Andy Montoya
Deli American cheese is a processed cheese made by blending different types of cheeses, including but not limited to cheddar, Colby, and Jack. It was created in Switzerland and popularized in the United States by Kraft in the 1920s. The cheese is known for its melting ability and is commonly used in grilled cheese sandwiches, burgers, and other deli foods. While some consider it an artificial product, it is technically real cheese, as it contains more than 51% cheese, with other ingredients like milk, cream, and emulsifying agents making up the rest.
| Characteristics | Values |
|---|---|
| Type of Cheese | Processed Cheese |
| Ingredients | Chunks of cheese (Cheddar, Colby, Swiss, Jack, Grana), liquid, emulsifying agents, milk, skim milk, buttermilk, cream, whey proteins, salt, colouring, spices |
| Texture | Soft |
| Melting Ability | High |
| Taste | Salty, Smooth |
| Colour | Yellow or White |
| Additives in White American Cheese | No |
| Additives in Yellow American Cheese | Annatto |
| FDA Classification | Pasteurized Process Cheese |
| Moisture Content | Below 43% |
| Fat Content | At least 47% |
| Shelf Life | 5-6 months if stored in the refrigerator |
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What You'll Learn
Processed cheese
American cheese, specifically, is a processed cheese made from a blend of cheeses and other flavour- and texture-enhancing ingredients. It is often made with a combination of cheeses, such as cheddar and Colby, and can be yellow or white. White American cheese does not contain any colouring additives, whereas yellow American cheese has colouring added, typically annatto, which is extracted from the seeds of the Achiote tree.
The process of making American cheese was created in Switzerland and later patented by Kraft in 1921, when they created a 2.27-kilogram "loaf" of processed cheese. This was a breakthrough as it was easier to sell in bulk to delis, which could slice the cheese for customers. Over time, this processed cheese gradually assumed the name "American cheese".
According to the FDA, American cheese is not real cheese, and it is referred to as a "pasteurized process cheese". This means that it only needs to have a minimum of 51% real cheese and can be combined with other ingredients, including milk, skim milk, buttermilk, cream, and whey proteins. However, some sources argue that American cheese is, in fact, real cheese, as long as at least 51% of the product is cheese.
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Melting cheese chunks
Deli American cheese is a processed cheese made by melting and combining chunks of two or more types of cheese, such as cheddar, Colby, Swiss, Jack, or Grana. This mixture is then blended with other ingredients to enhance flavour and texture, such as water, salt, spices, colouring, or cream. Emulsifying agents, such as sodium phosphate or potassium citrate, are also added to keep the cheese creamy and prevent separation when it melts. The melted mixture is then piped into an extruding machine that produces long sheets of cheese that rapidly cool and solidify. These sheets are then sliced into ribbons, which are then cut into individual slices and wrapped, or stacked into loaves and packaged. Deli American cheese is also formed into solid blocks that are sliced to order.
American cheese was created in Switzerland and first patented by Kraft in 1921 as a 2.27-kilogram "loaf" of processed cheese. This processed cheese was easier to sell in bulk to delis, which popularised the product and led to its name, "American cheese". The term "American cheese" now refers to a processed cheese product made with a blend of cheeses, rather than a cheese produced in the United States of America.
American cheese is known for its melting ability and is a popular choice for grilled cheeses, burgers, or other deli sandwiches. It has a salty, smooth, and creamy texture, with a mild flavour that allows it to be used in a variety of dishes without overwhelming other ingredients.
While American cheese is a convenient and versatile product, it is important to note that it is not considered "real cheese" by some, including the FDA, due to its processing and the addition of other ingredients. According to the FDA, American cheese is a "pasteurized process cheese," which only requires a minimum of 51% real cheese content. This allows for a significant amount of filler and "approved ingredients," resulting in a lower-quality product compared to natural cheeses.
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Additives and emulsifying agents
Deli American cheese is a processed cheese made by blending different types of natural cheeses, such as cheddar, Colby, Swiss, Jack, and Grana. It is often sold as slices from a block at the deli counter.
The use of emulsifying agents is a key difference between American cheese and natural cheeses like cheddar, which do not contain these additives. As a result, when natural cheese melts, it tends to separate, while American cheese remains creamy and has a softer texture.
The specific additives and emulsifying agents used in American cheese can vary, and manufacturers have some flexibility in formulating their products. However, there are regulations in place that stipulate the moisture content must be below 43%, and the fat content must be at least 47%.
The addition of these agents and additives is what gives American cheese its unique characteristics, contributing to its popularity in grilled cheese sandwiches, burgers, and other deli or diner favorites.
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Milk proteins and whey
The addition of milk proteins and whey helps to improve the texture and melting ability of American cheese. Whey is a type of milk protein that is formed during the process of cheese making. When milk is coagulated with rennet or an acidic substance, it separates into curds and whey. The curds are then used to make cheese, while the whey is often considered a byproduct.
In the case of American cheese, however, whey is added back into the cheese mixture to enhance its properties. Whey proteins are known to improve the solubility and stability of dairy products, making them creamier and less likely to separate. This is especially beneficial for the melting ability of American cheese, as it helps to create a smooth and creamy texture.
The use of milk proteins and whey in American cheese is often associated with the perception that it is an artificial or processed product. While it is true that American cheese is a processed cheese, the addition of these ingredients does not necessarily indicate a lower quality. In fact, the inclusion of milk proteins and whey can contribute to the desired texture and functionality of the cheese, especially in melted applications such as grilled cheese sandwiches or burgers.
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Colouring and flavouring
Deli American cheese is a processed cheese made by blending different types of natural cheeses, such as cheddar, Colby, Swiss, Jack, and Grana. It can also include other ingredients like milk, skim milk, buttermilk, cream, whey proteins, and emulsifying agents. This blend of cheeses and additives creates a product with a unique flavour and texture that is distinct from natural cheeses like cheddar.
The colouring and flavouring additives in American cheese play a significant role in its characteristic appearance and taste. White American cheese does not contain any artificial colouring additives, resulting in a natural cheese colour. On the other hand, yellow American cheese derives its colour from additives, typically annatto, a food colouring or dye extracted from the seeds of the Achiote tree found in tropical regions. Annatto not only imparts a yellow hue but also contributes to the flavour profile of the cheese.
The process of making American cheese involves melting large chunks of natural cheese with a liquid and emulsifying agents. This mixture is then flavoured and coloured, with spices and salt being common additives. The addition of salt enhances the flavour and helps to preserve the cheese, increasing its shelf life. The specific types and amounts of spices and flavourings used can vary, allowing for customisation and variation in the flavour profile of the final product.
While the exact blend of spices and flavourings may differ among manufacturers, the overall goal is to create a consistent and appealing taste that has become synonymous with American cheese. This flavour profile is often described as salty and smooth, making it a popular choice for grilled cheeses, burgers, and various deli offerings. The combination of natural cheese flavours and added spices creates a unique taste that has gained a nostalgic association for many consumers.
In addition to the spices and flavourings, the type of cheese used in the blend also contributes to the overall flavour profile of American cheese. For example, the inclusion of cheddar adds a sharp, salty taste, while Colby provides a milder, less aged flavour. The versatility in the choice of cheeses allows manufacturers to create different variations of American cheese, each with its own distinct character.
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Frequently asked questions
American cheese is a processed cheese made by blending different types of cheeses, including but not limited to Cheddar, Jack, Colby, and even some Grana cheese.
Deli American cheese is made of the same ingredients as standard American cheese. It is formed into solid blocks and sent to delis, where it is sliced to order.
To make American cheese, large chunks of cheese are mechanically grated and melted at 165°F (74°C). Emulsifying agents, salt, colourings, and spices are added, along with other ingredients like milk or cream. The melted mixture is then piped into an extruding machine that produces sheets of cheese, which are sliced into individual portions and packaged.
According to the FDA, American cheese is not real cheese but is instead a "pasteurized process cheese". This means that it only needs to have a minimum of 51% real cheese and can be combined with other ingredients. However, some sources argue that this definition of "real cheese" is arbitrary, and American cheese should be considered real cheese.
