Kamil Perry
American cheese is a processed cheese product made from a mixture of cheeses, emulsifying agents, and preservatives. It was first developed in Switzerland in 1911 and brought to the United States by Canadian immigrant James Lewis Kraft, who began manufacturing and selling it in the 1910s. American cheese has been a staple in American kitchens and a symbol of American culture, but its popularity has declined in recent years as consumers have become more health-conscious and opted for less processed, artisanal cheeses. Despite this, it remains a popular ingredient in classic American dishes such as cheeseburgers, grilled cheese sandwiches, and macaroni and cheese.
| Characteristics | Values |
|---|---|
| Definition | A type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate |
| Origin | First developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler |
| American Origin | Canadian-born James Lewis Kraft, who moved to Illinois, patented the product in 1916 |
| Popularity | Popular during World War I and II, and in the 1950s; now less popular due to health concerns |
| Texture | Smooth, meltable, and creamy |
| Taste | Mild and salty |
| Colour | Yellow or white |
| Use Cases | Sandwiches, cheeseburgers, mac and cheese, cheese grits, waffles |
| Nutritional Concerns | Artificial, industrial, mass-produced, made with milk protein concentrate, and preservatives |
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What You'll Learn
American cheese was first developed in Switzerland, not America
American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which allows the cheese to be pasteurized without its components separating. It is mild with a creamy texture, a salty flavor, a medium-firm consistency, and a low melting point. It is typically yellow or white in color.
Processed American cheese was first invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc., who obtained a patent for his manufacturing process in 1916. However, it may surprise you to know that the process of making American cheese was actually developed first in Switzerland in 1911, not America. Swiss cheese alchemists Walter Gerber and Fritz Stettler heated up emmental, a hard Swiss cheese, with sodium citrate to create a cheese with a longer shelf life. This process resulted in a smoother, velvet-like cheese that would resolidify when cooled.
Around the same time, James Kraft, who had emigrated from Canada to Chicago, was experimenting with a similar process. He developed a method for creating a “warm cheese” that was easier to slice and distribute. As Kraft's business grew, so did the demand for longer-lasting cheeses that could be shipped. He patented his manufacturing process in 1916 and began marketing his product in the late 1910s. The term “American cheese” quickly became associated with this processed variety, which was more affordable and convenient than traditional cheddars.
American cheese became a staple in American culture, especially during World War I and II when it was shipped overseas for soldiers and included in sandwiches across the country. It was considered a luxury item and a symbol of American progress during the industrialization boom of the 1950s. However, over time, American cheese fell out of favor as consumers became more health-conscious and sought out whole, real ingredients. Today, American cheese is often viewed as artificial and inferior to artisanal cheeses, but it remains a beloved comfort food for many.
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It was invented by James L. Kraft in the 1910s
Processed American cheese was invented by James Lewis Kraft in the 1910s. Kraft, the founder of Kraft Foods Inc., was a Canadian immigrant who settled in Chicago and sold cheese using a horse and wagon. Kraft was looking for a way to dispose of his older cheeses, so he began experimenting with a new process: heating and then cooling cheeses to form a "warm cheese" that was easier to slice and distribute. In 1916, he obtained a patent for his manufacturing process, creating a pasteurized cheese that was mild, super melty, and had a long shelf life.
Kraft began marketing his processed cheese in the late 1910s, and it quickly became popular. By the 1950s, Kraft's individually prepackaged slices were considered a luxury item, known for their perfect taste, texture, shape, and convenience. During World War I and II, Kraft was the first brand to sell individually sliced cheese to the American public, and their cheese became a staple for soldiers, often used in bologna sandwiches. By 1930, over 40% of U.S. cheese was from Kraft, and today, the company produces about 7.2 billion slices of American cheese annually.
While American cheese has since fallen out of favour due to its artificial nature and the rise of health-conscious consumers, it remains a significant part of American history and culture. It is known for its versatility and meltability, making it a popular choice for sandwiches, cheeseburgers, and as an ingredient in dishes like mac and cheese.
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It is a type of processed cheese
American cheese is a type of processed cheese, typically made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate. This combination of ingredients allows the cheese to be pasteurized without its components separating, resulting in a smooth and uniform texture. The process of making American cheese was patented by James L. Kraft in 1916, although similar methods were developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler.
The use of sodium citrate in American cheese gives it a longer shelf life and a smoother, creamier texture. This type of cheese is also known for its mild flavour and easy meltability, making it a popular choice for sandwiches, cheeseburgers, and other dishes where a gooey, melted cheese is desired. It is often sold in individually wrapped slices, unwraped slices stacked together, or in unsliced blocks.
Despite its name, American cheese may have originated in Switzerland, where the process of heating cheese with sodium citrate was first developed. This technique was then brought to the United States by Kraft, who began marketing his processed cheese in the late 1910s. The term "American cheese" quickly became associated with this processed variety, rather than the more traditional and expensive cheddars also produced in the US.
Over time, American cheese became a staple in American refrigerators and was widely loved for its convenience, long shelf life, and similarity to traditional cheese. However, in recent years, it has received some backlash due to its artificial nature and the availability of more artisanal, high-quality cheeses. Nevertheless, it remains a significant part of American culinary culture and is still widely used by many, including some fast-food chains.
Today, some cheesemakers are working to create a better version of American cheese by using organic ingredients and eliminating pesticides, GMOs, and hormones. This new wave of American cheese aims to combine the desirable texture of the original with healthier and more natural ingredients.
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It is made from cheddar, Colby, or similar cheeses
American cheese is a type of processed cheese that is made from cheddar, Colby, or similar cheeses. It is combined with sodium citrate, which allows the cheese to be pasteurized without the components separating, giving it a smooth and creamy texture. This process was first developed in Switzerland in 1911 by cheese makers Walter Gerber and Fritz Stettler, who heated Swiss Emmental with sodium citrate to create a cheese with a longer shelf life.
In the United States, James Lewis Kraft, a Canadian immigrant, began experimenting with a similar process. He developed a method for manufacturing processed cheese, which he patented in 1916. Kraft's process involved heating and cooling cheeses to form a "warm cheese" that was easier to slice and distribute. The term "American cheese" soon became associated with this processed variety, which was more affordable and convenient than traditional cheddar.
According to the Standards of Identity for Dairy Products in the US, for a product to be labelled as "American cheese", it must be manufactured from cheddar cheese, Colby cheese, washed curd cheese, or granular cheese, or a mixture of these. The addition of sodium citrate and other ingredients gives American cheese its distinctive meltability and texture.
American cheese has been a popular staple in American refrigerators and cuisine, particularly in sandwiches, cheeseburgers, and grilled cheese. Its ability to melt evenly and fuse with other ingredients makes it a versatile and reliable cooking ingredient. However, in recent years, it has received some backlash due to its artificial nature and the rise of health-conscious consumers seeking less processed and more natural food options.
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It is known for its smooth and meltable texture
American cheese is known for its smooth and meltable texture. This is due to the addition of sodium citrate, which prevents the cheese from separating during pasteurization and creates a smooth, uniform paste that melts and resolidifies easily. The cheese's texture also makes it a versatile cooking ingredient, as it can be used in dishes such as cheeseburgers, grilled cheese sandwiches, and macaroni and cheese. It is often used as a topping for sandwiches or as an ingredient in dishes like mac and cheese, where it helps create a creamy and cohesive sauce.
The smooth and meltable texture of American cheese has been a defining characteristic of the product since its invention in the early 20th century. James L. Kraft, the founder of Kraft Foods Inc., patented a process for manufacturing processed cheese in 1916, which involved heating and cooling cheeses to form a “warm cheese" that was easier to slice and distribute. This "warm cheese" was the precursor to what became known as American cheese, which quickly became popular due to its convenience, long shelf life, and melting properties.
The addition of sodium citrate to cheese was first discovered in Switzerland in 1911 by cheese makers Walter Gerber and Fritz Stettler. They found that heating cheese with sodium citrate created a smooth, uniform paste that would resolidify when cooled. This process was similar to what Kraft was developing independently in the United States, and it revolutionized the cheese industry by creating a product that was easier to slice and had a longer shelf life.
Today, American cheese is often packaged in individually wrapped slices or blocks, with the blocks being more similar to traditional cheese. The smooth and meltable texture of American cheese has made it a staple in American cuisine, particularly in comfort foods and dishes that require melted cheese. However, it has also received criticism for being highly processed and artificial. Some consumers now seek out alternative options made with better ingredients but still aiming to achieve the desirable texture of American cheese.
Despite the criticism and the rise of health-conscious consumers, American cheese remains a significant part of American culture and history. It has been a staple in many households and has played a role in the development of iconic dishes such as the cheeseburger and the Philly cheesesteak. Its smooth and meltable texture has made it a go-to choice for cooks and chefs looking for a reliable, versatile, and easily meltable cheese.
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Frequently asked questions
Yes, American cheese is made in America. It was first developed in Switzerland in 1911, but was patented in the US in 1916 by James L. Kraft, who founded Kraft Foods Inc.
American cheese is made from a combination of cheddar, Colby, or similar cheeses, along with sodium citrate and an emulsifying agent.
Sodium citrate is added to American cheese to prevent the cheese fats from separating during pasteurization, giving it a smooth and uniform texture.
American cheese is not considered a quality product due to its artificial nature, industrial production, and low percentage of actual cheese. However, it remains a popular and iconic part of American culture and cuisine.
American cheese is commonly used in sandwiches, cheeseburgers, grilled cheese, mac and cheese, and as a melting ingredient in various dishes. It is known for its meltability and versatility.
