Kamil Perry
White American cheese is a variety of American cheese, which is a type of processed cheese made from a blend of milk, dairy fats and solids, emulsifying agents, and other fats and whey protein concentrates. It is typically white in colour, although food colouring is often added to give it a more familiar yellow hue. While white American cheese is not made from Swiss cheese, it does have a distinct flavour profile that holds more than a hint of creamy Swiss cheese.
| 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 |
| Colour | White, though food colouring is added to give it the colour it is known for |
| Texture | Medium-firm consistency |
| Taste | Salty |
| Meltability | High |
| Nutritional benefits | High-quality protein, vitamins and minerals like vitamin D, vitamin A, calcium, phosphorous, and zinc |
| Nutritional drawbacks | High in calories, cholesterol, sodium, and saturated fat |
| FDA definition | Any cheese made from a blend of two or more "real" cheeses must be labelled as "process cheese" or a "cheese product" |
| Percentage of cheese | Must contain more than 51% real cheese to be legally classified as American cheese |
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What You'll Learn
White American cheese's Swiss-like flavour
White American cheese is a processed cheese made from a blend of milk, dairy fats and solids, emulsifying agents (typically sodium citrate), and other fats and whey protein concentrates. It 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. The term "American cheese" began to refer to the processed variety instead of traditional but more expensive cheddars also made and sold in the U.S.
White American cheese has a distinct flavor profile that holds more than a hint of creamy Swiss cheese. It is rich and creamy, with strong, sharp cheesy notes that are reminiscent of Swiss cheese. The slices even have a few tiny holes. When paired with deli meats such as cured ham or mortadella, it tastes more like a "real" cheese than other American cheeses.
The flavor profile of American cheese can vary, with some having hints of mild cheddar, while others are milky and buttery. However, they are all generally creamy, with good flavor that isn't too mild or too sharp. White American cheese is also known for its meltability, making it a popular choice for cheeseburgers and grilled cheese sandwiches.
While white American cheese is left in its natural state, yellow American cheese is made by adding coloring to give it a more cheddar-like appearance. Some brands use natural colorings like annatto or paprika, while cheaper brands may use artificial food dyes. Outside of the color, white and yellow American cheeses are the same.
According to the FDA, only slices that contain more than 51% real cheese can be legally classified as American cheese. Anything containing less than 51% must be labeled as "process cheese food." American cheese is considered a processed cheese product and is not classified as "real" cheese from a legal perspective. However, it does contain real dairy and is naturally high in vitamins and minerals such as vitamin D, vitamin A, calcium, phosphorus, and zinc.
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American cheese is processed
American cheese is indeed a processed cheese. It is made from a blend of cheeses and other ingredients that enhance its flavour and texture. The blend must include at least 51% cheese, such as cheddar, Colby, or Swiss cheese, and it is often mixed with other dairy products like milk, cream, or skim milk. The other 49% of the blend can include emulsifying agents, dairy fats, whey protein concentrates, and other ingredients. This mixture is then heated to a minimum of 150 °F (66 °C) for at least 30 seconds during pasteurization. The exact processes after the cheese is made determine the labelling on the package.
The processed variety of American cheese was invented 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. The term "American cheese" quickly began to refer to this processed variety, rather than the more traditional and expensive cheddars also made and sold in the U.S.
American cheese is typically mild, creamy, and salty in flavour, with a medium-firm consistency and a low melting point. It is commonly used in sandwiches, grilled cheese, macaroni and cheese, and breakfast meals like omelettes and scrambled eggs. It is also a popular choice for cheeseburgers and other fast-food items.
White American cheese is a variety of American cheese that does not contain any colouring additives, whereas yellow American cheese is seasoned and coloured with annatto. White American cheese has a slightly creamier and softer texture than its yellow counterpart and is often used in dishes where its neutral flavour and extra creaminess can enhance the flavours of other cheeses, such as in macaroni and cheese or grilled cheese sandwiches.
While American cheese is a processed cheese, it is important to note that all cheese is processed to some degree. Even simple cheeses like halloumi are made by treating milk with rennet, draining the resulting curds, and pressing them together. More complex cheeses go through additional processing steps, such as kneading and stretching for mozzarella or washing with a bacteria-infested brine for Gruyère and Comté.
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Swiss cheese does not exist in Switzerland
The term "Swiss cheese" does not refer to a type of cheese from Switzerland. Instead, it is used to describe a style of cheese that originated in America. This style of cheese, known as "Baby Swiss", was developed in America as a smaller version of the mature Emmentaler cheeses of Switzerland. However, it is important to note that Switzerland does produce a variety of Alpine-style cheeses, such as Emmentaler, Gruyère, Fontina, and Jarlsberg, which are known by their traditional, regional names.
The confusion surrounding the term "Swiss cheese" may be attributed to the fact that Swiss-style cheeses, including Emmentaler, were introduced to America by Swiss immigrants. These immigrants began crafting similar types of cheeses in their new homeland, utilizing different cattle breeds and soil types, which inevitably led to variations in the final product. As a result, the Swiss-style cheeses produced in America developed their own distinct identity, setting them apart from their Swiss counterparts.
Furthermore, the term "American cheese" encompasses a diverse range of cheeses produced in America, including some of the finest cheeses in the world, such as Humboldt Fog, Moses Sleeper, and Bent River. However, when referring specifically to “process American cheese”, it denotes a type of processed cheese that is manufactured from a blend of milk, dairy fats, solids, emulsifying agents, and other fats and whey protein concentrates. This processed variety, popularized by brands like Kraft, has come to be commonly associated with the term "American cheese".
It is worth noting that the term "Swiss cheese" is sometimes used to describe white American cheese, which may exhibit characteristics reminiscent of Swiss-style cheeses. White American cheese is left in its natural state, without the addition of coloring agents, resulting in a color distinct from the more common yellow American cheese. While white American cheese may evoke comparisons to Swiss cheese, it is a unique variety with its own distinct flavor profile and characteristics.
In conclusion, while the term "Swiss cheese" may be used colloquially to describe certain types of American cheese, particularly the white variety, it does not refer to a cheese that originates from Switzerland. The term "Swiss cheese" specifically refers to a style of cheese that was developed in America, inspired by the traditional cheeses of Switzerland, but with its own unique characteristics and identity.
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American cheese is not real cheese
American cheese is a type of processed cheese made from a blend of milk, dairy fats and solids, emulsifying agents (typically sodium citrate) with other fats and whey protein concentrates. The manufacturing process was invented by James L. Kraft in the 1910s and mass-marketed as "American cheese" in the following years, most notably as ""Kraft Singles".
The term "American cheese" began to refer to the processed variety instead of the traditional but more expensive cheddars also made and sold in the U.S. A mix of ingredients that must include at least 51% cheese (such as a traditionally made cheddar or Colby) is ground, combined with emulsifying agents and other ingredients that may total up to 49%, mixed and heated until it forms a melted homogeneous mixture. Sodium citrate is an important additive at this time, as it prevents the cheese fats from separating.
Due to the addition of other ingredients, American cheese cannot be called "cheese" in America. It is known as "pasteurized process cheese food". Any cheese-like product found in the U.S. that does not include the specific term "cheese" along with its description is not cheese by American regulatory definition, but "cheese food", meaning it contains less than 51% cheese in its ingredients.
Some people dislike American cheese due to its texture and taste, calling it "plastic" and "an abomination". However, others enjoy it, especially on burgers or grilled cheese sandwiches, where it has a good meltability.
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American cheese's meltability
American cheese is a type of processed cheese 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 mild with a creamy texture and salty flavour, has a medium-firm consistency, and has a low melting point. It is typically yellow or white in colour; yellow American cheese is seasoned and coloured with annatto.
The manufacturing process for American cheese was invented by James L. Kraft in the 1910s and mass-marketed as "American cheese" in the following years, most notably as “Kraft Singles." The term “American cheese” rapidly began to refer to the processed variety instead of traditional but more expensive cheddars also made and sold in the U.S. A mix of ingredients that must include at least 51% cheese (such as a traditionally made cheddar or Colby) is ground, combined with emulsifying agents and other ingredients that may total up to 49%, mixed and heated until it forms a melted homogeneous mixture. Sodium citrate is an important additive at this time, as it prevents the cheese fats from separating. The cheese mixture is then heated to a temperature of at least 150 °F (66 °C) for a minimum of 30 seconds during pasteurization.
Composition requirements of processed American cheese control the percentage of milkfat, moisture, salt and pH value in the final product, along with specifications for flavour, body and texture, colour, and meltability. This is what allows American cheese to melt without breaking or turning greasy the way a traditional cheese does. It is this meltability that makes American cheese a reliable constituent in many dishes such as the grilled cheese sandwich, macaroni and cheese, cheeseburgers, cheese dogs, cheesesteaks, chili-cheese fries, and nachos.
Some American cheeses, such as Trader Joe's Organic American Singles, have been praised for their meltability and good flavour both cold and warm. The Kraft Deli Deluxe American Cheese Slices have also been described as having a great ooziness when melted. On the other hand, the Kraft Singles American Cheese Slices have been criticized for leaving hardened cheese dribbles on plates when melted.
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Frequently asked questions
American cheese is a type of processed cheese made from blending milk, dairy fats and solids, emulsifying agents, and other fats and whey protein concentrates. It was invented by James L. Kraft in the 1910s and mass-marketed as "American cheese" in the following years.
White American cheese is not a mix of Swiss and American cheese. It is made from a blend of milk, dairy fats, and solids, and it gets its color from natural ingredients like annatto or paprika, or artificial food dyes in cheaper brands. Some tasters have noted that certain white American cheeses, such as Applegate Organics, have a flavor reminiscent of Swiss cheese.
Swiss cheese does not refer to a type of cheese from Switzerland. Instead, various Alpine-style cheeses are known by traditional names, such as Emmentaler, Gruyère, and Fontina. The term "Swiss cheese" usually refers to the style known as Baby Swiss, which was developed in America as a smaller version of the aged Emmentalers from Europe.
