Randy Chandler
American cheese has a bad reputation, with many people considering it to be an inferior cheese product. Its lack of smell, strange texture, and the fact that it is highly processed are off-putting to some. American cheese was invented in the 1910s by James L. Kraft and is made from a combination of cheddar, Colby, or similar cheeses, along with emulsifiers, vegetable oils, sodium citrate, and other dairy by-products. Despite its bad reputation, American cheese is a common choice for sandwiches and cheeseburgers due to its versatility, meltability, and adhesiveness.
| Characteristics | Values |
|---|---|
| Lack of smell | Smells like stale milk |
| Poor texture | Oily, sticks to the inside of the mouth |
| Taste | Doesn't taste like real cheese |
| Ingredients | Emulsifiers, vegetable oils, sodium citrate, dairy by-products |
| Not real cheese | Made with real cheese but also has other additives |
| Health | Full of chemicals |
| Perceived quality | Inferior to Swiss and British cheeses |
| Company | Criticism of Kraft |
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What You'll Learn
It's not real cheese, but a cheese product
American cheese is a type of processed cheese, which means it is made from real cheese but also contains other ingredients. These ingredients include emulsifiers, vegetable oils, sodium citrate, and various dairy by-products. The inclusion of these additional ingredients means that American cheese is technically a "cheese product" rather than a cheese.
The process of making American cheese was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc. Kraft patented his manufacturing process in 1916 and began marketing his processed cheese in the late 1910s. The term "American cheese" quickly came to refer to this processed variety, rather than the more traditional and expensive cheddars also made and sold in the US.
The manufacturing process for American cheese differs from that of traditional cheeses. Federal laws mandate that if American cheese is made from more than one type of cheese, it must be labeled as "pasteurized process American cheese." This type of cheese can only contain an emulsifying agent, salt, coloring, acidifying agents, and optional dairy fat sources, which cannot exceed 5% of the total weight. If other specific dairy ingredients are added, it is labeled as "pasteurized process American cheese food."
The use of emulsifying agents and other additives gives American cheese its distinctive texture and meltability. This makes it a popular choice for sandwiches, cheeseburgers, and other dishes where a smooth and meltable cheese is desired. However, some people may consider American cheese to be inferior to traditional cheeses due to its processed nature and the presence of additives.
While American cheese may not be considered "real cheese" by some, it has its own unique characteristics and applications. Its high meltability and goo factor make it a favorite for many, especially in dishes like cheeseburgers and grilled cheese sandwiches.
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It's made with emulsifiers, vegetable oils, and sodium citrate
While the internet is rife with opinions on the quality of American cheese, one of the reasons for its supposed inferiority is its composition. American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with emulsifiers, vegetable oils, sodium citrate, and various dairy by-products. This combination of ingredients gives it a smooth and creamy texture, making it a versatile and adhesive cooking ingredient, especially in dishes like cheeseburgers, grilled cheese sandwiches, and macaroni and cheese.
The use of emulsifiers and vegetable oils in American cheese has been a subject of debate. Some people consider it a "cheese product" rather than real cheese due to its processed nature and the presence of these ingredients. However, others defend the use of emulsifiers, arguing that they are necessary to create a homogeneous mixture and ensure the cheese's smooth texture.
Sodium citrate is another important additive in American cheese. It plays a crucial role in preventing the cheese fats from separating during pasteurization. This allows the cheese to maintain its creamy and gooey consistency. In fact, sodium citrate is so effective at creating this texture that it is often sold separately as an ingredient for making creamy cheese sauces and macaroni and cheese.
The combination of emulsifiers, vegetable oils, and sodium citrate in American cheese contributes to its unique characteristics. While some may argue that it is not "real cheese," others appreciate its meltability, goo factor, and versatility in various dishes. Ultimately, the perception of American cheese may depend on individual preferences and expectations of what constitutes "authentic" cheese.
It is worth noting that the term "American cheese" now primarily refers to the processed variety, which was popularized by James L. Kraft in the 1910s. This processed version is distinct from traditional cheddars and other cheeses also produced and consumed in the United States. The shift in public perception regarding American cheese has been gradual, with Americans increasingly favoring more sophisticated dairy products.
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It has no smell
American cheese has been described as having no smell. Unlike other cheeses, which have a strong and distinct smell, American cheese lacks any noticeable aroma. Some have described it as smelling faintly of stale milk or nursing gauze made out of fat. This lack of scent may be due to the processing methods used in its production, which involve combining traditional cheese with emulsifying agents, sodium citrate, and other ingredients.
The absence of a strong smell in American cheese can be attributed to its pasteurization process. During pasteurization, the cheese mixture is heated to a high temperature, which can affect the volatile compounds that contribute to the aroma of other cheeses. This results in a milder-smelling product.
The perception of American cheese as odorless may also be influenced by cultural factors. In Europe, for example, there is a perception that American food is "junk food," and European taste-testers have described American cheese as "sour cheesy toothpaste" and "like the floor of a basement." Cultural expectations and biases may play a role in shaping the perception of American cheese as lacking in smell.
However, it is important to note that not all American cheese is processed or odorless. Traditional cheddars and specialty cheeses are also produced in the United States, and these cheeses may have stronger smells and more complex flavor profiles.
While the lack of smell in some American cheeses may be off-putting to those who associate cheese with a strong aroma, it is important to consider the context in which American cheese is typically used. American cheese is valued for its smooth and meltable texture, making it a popular choice for sandwiches, cheeseburgers, and grilled cheese sandwiches. In these applications, its mild smell and flavor may be considered advantageous, as they allow the flavors of other ingredients to shine through.
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It has a bad texture
American cheese has a bad texture due to the manufacturing process it undergoes. It is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits the cheese to be pasteurized without its components separating. The cheese mixture is then heated to a temperature of at least 150 °F (66 °C) for a minimum of 30 seconds during pasteurization. This process results in a cheese product that has a smooth and meltable texture, but some people find it to be too oily and sticky.
The texture of American cheese has been described as "mealy" and "oily", with a "mouthfeel" that is unpleasant. It has also been compared to "nursing gauze made out of fat" and "sour cheesy toothpaste". Some people find that the cheese sticks to the inside of their mouth, which can be off-putting. Additionally, the high melting point of American cheese can make it difficult to work with, as it can become a congealed block that is hard to slice or grate.
The texture of American cheese is a result of the emulsifiers, vegetable oils, sodium citrate, and dairy by-products used in its production. These ingredients create a product that is more similar to a "cheese product" than traditional cheese. The term "American cheese" now refers primarily to this processed variety, which has a very different texture from traditional cheddars and other cheeses made and sold in the US.
The texture of American cheese also affects its taste. Some people find that the cheese has a bland or stale taste, with a milk-like smell that is unappealing. The cheese's texture can also impact the taste of dishes it is used in, such as cheeseburgers, where it may fail to deliver the desired flavour impact.
In conclusion, the bad texture of American cheese is a result of its processing and the ingredients used in its production. This has led to a product with a smooth and meltable texture that some find unpleasant and unlike traditional cheese. The texture of American cheese has contributed to a shift in public perception, with Americans becoming more snobby about their cheese and seeking out more sophisticated dairy products.
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It's not just Europeans who dislike it; Europeans have tried it and dislike it
It's not just Europeans who dislike American cheese; even Europeans who have tried it dislike it. In a taste test of America's most popular snacks, Europeans from Germany, France, and the UK were less than impressed. The German taster likened it to "sour cheesy toothpaste", while the French taster said, "It's not horrible, but I wouldn't recommend it." The UK taster was more forgiving, stating, "I like this. But I wouldn't go out and buy it."
American cheese is a processed cheese product, often made from a combination of cheddar, Colby, or similar cheeses, along with emulsifiers, vegetable oils, sodium citrate, and other dairy by-products. This blend gives it a smooth and creamy texture, making it a popular choice for sandwiches and cheeseburgers. However, some people find the texture off-putting, describing it as oily and sticking to the mouth.
The taste of American cheese is also a point of contention. Some describe it as bland and lacking flavour, while others find it too salty. Its mildness can make it a versatile ingredient, but it may not satisfy those seeking a sharper or more distinctive cheese taste.
The perception of American cheese has evolved over time, with a growing preference for more sophisticated and natural cheese options. This shift in taste has led to a decline in the popularity of processed cheese, not just among Europeans but also among Americans themselves. Once a staple, American cheese is now seen as less desirable by many, who seek out specialty cheesemakers and more authentic cheese varieties.
While some may still enjoy the unique qualities that American cheese brings to certain dishes, particularly its meltability, the consensus among Europeans and the evolving American palate suggests that the dislike for American cheese transcends cultural boundaries.
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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 permits the cheese to be pasteurized without its components separating. It has a low melting point, a medium-firm consistency, and a mild, creamy, and salty flavor. However, it has been criticized for its smell, texture, and taste.
American cheese is made from a combination of traditional cheese, emulsifying agents, and other ingredients, including emulsifiers, vegetable oils, sodium citrate, and various dairy by-products.
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 cheese is processed to increase its shelf life and improve its melting properties.
American cheese is popular due to its versatility, smooth and meltable texture, and salty flavor. It is commonly used in sandwiches, cheeseburgers, grilled cheese sandwiches, macaroni and cheese, and breakfast dishes.
