American cheese

From WikiMD.org
Jump to navigation Jump to search

American Cheese

American cheese (pronunciation: /əˈmɛrɪkən tʃiːz/) is a type of processed cheese. It can be orange, yellow, or white in color, is mild and faintly sweet in flavor, has a medium-firm consistency, and has a very low melting point.

Etymology

The term "American cheese" has been used since 1804, although it is unclear when the processed variety was first produced. The name is believed to have originated from the American dairy industry, which has been producing cheese since the 18th century.

Production

American cheese is made from a blend of milk, milk fats, and solids, with other fats and whey protein concentrate. At first, it was made from a mixture of cheeses, more often than not Colby and Cheddar. Later, the mixture was heated with an emulsifier to bind the cheese, giving it its modern, processed form.

Varieties

There are two types of American cheese: traditional block cheese and processed cheese. The traditional block American cheese is a type of colby cheese, and it is not processed. The processed American cheese is made from a blend of Colby and Cheddar cheese, and it can be packaged in several ways.

Usage

American cheese is often used in American cuisine, particularly in dishes such as cheeseburgers, grilled cheese sandwiches, and macaroni and cheese. It is also commonly used in some versions of the cheese steak.

Related Terms

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski