Patrick Oconnell
American cheese is a type of processed cheese made from a combination of traditional cheeses, such as cheddar, Colby, or Swiss cheese, along with emulsifying agents, salt, colouring, and other additives. The process of making American cheese involves melting these cheeses with liquids and agents, moulding them into bricks or slices, and packaging them for sale. It was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc., as a way to sterilise cheese and prevent food waste. American cheese has a smooth, creamy texture, a salty flavour, and a low melting point, making it a popular choice for sandwiches, cheeseburgers, and as an ingredient in dishes like mac and cheese.
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What You'll Learn
The history of American processed cheese
In the early 1900s, James Lewis Kraft, a Canadian immigrant to the United States, began working in the cheese distribution industry in Chicago. He soon became interested in creating a cheese product that could withstand travel without losing its quality. In 1911, Swiss cheese innovators Walter Gerber and Fritz Stettler developed a process to extend the shelf life of cheese and create a smoother texture, which would later be known as ""Pasteurized Process cheese". Inspired by these developments, Kraft experimented with different methods of preserving and packaging cheese, eventually patenting his own process in 1916. Kraft's innovation involved the use of emulsifying salts, which helped to maintain freshness and enhanced the melting properties of the cheese. This led to the creation of a cheese that was easily sliceable, packageable, and distributable, all while retaining its taste and texture.
During World War I and World War II, Kraft's processed cheese played a significant role in feeding troops, offering convenience, longevity, and a taste of home. The popularity of American processed cheese grew, and it soon became a staple in American households, commonly used in dishes like cheeseburgers and grilled cheese sandwiches. The term "American cheese" began to refer predominantly to the processed variety, rather than the more expensive traditional cheddars also produced in the country.
Today, American processed cheese is typically made from a blend of cheeses, such as Colby and cheddar, along with emulsifying agents, dairy fats, and other additives. It is known for its smooth, meltable texture and versatility in various dishes. While it may not be considered a traditional cheese, American processed cheese has become an iconic part of American food culture.
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The process of making it
American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate. This additive prevents the cheese from separating during pasteurization. The process of making it can be broken down into the following steps:
Step 1: Melting the Cheese
First, chunks of cheddar, Colby, and/or Swiss cheese are melted down with a liquid and an emulsifying agent. This mixture is heated to a minimum temperature of 150 °F (66 °C) for at least 30 seconds.
Step 2: Molding and Packaging
Next, the melted cheese mixture is molded into bricks, slices, or blocks and packaged. American cheese can be packaged in individually wrapped slices, unwrapped slices sold in stacks, or unsliced blocks.
Step 3: Pasteurization
During pasteurization, the cheese mixture is heated to a high temperature to kill any harmful bacteria. This step also helps to extend the shelf life of the product, making it stay fresh for a few months.
Step 4: Additives and Ingredients
American cheese typically contains additives and ingredients not found in traditional cheese, such as salt, coloring, acidifying agents, and dairy fat sources. These additives make up a maximum of 5% of the total weight of the product.
Step 5: Quality and Composition Control
The composition of processed American cheese is carefully controlled to meet certain requirements for the final product. These include specifications for milkfat percentage, moisture content, salt content, pH value, flavor, body and texture, color, and meltability.
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How it differs from traditional cheese
American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which acts as an emulsifying agent. This additive prevents the cheese from separating during pasteurization, allowing it to be pasteurized without its components separating. The process 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.
American cheese differs from traditional cheese in its manufacturing process and resulting characteristics. Here are the key differences:
- Processing and Additives: The most significant difference is the level of processing and the use of additives. Traditional cheese is typically made with fewer ingredients and undergoes less processing. American cheese, on the other hand, is made by grinding traditional cheese, combining it with emulsifying agents (like sodium citrate), salt, coloring, and other additives, and then heating and melting the mixture. This additional processing and the use of additives contribute to a more homogeneous and consistent product.
- Texture and Meltability: American cheese is known for its smooth, creamy, and silky texture, which is a result of the processing and additives used. It melts easily and has a low melting point, making it a popular choice for dishes like grilled cheese sandwiches, cheeseburgers, and cheese sauces. Traditional cheese, depending on the variety, may have a firmer texture and may not melt as easily or smoothly.
- Packaging and Presentation: American cheese is often packaged and sold in individually wrapped slices, stacks of unwrapped slices, or unsliced blocks. The slices, especially the "singles," differ significantly from traditional cheese in terms of convenience and portioning. Traditional cheese is more commonly sold in blocks or wedges and sliced to order at deli counters.
- Flavor and Color: American cheese has a mild, salty flavor and is typically yellow or white in color. The yellow variety is seasoned and colored with annatto. Traditional cheese, depending on the type, can have a wider range of flavors and colors, and may have a stronger, more complex taste.
- Composition and Regulations: Federal laws in the United States mandate specific labeling and composition requirements for American cheese. To be labeled as "American cheese," it must be manufactured from a combination of specific types of cheese, and it must meet certain standards for milkfat, moisture, salt, and pH value. Traditional cheese may not have such stringent composition requirements and is often associated with specific regional varieties, such as cheddars or Swiss cheeses.
- Shelf Life: One of the original purposes of developing processed American cheese was to extend the shelf life of cheese and avoid food waste. As a result, American cheese typically stays fresh for a few months and doesn't dry out too quickly, whereas traditional cheese may have a shorter shelf life.
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The best dishes to use it in
American processed cheese is a versatile ingredient that can be used in a variety of dishes. Here are some of the best recipes that utilise processed American cheese:
Grilled Cheese Sandwich
The classic grilled cheese sandwich is a perfect showcase for American cheese. Its low melting point and creamy texture make it ideal for creating a gooey, stretchy, and tangy filling. For an extra indulgent treat, try adding some Monterey Jack for added flavour and stretch.
Turkey Pot Pie
A few slices of American cheese can be added to a turkey pot pie to create a deliciously creamy filling. The cheese melts into the sauce, adding a tangy flavour and smooth texture. This trick is said to have been passed down through generations, showing the longevity of American cheese as a staple ingredient.
Game-Day Queso
For a creamy and smooth cheese sauce, American cheese is a must-have ingredient. Its ability to melt and combine with other cheeses, such as Monterey Jack, creates a rich and flavourful dip. This is a perfect example of how American cheese can elevate a dish without overwhelming other ingredients.
Breakfast Sandwich
American cheese is the key to holding together a breakfast sandwich. Its adhesive properties and smooth melt make it the perfect glue between layers of egg, bacon, and bread. Try adding two slices of American cheese to your next breakfast creation for a classic, iconic treat.
Philly Cheesesteak
Thinly sliced beef, onions, and American cheese come together in this Philadelphia classic. The cheese melts beautifully, coating the meat and vegetables in a creamy, salty sauce. The long roll soaks up the flavours, creating a hearty and satisfying bite.
Chiles Rellenos
For a vegetarian option, Chiles Rellenos is a delicious choice. American cheese can be used to create a tangy cream cheese custard, which is then drenched in bittersweet caramel. This sweet and salty combination is a true delight and showcases the versatility of American cheese.
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The controversy surrounding its 'realness'
The process of making American processed cheese involves a combination of natural cheese, emulsifiers, salt, and other ingredients. While it may look and taste like cheese, the product is often criticized for its lack of "realness". This controversy surrounding the authenticity of American processed cheese stems from several factors.
One of the main points of contention is the use of emulsifiers. Emulsifiers are added to processed cheese to create a smooth, consistent texture and to prevent the oil and water in the cheese from separating. While emulsifiers are naturally occurring and safe to consume, some people argue that their use in processed cheese is a way to create a cheaper, less authentic product. The argument is that by using emulsifiers, manufacturers can use lower-quality, less expensive cheese varieties and still create a consistent, sliceable product.
Another factor that contributes to the controversy is the addition of other non-cheese ingredients. American processed cheese often contains added colors and flavors to enhance its appearance and taste. Some varieties also have added preservatives and stabilizers to increase their shelf life. Critics argue that these added ingredients are unnecessary and are used to disguise the fact that the product is not purely cheese. The label of "processed" also carries a negative connotation, implying that the cheese has been overly manipulated and is no longer in its natural form.
The debate also extends to the flavor and texture of American processed cheese. While it is designed to mimic the taste and feel of natural cheese, some argue that it falls short. Processed cheese often has a milder flavor and a softer, more elastic texture compared to its natural counterparts. Purists argue that this lack of complexity in flavor and texture is a sign of its inauthenticity. They believe that real cheese should have a more robust flavor profile and a texture that varies depending on the type of cheese.
Additionally, the controversy surrounding American processed cheese is fueled by the perception of it being an "unnatural" product. The highly processed nature of the cheese and the use of various additives and preservatives contribute to this perception. People often associate processed foods with negative health consequences and view them as less wholesome and nutritious compared to natural, minimally processed foods.
The controversy surrounding the realness of American processed cheese is a complex issue. While it is designed to be a convenient and consistent product, critics argue that it falls short in terms of authenticity, flavor, and texture. The use of emulsifiers, added ingredients, and the perception of processed foods as unnatural all contribute to the ongoing debate surrounding this unique American cheese product.
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Frequently asked questions
American processed cheese is a type of cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits the cheese to be pasteurized without its components separating.
American processed cheese is made from a mixture of two or more types of cheese, including cheddar cheese, Colby cheese, washed curd cheese, or granular cheese.
Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed, and heated until it forms a melted homogeneous mixture. The cheese mixture is then heated to a temperature of at least 150 °F (66 °C) for a minimum of 30 seconds during pasteurization.
American processed 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.
American processed cheese is commonly used in sandwiches, cheeseburgers, and other dishes that require a smooth and meltable cheese. It is also used as an ingredient in processed cheese products such as Velveeta and packaged cheese singles.
