Frederic Melton
Cheddar cheese is one of the most popular and beloved types of cheese in the world. It originated in a British town known as Cheddar and has been around for over 800 years. Cheddar cheese is a natural, hard cheese with a diverse range of flavours, from mild to sharp, and comes in yellow and white varieties. On the other hand, American cheese is a processed cheese product made from a blend of at least two cheeses, commonly including cheddar or Colby cheese, and other ingredients such as emulsifiers, acidifying agents, water, salt, cream or milk products, artificial colouring, and spices or flavourings. It has a mild, creamy flavour and a smooth texture that melts easily. So, is mild cheddar cheese the same as American cheese?
| Characteristics | Values |
|---|---|
| Taste | Medium cheddar has a slightly stronger flavor than mild cheddar but is less sharp than sharp cheddar. American cheese has a milder taste than cheddar cheese. |
| Texture | Medium cheddar is good for melting and slicing. Cheddar has a firmer texture and is usually sliced, shredded, or grated before use. Cheddar has a crumbly texture. American cheese has a softer, creamier texture and melts easily. |
| Color | Cheddar ranges from white and pale yellow to dark orange. The dark orange color comes from annatto, a fruit-based coloring. American cheese is medium-yellow in color. |
| Type | Cheddar is a natural cheese. American cheese is a processed cheese product. |
| Ingredients | Cheddar is made from 100% cow's milk. American cheese is made from a blend of at least two cheeses (commonly cheddar or Colby cheese), emulsifiers, and other ingredients. |
| Melting Point | Cheddar has a higher melting point than American cheese. |
| Use | Cheddar is often used in pasta dishes like macaroni and cheese and is used in baked goods and breads. American cheese is commonly used for sandwiches, cheeseburgers, and melted cheese dips. |
| Origin | Cheddar cheese originated in England. American cheese originated in Switzerland in the early 20th century. |
| Nutrition | Cheddar is slightly higher in fat and saturated fat but lower in sodium and vitamin D than American cheese. Both cheeses are moderate sources of calcium, vitamin A, phosphorus, and selenium. |
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What You'll Learn
- Cheddar is a natural cheese made from 100% cow's milk
- American cheese is a processed cheese product, made from a blend of other cheeses
- Cheddar is British, despite its popularity in the US
- American cheese is known for its mild, creamy flavour and superior melting
- Cheddar is one of the most popular cheeses in the UK and the US
Cheddar is a natural cheese made from 100% cow's milk
Cheddar cheese, or simply cheddar, is a natural cheese made from 100% cow's milk. It is a relatively hard cheese with an off-white or orange colour if colourings such as annatto are added. Cheddar is produced all over the world and has no Protected Designation of Origin (PDO). The name "West Country Farmhouse Cheddar", however, is protected in the EU and the UK, defined as cheddar produced from local milk within Somerset, Dorset, Devon, and Cornwall using traditional methods.
Cheddar cheese gets its flavour from the aging process, which uses a buttermilk culture. The longer the cheese is aged, the sharper the flavour becomes. The cheddaring process involves heating milk with enzymes (rennet), causing it to coagulate into cheese curds. These curds are then separated from the whey and stacked into blocks for aging. The resulting cheese is known for its firmer texture and diverse flavour profiles, ranging from mild to medium to sharp.
In contrast, American cheese is a processed cheese product, often made from a mixture of mild cheddar and Colby. It has a milder, slightly salty flavour and is designed to be highly meltable, with a creamy texture. The key ingredient in American cheese is typically an emulsifier, such as sodium citrate or sodium phosphate, which affects its melting properties. While American cheese may visually resemble cheddar, their production methods and taste profiles differ significantly.
Mild cheddar cheese, specifically, is made from raw cow's milk and aged for 2-4 months. It has a subtle, creamy taste and a crumbly yet firm texture. This type of cheddar is ideal for grilled cheese sandwiches, scrambled eggs, or as part of a cheese board. The milk used for mild cheddar comes from pasture-raised, 100% grass-fed cows, ensuring a higher-quality product.
In summary, cheddar cheese, including the mild variety, is a natural cheese made from 100% cow's milk, while American cheese is a processed product that often includes mild cheddar as an ingredient. The distinct characteristics of cheddar, such as its sharper flavour and firmer texture, set it apart from American cheese, which is known for its meltability and milder taste.
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American cheese is a processed cheese product, made from a blend of other cheeses
American cheese is a processed cheese product with a mild, creamy flavour and superior melting capabilities. It is made from a blend of other cheeses, most commonly cheddar or Colby, which make up at least 51% of the product, according to the FDA. The addition of emulsifiers like sodium citrate and sodium phosphate gives American cheese its characteristic smooth, uniform, and melty texture. The cheese is then heated to a minimum of 150°F (66°C) during pasteurisation.
The remaining ingredients in American cheese typically include water, salt, cream or milk products, artificial colouring, and spices or flavourings. The exact composition of these ingredients is regulated by the United States Department of Agriculture (USDA), which controls the acceptable flavour, texture, meltability, and food colouring of the final product.
American cheese is often packaged in individually wrapped slices, unwrapped slices sold in stacks, or unsliced blocks. Blocks of American cheese are considered more similar to traditional cheese and are sliced to order at deli counters. The versatility and melting capabilities of American cheese make it a popular choice for sandwiches, cheeseburgers, grilled cheese sandwiches, and macaroni and cheese.
In contrast, cheddar cheese is a natural, hard cheese with a sharper taste and crumbly texture. It is traditionally made by heating milk with enzymes and rennet, causing the milk to coagulate into cheese curds. These curds are then separated from the whey and stacked into blocks for aging through a process known as "cheddaring". The aging process contributes to the unique characteristics of cheddar cheese, with younger cheddars having a milder taste and older cheddars developing a sharper and tangier flavour.
While mild cheddar melts better than extra sharp cheddar, it still does not melt as smoothly and consistently as American cheese. As a result, when heated, cheddar cheese may become oily or separate, and it does not achieve the same level of gooeyness as American cheese.
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Cheddar is British, despite its popularity in the US
Cheddar cheese is often associated with British culture and cuisine, and for good reason. While it is now produced in many parts of the world, including the United States, its origins can be traced back to the village of Cheddar in Somerset, England.
The process of making cheddar cheese was introduced to North America by British colonists, who brought their cheesemaking traditions with them as they settled in new lands. In fact, historical records indicate that by 1790, American-made cheddars were being exported back to England, showcasing the early adoption and development of cheddar cheese production in the United States.
Despite its British origins, cheddar cheese has become an integral part of American cuisine and culture. It is one of the most popular varieties of cheese in the United States, with a diverse range of flavours and styles. American cheesemakers have embraced the craft of cheddar production, with states like Wisconsin, known as "America's Dairyland", producing significant quantities of this cheese.
However, it is important to distinguish between American cheese and "Cheddar cheese". American cheese, as defined by the Standards of Identity for Dairy Products in the US, refers specifically to a processed cheese product made from a combination of cheddar, Colby, washed curd, or other similar cheeses. This processed variety has a milder taste compared to the sharper, more robust flavour of traditional cheddar.
American cheese was invented in the 1910s by James L. Kraft, who developed a method of cheese processing that allowed for pasteurization without curd separation. This resulted in a product with a creamy texture and a mild, salty flavour that has become a staple in American households, often used in grilled cheese sandwiches and burgers.
In conclusion, while cheddar cheese has been embraced and extensively produced in the United States, its roots remain firmly British. The process, flavour profiles, and cultural significance of cheddar cheese are intrinsically linked to its British heritage, even as it continues to evolve and find new expressions in American cheesemaking traditions.
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American cheese is known for its mild, creamy flavour and superior melting
American cheese is a processed cheese with a mild, creamy flavour and superior melting properties. It is typically made from a mixture of mild cheddar and Colby cheeses, along with sodium citrate, which acts as an emulsifier and helps the cheese melt smoothly. This combination of cheeses and additives gives American cheese its distinctive flavour and texture, setting it apart from other types of cheese.
The mild flavour of American cheese is a result of the young age of the cheese used in its production. Younger cheeses have a milder taste, while aged cheeses, like sharp cheddar, develop a more pronounced and tangy flavour. The addition of emulsifiers and other ingredients during the manufacturing process also contributes to the consistent mildness of American cheese.
The superior melting ability of American cheese is due to the sodium citrate, which allows the cheese to be pasteurized without its components separating. This results in a smooth, uniform texture that is often described as "melty." The low melting point of American cheese makes it a popular choice for dishes like cheeseburgers, grilled cheese sandwiches, and cheese melts.
American cheese is also known for its versatility in culinary applications due to its mild taste and smooth texture. It is commonly used in processed cheese slices for snacking or as an ingredient in dips, sauces, macaroni, and cheese dishes. The yellow and white varieties of American cheese have similar flavour profiles, with the white version being slightly creamier, softer, and saltier.
In summary, American cheese's mild, creamy flavour and superior melting abilities are a result of the combination of mild cheddar, Colby cheese, and additives like sodium citrate. Its unique texture, flavour, and melting properties make it a versatile and popular choice for various dishes, contributing to its reputation as one of America's favourite cheeses.
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Cheddar is one of the most popular cheeses in the UK and the US
The popularity of cheddar in the US can be traced back to the early settlers, who often made the cheese they were familiar with from their home countries. The English, being one of the major settler populations, brought cheddar to America, and it soon became the first factory-manufactured cheese in the country. The shift to industrialization and the pooling of milk from associative dairy groups led to the decline of regional cheese varieties and local cheesemakers. Cheddar's versatility, good melting properties, and relatively low price also contribute to its popularity. Additionally, during World War II, most of the milk in Britain was used to make "government cheddar," leading to the dominance of this variety in the UK market.
Today, the mass production of cheddar continues, with Wisconsin producing 25% of America's cheese, or three billion pounds. However, there is also a growing craft cheesemaking scene in the Midwest, with cheesemakers like Willi Lehner experimenting with new varieties. In the UK, the name "West Country Farmhouse Cheddar" has a protected designation and can only be produced in Somerset, Devon, Dorset, and Cornwall using traditional methods.
Cheddar's enduring popularity in both the UK and the US can be attributed to its historical roots, adaptability to industrialization, and versatile sensory characteristics.
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Frequently asked questions
American cheese is a processed cheese product made from a blend of at least two cheeses, emulsifiers, acidifying agents, water, salt, cream or milk products, artificial coloring, and spices or flavorings. It has a mild, creamy flavor, a medium-yellow color, and a smooth texture that melts easily. Mid-Cheddar cheese, on the other hand, is a natural, hard cheese with a sharper taste and crumbly texture. It is made from 100% cow's milk and goes through a process called "Cheddaring" to remove excess whey.
No, Cheddar cheese is not American. It originated in a British town called Cheddar and is now made around the world, including in the US, especially in Vermont.
Mild Cheddar, also known as Young Cheddar, has a soft, smooth, and creamy texture. It is typically aged between 1 and 3 months and has a high moisture content, making it perfect for melting. Sharp Cheddar, on the other hand, is tangier and more sour due to aging, during which enzymes and cultures break down fats, resulting in more complex flavors.
American cheese is considered a "cheese product" rather than cheese because it does not meet the requirement of being at least 51% real cheese.
Cheddar cheese is America's favorite cheese, while American cheese is in the top five most popular cheeses in the United States.
