Patrick Oconnell
Land O'Lakes cheese is a popular choice for cheeseburgers, grilled cheese, and other sandwiches. It is available in white and yellow varieties and is known for its creamy, melt-in-the-mouth texture. However, some consumers have noticed a change in the quality of Land O' Lakes cheese, particularly the white American variety, claiming that it has become rubbery and no longer melts properly. This has sparked discussions about alternative cheese brands and the potential reasons for the change in quality. In this context, the process of making Land O' Lakes American cheese and any changes to its production methods are of interest to consumers who have come to expect a certain standard from the brand.
| Characteristics | Values |
|---|---|
| Ingredients | Cultured Pasteurized Milk and Skim Milk, Buttermilk, Milkfat, Salt, Sodium and Potassium Phosphates, Tricalcium Phosphate, Lactic Acid, Milk Protein Concentrate, Enzymes |
| Additives | Sodium Citrate |
| Preservatives | Sorbic Acid |
| Allergens | Milk, Soy |
| Common Food Allergens | Milk, Peanuts, Eggs, Fish, Shellfish, Soy, Tree Nuts, Sesame, Wheat |
| Colour | White, Yellow |
| Flavour | Annatto and Paprika |
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What You'll Learn
Ingredients
The ingredients in Land O Lakes' American cheese vary slightly between the white and yellow varieties. The white American cheese contains the following ingredients:
- Milk
- Cream
- Water
- Sodium citrate
- Cheese culture
- Citric acid
- Enzymes
- Salt
- Sorbic acid (preservative)
- Soy lecithin
The yellow American cheese contains:
- Cultured pasteurized milk and skim milk
- Buttermilk
- Milkfat
- Salt
- Tricalcium phosphate
- Less than 2% of sodium and potassium phosphates
- Lactic acid
- Milk protein concentrate
- Enzymes
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Colouring
The colouring of Land O Lakes' American cheese is achieved through the use of annatto, a type of seed native to Mexico, and paprika, which is made from red peppers. These natural colourants add a yellow hue to the cheese without affecting its flavour. Annatto is commonly used in Mexican cuisine to make achiote paste and other coloured pastes, while paprika is a well-known spice that contributes a red colour.
In the past, paprika was the sole colouring agent in Land O Lakes' American cheese, giving it a distinct yellow hue. However, the company has since switched to using annatto as the primary colourant, which may have resulted in a slight variation in the cheese's colour. This change in colourant may have been a contributing factor to the complaints about the cheese's quality, as some consumers noticed a difference in the appearance and texture of the cheese.
Some consumers have expressed disappointment with the Land O Lakes' white American cheese, claiming that it no longer melts properly on cheeseburgers, grilled cheese sandwiches, or eggs. This issue could be related to the removal of additives, such as sodium citrate, which are typically used to enhance the meltability of processed cheeses.
While the exact reason for the change in colour and texture of Land O Lakes' American cheese remains unclear, it is possible that the company made adjustments to their recipe or manufacturing process to comply with new FDA regulations or other legal requirements. These changes may have inadvertently affected the cheese's performance and perception among consumers.
Despite the mixed reviews, Land O Lakes' American cheese remains a popular choice for sandwiches, cheeseburgers, and grilled cheese. The company continues to update its nutrition facts panels to comply with FDA regulations, ensuring that consumers have access to accurate and transparent information about their products.
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Taste
The Land O Lakes white American cheese has been described as "horrible rubbery" and "crappy", with some customers complaining that it no longer melts on cheeseburgers, grilled cheese, or eggs. However, others have described it as "creamy and perfectly melty", "delicious", and "bold and complex".
Some customers have noticed a change in the product, with one stating that it "used to be great by itself, the best grilled cheese cheese and for burgers. Now it’s sucks". Another customer has suggested that the change in texture may be due to the removal of additives normally present in meltier cheeses, such as sodium citrate.
Despite the mixed reviews, Land O Lakes American cheese remains a popular choice for sandwiches, cheeseburgers, and grilled cheese. It is available in both white and yellow varieties and can be purchased pre-sliced or in blocks.
When compared to other American cheese brands, Land O Lakes has been described as generic and not as good. Some alternative brands that have been recommended by customers include Boar's Head, Kraft, Tillamook, and Cooper Sharp.
While taste is subjective, it is clear that there has been some change in the Land O Lakes white American cheese product that has resulted in a decline in its popularity among some customers.
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Texture
The meltability of Land O Lakes® American Cheese is a result of its ingredients and production process. The cheese is made from a combination of cultured pasteurized milk, skim milk, buttermilk, milkfat, and other additives, which contribute to its unique texture. The presence of milkfat, for example, enhances the creaminess and meltability of the cheese.
However, some consumers have noted changes in the texture of Land O Lakes® white American Cheese. Several people have reported that the cheese has become rubbery and no longer melts properly on cheeseburgers, grilled cheese, or eggs. This change in texture has led to disappointment among loyal customers who previously enjoyed the creamy, melt-in-your-mouth texture of the cheese.
To address this issue, Land O Lakes® has updated its product to comply with new FDA regulations. The company is modifying the ingredients and production processes to restore the desired texture and meltability of their American Cheese. The transition period may result in variations in the product's texture until the new formula is fully implemented.
Overall, the texture of Land O Lakes® American Cheese has been a defining characteristic, contributing to its popularity as a versatile and convenient cheese option. The company's ongoing efforts to maintain product quality and texture show their commitment to meeting consumer expectations and providing a consistent, enjoyable experience.
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Nutritional value
The nutritional value of Land O Lakes® American Cheese slices is based on a 2,000-calorie daily diet. The product is made from cultured pasteurized milk and skim milk, buttermilk, milkfat, salt, and small amounts of sodium and potassium phosphates, tricalcium phosphate, lactic acid, milk protein concentrate, enzymes, and sorbic acid (as a preservative).
A 23-gram serving of Land O Lakes® American Cheese contains 80 calories, 4 grams of saturated fat (20% DV), 250 mg of sodium (11% DV), 1 gram of total sugars, and 304 mg of calcium (25% DV). The cheese is also a good source of calcium and protein.
A 1-ounce serving of the cheese contains 100 calories, 5 grams of saturated fat (25% DV), 350 mg of sodium (15% DV), 2 grams of total sugars, and 5 grams of protein (10% DV).
Land O'Lakes is updating its nutrition facts panels to comply with new FDA regulations. During this transition, both old and new versions of the nutrition facts panel will be available in the marketplace. For the most accurate and up-to-date nutritional information, it is recommended to refer to the label on the product.
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Frequently asked questions
The ingredients are: Cultured Pasteurized Milk and Skim Milk, Buttermilk, Milkfat, Salt, Contains Less Than 2% of Sodium and Potassium Phosphates, Tricalcium Phosphate, Lactic Acid, Milk Protein Concentrate, Enzymes, and Sorbic Acid (preservative).
Land O Lakes® American Cheese Slices are a classic, quality ingredient for cheeseburgers, grilled cheese, and other sandwiches. They are also great for hot and cold sandwiches, paninis, and wraps.
Some alternatives to Land O Lakes® American Cheese Slices include Kraft, Boar's Head, Dietz & Watson, and Tillamook.
Some consumers have noticed that Land O Lakes White American Cheese has changed and is now rubbery and does not melt.
