Patrick Oconnell
American cheese is a type of processed cheese made from blending different types of real cheeses, such as Cheddar and Colby, with other ingredients like emulsifying agents, extra whey, milk proteins, vitamins, colouring, and preservatives. It was first created by James L. Kraft, the founder of Kraft Foods Inc., in the 1910s, and patented in 1916. American cheese is known for its smooth and melty texture, making it a popular choice for sandwiches, cheeseburgers, and grilled cheese. While some people argue that it is not real cheese due to its processed nature and blend of multiple cheeses, it has become an iconic part of American cuisine and is widely consumed and enjoyed.
| Characteristics | Values |
|---|---|
| Type | Processed cheese |
| Ingredients | Cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, emulsifying agents, salt, colouring, acidifying agents, dairy fat sources, milk proteins, vitamins, whey |
| Texture | Creamy, smooth, meltable |
| Flavour | Mild, salty |
| Consistency | Medium-firm |
| Colour | Yellow or white |
| Yellow colouring | Annatto or paprika |
| Melting point | Low |
| Packaging | Individually wrapped slices, unwrapped slices sold in stacks, unsliced blocks |
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What You'll Learn
- American cheese is a blend of two or more real cheeses
- It is labelled as process cheese or a cheese product
- It was invented in the 1910s by James L. Kraft
- It is made by melting down chunks of cheddar, colby, and/or Swiss cheese
- It is packaged in individually wrapped slices, unwrapped slices, or unsliced blocks
American cheese is a blend of two or more real cheeses
While American cheese is not considered "real cheese", it is made from real, pressed curds of milk. In fact, it is a blend of two or more "real" cheeses, such as cheddar, Colby, washed curd cheese, or granular cheese. This blend is then mixed with emulsifying agents, extra whey, milk proteins, vitamins, colouring, and other ingredients to create its signature texture and flavour.
The term "American cheese" refers specifically to the processed variety, which was first patented by James L. Kraft in 1916. Kraft's manufacturing process involved melting traditional cheese and combining it with emulsifying agents and other ingredients to form a homogeneous mixture. This mixture is then heated to a minimum of 150 °F (66 °C) for at least 30 seconds during pasteurization. The addition of sodium citrate prevents the cheese fats from separating during this process.
The resulting American cheese has a creamy texture, a salty flavour, and a medium-firm consistency. It is also known for its low melting point, making it a popular choice for sandwiches, cheeseburgers, and grilled cheese. Blocks of American cheese, which are sliced to order at deli counters, are considered more similar to traditional cheese. However, the individually wrapped slices, commonly known as singles, are typically the least like traditional cheese in terms of taste and texture.
Despite the debate over its classification, American cheese is a beloved and iconic food product in the United States, often associated with classic dishes such as cheeseburgers, grilled cheese sandwiches, and Philly cheesesteaks.
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It is labelled as process cheese or a cheese product
The term "American cheese" usually refers to processed cheese, which is made from a blend of two or more "real" cheeses, such as Cheddar, Colby, washed curd cheese, or granular cheese. This blend is then combined with other ingredients like extra whey, milk proteins, vitamins, colouring, and emulsifying agents. This mixture gives American cheese its characteristic gooey texture when melted.
According to US federal regulations, for a product to be labelled as "American cheese", it must be manufactured from one or a combination of the approved cheeses. If it is made from more than one type of cheese, federal laws mandate that it be labelled as "pasteurized process American cheese". This label indicates that the product is made entirely of cheese, with the possible addition of an emulsifying agent, salt, colouring, acidifying agents, and optional dairy fat sources (not exceeding 5% of the total weight).
If a product contains at least 51% cheese but also includes other specific dairy ingredients, such as cream, milk, skim milk, buttermilk, cheese whey, or albumin, it is labelled as "pasteurized process American cheese food". This distinction is important, as it helps consumers identify the product's true nature and differentiate it from traditional cheese.
The term "process cheese" or "cheese product" is used to describe American cheese because it undergoes a unique manufacturing process that differs from traditional cheese-making. This process involves grinding the cheese, combining it with emulsifying agents and other ingredients, and heating it until it forms a homogeneous mixture. This process was patented by James L. Kraft, the founder of Kraft Foods Inc., in 1916.
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It was invented in the 1910s by James L. Kraft
Processed American cheese was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc. In 1916, Kraft obtained a patent for his manufacturing process, which involved mixing his older cheeses with his newer cheeses to create a new product. This product, which came to be known as "American cheese", was a type of processed cheese made from blending different varieties of "real" cheese, such as cheddar and Colby, with other ingredients like extra whey, milk proteins, vitamins, colouring, and emulsifying agents. The addition of sodium citrate was particularly important as it allowed the cheese to be pasteurized without its components separating, giving it a smooth and creamy texture.
Kraft's invention was a scientific marvel, as it created a soft, sliceable, rindless cheese that stayed fresh for a few months, was easy to portion, and didn't dry out too fast. By 1930, over 40% of the cheese in the US was from Kraft, and today, the company produces about 7.2 billion slices of American cheese annually.
American cheese is commonly packaged in individually wrapped slices, unwraped slices sold in stacks, or unsliced blocks. It is a popular choice for sandwiches, especially burgers, due to its versatility, meltability, and gooey texture. While it may not be considered a "'real' cheese" by some, American cheese has become an iconic part of American cuisine, just like apple pie and hot dogs.
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It is made by melting down chunks of cheddar, colby, and/or Swiss cheese
American cheese is a processed cheese made by melting down chunks of cheddar, colby, and/or Swiss cheese. 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 process of making American cheese involves melting these cheeses with a liquid and an emulsifying agent, then moulding the mixture into bricks or slices, and finally packaging it. The emulsifying agent is key, as it gives American cheese its magical property of being able to melt smoothly without splitting into a greasy, clumpy mess. This is in contrast to cheddar cheese, which tends to separate into cheese solids and liquified oil when melted due to the lack of emulsifiers.
The addition of an emulsifying agent to American cheese was patented in the 1920s, and it has since become a staple in American cuisine, commonly used in sandwiches, cheeseburgers, and grilled cheese. While some may argue that American cheese is not "real" cheese due to its processed nature, it is still considered an iconic part of American food culture. In fact, according to the Standards of Identity for Dairy Products in the US 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, or granular cheese, or any mixture of these.
The process of making American cheese typically involves grinding the cheese, combining it with emulsifying agents and other ingredients, and then heating the mixture until it forms a melted homogeneous blend. Sodium citrate is often added during this process to prevent 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. The final product is controlled for percentage of milkfat, moisture, salt and pH value, as well as specifications for flavour, body and texture, colour, and meltability.
While American cheese may not be considered a "pure" cheese, it is important to note that it still contains a significant amount of milk and cheese. In fact, percentage-wise, there is likely to be more milk and cheese in American cheese slices than there is meat in a meatloaf. Additionally, the process of making American cheese is not that different from the process of making other cheeses. All cheese is processed and man-made, and even the simplest cheese, like halloumi, involves treating milk with rennet, an enzyme, and then draining and pressing the resulting curds. More complex cheeses go through additional processing steps, such as kneading and stretching, or washing with a bacteria-infested brine.
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It is packaged in individually wrapped slices, unwrapped slices, or unsliced blocks
Processed American cheese is packaged in a variety of ways, including individually wrapped slices, unwrapped slices sold in stacks, or unsliced blocks. The individually wrapped slices, often sold as 'singles', are typically the least like traditional cheese. They are highly processed and are designed to melt easily and have a long shelf life. They are a convenient option for consumers and are commonly used in sandwiches, burgers, and grilled cheese.
On the other hand, blocks of American cheese are more similar to traditional cheese. These blocks are sliced to order at deli counters and are considered ""fancier"" than the pre-sliced varieties. They are also more versatile and can be used in various dishes, such as grilled cheese sandwiches, cheeseburgers, and even mac and cheese. The blocks provide a better cheese experience for those who want a more authentic cheese taste and texture.
The unwrapped slices sold in stacks are another option for consumers. These slices are usually pre-sliced from blocks and then packaged together. They offer a middle ground between the highly processed singles and the less-processed block cheese. They are convenient for those who want a quick and easy option for their sandwiches or burgers but still prefer the look and feel of sliced cheese.
The different packaging options cater to various consumer preferences and uses. The individually wrapped slices are ideal for those who want convenience and a long-lasting product, while the blocks and unwrapped slices are better suited for those who prioritize taste, texture, and versatility.
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Frequently asked questions
American cheese is made by blending and melting together different types of cheese, such as cheddar, colby, or Swiss cheese, along with a liquid and an emulsifying agent.
American cheese is not legally considered a "real" cheese. For a food product to be a true "cheese", it has to be more than 50% cheese.
Yellow American cheese has colouring added to it to make it look more like cheddar, while white American cheese is left natural.
