese from becoming greasy or clumpy.
Adjust the Liquid-to-Fat Ratio
Another important factor in creating a stable emulsion is adjusting the liquid-to-fat ratio. Try adding a small amount of heavy cream or milk to your grated cheese. This will help the cheese melt and stretch into long, gooey strands without becoming too runny.
Emulsify with a Liquid Base
If you're feeling adventurous, try emulsifying your cheese of choice into a liquid base, such as an herb-infused sherry or wheat ale. This technique, suggested by Heston Blumenthal, involves blending the cheese with the liquid base and an emulsifying agent, such as sodium citrate, and then pouring it onto a silicone sheet to set.
Steam It
For younger cheeses, steaming is an effective way to melt them without breaking them. Simply use a steamer to gently melt your cheese, adding a little milk or cream to facilitate the process.
While these techniques may not produce an exact replica of American cheese's melt, they will certainly help you achieve a smoother, more even melt with your favourite cheeses. Now you can enjoy cheesy goodness that drapes over every crevice of your burger or grilled cheese sandwich!
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Frequently asked questions
Yes, American cheese is known for its superior meltability. It was designed to melt smoothly without splitting into a greasy, clumpy mess.
American cheese is made by melting down chunks of cheddar, colby, and/or Swiss cheese along with a liquid and an emulsifying agent, which is often sodium citrate or sodium phosphate. The emulsifying agent keeps the fat, protein, and moisture in the cheese in a smooth, fluid emulsion even as they melt.
Unlike other types of cheese, American cheese does not separate into oils and solids when it melts due to the addition of an emulsifying agent.
American cheese is commonly used in grilled cheese sandwiches, cheeseburgers, mac and cheese, and turkey pot pie.
