Randy Chandler
American cheese is a processed cheese product made from a blend of cheeses, most commonly Colby and cheddar, mixed with emulsifying agents and other additives. Its distinct taste and texture are a result of the high proportion of additives, including unfermented dairy products, oils, salts, colours, and flavours. While it is not technically a cheese according to FDA standards, American cheese has become a staple in American households due to its convenience, meltability, and consistent taste.
| Characteristics | Values |
|---|---|
| Taste | Like plastic |
| Texture | Smooth, sticky, silky |
| Ingredients | Milk, salt, annatto, enzymes, emulsifiers, vegetable oils, unfermented dairy ingredients, food coloring, sugar, oil, water, whey, and other additives |
| Nutritional Information | 88 calories, 6.5 g fat, 4.5 g protein, 263 mg sodium |
| Price | $7.99 per pound at the Sprouts Market deli counter |
| Brand | Kraft, Borden, Clearfield Cheese Co., Velveeta |
Explore related products
What You'll Learn
Kraft's American cheese slices are less than 51% cheese
Kraft Singles American cheese slices are often associated with the term "plastic cheese". This is because Kraft Singles are highly processed and contain emulsifiers that give them a smooth, plastic-like texture. While they are made from real cheese, they are less than 51% cheese curds, which means they are not legally considered cheese but rather a "cheese product" or "cheese-like product".
The reason Kraft Singles are less than 51% cheese curds is due to the addition of other ingredients during processing. These ingredients are added to create a uniform product with a long shelf life that does not require refrigeration. One of the key ingredients is water, which is mixed with a variety of cheeses to produce a consistent texture and taste. Other added ingredients include milk, milk protein concentrate, whey, calcium phosphate, sodium phosphate, modified food starch, salt, lactic acid, oleo resin paprika (colour), natamycin (a natural mould inhibitor), enzymes, cheese culture, and annatto (colour).
The processing of Kraft Singles also involves the use of emulsifiers, such as sodium monohydrogen phosphate and sodium citrate, which bind the cheese components tightly and create a smooth, meltable texture. This high level of processing and the addition of emulsifiers contribute to the plastic-like texture and taste that many associate with American cheese.
While some people enjoy the convenience, texture, and taste of Kraft Singles, particularly for grilled cheese sandwiches or burgers, others criticise them as being "fake cheese" or "plastic cheese". These critics argue that Kraft Singles are highly processed, lacking in flavour, and inferior to real, handcrafted cheeses. However, it is important to note that not all American cheese tastes like Kraft Singles, and there are many delicious, award-winning cheeses produced in the United States.
Extra Cheese Pizza Hut Pizza: Worth the Hype?
You may want to see also
American cheese is a blend of Colby and cheddar
The plastic-like taste of American cheese is likely due to the emulsifiers used in its production. These emulsifiers, such as sodium monohydrogen phosphate, bind the cheese's components tightly and ensure a uniform melt. While American cheese does not contain plastic, these emulsifiers give it a distinct texture and mouthfeel that some may associate with plastic.
Now, onto the topic of American cheese being a blend of Colby and Cheddar:
American cheese, classically, was a blend of various cheeses, including Colby and Cheddar, designed for easy melting and an approachable flavor. This blend of cheeses, often including Colby and Cheddar, resulted in a product that melted smoothly without breaking or turning greasy. The blending process, originally invented in Switzerland, aimed to reduce cheese waste by melting together scraps from various batches to create a new, delicious product.
Colby cheese, also known as Colby Swiss Cheddar, is a semi-hard American cheese made from cow's milk. It was developed in 1874 or 1885 in Colby, Wisconsin, by Joseph Steinwand. Colby cheese is characterized by its orange color, creamy texture, and mild flavor. It is often used in grilled sandwiches, hamburgers, and snacks.
Cheddar cheese, on the other hand, undergoes a different manufacturing process called the "cheddaring" process, which involves draining the whey and cheddaring the remaining curds. Cheddar is known for its sharper flavor and firmer texture compared to Colby.
When blended together, Colby and Cheddar cheeses create a uniform product with the melting capabilities and mild flavor that American cheese is known for. However, it is important to note that American cheese can also include other cheeses, such as washed curd or granular cheeses, in addition to Colby and Cheddar.
Shredded Cheese: What Does It Look Like?
You may want to see also
American cheese is highly processed
The high proportion of additives in processed cheese and similar products (e.g. unfermented dairy products, emulsifiers, oils, salts, and colors) means that some products made in this way cannot legally be labeled as cheese in many countries, even though similar products containing a higher percentage of cheese can be. In the United States, the FDA does not maintain a standard of identity for “pasteurized prepared cheese product” or “pasteurized process cheese product,” which allows manufacturers to use undefined terms and avoid accusations of false labeling.
Processed cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again. In 1916, Canadian-American businessman J.L. Kraft applied for the first U.S. patent for a method of making processed cheese by mixing a variety of cheeses with water to produce a uniform product. Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese, which was introduced in 1950. The first commercially available individually wrapped cheese slices were introduced in the US by Clearfield Cheese Co. in 1956.
The processing of American cheese gives it its distinctive characteristics, such as its shiny orange color, unbreakable consistency, and stringy cheese pulls when melted. While it may not be considered a “true cheese” by some due to its high proportion of additives and processing, American cheese has become a classic staple in American cuisine, particularly in grilled cheese sandwiches and cheeseburgers.
The Unique Look of Edam Cheese
You may want to see also
Explore related products
American cheese is high in sodium
American cheese, the classic sandwich staple, is often associated with the term "plastic cheese". This nickname does not refer to the presence of plastic but rather to the use of emulsifiers that give the cheese its distinctive texture and melting properties. While American cheese is indeed cheese, it is a processed variety, typically made by blending different types of cheese with other ingredients to create a uniform product that melts smoothly.
One of the key concerns regarding American cheese is its high sodium content. Processed cheese, including American cheese, tends to have higher sodium levels compared to other varieties. In a study analysing the sodium content of commonly purchased cheeses in the United States, process cheese singles had the highest mean level of sodium, containing 1,242 mg/100 g. This is significantly higher than the mean sodium levels found in other popular cheeses such as Cheddar and Mozzarella.
The high sodium content in American cheese is primarily due to the addition of salt, which serves as a natural preservative. Salt helps extend the shelf life of cheese by inhibiting the growth of microorganisms and preventing spoilage. However, the excessive sodium in processed cheese has raised health concerns, as it contributes significantly to the overall sodium intake of consumers. High sodium diets have been linked to various health risks, including high blood pressure and cardiovascular disease.
It is worth noting that not all American cheeses are created equal. The term "American cheese" encompasses a broad range of products, from the factory-processed varieties to those crafted by specialty cheesemakers. The cheese found at deli counters, for example, is often made from real cheese, although it may contain additional ingredients. These deli cheeses tend to have fewer chemicals and extracts, resulting in a fresher and more flavourful taste compared to the highly processed, individually packaged cheese slices.
While American cheese is convenient and beloved by many, it is essential to be mindful of its high sodium content. For those watching their sodium intake, opting for naturally lower-sodium cheeses, such as cream cheese, ricotta, or cottage cheese (with no salt added), can be a healthier alternative. Additionally, exploring the diverse world of artisanal cheeses can offer a plethora of flavourful options beyond the standard processed American cheese.
Brie Cheese: What It Should Taste Like
You may want to see also
American cheese is made with emulsifiers
While "American cheese" is used to describe the familiar sandwich staple, it does not encompass all cheeses that are "American" and "cheese". American cheese is a specific type of processed cheese. In 1916, cheese merchant J.L. Kraft aimed to create a uniform product by mixing a variety of cheeses and blending them with water. To prevent the separation of fat, protein, and water, Kraft used sodium monohydrogen phosphate as an ideal "emulsifier". This ensured that the cheese slices would always taste the same, melt in a uniform fashion, and have a smooth consistency.
Processed cheese is made by blending real cheese with texture- and flavor-altering ingredients. These ingredients include emulsifying agents, such as sodium citrate, which is a common emulsifier used in American-style cheeses. Other additives may include vegetable oils, unfermented dairy ingredients, salt, food coloring, sugar, and spices. The exact details of these processes determine the labeling on the package, which can range from blending with another cheese to melting with additional whey, milk proteins, and emulsifying salts.
The use of emulsifiers in American cheese allows for a longer shelf life and the application of existing heat-based sterilization methods, such as canning. The cheese can be re-cooled into a solid form without forming lumps, making it ideal for selling in blocks or packs of individual slices. The high proportion of additives in processed cheese means that some products cannot legally be labeled as cheese in many countries. However, in the United States, the term "processed cheese" refers to products with the highest cheese content.
The addition of emulsifiers gives American cheese its distinctive melting properties and texture. It melts without breaking or turning greasy, making it a popular choice for cheeseburgers and grilled cheese sandwiches. The emulsifiers bind the cheese's components tightly, ensuring that they do not separate with a sudden increase in temperature. This results in a smooth, uniform melt that enhances the overall sensory experience of the dish.
Cheesy Feet: Why Do Feet Stink Like Cheese?
You may want to see also
Frequently asked questions
American cheese, or processed cheese, is made from a blend of cheeses, most commonly Colby and cheddar, mixed with emulsifiers and other additives. The emulsifiers and additives, such as vegetable oils, unfermented dairy ingredients, salt, food coloring, or sugar, can give the cheese a plastic-like taste.
Processed cheese is a product made from cheese and mixed with an emulsifying agent, typically containing around 50-60% cheese and 40-50% other ingredients. It was first developed in Switzerland in 1911 and later patented in the US by Canadian-American James L. Kraft in 1916.
American cheese is processed to create a uniform product with a longer shelf life. The processing also gives the cheese its signature meltability and stretchiness, making it ideal for cheeseburgers and grilled cheese sandwiches.
Yes, there are many American cheeses that are not highly processed and have a more authentic cheese flavor. For example, Pleasant Ridge Reserve from Uplands Cheese in Wisconsin has won multiple awards, including the American Cheese Society's Best of Show in 2001, 2005, and 2010. LaClare Farms' Evalon, an aged goat cheese, is another award-winning American cheese known for its lemony, sharp, and grassy flavor.
