Randy Chandler
American cheese is a processed cheese made from a blend of milk, dairy fats, solids, emulsifying agents, and other fats and whey protein concentrates. The term American cheese refers to the processed variety instead of the traditional but more expensive cheddars also made and sold in the U.S. It is typically yellow or white in color, with yellow American cheese seasoned and colored with annatto. While some people argue that American cheese is not real cheese, it is a common choice for sandwiches and cheeseburgers due to its versatility and meltability.
| Characteristics | Values |
|---|---|
| Definition | Processed cheese made from a blend of milk, dairy fats and solids, emulsifying agents (typically sodium citrate) with other fats and whey protein concentrates |
| Texture | Smooth and meltable |
| Taste | Mild with a salty flavor |
| Consistency | Medium-firm |
| Melting Point | Low |
| Color | Yellow or white |
| Additives | Sodium citrate, annatto, milk proteins, vitamins, coloring, and emulsifying agents |
| Origin | Invented by James L. Kraft in the 1910s and mass marketed as "American cheese" in the following years |
| Popularity | The USDA estimates that up to a third of the cheese sold in America is processed cheese |
| Brands | Kraft, Velveeta |
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What You'll Learn
The ingredients in American cheese
While American cheese is made from real cheese, it is blended with other ingredients to alter its texture and flavour. The ingredients in American cheese include:
Cheese
The base cheese used in American cheese is typically cheddar, colby, or similar cheeses. Cheddar cheese is traditionally coloured with annatto, while Colby is often mixed with Monterey Jack to create a yellow-and-white marbled cheese. Some brands of American cheese may also contain a mixture of other cheeses, such as washed curd cheese, granular cheese, or any combination of these.
Whey
Whey is a byproduct of the cheese-making process and is often added to American cheese to improve its melting properties.
Milk Proteins
Milk proteins, including dairy fats and solids, are added to American cheese to enhance its nutritional value and improve its texture.
Emulsifying Agents
Emulsifying agents, such as sodium citrate, are added to American cheese to prevent the cheese fats from separating during melting. These agents also help to create a smooth and gooey texture when the cheese is melted.
Salt
Salt is added to American cheese to enhance its flavour and improve its preservative properties.
Coloring
Colouring agents, such as annatto or paprika, are added to give American cheese its characteristic yellow or orange colour. Natural colourings are used in some brands, while cheaper brands may use artificial food dyes.
Other Ingredients
Other ingredients may be added to American cheese to enhance its flavour, body, texture, colour, and meltability. These can include acidifying agents, vitamins, and optional dairy fat sources, but these must not exceed 5% of the total weight of the cheese.
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The process of making American cheese
The composition requirements for processed American cheese control the percentage of milk fat, moisture, salt, and pH value in the final product, along with specifications for flavour, body and texture, colour, and meltability. The moisture content must be below 43%, and the fat content must be at least 47%.
American cheese is typically packaged in individually wrapped slices, unwrapped slices sold in stacks, or unsliced blocks. The blocks of American cheese are more similar to traditional cheese and are sliced to order at deli counters. The slices, especially the individually wrapped ones, are the least like traditional cheese in terms of texture and taste.
The term "American cheese" today typically refers to this processed variety, which was first created in the 1910s by James L. Kraft, the founder of Kraft Foods Inc. He obtained a patent for his manufacturing process in 1916 and began marketing it in the late 1910s. Before the advent of processed cheese, "American cheese" simply referred to cheese produced in the United States, particularly cheddar, which was first made by British colonists in the 1620s.
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The history of American cheese
In the 1800s, Wisconsin became a hub of cheese production due to the influx of cheese-loving European immigrants, shifting the state's economy from wheat to dairy. By the late 19th century, Wisconsin had become the top cheese-producing state in the US, followed by California.
The term "American cheese" was first used in 1804, according to the Oxford English Dictionary, but it wasn't until the early 20th century that it became associated with a specific type of processed cheese. In 1916, James L. Kraft, the founder of Kraft Foods Inc., patented a new method for manufacturing processed cheese. This involved blending real cheese with other ingredients to alter its texture and flavour, such as emulsifying agents, sodium citrate, and additional whey and milk proteins. This process allowed the cheese to melt without breaking or turning greasy. Kraft began marketing his processed cheese in the late 1910s, and it quickly became associated with the term "American cheese".
By the 1930s, over 40% of the cheese consumed in the US was Kraft brand cheese, solidifying the link between "American cheese" and processed cheese in the minds of consumers. However, this association also damaged the reputation of American cheese, both domestically and internationally. It wasn't until the 1970s that pioneers like Alice Waters and Laura Chenel began to reform the image of American cheese by promoting artisan cheese recipes and partnering with local chefs to showcase American cheeses.
Today, American cheese is still a common choice for sandwiches and burgers due to its versatility, meltability, and adhesive properties. However, it continues to be the subject of debate regarding its authenticity as "real cheese".
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The different types of American cheese
When people refer to "American cheese", they are usually talking about processed cheese slices, such as the iconic Kraft Singles. This type of American cheese is made from a blend of milk, dairy fats and solids, emulsifying agents, and other fats and whey protein concentrates. It is known for its meltability and goo factor, making it a popular choice for cheeseburgers and grilled cheese sandwiches. However, it is important to note that not all American cheese is processed, and there are many fine cheeses produced in America by some of the best cheesemakers in the world.
In fact, the term "American cheese" can be used to describe any cheese that is produced in America, and the country has a diverse range of cheeses to offer. For example, Wisconsin cheesemaker Sartori produces excellent versions of Italian-style cheeses such as Parmesan and Asiago, as well as their own original cheese, BellaVitano, which is styled after traditional Italian farmhouse cheeses. Another example is Baby Swiss, which, despite its name, is actually an American cheese.
America also has a long history of cheesemaking, dating back to the arrival of British colonists, who brought with them the tradition of making cheddar cheese. By 1790, American-made cheddars were being exported back to England, and today, American cheddars are considered some of the best in the world, rivalling their European counterparts in numerous international cheese awards.
In addition to traditional cheddars, America also produces other varieties of cheese, such as Humboldt Fog, Moses Sleeper, and Bent River, which are considered some of the finest cheeses in the world. These cheeses may be American, but they are not what most people picture when they think of "American cheese". They represent the creativity and craftsmanship of American cheesemakers, who continue to innovate and push the boundaries of this ancient culinary art.
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The taste, texture, and appearance of American cheese
Processed American cheese is typically yellow or white in colour. Yellow American cheese is seasoned and coloured with annatto. It is mild with a creamy, gooey, melty, smooth, and meltable texture, and a salty flavour. It has a medium-firm consistency and a low melting point.
American cheese is made by blending real cheese with texture- and flavour-altering ingredients. 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.
The exact details of the processes that occur after the cheese is made determine the labelling on the package. These processes can be as simple as blending it with another cheese or as complex as melting it with additional whey, milk proteins, and emulsifying salts. This is what allows American cheese to melt without breaking or turning greasy the way a traditional cheese does.
American cheese is a common choice for sandwiches and cheeseburgers because of its versatile nature and meltability. It is also used in breakfast foods, such as omelettes, scrambled eggs, and breakfast sandwiches that involve eggs, bacon, and bread. It is also common in macaroni and cheese.
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Frequently asked questions
American cheese is a type of processed cheese made from blending real cheese with texture- and flavour-altering ingredients.
American cheese 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 also combined with a mixture of whey, milk proteins, and emulsifying salts.
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.
Technically, American cheese is not “real” cheese. From a legal perspective, the FDA requires any cheese made from a blend of two or more “real” cheeses to be labelled as “process cheese” or a “cheese product”.
While white American cheese is left natural, yellow American cheese has colouring added to give it a more cheddar-like appearance.
