Andy Montoya
American cheese and cheddar cheese are two popular varieties of cheese, often used interchangeably. However, they differ in several ways. Cheddar is a hard, natural cheese with a sharper taste and crumbly texture, while American cheese is a processed cheese product with a milder, saltier, and creamier texture. Cheddar is made from cow's milk and aged to develop its flavour, while American cheese is made by blending unfermented dairy products with whey, emulsifiers, preservatives, and other additives. Cheddar has a higher melting point and is less meltable than American cheese, which is designed to be easily meltable and adaptable to various dishes.
Differences between American and Cheddar Cheese
| Characteristics | American Cheese | Cheddar Cheese |
|---|---|---|
| Type | Processed cheese | Hard, natural cheese |
| Taste | Mild | Sharp |
| Texture | Creamy | Crumbly |
| Melting point | Low | High |
| Ingredients | Milk, whey, milk and whey proteins, food coloring, flavorings, emulsifiers, and salt | Cow's milk |
| Calories | Varies based on type of milk used | Slightly higher |
| Price | Lower | Higher |
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What You'll Learn
Taste
American cheese and cheddar cheese differ in taste, with the former being milder and saltier, while the latter has a sharper flavour. Cheddar cheese is also known to have a more diverse taste, with varieties ranging from mild to sharp. The flavour of cheddar cheese also depends on its colour, with white cheddar having a milder flavour than yellow or orange cheddar.
Cheddar cheese gets its flavour from aging cheese that originally used a buttermilk culture. The flavour of cheddar cheese varies based on the length of time it is aged, with aged cheddar having a more robust flavour than medium or mild cheddar. Cheddar cheese can be stored in the refrigerator for up to six months before opening and three to four weeks after opening.
American cheese, on the other hand, is a processed cheese product with a mild and creamy flavour. It is made from unfermented dairy and several other ingredients, including milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers, and salt. The emulsifiers used in American cheese, such as sodium citrate, give it a softer, creamier texture and a lower melting point than cheddar cheese. This makes American cheese a popular choice for sandwiches, grilled cheese, cheeseburgers, and cheese dips.
The difference in taste between American and cheddar cheese can also be attributed to the manufacturing process. Cheddar cheese is a hard, natural cheese that is produced by fermenting, heating, and removing water from milk, leaving concentrated milk protein, fats, and nutrients. The cheese is then aged for two to twelve months, which contributes to its sharper flavour. American cheese, on the other hand, is made by blending and heating shredded cheese with emulsifiers and other ingredients to create a homogeneous mixture. This processing gives American cheese its smoother, creamier texture and milder flavour.
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Texture
American cheese is a processed cheese with a smooth, creamy, and soft texture. It is made to be very meltable, with a low melting point. The emulsifying agents in its composition allow it to melt effortlessly and stay creamy. It is also known for its long shelf life.
Cheddar cheese, on the other hand, is a hard, natural cheese with a sharper taste and a firmer texture. It is produced by a unique process called "cheddaring," which involves stacking cheese curds to remove excess moisture and create a distinct texture. The aging process of cheddar further contributes to its texture, making it harder and more crumbly. Compared to American cheese, cheddar has a higher melting point, but it still melts evenly and uniformly, resulting in a creamy texture.
The difference in textures between American and cheddar cheese is primarily due to their distinct manufacturing processes and the use of emulsifying agents in American cheese. The "cheddaring" process in cheddar production removes moisture, resulting in a firmer and less moist texture compared to American cheese.
When melted, American cheese maintains its smooth and creamy texture, making it a versatile cooking ingredient, especially for dishes that require melted cheese, such as grilled cheese sandwiches, cheeseburgers, and cheese dips. Its meltability and adhesive properties make it a popular choice for sandwiches and similar dishes.
In contrast, melting cheddar cheese can result in a slightly different texture. While it still melts uniformly, the aging and lower moisture content of cheddar can affect its melted consistency. Aged cheddar tends to have a harder and more crumbly texture, which can make it more challenging to melt evenly. However, mild cheddar, which is aged for a shorter period, tends to melt better and is often used in melted cheese sauces or as an alternative to American cheese in grilled cheese sandwiches.
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Ingredients
Cheddar cheese is a hard, natural cheese with a sharper taste and crumbly texture. It is made with cow's milk. After heating, the curd is kneaded with salt, cut into cubes to drain the whey, then stacked and turned. It is then matured at a constant temperature, for instance, in caves, for 3 to 18 months. Cheddar cheese gets its flavour from aging cheese that originally used a buttermilk culture. The colour of cheddar ranges from white, pale yellow to dark orange. The dark orange colour comes from annatto, a fruit-based colouring.
American cheese, on the other hand, is a processed cheese product with a mild, creamy flavour and superior melting. It is made from unfermented dairy and several other ingredients, including milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers and salt. The ingredients are blended and heated with emulsifiers (like potassium phosphate, sodium or citrate) and poured into moulds to solidify. A stabilizing agent like polysaccharide xanthan gum is sometimes added to prevent separation of the ingredients. Sodium citrate is an important additive as it prevents the cheese fats from separating.
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Manufacturing
Cheddar cheese is made with cow's milk. After heating, the curd is kneaded with salt, cut into cubes to drain the whey, then stacked and turned. It is then matured at a constant temperature, for instance, in caves, for 3 to 18 months. Cheddar can be stored in the refrigerator for six months before opening and three to four weeks after opening. Cheddar cheese originated in the English village of Cheddar in Somerset, England, and has been produced there since at least the 12th century.
American cheese is made with milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers and salt. The ingredients are blended and heated with emulsifiers (like potassium phosphate, sodium or citrate) and poured into moulds to solidify. A stabilizing agent like polysaccharide xanthan gum is sometimes added to prevent separation of the ingredients.
According to the Standards of Identity for Dairy Products, part of the U.S. Code of Federal Regulations (CFR), to be labelled "American cheese", a processed cheese is required to be manufactured from cheddar cheese, Colby cheese, washed curd cheese, or granular cheese, or any mixture of two or more of these. The CFR also includes regulations for the manufacturing of processed American cheese. Because its manufacturing process differs from traditional cheeses, federal laws mandate that it be labelled as "pasteurized process American cheese" if made from more than one cheese. A "pasteurized process American cheese" must be entirely cheese with the exception of an emulsifying agent, salt, colouring, acidifying agents, and optional dairy fat sources (but at no more than 5% of the total weight).
Processed American cheese 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. British colonists made cheddar cheese soon after their arrival in North America. By 1790, American-made cheddars were being exported back to England.
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Nutrition
Cheddar and American cheese differ in their nutritional profiles. While both cheeses are high-calorie foods, with a similar average serving size of 1oz or 28.35g, cheddar is denser in nutrients and therefore higher in calories, protein, and fats. A 100g serving of American cheese contains 371 calories, while the same serving size of cheddar provides 404 calories. Cheddar is also significantly lower in sodium, containing 2.5 times less sodium than American cheese.
Cheddar cheese is a hard, natural cheese with a sharper taste and crumbly texture. It is made with cow's milk and matured at a constant temperature for 3 to 18 months. American cheese, on the other hand, is a smooth and creamy processed cheese with a milder flavour. It is made with a blend of at least two cheeses (commonly cheddar or Colby cheese), along with milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers, and salt.
American cheese contains more carbohydrates and is higher in certain minerals like calcium, potassium, phosphorus, copper, manganese, and choline. Cheddar, on the other hand, is richer in vitamins, including folate, vitamins B1 and B2, and has higher levels of zinc and selenium.
Both types of cheese can positively impact health, but cheddar may be considered the healthier option due to its lower content of sodium and trans fats, and more natural ingredients. However, American cheese contains higher levels of certain vitamins like vitamin B12, vitamin E, and vitamin D, and its mild flavour and superior melting ability make it a popular choice for many dishes.
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Frequently asked questions
American cheese is a processed cheese made from a blend of cheeses, such as cheddar, Colby, Swiss, Jack, and/or Grana, along with other flavour and texture-enhancing ingredients.
Cheddar is a natural cheese made from pressed and salted curds from 100% cow's milk (raw or pasteurized) that has been coagulated with rennet.
American cheese has a mild, creamy taste and a soft texture. Cheddar has a more complex, sharp, and bold flavour profile and is harder and crumbly in texture.
Cheddar has a better nutritional profile than American cheese, with higher protein content and essential nutrients like calcium. American cheese has higher levels of certain vitamins like B12 and E, but it also contains more sodium.
American cheese is known to be very meltable due to the addition of emulsifiers. Cheddar, being a natural cheese, is harder to melt and tends to separate when melted.
