Kamil Perry
American cheese is a processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which prevents the cheese from separating during pasteurization. It is mild, creamy, and salty, with a medium-firm consistency and a low melting point. The name American cheese was first used in 1804, but it wasn't until James L. Kraft invented a new manufacturing process in the 1910s that the term became widely associated with this processed variety. Before that, American cheese referred simply to cheese produced in the United States, particularly the cheddar-style cheeses made by early American colonists and later exported back to England.
| Characteristics | Values |
|---|---|
| First known usage of "American cheese" | 1804, in the Frankfort, Kentucky newspaper The Guardian of Freedom |
| Origin of the name "American cheese" | Refers to cheese from the United States of America; British colonists made cheddar cheese soon after their arrival in North America in the 1620s, and by the late 18th century, American-made cheddars were being exported back to England. In England, this cheese was called "Yankee" or "American" cheese. |
| Processed "American cheese" | Invented in the 1910s by James L. Kraft, founder of Kraft Foods Inc., who obtained a patent for his manufacturing process in 1916. |
| Use of processed "American cheese" | Used for "filled cheese sandwiches" during World War II, and in breakfast foods like omelets, scrambled eggs, and breakfast sandwiches with eggs and bacon. |
| Composition of "American cheese" | Made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which allows the cheese to be pasteurized without separating. It is mild, creamy, and salty, with a medium-firm consistency and a low melting point. |
| Labeling laws | To be labeled "American cheese," a processed cheese must be manufactured from cheddar, Colby, washed curd cheese, or granular cheese, or any mixture of these. If made from more than one cheese, it must be labeled as "pasteurized process American cheese." |
| Controversy | Some consider American cheese to be full of chemicals and not real cheese. |
| Cultural significance | American cheese is a common choice for sandwiches and is used in iconic dishes like the cheeseburger and the Philly cheesesteak. It is known for its meltability and versatility. |
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What You'll Learn
Processed cheese invented by James L. Kraft in the 1910s
The term "American cheese" was first used in 1804, according to the Oxford English Dictionary, which lists the first known usage in a Frankfort, Kentucky newspaper called The Guardian of Freedom. At the time, it referred to cheese made in the United States of America. In the 1910s, James L. Kraft, the founder of Kraft Foods Inc., invented processed cheese. Kraft was a Canadian-born businessman of German descent. He obtained a patent for his manufacturing process in 1916, and began marketing his product in the late 1910s.
Kraft's genius lay not in artisanal cheesemaking, but in taking a milk-based product and making it long-lasting, consistent in quality, and easy to slice. He achieved this by heating cheddar at 175 degrees for 15 minutes while whisking continuously. This process extended the shelf life of cheese, turning it into a shippable commodity. The invention helped transform Kraft's company into a cheese empire.
Kraft's processed cheese was used for "filled cheese sandwiches" during World War II, as its consistency worked well for such a sandwich. It is also a common choice for breakfast foods, such as omelets, scrambled eggs, and breakfast sandwiches with eggs and bacon. In a standard grilled cheese sandwich, American cheese is most commonly used because of its meltability. It is also commonly used in macaroni and cheese.
In 1921, Kraft made another breakthrough by patenting a 2.27-kilogram "loaf" of processed cheese. This made it easier to sell the cheese in bulk to delis, which could then slice the cheese for customers. Over time, this processed cheese gradually became known as "American cheese". This shift in terminology was aided by the arrival of Kraft Singles in 1965, which were individually wrapped slices of cheese.
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Traditional cheddar made by British colonists in North America
Traditional cheddar cheese has a long history that dates back to the time of the Celts in Britain. The name "cheddar" is derived from the Old English word "ceodor", which means a deep, dark cavity or pouch. Cheddar cheese was originally produced within 30 miles (48 km) of Wells Cathedral, and it was central to the modernisation and standardisation of cheddar. The dairyman Joseph Harding, known as the "father of cheddar", introduced new equipment and techniques to the cheese-making process, including his "revolving breaker" for curd cutting. Harding's methods were later adapted by cheese makers in North America.
When British colonists arrived in North America, they brought with them the tradition of cheddar cheese-making. Soon after their arrival, they began producing cheddar in the new colonies. By the late 18th century, American-made cheddars were being exported back to England. This cheese was often cheaper than locally produced cheddar, giving it a reputation as a more common or inferior product. As a result, it became known as "Yankee" or "American" cheese in England.
The traditional cheddar made by British colonists in North America would have had a sharp, pungent flavour and a firm texture. If mature, it would contain large cheese crystals of calcium lactate, which form after being matured for more than six months. The colour of the cheese could vary from deep to pale yellow, or even yellow-orange if certain plant extracts like beet juice or annatto were added.
Over time, the process of making cheddar in North America became standardised, with the mid-19th century bringing new standards of sanitation to the cheese-making process. This led to a significant increase in exports to Britain, with New York exports increasing from just over 700,000 pounds to 40 million pounds between 1840 and 1861. However, the focus on profit led to some compromises in cheese quality, with higher moisture content and skimming of cream to make butter.
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'American cheese' first appeared in an 1804 newspaper
The name "American cheese" first appeared in an 1804 newspaper, but the term referred to any cheese from the United States of America. The Oxford English Dictionary lists the first known usage of "American cheese" in the Frankfort, Kentucky newspaper The Guardian of Freedom in 1804. At the time, American cheese referred to cheddars made by British colonists soon after their arrival in North America. By 1790, these American-made cheddars were being exported back to England, where they were called "Yankee" or "American" cheese.
In the early 20th century, the term "American cheese" began to refer to a processed variety of cheese, rather than the traditional cheddars also made and sold in the U.S. In 1916, James L. Kraft, the founder of Kraft Foods Inc., patented a new method for manufacturing processed cheese. Kraft began marketing his processed cheese in the late 1910s, and it rapidly gained popularity. The processed cheese was easier to sell in bulk to delis, which could slice the cheese for customers. This made it possible for delis to use the cheese more or less as we do today.
Over time, this processed cheese gradually assumed the name "American cheese." This shift was further aided by the arrival of Kraft Singles in 1965. According to the Standards of Identity for Dairy Products, part of the U.S. Code of Federal Regulations (CFR), to be labeled "American cheese," a processed cheese must be manufactured from cheddar cheese, Colby cheese, washed curd cheese, or granular cheese, or any mixture of these. The CFR also includes regulations for the manufacturing of processed American cheese. Due to its manufacturing process, federal laws mandate that it be labeled as "pasteurized process American cheese" if made from more than one type of cheese.
Today, American cheese is a common choice for sandwiches, grilled cheese, cheeseburgers, and Philly cheesesteaks due to its smooth, meltable texture. It is also used in breakfast foods such as omelets, scrambled eggs, and breakfast sandwiches. However, some people view American cheese negatively due to its long list of ingredients and processing. Nevertheless, it remains a hallmark of American history and culture, valued for its convenience, shelf life, and versatility.
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Used in sandwiches, cheeseburgers, and omelettes
American cheese is a versatile ingredient that is commonly used in sandwiches, cheeseburgers, and omelettes. Its smooth and meltable texture makes it a popular choice for these dishes.
Sandwiches
American cheese is a popular choice for sandwiches, pairing well with a variety of meats and other ingredients. It has a creamy texture and a mild, salty flavour, making it a versatile ingredient. During World War II, Kraft's American cheese was used in "filled cheese sandwiches" for soldiers. The cheese's consistency and long shelf life made it a convenient option for military rations.
Cheeseburgers
American cheese is a staple in the classic American cheeseburger. Its meltability and gooey texture make it a favourite for many burger enthusiasts. The cheese not only adds flavour to the burger but also acts as an adhesive layer, helping to maintain the form of the burger. Some popular restaurant chains, such as Shake Shack, In-N-Out, and Five Guys, are known for using American cheese in their burgers.
Omelettes
American cheese is commonly used in breakfast dishes such as omelettes, scrambled eggs, and breakfast sandwiches. Its meltability and salty flavour enhance the taste and texture of these dishes.
American cheese has become synonymous with convenience, versatility, and melting capability. Its popularity in sandwiches, cheeseburgers, and omelettes showcases its status as a beloved and iconic American food item.
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Used in WWII sandwiches and popularised in the 1950s
During World War II, Kraft's American cheese was used for "filled cheese sandwiches" for soldiers shipped overseas. Its consistency and long shelf life made it suitable for army-issued bologna sandwiches. In the 1950s, during the industrial boom, individually prepackaged orange squares of American cheese became a symbol of American progress and luxury. Stocking refrigerators with "Deluxe" Kraft slices was considered a status symbol. The cheese was marketed as "perfect" due to its consistent taste, texture, shape, and colour.
American cheese was also used in grilled cheese sandwiches and cheeseburgers, contributing to its popularity. Its smooth and meltable texture made it a versatile and reliable cooking ingredient. It acted as an adhesive layer in cheeseburgers, helping to maintain the form of the burger. American cheese was also used in the Philly cheesesteak, which combined thinly sliced beef, onions, and cheese on a long roll.
The mass production and marketing of American cheese played a significant role in its widespread adoption. James L. Kraft, the founder of Kraft Foods Inc., patented a manufacturing process for processed cheese in 1916 and began marketing it in the late 1910s. The term "American cheese" gradually replaced the traditional term "cheddar" as this processed cheese became more commonly consumed and sold in the United States.
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Frequently asked questions
American cheese is a type of processed cheese 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 mild with a creamy texture and salty flavor, has a medium-firm consistency, and has a low melting point.
The term "American cheese" was first used in 1804 to refer to cheese from the United States of America. In the early 1910s, James L. Kraft, the founder of Kraft Foods Inc., invented a method for manufacturing processed cheese and patented the process in 1916. He began marketing it in the late 1910s, and the term "American cheese" rapidly began to refer to this processed variety.
American cheese became popular due to its convenience, long shelf life, and similarity in taste to other cheeses. During World War II, Kraft's American cheese was used in "filled cheese sandwiches" for soldiers. In the 1950s, Kraft Singles were considered a luxury and a symbol of American progress, with a guaranteed consistency of taste, texture, shape, and color. It is also a popular choice for sandwiches and cheeseburgers due to its meltability and adhesive properties.
