Randy Chandler
American cheese is a staple in the American diet, commonly used in sandwiches, cheeseburgers, and grilled cheese. It is also known as pasteurized process American cheese and is made from a blend of several types of cheese, including cheddar, Colby, and washed curd cheese, along with other ingredients such as whey, milk proteins, emulsifying salts, and sodium citrate. This combination of cheeses and additives gives American cheese its distinctive meltability, texture, and flavor. However, it has been criticized for not being real cheese due to its highly processed nature and the fact that it contains less than 51% cheese, which is the minimum required by the FDA for a product to be labeled as cheese. Despite this, American cheese remains a popular and versatile ingredient in American cuisine.
| Characteristics | Values |
|---|---|
| Is American cheese made of oil? | No |
| Is American cheese real cheese? | No, it is a "pasteurized processed cheese product" |
| Is American cheese made from cheese? | Yes, it is made from several types of cheese, including Cheddar, Colby, and washed curd cheese |
| What else is American cheese made from? | Whey, water, protein concentrate, milk, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid, annatto, paprika extract, enzymes, Vitamin A palmitate, cheese culture, and Vitamin D3 |
| What is the texture of American cheese? | Smooth, meltable, and gooey |
| What is the color of American cheese? | White, light yellow, or orange |
| What is the flavor of American cheese? | Mild and salty |
| What is the consistency of American cheese? | Medium-firm |
| What is the melting point of American cheese? | Low |
| How is American cheese packaged? | Individually wrapped slices, unwrapped slices sold in stacks, or in unsliced blocks |
| How is American cheese used? | American cheese is used in classic American dishes such as cheeseburgers, grilled cheese sandwiches, and Philly cheesesteak |
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What You'll Learn
- American cheese is a blend of several types of cheese and other ingredients
- It is not legally considered a cheese because it contains less than 51% cheese
- It was invented in the 1910s by James L. Kraft, founder of Kraft Foods Inc
- It is a common choice for sandwiches and
- It is high in protein but also in sodium and saturated fats, so it should be consumed in moderation
American cheese is a blend of several types of cheese and other ingredients
American cheese is a processed cheese product made from several types of cheese and other ingredients. It is a blend of real cheese with texture- and flavour-altering ingredients. It is not a simple health-conscious, whole food made from minimal ingredients. In fact, it has a long list of ingredients, including:
- Cheddar cheese (including milk, cheese culture, salt, enzymes)
- Whey
- Water
- Protein concentrate
- Sodium citrate
- Milk
- Calcium phosphate
- Milkfat
- Gelatin
- Salt
- Sodium phosphate
- Lactic acid as a preservative
- Annatto and paprika extract (colour)
- Enzymes
- Vitamin A palmitate
- Cheese culture
- Vitamin D3
The exact details of the processes used to make American cheese determine the labelling on the package. These processes can be as simple as blending with another cheese or as complex as melting it with additional whey, milk proteins, and emulsifying salts.
American 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. Kraft was the first brand to debut individually sliced and packaged cheese slices for the American public. By 1930, over 40% of cheese consumed in the US came from Kraft, and even today it remains America's largest producer of American cheese.
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It is not legally considered a cheese because it contains less than 51% cheese
American cheese is not considered a cheese by many people, and legally, it does not meet the definition of cheese either. According to the FDA, for a food product to be classified as cheese, it must be made of more than half cheese, which is technically pressed milk curds.
American cheese, specifically the processed variety, is made by blending real cheese with other texture- and flavour-altering ingredients. These ingredients include sodium citrate, whey, water, protein concentrate, milk, milkfat, gelatin, salt, and various vitamins. The exact ingredients and processes used to make American cheese determine the labelling on the package.
The term "American cheese" commonly refers to the processed variety, which differs from traditional cheese in its manufacturing process. This process involves blending different types of cheese, such as Cheddar, Colby, washed curd cheese, or granular cheese, with other ingredients. The blended cheese is then heated and mixed until it forms a homogeneous mixture. The addition of sodium citrate is crucial, as it prevents the cheese fats from separating during pasteurization.
The Standards of Identity for Dairy Products, part of the U.S. Code of Federal Regulations (CFR), outlines specific requirements for processed American cheese. According to the CFR, a product labelled as "American cheese" must be manufactured from one or a combination of specific types of cheese. If the product is made from more than one cheese, federal laws mandate that it be labelled as "pasteurized process American cheese." This label indicates that the product is made entirely of cheese, with the possible addition of a small amount of emulsifying agents, salt, colouring, and acidifying agents.
While American cheese may not be considered "real" cheese, it has become a staple in many households and is commonly used in classic American dishes such as cheeseburgers and grilled cheese sandwiches.
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It was invented in the 1910s by James L. Kraft, founder of Kraft Foods Inc
While there are many incredible cheeses produced in America, "American cheese" refers specifically to processed cheese slices, often sold individually wrapped. This type of cheese was invented in the 1910s by James L. Kraft, founder of Kraft Foods Inc. In 1916, Kraft patented a new method for processing cheese, which involved heating cheddar at 175 degrees for 15 minutes while continuously whisking it. This made the cheese a sterilised product.
Kraft began marketing his processed cheese in the late 1910s, and it quickly became popular. During World Wars I and II, Kraft was the first brand to sell individually-sliced cheese to the American public. The product was especially popular with soldiers. By 1930, over 40% of cheese consumed in the US was from Kraft, and it remains America's largest producer of American cheese to this day, making around 7.2 billion slices of American cheese per year.
The reason for the success of Kraft's processed cheese was its convenience, versatility, and meltability. American cheese is made by blending real cheese with other ingredients to alter its texture and flavour. The exact details of these processes determine the labelling on the package, which can be as simple as blending it with another cheese or as complex as melting it with additional whey, milk proteins, and emulsifying salts. The term "American cheese" soon began to refer to this processed variety, rather than the traditional but more expensive cheddars also made and sold in the US.
According to the Standards of Identity for Dairy Products, part of the US Code of Federal Regulations (CFR), to be labelled "American cheese", a processed cheese must be manufactured from cheddar cheese, Colby cheese, washed curd cheese, or granular cheese, or any mixture of two or more of these. The CFR also includes regulations for the manufacturing of processed American cheese. Because its manufacturing process differs from traditional cheeses, federal laws mandate that it be labelled as "pasteurised process American cheese" if made from more than one cheese. A "pasteurised process American cheese food" label is used if it is at least 51% cheese but includes other specific dairy ingredients.
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It is a common choice for sandwiches and burgers due to its meltability and versatility
American cheese is a processed cheese product made from several types of cheese and other ingredients. It is a common choice for sandwiches and burgers due to its meltability and versatility. It is often packaged in individually wrapped slices, unwrapped slices sold in stacks, or in unsliced blocks. The blocks of American cheese are more similar to traditional cheese and are sliced to order at deli counters.
American cheese is a versatile ingredient that can be paired with a variety of meats and other ingredients. Its smooth and meltable texture makes it a reliable cooking ingredient for many dishes. For example, it is used in the classic American cheeseburger, where it contributes flavour and acts as an adhesive layer to maintain the form of the burger.
The origin of American cheese can be traced back to the 1910s when James L. Kraft, the founder of Kraft Foods Inc., patented a new method for manufacturing processed cheese. Kraft's slices gained immense popularity during World Wars I and II, and by 1930, over 40% of the cheese consumed in the US was from Kraft. Today, Kraft remains America's largest producer of American cheese, making about 7.2 billion slices per year.
American cheese is made by blending real cheese with texture- and flavour-altering ingredients. While it is not considered "real cheese" by some, it is a blend of different cheeses, including Cheddar, Colby, washed curd cheese, and granular cheese, among others. The exact ingredients and processes used vary and are what determine the final product's labelling.
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It is high in protein but also in sodium and saturated fats, so it should be consumed in moderation
American cheese is a blend of real cheese and other ingredients. It is made by heating cheddar at 175 degrees Fahrenheit for 15 minutes while continuously whisking. This process, patented by Robert L. Kraft in 1916, results in a sterilized product with an extended shelf life.
While American cheese is a good source of calcium and high-quality protein, it is also high in sodium and saturated fats. The high sodium content is linked to an increased risk of hypertension or high blood pressure. Similarly, a high saturated fat intake may raise LDL (bad) cholesterol levels, increasing the risk of atherosclerosis, a major cause of death worldwide.
The nutritional value of American cheese is, therefore, a double-edged sword. On the one hand, it is a good source of protein and calcium, which are essential for maintaining strong bones and muscles. On the other hand, its high sodium and saturated fat content can have negative impacts on cardiovascular health.
So, while enjoying an occasional slice of American cheese can boost your intake of high-quality protein, it should be consumed in moderation as part of a balanced diet. This is especially important for individuals who are at risk of, or are already suffering from, cardiovascular diseases or high blood pressure.
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Frequently asked questions
No, American cheese is not made of oil. It is a processed cheese made from a blend of different types of cheese, including cheddar, Colby, and washed curd cheese, along with other ingredients like whey, water, protein concentrate, milk, sodium citrate, and emulsifying agents.
American cheese, or "Pasteurized Process American Cheese," is made by blending several types of cheese, including cheddar, Colby, and washed curd cheese. It also contains other ingredients such as whey, milk proteins, water, sodium citrate, and emulsifying salts.
American cheese is considered a processed cheese because its manufacturing process differs from traditional cheeses. It involves blending different types of cheese and adding other ingredients to alter the texture and flavor. The exact processes determine the labeling on the package.
American cheese has a mild flavor, a smooth and creamy texture, and a low melting point, making it a versatile and reliable cooking ingredient. It is also a good source of calcium and high-quality protein, and it has an extended shelf life compared to other cheeses.
American cheese is high in sodium and saturated fats, which may have adverse health effects if consumed in excess. It is recommended to consume it in moderation due to these high levels of sodium and saturated fat, which may increase the risk of heart disease.
