The Story Of American Cheese: Who The Hell Invented It?

American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, along with sodium citrate, which allows the cheese to be pasteurized without its components separating. It was invented in the 1910s by Canadian-American entrepreneur and cheese salesman James L. Kraft, the founder of Kraft Foods Inc., who obtained a patent for his manufacturing process in 1916. However, some sources claim that the process was invented in Switzerland in 1911 by Swiss cheese innovators Walter Gerber and Fritz Stettler, who experimented with Emmentaler to create a cheese with an extended shelf life and a smoother texture. American cheese is a common choice for sandwiches, grilled cheese, cheeseburgers, and breakfast foods due to its versatility, meltability, and mild, creamy, and slightly salty taste.

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Processed American cheese was invented in 1911 in Switzerland

Processed American cheese, or "pasteurized process cheese food", was invented in Switzerland in 1911. Swiss cheese innovators Walter Gerber and Fritz Stettler experimented with Emmentaler, resulting in a cheese with an extended shelf life and a smoother texture. This new variety of cheese was then brought over to North America by British colonists, who had been making cheese in America since their arrival.

In the 1910s, James L. Kraft, the founder of Kraft Foods Inc., further developed the manufacturing process for processed American cheese. He obtained a patent for his process in 1916 and began marketing his product in the late 1910s. Kraft's cheese was a blend of different cheeses, designed for seamless melting and a universally appealing taste. It had a mild, creamy, and slightly salty taste with a medium-firm texture and a low melting point.

The term "American cheese" quickly became associated with this processed variety, rather than the more expensive traditional cheddars also produced and sold in the United States. The production process for American cheese differs significantly from traditional cheese-making. It involves grinding existing cheese and blending it with emulsifying agents and other ingredients. The mixture is then heated to a specified temperature for pasteurization, with various aspects regulated to ensure consistency in flavor, texture, and meltability.

American cheese is commonly used in dishes such as grilled cheese sandwiches, cheeseburgers, and macaroni and cheese. It is valued for its smooth and meltable texture, making it a versatile and reliable cooking ingredient. However, in recent years, American cheese has fallen out of favor due to changing tastes and a growing stigma associated with processed food.

James L. Kraft, the founder of Kraft Foods Inc., patented the manufacturing process in 1916

James L. Kraft, the founder of Kraft Foods Inc., patented the manufacturing process for processed cheese in 1916. Kraft was a Canadian-American entrepreneur and inventor who immigrated to the United States from Canada in 1902, settling in Buffalo, New York, and investing in the Shefford Cheese Company. However, his partners abruptly dissolved the agreement, leaving him stranded. With only $65 in capital (equivalent to $1,850 in 2023), he started his own business, buying cheese wholesale and selling it to local grocers.

Kraft's interest in cheese and its manufacturing processes led him to develop a patented pasteurization process for cheese, allowing it to be shipped long distances without spoilage. This innovation was particularly beneficial during World War I, when the United States government provided cheese in tins to their armed forces. Kraft's company supplied over six million pounds of cheese to feed soldiers during the war, contributing to the widespread adoption of his processed cheese product.

The patent obtained by Kraft in 1916 marked a significant step in the history of American cheese. The process involved melting large vats of cheddar, re-pasteurizing it, and adding sodium phosphate, resulting in the familiar orange-coloured American cheese with an extended shelf life. This cheese was then sold in cans, making it convenient and accessible to consumers.

The term "American cheese" soon became synonymous with this processed variety, overshadowing the traditional but more expensive cheddars also produced in the United States. The processed nature of Kraft's cheese allowed for the addition of emulsifying agents, salt, colouring, and other ingredients, resulting in a product with a distinct texture and flavour.

While some critics argue that processed cheese lacks the "soul" of natural, artisan cheese, it has become a staple in American cuisine, particularly in sandwiches, cheeseburgers, and as an ingredient in various dishes.

It is made from cheddar, Colby, or similar cheeses, along with sodium citrate

American cheese is a type of processed cheese with a creamy texture and a mild, salty flavour. It is made by melting together one or more cheeses, commonly cheddar, Colby, or similar cheeses, along with an emulsifying agent like sodium citrate and optional additional ingredients such as cream, water, salt, approved colouring, or spices.

Cheddar and Colby are the most commonly used base cheeses for American cheese. Cheddar cheese was first made by British colonists soon after their arrival in North America, and by 1790, American-made cheddars were being exported back to England. Colby cheese was developed in 1874 in the town of Colby, Wisconsin, and is similar to cheddar but does not undergo the "cheddaring" process. Instead, it involves partially draining the whey after the curd is cooked and adding cold water to decrease the mixture's temperature, resulting in a moister, softer, and milder cheese.

Sodium citrate is an important additive in the production of American cheese as it acts as an emulsifying agent, helping to stabilize the mixture of different cheeses and prevent them from separating when heated. This results in the characteristic creamy, melty texture of American cheese. The use of sodium citrate also allows the cheese to be pasteurized without its components separating.

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" quickly came to refer to this processed variety, which was more affordable and versatile than traditional cheddars. It is commonly used in sandwiches, cheeseburgers, and various breakfast dishes due to its melting properties and mild flavour.

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It is known for its smooth and meltable texture, making it a versatile ingredient

American cheese is a processed cheese with a smooth and meltable texture, making it a versatile ingredient. Its unique characteristics are achieved by blending real cheese with other ingredients to alter its texture and flavour. The process of making American cheese involves starting with a base of real cheese, usually a young cheddar-style cheese, and blending it with extra milk, milk protein micelles, and chemical salts. This combination of ingredients creates a strong protein structure that prevents the cheese from breaking or turning greasy when melted. The addition of extra liquid also gives American cheese a very low melting point, resulting in a gooey, extra-meltable texture.

The smooth and meltable texture of American cheese makes it a popular choice for sandwiches, grilled cheese sandwiches, cheeseburgers, and breakfast foods such as omelettes, scrambled eggs, and breakfast sandwiches. It is also commonly used in macaroni and cheese. The versatility of American cheese extends beyond its use as an ingredient; it is packaged in individually wrapped slices, unwrapped slices sold in stacks, or unsliced blocks, providing convenience and options for consumers.

The term "American cheese" specifically refers to processed cheese, which was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc. The process involves blending traditional cheese with emulsifying agents, sodium citrate, and other ingredients, then heating the mixture to form a homogeneous blend. This manufacturing process is what gives American cheese its distinctive texture and meltability.

While some may argue that American cheese is ""not exactly cheese", it is important to note that all cheese is processed and that American cheese starts with real, honest-to-goodness cheese. The subsequent blending with other ingredients is what alters its texture and flavour, creating a product that is valued for its meltability and versatility in various dishes.

American cheese has lost its prominence due to the stigma associated with processed food and health concerns

American cheese, a processed cheese made from cheddar, Colby, or similar cheeses, was invented in the 1910s by James L. Kraft. It is mild with a creamy texture, a salty flavor, and a medium-firm consistency. It is also known for its meltability and is commonly used in cheeseburgers, grilled cheese sandwiches, and breakfast foods.

However, American cheese has been facing a decline in popularity in recent years. There are several reasons for this, including the stigma associated with processed food and health concerns. American cheese has become synonymous with highly processed, artificial food products. As consumers become increasingly health-conscious, they tend to favor less processed, more natural, and organic options. The perception of American cheese as an unhealthy, high-fat, and high-sodium product has contributed to its declining sales.

In addition, the rise of food snobbery and the preference for local and specialty cheeses have also impacted the popularity of American cheese. Consumers are increasingly seeking out unique, high-quality cheeses, such as Asiago, fontina, gouda, and Swiss cheese, instead of the standard American cheese. This shift in consumer preferences has led many food brands, including fast-food chains, to replace American cheese with more premium alternatives.

Furthermore, the legal restrictions on the use of the term "cheese" have also played a role. In the United States and other countries, American cheese brands are not legally allowed to label their products as "cheese." Instead, they must use terms such as ""pasteurized process cheese," "cheese food," or "cheese product." This restriction has further contributed to the stigma surrounding American cheese and may have influenced consumer perceptions and preferences.

The decline in sales of American cheese is evident in the data. According to Bloomberg, U.S. sales of American and other processed cheeses are expected to decrease by 1.6% this year, continuing a four-year downward trend. Additionally, the prices of processed American cheese have dipped below $4 per pound for the first time since 2011, indicating a decrease in demand.

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