Bushra Griffith
American cheese is a processed cheese made from a blend of two or more real cheeses, typically including cheddar and Colby, and sometimes Swiss. It is known for its smooth, meltable texture and mild, creamy, and salty flavour. The emulsifying agents used in its production, such as sodium citrate, give it its characteristic meltability. The term American cheese is a legal term defined by the FDA, and it is distinct from the many other fine cheeses produced in America, such as Humboldt Fog, Moses Sleeper, and Bent River.
| Characteristics | Values |
|---|---|
| Definition | A type of processed cheese made from a blend of two or more "real" cheeses |
| Ingredients | Cheddar, Colby, washed curd cheese, or granular cheese, or any mixture of two or more of these |
| Additives | Sodium citrate, emulsifying agents, salt, food colouring, milk proteins, vitamins, whey, and dairy fat sources |
| Texture | Smooth, meltable, creamy, medium-firm, and gooey |
| Taste | Salty, tangy, and seasoned |
| Colour | Yellow or white |
| Origin | Developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, later patented by James Lewis Kraft in 1916 |
| Use Cases | Sandwiches, cheeseburgers, grilled cheese sandwiches, turkey pot pie, breakfast sandwiches, and more |
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What You'll Learn
American cheese is made from a blend of cheeses
American cheese is a processed cheese made from a blend of "real" cheeses, typically including cheddar, colby, or similar varieties. It was first created in the 1910s by James L. Kraft, the founder of Kraft Foods Inc., who obtained a patent for his manufacturing process in 1916. The development of American cheese was an innovation in cheese production, allowing for a product that was soft, sliceable, rindless, and had an extended shelf life.
The process of making American cheese involves blending different types of cheese, such as cheddar and colby, with other ingredients like extra whey, milk proteins, vitamins, colouring, and emulsifying agents. This blend is then heated, mixed, and molded into bricks or slices. The addition of emulsifying agents, such as sodium citrate or sodium phosphate, is what gives American cheese its characteristic meltability and smooth texture.
According to the U.S. Code of Federal Regulations, for a product to be labelled as "American cheese," it must be manufactured from cheddar cheese, colby cheese, washed curd cheese, granular cheese, or any mixture of these. This distinction is important, as federal laws mandate that blended cheeses made from more than one type of cheese be labelled as "pasteurized process American cheese."
The term "American cheese" has evolved over time. Initially, it referred simply to cheese produced in the United States, specifically the cheddar made by colonists in the 1620s. However, as processed cheese became more common, the term "American cheese" gradually came to be associated with this new, processed variety, rather than the traditional cheddars also produced in the country.
Today, American cheese is a versatile and popular choice, especially for sandwiches, burgers, and grilled cheese, due to its smooth, meltable texture and mild flavour. It is a key ingredient in iconic dishes like the Philly cheesesteak and the classic grilled cheese sandwich.
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It is not made from a single animal
American cheese is a type of processed cheese. It is made from a combination of two or more "real" cheeses, typically cheddar, Colby, or similar kinds of cheese. This means that American cheese is made from the milk of more than one animal. For example, if American cheese is made from cheddar and Colby cheese, it is made from the milk of cows. This is because, traditionally, cheddar and Colby cheeses are made from cow's milk.
However, it is important to note that American cheese can also be made from other types of cheese, such as Swiss cheese, which may be made from the milk of different animals. In addition, American cheese often contains other ingredients, such as extra whey, milk proteins, vitamins, colouring, and emulsifying agents, which may be derived from various sources.
The term "American cheese" refers specifically to this processed cheese variety, which was developed in the early 1900s by James Lewis Kraft. It is known for its smooth, meltable texture and is commonly used in sandwiches, burgers, and grilled cheese. The processing of American cheese allows it to have a longer shelf life, be easily portioned, and melt without breaking or turning greasy.
The specific ingredients and percentages of milk fat, moisture, salt, and pH value in American cheese are regulated by the U.S. Code of Federal Regulations. To be labelled as "American cheese," the product must contain at least 51% real cheese, according to the FDA.
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It is a processed cheese
It is important to note that all cheese is processed. It is a man-made product that does not exist in nature. Even the simplest cheese is made by treating milk with rennet, an enzyme typically taken from the stomach lining of an unweaned calf.
American cheese, or "Pasteurized Process American Cheese" as defined by the Food and Drug Administration (FDA), is a type of processed cheese. It is made from a blend of two or more "real" cheeses, typically cheddar, Colby, or similar cheeses, along with other ingredients. These additional ingredients are used to alter the texture and flavor of the cheese and may include extra whey, milk proteins, vitamins, coloring, and emulsifying agents. The exact composition of these ingredients determines the labeling on the package.
The process of making American cheese involves shredding or grinding the cheese and heating it with an emulsifying agent and other additives to create a smooth, homogenous mixture. This mixture is then molded into bricks or slices and packaged. The emulsifying agent, such as sodium citrate or sodium phosphate, gives American cheese its unique melting properties, allowing it to melt smoothly without separating into a greasy mess.
The term "American cheese" refers specifically to this processed variety, which was patented by James L. Kraft in 1916. Before the days of processing and mass production, "American cheese" simply referred to cheese from the United States. However, with the development of processed cheese, the term "American cheese" gradually became associated with this new, distinct variety.
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It was invented in the 1910s
The term "American cheese" was coined in the 1910s, when Swiss-born James L. Kraft, the founder of Kraft Foods Inc., developed a new method for manufacturing processed cheese. In 1916, Kraft patented this process, which involved melting various cheddar pieces with sodium citrate to 175 degrees for 15 minutes, whisking throughout. This created a product that could be packaged into cans or jars and had a longer shelf life than traditional cheese. Soon after, in 1928, sliced bread was invented, leading to the immense popularity of the grilled cheese sandwich.
Before the 1910s, "American cheese" referred to any cheese from the United States of America. Since the 1620s, colonists in America had been making their own cheddar, which was exported back to England by the late 18th century. This cheese was often called "Yankee" or "American" cheese and was considered inferior to locally produced English cheddar.
The processed American cheese developed by Kraft was made from a blend of two or more "real" cheeses, typically cheddar and colby, along with other ingredients like extra whey, milk proteins, vitamins, colouring, and emulsifying agents. The addition of emulsifying agents like sodium citrate gives American cheese its characteristic smooth and creamy texture, allowing it to melt without becoming greasy or clumpy.
The manufacturing process of American cheese differs significantly from traditional cheese-making, and as a result, federal laws mandate specific labelling requirements. According to the U.S. Code of Federal Regulations, American cheese must be labelled as ""pasteurized process American cheese" if it is made from more than one type of cheese. This type of cheese must be entirely cheese, except for the addition of an emulsifying agent, salt, colouring, acidifying agents, and optional dairy fat sources, which cannot exceed 5% of the total weight.
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It is made from cow's milk
While "American cheese" may refer to any cheese produced in the United States, the term is more commonly used to describe a specific type of processed cheese. This variety of American cheese is made from a combination of cheeses, including cheddar, colby, washed curd cheese, or granular cheese. The key ingredient that defines American cheese is sodium citrate, which is added to prevent the cheese from separating during pasteurization.
It is made from cows' milk. Cheddar cheese, which is a key component of American cheese, is traditionally made from 100% cows' milk. The milk is coagulated with rennet, an enzyme typically derived from the stomach lining of an unweaned calf. This process separates the curds from the whey, and the resulting curds are then pressed together to form cheddar cheese.
The process of making American cheese involves blending different types of cheese, such as cheddar and colby, with additional ingredients like whey, milk proteins, vitamins, coloring, and emulsifying agents. This mixture is heated and melted to form a homogeneous substance, which is then molded into bricks or slices. The emulsifying agents added during this process are crucial to the unique characteristics of American cheese, as they allow the cheese to melt smoothly without becoming greasy or clumpy.
The use of cows' milk in cheese production is not limited to American cheese. In fact, most traditional cheeses, such as mozzarella and ricotta, are also made using cows' milk. However, it is important to note that cheese can be made from the milk of other animals as well. In some parts of the world, cheese is made from the milk of animals such as reindeer, moose, camels, and even alpacas.
While American cheese may not be considered a "real" cheese by some due to its processed nature, it has become an iconic part of American cuisine. Its melting properties and versatility make it a popular choice for sandwiches, burgers, and various recipes where melted cheese is desired. The ability of American cheese to melt smoothly without separating makes it a reliable and convenient option for many dishes.
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Frequently asked questions
American cheese is made from cow's milk.
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.
The first step in transforming American cheese into the distinct entity it is today can be traced to Switzerland in 1911, when Walter Gerber and Fritz Stettler developed the world's first processed cheese. In 1916, James L. Kraft, the founder of Kraft Foods Inc., patented his manufacturing process for processed cheese.
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.
