Bushra Griffith
Processed cheese is a product made from cheese mixed with an emulsifying agent and other ingredients. It was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid. In 1916, Canadian-American James L. Kraft applied for the first US patent for a method of making processed cheese. Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese, which was introduced in 1950. The term American cheese rapidly began to refer to the processed variety, which is made from a blend of cheeses, most often Colby and cheddar. It is typically mild, creamy, and salty with a medium-firm consistency and a low melting point.
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What You'll Learn
Processed American cheese is made from a blend of cheeses
Processed American cheese is a blend of cheeses, typically made from a combination of cheddar and Colby, or similar varieties. It was first created in the 1910s by Canadian-American entrepreneur and cheese salesman James L. Kraft, who obtained a patent for his manufacturing process in 1916. Kraft Foods Inc. then began marketing this processed cheese product, which quickly became a household staple in the US.
Processed American cheese is known for its mild, creamy flavour and smooth, meltable texture. Its unique characteristics make it a versatile and popular choice for sandwiches, grilled cheese, cheeseburgers, and as an adhesive layer in dishes like the Philly cheesesteak. The melting properties of processed American cheese can be attributed to the addition of emulsifying agents, such as sodium citrate, which prevent the cheese from breaking or turning greasy during melting.
The production process of processed American cheese involves grinding traditional cheese, combining it with emulsifying agents and other ingredients, and then heating it until it forms a homogeneous mixture. This mixture is pasteurised at temperatures above 150°F (66°C) for at least 30 seconds. The final product is regulated by the Food and Drug Administration (FDA) in the United States, which sets standards for the percentage of milkfat, moisture, salt, and pH value, as well as characteristics like flavour, texture, colour, and meltability.
While processed American cheese is convenient and widely used, it is important to note that it is not considered "real cheese" due to the presence of non-cheese ingredients. These additional ingredients, such as salt, food dyes, preservatives, dairy, emulsifiers, and other artificial additives, typically make up about 40-50% of the product. As a result, processed American cheese may be legally prohibited from being labelled simply as "cheese" in many countries.
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It is not 100% cheese
Processed American cheese is not 100% cheese. It is a product made from cheese mixed with an emulsifying agent (a calcium chelator). Additional ingredients, such as vegetable oils, unfermented dairy ingredients, salt, food colouring, or sugar may be included. As a result, many flavours, colours, and textures of processed cheese exist. Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients. The cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a melted homogeneous mixture.
Processed cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler, seeking a cheese with a longer shelf life and influenced by fondue and cheese sauces, added sodium citrate to melted Emmentaler cheese. They found that the emulsified cheese sauce could be re-cooled into a solid again. Shortly after, in 1916, Canadian-American businessman James L. Kraft applied for the first U.S. patent for a method of making processed cheese. Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese, which was introduced in 1950. The first commercially available individually wrapped cheese slices were introduced in the US by Clearfield Cheese Co. in 1956.
In the United States, processed cheese is defined, categorized, and regulated by the Food and Drug Administration (FDA) under the U.S. Code of Federal Regulations Title 21, Section 133 ("Cheeses and Cheese-Related Products"). Three of the main classes are: PPC, which is made from one or more cheeses (excluding certain cheeses such as cream cheese and cottage cheese) and mixed with emulsifying salts; pasteurized process cheese food, which does not have a standard of identity maintained by the FDA and thus allows manufacturers to use milk protein concentrate in their formulations; and pasteurized process cheese product, which appears on many American store- and generic-branded singles.
Processed American cheese is packaged in individually wrapped slices, as unwrapped slices sold in stacks, or in unsliced blocks. It is a common choice for sandwiches because of its versatile nature, pairing with a variety of meats and other ingredients. It is also recognized for its smooth and meltable texture, which is what makes it a reliable cooking ingredient for many dishes. It is often used in the typical American cheeseburger, contributing both flavour and acting as an adhesive layer to maintain the form of the burger.
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It is made with emulsifying agents
Processed cheese is made by blending traditional cheese with emulsifying agents and other ingredients. The mixture is then heated to a temperature of at least 150 °F (66 °C) for a minimum of 30 seconds during pasteurization. The emulsifying agents used in processed cheese are typically emulsifying salts, such as sodium citrate, which act as calcium chelators. These salts help to prevent the cheese fats from separating during melting, resulting in a smooth and homogeneous mixture.
The use of emulsifying agents is a key factor in the manufacturing process of processed cheese, allowing it to achieve a consistent texture and meltability. This is particularly important for American cheese, which is well-known for its smooth, creamy texture and low melting point. By using emulsifying agents, manufacturers can ensure that the cheese melts evenly and distributes smoothly, making it a versatile and reliable cooking ingredient for dishes like cheeseburgers and grilled cheese sandwiches.
The addition of emulsifying agents also contributes to the extended shelf life of processed cheese. In 1911, Swiss inventors Walter Gerber and Fritz Stettler added sodium citrate to melted Emmentaler cheese, discovering that the emulsified cheese sauce could be re-cooled into a solid form. This innovation paved the way for the development of processed cheese as a commercially viable product.
While the inclusion of emulsifying agents provides functional benefits, it is important to note that the high proportion of additives in processed cheese has led to regulatory considerations. In many countries, products with a high percentage of additives cannot be legally labelled as cheese, even if they contain a significant amount of cheese as a base ingredient. For example, in the United States, the Food and Drug Administration (FDA) has specific regulations for the composition and labelling of processed cheese products.
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It is mild, creamy, and melts easily
Processed American cheese is known for its mild, creamy flavour and smooth texture. It is also popular for its easy melt, making it a common choice for sandwiches and a reliable cooking ingredient for many dishes. It is typically made from a blend of cheeses, most often Colby and cheddar, along with other ingredients. The cheese blend and additional ingredients are what allow American cheese to melt without breaking or turning greasy, as traditional cheese does.
The process of making processed American cheese was invented in Switzerland in an effort to reduce cheese waste. Scraps from various batches of cheese could be melted together and formed into a new product. In the United States, processed American cheese is defined, categorised, and regulated by the Food and Drug Administration (FDA) under the Code of Federal Regulations Title 21, Section 133 ("Cheeses and Cheese-Related Products").
The term "processed cheese" refers to products with the highest cheese content, made from cheese, up to 5% milk fat, and other allowed additives. The composition requirements of processed American cheese control the percentage of milk fat, moisture, salt, and pH value in the final product, along with specifications for flavour, body and texture, colour, and meltability. The exact ingredients and percentages can vary, but the key factors contributing to its mild, creamy, and easily meltable nature are the cheese blend and additives.
The cheese blend typically includes Colby and cheddar, as mentioned earlier, or similar varieties. The additives may include emulsifying agents, such as sodium citrate, which is crucial in preventing the cheese fats from separating during melting. Other additives may include salt, food colouring, preservatives, extra dairy, and other artificial ingredients. These additives contribute to the consistent texture, colour, and flavour of processed American cheese, making it distinct from traditional cheese.
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It is sold in slices, blocks, or as a spread
Processed American cheese is typically sold in slices, blocks, or as a spread. The slices are often individually wrapped and referred to as "singles". In the United States, Kraft Foods was the first company to sell processed cheese slices in this format in 1950. However, Clearfield Cheese Co. introduced the first individually wrapped cheese slices in 1956. These individually wrapped slices are the least like traditional cheese in terms of taste and texture. Blocks of American cheese, on the other hand, are more akin to traditional cheese and are usually sliced to order at deli counters.
The versatility of American cheese makes it a popular choice for sandwiches. Its smooth and meltable texture not only adds flavour but also acts as an adhesive layer, helping to maintain the form of the sandwich. For instance, it is commonly used in cheeseburgers and grilled cheese sandwiches. It is also a key ingredient in the Philly cheesesteak, which combines thinly sliced beef, onions, and cheese on a long roll.
Processed American cheese is also available in blocks or slices from deli counters. These tend to have fewer chemicals and extracts than the pre-packaged varieties and thus taste fresher and more flavourful. They are made from real cheese, although they may contain other ingredients, so it is important to check the label for the term "Pasteurized Process Cheese" to ensure it is mostly cheese.
In addition to slices and blocks, processed American cheese can also be found in the form of a spread. This allows for easy application and can be used to enhance the flavour and texture of various dishes.
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Frequently asked questions
Processed American cheese is made from a blend of cheeses, typically Colby and cheddar, mixed with an emulsifying agent and other ingredients. These can include vegetable oils, unfermented dairy products, salt, food colouring, preservatives, and sugar.
Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a melted homogeneous mixture. This mixture is then heated to a temperature of at least 150 °F (66 °C) for a minimum of 30 seconds during pasteurization.
The process of making processed American cheese was invented in Switzerland in an effort to reduce cheese waste. Scraps from various batches of cheese could be melted together and formed into a new product with a longer shelf life.
