Bushra Griffith
American cheese and cheddar cheese are similar in colour and appearance, but differ in taste, texture, and production. Cheddar is a hard, natural cheese with a sharper taste and crumbly texture, while American cheese is a smooth, creamy, processed cheese product with a milder flavour. Cheddar is made from cow's milk, while American cheese is made from a blend of at least two cheeses, commonly cheddar or Colby, and other ingredients such as emulsifiers, preservatives, and salt.
Differences between American and Cheddar Cheese
| Characteristics | American Cheese | Cheddar Cheese |
|---|---|---|
| Type | Processed cheese | Natural cheese |
| Taste | Mild, salty | Sharp |
| Texture | Soft, creamy | Hard, crumbly |
| Melting point | Low | High |
| Ingredients | Milk, whey, milk and whey proteins, food coloring, flavorings, emulsifiers (e.g. sodium phosphate, sodium citrate) and salt | Cow's milk |
| Price | Less expensive | More expensive |
| Origin | Switzerland | England |
Explore related products
What You'll Learn
Taste and texture
American cheese and cheddar cheese may look similar, but they differ in taste and texture. Cheddar is a hard, sharp-tasting English cheese with a crumbly texture. Its colour ranges from pale yellow to off-white, although some manufacturers colour the cheese with a brighter yellow. It is slightly crumbly. American cheese, on the other hand, has a milder taste and a smoother, creamier texture. It is also softer, with a lower melting point than cheddar.
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 cheese gets its flavour from aging cheese that originally used a buttermilk culture. The main things that distinguish it are the acidity level and the unique texture that is achieved through the "cheddaring" process.
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.
American cheese is most commonly used in America on hamburgers, grilled cheese sandwiches, macaroni and cheese, and cheese dips. Cheddar cheese is often used in pasta dishes like macaroni and cheese and is even used in baked goods and breads.
Cheddar cheese is a diverse cheese with a flavour profile that varies depending on the type of cheddar cheese. There are mild, medium, and sharp varieties, and it can be yellow or white. Aged cheddar has a more robust flavour, while yellow and white cheddar have similar flavour profiles. American cheese also comes in two varieties: yellow and white. Both have similar flavour profiles, although white American cheese is often considered milder and a bit saltier.
Cheddar Cheese: The Ultimate Unrefrigerated Food?
You may want to see also
Ingredients
American cheese is a processed cheese product with a mild flavour and a creamy texture. It is made from a blend of at least two cheeses, including cheddar or Colby, and other ingredients such as emulsifiers, preservatives, and acidifying agents. The specific ingredients and their proportions vary across manufacturers, but a standard list of ingredients includes:
- Milk and whey proteins
- Food colouring
- Flavourings
- Emulsifiers (e.g. sodium citrate, potassium phosphate)
- Salt
- Stabilizing agents (e.g. polysaccharide xanthan gum)
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. The term "American cheese" rapidly began to refer to the processed variety instead of the traditional but more expensive cheddars also made and sold in the U.S.
Cheddar cheese, on the other hand, is a hard, sharp-tasting, natural cheese with a crumbly texture. It is made from cow's milk, which is heated, and then the curd is kneaded with salt, cut into cubes to drain the whey, stacked and turned, and finally matured at a constant temperature for 3 to 18 months. The flavour of cheddar cheese comes from aging cheese that originally used a buttermilk culture. The colour of cheddar can range from white, pale yellow, to dark orange, with the darker shades coming from annatto, a fruit-based colouring.
White Cheddar Cheese: Vegetarian or Not?
You may want to see also
Manufacturing
The manufacturing process for American cheese was invented by James L. Kraft in the 1910s and mass-marketed as "American cheese" in the following years. The term "American cheese" soon began to refer to the processed variety instead of the traditional cheddars also made and sold in the U.S.
Cheddar cheese, on the other hand, is considered a real cheese, made from 100% cow's milk that has been coagulated with rennet, an enzyme that separates curds from whey. The only other ingredients added to cheddar cheese are salt and, sometimes, food colouring. Cheddar cheese is hard and crumbly and does not melt well.
American cheese is a processed cheese made from a blend of milk, dairy fats and solids, emulsifying agents (typically sodium citrate), and other fats and whey protein concentrates. It is then coloured with natural ingredients like annatto or paprika, or with artificial food dyes.
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 FDA requires any cheese made from a blend of two or more "real" cheeses to be labelled as "process cheese" or a "cheese product".
The manufacturing process for American cheese involves grating two or more "real" cheeses into fine shreds and melting them together to 165 degrees Fahrenheit (74 degrees Celsius). The melted cheese is then blended with additional dairy products, such as milk and whey, as well as milk and whey proteins. Next, food colouring, flavourings, and salt are added, along with emulsifiers like potassium phosphate, sodium, or citrate, which bind the mixture and prevent it from separating when heated.
Cheddar Cheese Acidity: What's the Sharp Truth?
You may want to see also
Explore related products
Nutrition
American cheese and cheddar cheese differ in their nutritional profiles. Cheddar cheese is a hard, natural cheese with a sharper taste and crumbly texture, while American cheese is smooth, creamy, processed cheese with a mild flavour.
Cheddar cheese is denser in nutrients and therefore higher in calories, protein, and fats. It is also richer in vitamins, including folate, vitamins B1, B2, and E, and minerals like zinc and selenium. Cheddar is also significantly lower in sodium, containing 2.5 times less than American cheese. It is also lower in trans fats.
American cheese, on the other hand, contains more carbohydrates and minerals like calcium, potassium, phosphorus, copper, manganese, and choline. It also has a higher vitamin D content. However, it is highly processed and contains additives and preservatives, which may have negative health implications. It is also higher in sodium, saturated fat, and sugar, which can increase the risk of high blood pressure and heart disease.
Both types of cheese are high-calorie foods, with a 100g serving of American cheese containing 371 calories and the same serving of cheddar providing 404 calories.
Dietary Preferences
Those on a low-fat diet may prefer cheddar cheese due to its lower fat content and overall better nutritional profile. However, American cheese is a better option for those seeking a cheese that melts easily and adds creaminess to dishes.
Keto Diet
Cheddar cheese is a better option for those on a keto diet as it contains fewer carbohydrates and no sugar. American cheese, due to its higher sugar content and insulin index, can spike insulin and is not recommended for keto.
In summary, while both American cheese and cheddar cheese offer some nutritional benefits, cheddar cheese generally provides a better nutritional profile due to its lower processing, natural ingredients, and higher nutrient density.
Cheddar Cheese: A Sodium-Rich Surprise?
You may want to see also
Uses
American cheese and cheddar cheese have distinct characteristics, and each is suited to different uses in cooking and as an ingredient.
American cheese is a processed cheese product with a mild, creamy, and salty flavour. It is known for its soft, smooth, and creamy texture, and its superior melting ability. It is commonly used in grilled cheese sandwiches, hamburgers, cheeseburgers, macaroni and cheese, cheese dips, and subs. It is also used as an adhesive layer in dishes like the Philly cheesesteak, where it helps maintain the form of the sandwich. American cheese is also versatile in sandwiches as it pairs well with a variety of meats and other ingredients. It is often sold in individually wrapped slices, stacks of unwrapped slices, or unsliced blocks.
Cheddar cheese is a hard, natural cheese with a sharper taste and a slightly crumbly texture. It has a higher melting point than American cheese and is less meltable. Cheddar is commonly used in pasta dishes like macaroni and cheese, baked goods, and breads. It is also sliced, shredded, or grated and used as an ingredient or topping in various dishes. Cheddar cheese comes in a range of colours, from white and pale yellow to dark orange, and can be found in mild, medium, or sharp varieties.
Cheddar Cheese: Meat or No Meat?
You may want to see also
Frequently asked questions
American cheese is a processed cheese made from a blend of cheeses, including cheddar, Colby, Swiss, Jack, or Grana. It also contains other ingredients like milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers, and salt. Cheddar, on the other hand, is a natural cheese made from pressed and salted curds from 100% cow's milk.
Both American and cheddar cheese are high in fat content and calories. However, cheddar cheese is slightly higher in fat and saturated fat and contains more protein. It is also richer in zinc and selenium. American cheese, on the other hand, contains over four times more iron and has higher levels of calcium, potassium, phosphorus, copper, and manganese. It also contains more vitamin B12 and vitamin E and has significantly higher sodium content.
American cheese is known for its mild, creamy taste and soft texture. Cheddar cheese, on the other hand, has a sharper taste and a harder, crumbly texture.
American cheese is designed to be very meltable due to the addition of emulsifiers. Cheddar cheese, while still meltable, does not melt as well and tends to separate when melted due to the lack of emulsifiers.
