Frederic Melton
American cheese is a processed cheese that was created in Switzerland and is now a staple in its namesake country. It is made by melting chunks of cheeses such as cheddar, Colby, and Swiss with a liquid and an emulsifying agent. The liquid mixture is then molded into bricks or slices and packaged. Deli American cheese is typically sliced from a whole block.
| Characteristics | Values |
|---|---|
| Definition | Processed cheese made from a blend of cheeses and other ingredients |
| Ingredients | Cheeses like Cheddar, Colby, Swiss, Jack, and Grana; milk, skim milk, buttermilk, cream, whey proteins, and emulsifying agents |
| Texture | Soft and creamy |
| Taste | Salty and smooth |
| Colour | Yellow or white; yellow colour comes from annatto, a dye extracted from the seeds of the Achiote tree |
| Forms | Individual slices, small pre-sliced blocks, or sliced off a block at the deli counter |
| Shelf Life | 2-3 weeks when wrapped in deli paper; 5-6 months when individually wrapped and refrigerated; 6 months or more when frozen |
| Origin | Switzerland |
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What You'll Learn
Melting cheese chunks
American cheese is a processed cheese made by melting down chunks of "real" cheese, such as cheddar, Colby, Swiss, or Jack, with a liquid and an emulsifying agent. The emulsifying agents, such as sodium phosphate, sodium, or potassium citrate, ensure that everything is mixed together properly. The liquid mixture is then molded into bricks or slices and packaged. The moisture content of the mixture must be below 43%, and the fat content must be at least 47%.
The process of making American cheese was patented by Kraft in 1921, when they created a 2.27-kilogram "loaf" of processed cheese. This was a breakthrough as it was easier to sell in bulk to delis, which popularized the product. Over time, this processed cheese gradually assumed the name "American cheese".
The main use for American cheese is in recipes where the cheese needs to be melted, such as cheeseburgers, grilled cheese sandwiches, cheese omelets, and casseroles. Its uniform square slices are designed to make it convenient to add to sandwiches. American cheese is also formed into solid blocks, which are sliced at delis.
American cheese is known for its meltability, and its salty smoothness. It is a staple in the diet of its namesake country, although some connoisseurs turn their noses up at it, deeming it artificial.
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Adding liquid and emulsifying agents
Deli American cheese is a processed cheese made by blending different types of cheeses, including but not limited to Cheddar, Jack, Colby, and even some Grana cheese. The process of making it involves melting chunks of these cheeses with a liquid and an emulsifying agent. The liquid mixture is then moulded into bricks or slices and packaged.
The liquid used in the process can be water, which is added to augment the taste, texture, or presentation of the final product. In addition to water, other liquids such as milk, skim milk, buttermilk, and cream can also be used in the cheese-making process. These liquids are combined with the melted cheese to create a uniform and consistent mixture.
Emulsifying agents are added to the liquid and cheese mixture to ensure that all the ingredients are properly combined and stay that way. Common emulsifying agents used in American cheese include sodium phosphate, sodium citrate, and potassium citrate. These ingredients help to create a stable emulsion, preventing the separation of the cheese and liquid components.
The addition of emulsifying agents is a key step in the process of making American cheese. It gives the cheese its characteristic creamy texture and meltability. Without emulsifying agents, the cheese would not have the same smooth and consistent mouthfeel. The emulsifiers also contribute to the cheese's ability to melt uniformly without separating, making it ideal for recipes that require melted cheese, such as cheeseburgers, grilled cheese sandwiches, and cheese omelettes.
The specific amounts and types of liquids and emulsifying agents used can vary depending on the manufacturer's recipe and desired characteristics of the final product. However, it is important to ensure that the moisture content remains below 43%, and the fat content is at least 47% to comply with the standards for pasteurized process cheese.
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Molding and packaging
Once the liquid mixture of blended cheeses and emulsifying agents is ready, it is poured into moulds. These moulds can be in the shape of bricks or slices, depending on the desired end product. After the mixture has set, the cheese is then released from the moulds and prepared for packaging.
In the case of pre-sliced cheese, the sheets of cheese are sliced into ribbons, which are then cut into individual slices. These slices are then either wrapped individually or stacked into loaves before being packaged. When sold in retail, the cheese is often wrapped individually. On the other hand, food services may receive the cheese in the form of stacked loaves.
The cheese can also be formed into solid blocks, which are sent to delis. At the deli counter, the blocks are sliced to order, and the cheese is then wrapped in deli paper. This sliced cheese has a shorter shelf life than the pre-sliced variety, lasting for about 2 to 3 weeks when kept in the original deli paper.
Alternatively, the cheese can be canned or jarred, as demonstrated by Kraft's patented process in 1921. This process involved melting various cheddar pieces and pouring the mixture into cans or jars. This method of packaging contributed to the popularity of processed cheese, as it could be sold in bulk to delis, which could then slice the cheese for customers.
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Slicing and storage
The slicing process at the deli counter involves cutting uniform, square slices from the block. This standardised size makes it convenient for consumers to add the cheese to sandwiches and other dishes. The thickness of the slices may vary depending on the customer's preference and the intended use of the cheese.
When purchasing sliced American cheese from a deli, it is essential to consider the storage and shelf life. This type of cheese is typically wrapped in deli paper, which helps maintain its freshness. If kept in this original wrapping, the cheese can last for about 2 to 3 weeks in the refrigerator.
For longer-term storage, individual slice wrapping is recommended. When wrapped in this manner, American cheese slices can be stored in the refrigerator for 5 to 6 months. Additionally, these slices can be frozen for 6 months or more with minimal loss in quality. Freezing is a convenient option for those who wish to stock up on this variety of cheese or for those who use it infrequently.
In summary, the slicing and storage of deli American cheese are crucial factors in maintaining its freshness and extending its shelf life. Proper wrapping and refrigeration techniques ensure that consumers can enjoy the cheese over several weeks or even months, depending on the chosen storage method.
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Texture and taste
Deli American cheese is a soft, mild, and semi-soft cheese. Its texture is creamy and gooey, and it is well-known for its meltability. The cheese is made to melt uniformly and is designed to be convenient to add to sandwiches.
The cheese is made by blending different types of cheeses, such as cheddar, Colby, Swiss, Jack, and even some Grana cheese. It is then melted down with a liquid and an emulsifying agent, such as sodium phosphate, sodium, or potassium citrate. The liquid mixture is then molded into bricks or slices and packaged. The emulsifying agents in the cheese ensure that everything is mixed together properly and keeps the cheese creamy as it melts.
The texture of the cheese can be altered by adding other ingredients, such as milk proteins, whey, or emulsifiers. As long as at least 51% of the product is cheese, it is still considered a "process cheese." The moisture content of the cheese must be below 43%, and the fat content must be at least 47%.
The salty smoothness of the cheese makes it a popular choice for grilled cheese sandwiches, burgers, or anything else that can be ordered from a deli or diner. It is also commonly used in recipes where the cheese needs to be melted, such as cheeseburgers, grilled cheese sandwiches, cheese omelets, quesadillas, and as a topping for chili and french fries.
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Frequently asked questions
American cheese is a processed cheese made by blending different types of cheeses, including but not limited to Cheddar, Jack, Colby, and even some Grana cheese.
American cheese is made by melting down chunks of cheese with a liquid and an emulsifying agent. The liquid mixture is then molded into bricks or slices and packaged.
American cheese is made from a blend of cheeses and other flavor- and texture-enhancing ingredients. It usually contains at least one additive, such as water, salt, spices, coloring, or cream.
According to the FDA, American cheese is not real cheese. It is considered a "pasteurized process cheese" and only needs to have a minimum of 51% real cheese. However, some people argue that it is real cheese because it contains more milk and cheese than processed cheese products like Velveeta.
If you buy it sliced at the deli counter, American cheese should last for 2 to 3 weeks if kept in the original deli paper. It can also be frozen for 6 months or more with little loss of quality.
