Bushra Griffith
American cheese is a processed cheese made from cheddar, Colby, or similar cheeses. It is mild, creamy, and salty, with a medium-firm consistency and a low melting point. It is a versatile and popular choice for sandwiches and burgers, especially the classic American cheeseburger. While American cheese is widely produced and consumed in the United States, the term American cheese specifically refers to the processed variety. This processed cheese was invented in the 1910s by James L. Kraft, who obtained a patent for his manufacturing process in 1916. However, the colonists in Plymouth in the 1620s were already making their own cheddar, which was exported back to England by the late 18th century.
| Characteristics | Values |
|---|---|
| Original American Cheese | Cheddar |
| American Cheese | A variety of processed cheese made from a combination of Colby and cheddar cheese |
| American Cheese Production | 3,000,000,000 lb in 2014 |
| Cheddar Cheese Origin | The village of Cheddar in Somerset, southwest England |
| Cheddar Cheese Production | 258,000 long tons in 2008 |
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What You'll Learn
The history of American cheddar cheese
Cheddar cheese, which originates from the village of Cheddar in Somerset, southwest England, has a long history dating back to the 12th century. According to legend, a milkmaid left a bucket of milk in a cave in Cheddar Gorge to keep it cool and forgot about it. When she returned a few days later, the milk had hardened into cheese.
Over time, cheddar became popular among England's wealthy elite, including King Henry II, who declared it the best cheese in England. In the 19th century, Somerset dairyman Joseph Harding played a key role in modernising and standardising cheddar production, introducing new equipment such as his "revolving breaker" for curd cutting. Harding, often dubbed the "father of cheddar", also brought cheddar production to Scotland and North America, while his sons were responsible for introducing it to Australia and New Zealand.
During the Second World War, most of the milk in Britain was used to make a single type of cheese called "government cheddar" due to rationing. This led to a decline in the production of other types of cheese in the country. However, cheddar remained popular in the US, where it became established as a primary source of cheese, alongside Colby, partly due to its low cost and ease of production and storage.
Today, American cheddar cheese is produced in various regions, including Vermont, Wisconsin, and Missouri, and has developed into numerous varieties, including mild, medium, and sharp cheddar, with differences in flavour, texture, and appearance. The US produced approximately 3,000,000,000 pounds of cheddar in 2014, making it the second-most popular cheese in the country after mozzarella.
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How American cheddar is produced
American cheese is a processed cheese with a smooth and creamy texture. It is typically made from a blend of Colby and Cheddar cheeses, along with other ingredients like milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers, and salt. The process of making American cheese involves blending and heating these ingredients with emulsifiers, such as potassium phosphate, sodium, or citrate, and then pouring the mixture into moulds to solidify. A stabilizing agent like polysaccharide xanthan gum may also be added to prevent the separation of ingredients.
The production of American cheese was pioneered by James L. Kraft, the founder of Kraft Foods Inc., who obtained a patent for his manufacturing process in 1916. However, the origins of American cheese can be traced back to the British colonists who brought their cheesemaking techniques to North America. By the 1790s, American-made cheddars were being exported back to England.
Cheddar cheese, a key component of American cheese, has a rich history and traditional production process. Cheddar originated in the village of Cheddar in Somerset, Southwest England, and has been produced there since the 12th century. The process of making cheddar involves separating the curds and whey using rennet, an enzyme derived from the stomachs of newborn calves, or in some cases, vegetarian or kosher enzymes are used. After heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned. The cheese is then matured at a constant temperature, often in caves, for 3 to 18 months.
While American cheese and Cheddar share some similarities, they have distinct characteristics. Cheddar is a hard, sharp-tasting cheese with a natural colour ranging from pale yellow to off-white. In contrast, American cheese is milder in flavour, with a creamy texture and a low melting point. It is often yellow or white in colour, with the yellow variety seasoned and coloured with annatto. American cheese is highly versatile and commonly used in dishes such as hamburgers, grilled cheese sandwiches, macaroni and cheese, and cheese dips.
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The popularity of American cheddar
Cheddar cheese is one of the most popular cheeses in the world, particularly in the United Kingdom and the United States. In the US, it is the second most popular cheese, with an average annual consumption of 10 lbs per capita, second only to mozzarella. Cheddar is also the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market.
Cheddar cheese has a long history that dates back to the village of Cheddar in Somerset, England. The village's Cheddar Gorge provided the ideal humidity and steady temperature for maturing the cheese. When British colonists arrived in North America, they brought cheddar cheese with them, and by 1790, American-made cheddars were being exported back to England.
Another reason for the popularity of American cheddar is its mass production and accessibility. Cheddar was the first factory-manufactured cheese, with the first factory founded in Rome, New York, in 1851 by Jesse Williams. This led to a shift in cheese culture, as associative dairy groups began pooling their milk to large factories, and mechanical milking methods were introduced. Today, American cheddar is often packaged in individually wrapped slices or blocks, making it convenient and widely available to consumers.
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American cheddar vs other types of cheese
American cheese is a processed cheese made from a blend of at least two cheeses, commonly cheddar or Colby cheese, and other ingredients such as emulsifiers, acidifying agents, water, salt, cream or milk products, artificial colouring, and spices or flavourings. The emulsifying agents are what allow American cheese to melt effortlessly. It is typically yellow or white in colour; yellow American cheese is seasoned and coloured with annatto. It is mild with a creamy texture and salty flavour, has a medium-firm consistency, and has a low melting point.
Cheddar cheese, on the other hand, is a hard, sharp-tasting, natural cheese with a 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 example, in caves, for 3 to 18 months. Cheddar cheese originated in the English village of Cheddar in Somerset, England, and has been produced there since at least the 12th century. Its natural colour ranges from pale yellow to off-white, although some manufacturers colour the cheese with a brighter yellow.
In terms of taste and texture, American cheese is known for its mild, creamy flavour and superior melting abilities. Cheddar cheese, on the other hand, has a sharper taste and crumbly texture. American cheese is commonly used in America on hamburgers, grilled cheese sandwiches, macaroni and cheese, and cheese dips. It is a popular choice for sandwiches because of its versatility and ability to pair well with a variety of meats and other ingredients. It is also used as an adhesive layer in cheeseburgers to maintain the form of the burger. Cheddar cheese, being a harder cheese, is more suitable for dishes that require a stronger flavour or a cheese that can be crumbled or grated.
In terms of nutrition, American cheese contains slightly higher amounts of vitamin D and calcium compared to cheddar cheese. However, cheddar cheese has lower sodium content and is less processed, making it a better option for those looking to reduce their intake of processed foods. Both cheeses have similar calorie counts, but the type and amount of fat they contain may be important considerations for those monitoring their fat intake.
Overall, American cheese and cheddar cheese have distinct characteristics, uses, and nutritional profiles. American cheese is a processed cheese with a mild, creamy flavour and excellent melting abilities, making it a popular choice for sandwiches and dishes with melted cheese. Cheddar cheese, on the other hand, is a hard, natural cheese with a sharper taste and crumbly texture, commonly used in a wide variety of recipes.
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The future of American cheddar production
American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate. 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 involves melting various cheddar pieces to 175 degrees for 15 minutes, whisking throughout, which makes the cheese last longer before spoiling and be packaged into cans or jars.
Cheddar cheese, on the other hand, is a natural cheese that is relatively hard and off-white, and sometimes sharp-tasting. It originates from the English village of Cheddar in Somerset, South West England, and is now produced all over the world. In 2007, the name "West Country Farmhouse Cheddar" was registered in the European Union and the United Kingdom, defined as cheddar produced from local milk within Somerset, Dorset, Devon, and Cornwall, and manufactured using traditional methods.
Additionally, the American artisan cheese industry has been flourishing, with American cheeses gaining recognition in prestigious awards like the World Cheese Awards. However, the COVID-19 pandemic has impacted some cheesemakers, who have had to adapt their sales strategies and rely on support from consumers and other cheesemakers to stay afloat.
Overall, the future of American cheddar production looks promising, with a combination of advanced technology and a thriving artisan cheese industry.
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Frequently asked questions
American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which prevents the cheese from separating during pasteurization. It is mild with a creamy texture and salty flavor, has a medium-firm consistency, and has a low melting point.
The process of making American cheese was developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler. However, the product is produced in the United States, where its labeling is defined by the FDA.
American Cheddar is made from a combination of Colby and cheddar cheeses.
While some people argue that American cheese is not "real cheese," all cheese is technically processed and man-made. In the U.S., the labeling of American cheese is regulated by the FDA, and it is legally considered a type of "`pasteurized processed cheese."
