Randy Chandler
American cheese, now a staple in cheeseburgers and grilled cheese sandwiches, was first developed in Switzerland in 1911. Swiss cheese alchemists Walter Gerber and Fritz Stettler heated emmental, a hard Swiss cheese, with sodium citrate to create a cheese with a longer shelf life. In the US, Canadian-born James Lewis Kraft was working on a similar process, heating and cooling cheese to create a warm cheese that was easier to slice and distribute. Kraft patented his manufacturing process in 1916 and began marketing his processed cheese in the late 1910s. This cheese, made from a blend of natural cheeses and other ingredients, was convenient, lasted a long time, and tasted enough like cheese for Americans to embrace it.
| Characteristics | Values |
|---|---|
| Definition | A blend of milk, dairy fats and solids, emulsifying agents (typically sodium citrate) with other fats and whey protein concentrates |
| Manufacturing process | Invented by James L. Kraft in the 1910s |
| Marketing | Mass-marketed as "American cheese" in the following years, most notably as “Kraft Singles." |
| Ingredients | Made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate |
| Texture | Medium-firm consistency, soft, creamy, gooey, melty |
| Flavor | Mild, salty, neutral |
| Color | Yellow or white; yellow American cheese is seasoned and colored with annatto |
| Additives | Emulsifying agents, dairy fat sources, coloring, acidifying agents, milk protein concentrates |
| Percentage of cheese | At least 51% cheese |
| Packaging | Individually wrapped slices |
| Slicing | Kraft was the first brand to sell individually-sliced cheese slices to the American public |
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What You'll Learn
The process of making American cheese
Before the 20th century, the term "American cheese" referred to cheese made in the United States, specifically the cheddar introduced by European and British colonists in the 1620s. However, the process of making American cheese changed in the 1910s when James L. Kraft, the founder of Kraft Foods Inc., invented processed American cheese. This new type of American cheese is a blend of milk, dairy fats and solids, emulsifying agents (typically sodium citrate), and other fats and whey protein concentrates.
The process of making processed American cheese involves grinding and melting various types of cheese, such as cheddar or Colby, and combining them with emulsifying agents and other ingredients. This mixture is then heated to a specified temperature for pasteurization, with various aspects such as milk-fat percentage, moisture, and pH value regulated to ensure consistency in flavor, texture, and meltability. The final product is a stable concoction of natural cheese bits mixed with emulsifying agents, resulting in a homogenous plastic mass.
According to the New York Times, Kraft's original process involved melting together various cheddar pieces to 175 degrees Fahrenheit for 15 minutes, whisking throughout. This created a product that lasted longer before spoiling and could be packaged into cans or jars. In 1921, Kraft patented a 2.27-kilogram "loaf" of processed cheese, which could be easily sliced and sold to delis, further popularizing processed cheese.
To comply with federal regulations, processed American cheese must be labelled as "pasteurized process American cheese" if made from more than one type of cheese. If the final product contains less than 51% cheese, it is labelled as "pasteurized process cheese food". Despite the controversy surrounding the use of the term "cheese", American cheese has become a common choice for sandwiches, grilled cheese, macaroni, and cheeseburgers due to its neutral flavour, soft texture, and meltability.
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The history of American cheese
The term "American cheese" was first used in print in August 1801 in "The Evening Post", and it continued to be associated with cheddar and other traditional cheeses made and sold in the US. However, this would change in the early 20th century with the advent of processed cheese.
In the 1910s, James L. Kraft, the founder of Kraft Foods Inc., patented a new method for manufacturing processed cheese. He mixed various cheddar pieces, melted them together, and added other ingredients to create a product that lasted longer before spoiling and could be packaged into cans or jars. This processed cheese gradually assumed the name "American cheese", and Kraft began marketing it as such in the late 1910s.
The mass marketing of processed American cheese, often in the form of individually wrapped slices, contributed to its popularity. By 1930, over 40% of U.S. cheese was from Kraft, and today, the company produces about 7.2 billion slices of American cheese per year.
While traditional American cheeses like cheddar and Colby, as well as newer varieties like Monterey Jack, continue to be made in the country, the term "American cheese" now typically refers to the processed variety. This processed cheese is made from a blend of milk, dairy fats, solids, emulsifying agents, and other ingredients, with less than 51% actual cheese, which is why it is legally classified as "pasteurized process cheese food" or "cheese product" rather than simply "cheese".
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How American cheese differs from other cheeses
Before the days of processing and mass production, "American cheese" referred to cheese made in the United States of America. Since the 1620s, colonists had been making their own cheddar, which got its name from an English village. By the late 18th century, American-made cheddars were being exported back to England. In England, this imported cheese was called "Yankee" or "American" cheese.
However, the term "American cheese" now typically refers to a processed variety of cheese, which was popularized by James L. Kraft in the 1910s. American cheese is a blend of milk, dairy fats and solids, emulsifying agents (typically sodium citrate) with other fats and whey protein concentrates. It is made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits the cheese to be pasteurized without its components separating. It is typically yellow or white in color; yellow American cheese is seasoned and colored with annatto.
Federal laws mandate that American cheese be labeled as "pasteurized process American cheese" if made from more than one cheese. A pasteurized process American cheese food label is used if it is at least 51% cheese but other specific dairy ingredients such as cream, milk, skim milk, buttermilk, cheese whey, or albumin from cheese whey are added.
American cheese is commonly used in sandwiches, grilled cheese, macaroni and cheese, cheeseburgers, cheese dogs, cheesesteaks, chili-cheese fries, and nachos. It is known for its neutral flavor, soft texture, and smooth and meltable texture.
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The ingredients used to make American cheese
American cheese is a type of processed cheese made from a blend of milk, dairy fats and solids, emulsifying agents (typically sodium citrate), and other fats and whey protein concentrates. The original American cheese was made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which allows the cheese to be pasteurized without its components separating. The cheese is then blended with a few other ingredients to alter its texture and flavor.
The manufacturing process for 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. Kraft's process involved melting various cheddar pieces together at 175 degrees for 15 minutes, whisking throughout. This created a product that lasted longer before spoiling and could be packaged into cans or jars. In 1921, Kraft patented a 2.27-kilogram "loaf" of processed cheese, which could be easily sliced and sold to delis, further popularizing processed cheese.
According to federal regulations, American cheese must contain at least 51% cheese to be labelled as "pasteurized process American cheese". If it contains less than 51% cheese, it is labelled as "pasteurized process cheese food". This distinction is made because American cheese is not considered a "true" cheese by the FDA, as it does not meet the definition of cheese as pressed curds of milk.
The other ingredients used in American cheese, besides the base cheese, include emulsifying agents, salt, coloring, acidifying agents, and optional dairy fat sources. Yellow American cheese is typically colored with annatto, and food coloring may be added to give the cheese its characteristic color.
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The decline in popularity of American cheese
American cheese, a processed cheese made from cheddar, Colby, or similar cheeses, along with sodium citrate, has been a common choice for sandwiches, grilled cheese, macaroni and cheese, and cheeseburgers. However, data suggests that its popularity is on the decline.
The Shift Towards Natural Cheese
One of the primary reasons for the decline in American cheese's popularity is the increasing consumer preference for natural cheese over processed cheese. People are becoming more health-conscious and are seeking out real food made from real ingredients. They are moving away from processed cheese products, such as Kraft Singles, which are perceived as less nutritious and of inferior quality. This shift in consumer behaviour has resulted in a decrease in the demand for American cheese, which, by definition, is a processed cheese product.
The Rise of Specialty Cheeses
The growth of specialty cheese makers and the increasing demand for exciting and unique flavours have also contributed to the decline of American cheese. Consumers are seeking out restaurant-like experiences at home and are willing to explore different cheese options. Specialty cheeses, such as mozzarella, Colby Jack, cheddar, and European-style cheeses like Gouda and Havarti, are gaining popularity. The success of these specialty cheeses indicates that consumers are willing to try new flavours and are no longer solely reliant on American cheese to satisfy their everyday cheese needs.
Health Concerns and Ingredient Awareness
Millennials, in particular, are known for their health-conscious choices and their impact on the food industry. They are rejecting highly processed foods and are wary of the ingredients used in these products. American cheese, with its fluorescent orange hue and plasticky texture, has come under scrutiny for its artificial appearance and potentially unhealthy additives. Consumers are increasingly aware of the presence of emulsifying agents, sodium citrate, and other additives in American cheese, which has led some to view it as an unnatural and less desirable option.
Competition from European Cheeses
The success of European-style cheeses in the American market has also contributed to the decline of American cheese. Cheeses like Gouda, Havarti, and Brie are gaining popularity, offering consumers a wider range of choices and flavours. The perception of European cheeses as more sophisticated or authentic may also play a role in their increasing demand, taking away market share from American cheese.
In summary, the decline in popularity of American cheese can be attributed to a combination of factors, including a consumer shift towards natural cheese, the rise of specialty cheeses, health concerns, and increased competition from European-style cheeses. As consumer preferences continue to evolve, the demand for American cheese may continue to face challenges, prompting producers to innovate and adapt to changing market demands.
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Frequently asked questions
American cheese is a processed cheese made from a blend of natural cheeses and other ingredients.
American cheese is made from a blend of cheeses such as cheddar, Colby, and Swiss, with a liquid and an emulsifying agent.
Chunks of cheese are melted down with a liquid and an emulsifying agent. The liquid mixture is then molded into bricks or slices and packaged.
American cheese was first developed in Switzerland in 1911 by cheese makers Walter Gerber and Fritz Stettler. They heated up emmental, a hard Swiss cheese, with sodium citrate to create a cheese with a longer shelf life. In the US, Canadian-born James Lewis Kraft patented a similar process in 1916.
American cheese contains emulsifiers, which keep the cheese creamy as it melts.
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