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| {{hatnote|This article is about a specific type of cheese. For cheeses of the United States generally, see [[List of American cheeses]]. For the album, see [[American Cheese (album)]].}} | | {{Short description|A type of processed cheese}} |
| {{Use mdy dates|date=July 2019}}
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| [[File:Single wrapped slice of processed cheese.jpg|thumb|258x258px|An individually wrapped slice of processed American cheese]]
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| '''American cheese''' is a type of [[processed cheese]]. It can be orange, yellow, or white in color, is mild and salty in flavor, has a medium-firm consistency, and has a very low [[melting point]]. It originated in the 1910s, and is a common staple in many American dishes.
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| == History ==
| | '''American cheese''' is a type of [[processed cheese]] that is commonly used in the [[United States]]. It is known for its smooth, creamy texture and mild flavor. American cheese is often used in [[sandwiches]], [[burgers]], and [[grilled cheese]] sandwiches. |
| British colonists made [[cheddar cheese]] soon upon their arrival in North America. By 1790, American-made cheddars were being exported back to England. According to Robert Carlton Brown, author of ''The Complete Book of Cheese'', "The English called our imitation Yankee, or American, Cheddar, while here at home it was popularly known as yellow or store cheese".<ref name="brown">Robert Carlton Brown, [http://www.gutenberg.org/files/14293/14293-h/14293-h.htm#Page_37 ''The Complete Book of Cheese''] (New York: Programmer Publishing Company, 1955). Republished in 2006: "Bob" Brown, ''The Complete Book of Cheese'' (Echo Library, 2006).</ref>
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| The ''[[Oxford English Dictionary]]'' lists the first known usage of "American cheese" as occurring in the [[Frankfort, Kentucky]], newspaper ''The Guardian of Freedom'' in 1804. The next usage given is in 1860 by [[Charles Dickens]] in his series ''The Noncommercial Traversal''.<ref>{{Citation | title = Oxford English Dictionary | place = Oxford, UK | publisher = Oxford University Press | year = 1991 | volume = I | page = 397 | edition = Second | isbn = 0-19-861258-3 | author = Edited by Edmund Whiner and John Simpson.}}</ref>
| | ==History== |
| | American cheese originated in the early 20th century as a way to create a cheese product that was more affordable and had a longer shelf life than traditional [[cheese]]. It was developed by blending different types of [[cheese]] and adding emulsifiers to create a uniform texture. The process was pioneered by [[James L. Kraft]], who patented a method for pasteurizing cheese to prevent spoilage. |
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| In 1878, the total export of American cheese was 355 million pounds per year, with an expected growth to 1,420 million pounds.<ref name="NYT_1878dec8">{{Citation | title = The Cheese All Inspected | newspaper = The New York Times | date = December 8, 1878 | page = 5}}</ref>
| | ==Production== |
| [[File:Cheeseburger.jpg|thumb|220x220px|A [[cheeseburger]] – a popular food in North America – shown topped with American cheese.]] | | American cheese is made by combining [[cheddar cheese]] with other ingredients such as [[milk]], [[whey]], and [[emulsifiers]]. The mixture is heated and blended until it reaches a smooth consistency. The cheese is then cooled and cut into slices or blocks. The addition of emulsifiers helps to prevent the cheese from separating when melted, making it ideal for cooking. |
| After patenting a new method for manufacturing processed cheese in 1916,<ref>{{cite web
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| |url = http://emmi-gerber.ch/index.php?id=1656
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| |title = Emmi Gerber – Über Gerber
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| |publisher = Emmi Fondue AG
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| |accessdate = March 26, 2013
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| }}</ref><ref name="KraftHistory">{{cite web
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| |url = http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/CorporateTimeline_KraftGroceryCo_version.pdf
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| |title = Kraft Foods Corporate Timeline
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| |publisher = Kraft Foods Group, Inc.
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| |accessdate = March 26, 2013}}</ref> [[James L. Kraft]] began marketing it in the late 1910s, and the term "American cheese" rapidly began to refer to the processed variety, instead of the traditional but more expensive cheddars also made and sold in the US.
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| The taste and texture of different varieties of American cheese vary depending manufacturer. Yellow American cheese is seasoned and colored with [[annatto]], while white American cheese does not contain annatto.
| | ==Characteristics== |
| | American cheese is characterized by its mild flavor and smooth, creamy texture. It is typically pale yellow or orange in color, although white varieties are also available. The cheese melts easily, making it a popular choice for [[cooking]] and [[baking]]. |
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| ==Legal definition== | | ==Uses== |
| According to the US Standards of Identity for Dairy Products, part of the [[Code of Federal Regulations]], to be labeled "American cheese" a processed cheese is required to be manufactured from cheddar cheese, [[colby cheese]], washed curd cheese, or granular cheese, or any mixture of two or more of these.<ref name="definition">US [[Code of Federal Regulations]] Title 21 (Food and Drugs), Subchapter B, Part 133, Section 169-173 (Pasteurized processed cheese), the allowed usage of the term "American cheese" for certain types of "Pasteurized processed cheese" is detailed.{{citation|url=http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfr133_99.html|title=Title 21, Subchapter B, Part 133|author=U.S. Food and Drug Administration|date=April 1, 1999|publisher=U.S. Government Printing Office|archive-url=https://web.archive.org/web/20070217063132/http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfr133_99.html|archive-date=February 17, 2007|url-status=dead|accessdate=February 17, 2007|quote=In case it is made of cheddar cheese, washed curd cheese, colby cheese, or granular cheese or any mixture of two or more of these, it may be designated "Pasteurized processed American cheese"; or when cheddar cheese, washed curd cheese, Colby cheese, granular cheese, or any mixture of two or more of these is combined with other varieties of cheese in the cheese ingredient, any of such cheeses or such mixture may be designated as "American cheese."|at=Paragraph (e)(2)(ii) of section 133.169}}</ref>
| | American cheese is widely used in [[culinary]] applications. It is a staple ingredient in [[cheeseburgers]], [[grilled cheese sandwiches]], and [[macaroni and cheese]]. It is also used as a topping for [[hot dogs]] and [[nachos]]. Due to its melting properties, American cheese is often used in [[sauces]] and [[dips]]. |
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| Because its manufacturing process differs from "unprocessed" traditional cheeses,<ref>{{cite web|url=http://www.milkfacts.info/Milk%20Processing/Standards%20of%20Identity.htm |title=Standards of Identity for Dairy Products |publisher=MilkFacts.info |date= |accessdate=February 25, 2013}}</ref> federal laws mandate that it be labeled as "processed American cheese" if made from combining more than one cheese,<ref name=CFR/> or "processed American cheese food" if dairy ingredients such as cream, milk, skim milk, buttermilk, cheese whey, or albumin from cheese whey are added.<ref>{{cite web|url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.173|title=CFR – Code of Federal Regulations Title 21: Sec. 133.173 Pasteurized process cheese food|publisher=U.S. Food and Drug Administration}}</ref>
| | ==Varieties== |
| | | There are several varieties of American cheese, including: |
| ==Manufacturing process==
| | * '''Processed American cheese''': The most common form, available in individually wrapped slices. |
| The United States Code of Federal Regulations (CFR) publishes regulations for the manufacturing of processed American cheese.<ref>{{cite book |author1=Carić, M. |author2=Kaláb, M. |authorlink1=Processed cheese products |editor1-last=Fox |editor1-first=P.F. |title=Cheese: Chemistry, physics and microbiology |publisher=Springer |location=Boston, MA |page=467–505 |doi=10.1007/978-1-4615-2800-5_15 }}</ref><ref>{{cite journal |last1=Kapoor |first1=Rohit |last2=Metzger |first2=Lloyd E. |title=Process Cheese: Scientific and Technological Aspects—A Review |journal=Comprehensive Reviews in Food Science and Food Safety |date=March 2008 |volume=7 |issue=2 |pages=194–214 |doi=10.1111/j.1541-4337.2008.00040.x}}</ref>
| | * '''White American cheese''': A variation that does not contain added coloring, resulting in a white appearance. |
| | | * '''Deluxe American cheese''': A higher-quality version with a higher percentage of real cheese. |
| Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a “melted homogeneous” mixture.<ref name=CFR>{{cite web |title=CFR- Code of Federal Regulations Title 21: Sec. 133.169 Pasteurized Process Cheese |url=https://www.ecfr.gov/cgi-bin/text-idx?SID=b5b6b386bfe799ca8be16d1af46f5177&mc=true&node=pt21.2.133&rgn=div5#se21.2.133_1169 |website=Electronic Code of Federal Regualtions |publisher=U.S. Food and Drug Administration}}</ref> To pasteurize it, the cheese mixture must be heated to a temperature of at least {{convert|150|F|C}} for a minimum of 30 seconds.<ref name=CFR/> Composition requirements of processed American cheese control the percentage of milkfat, moisture, salt and pH value in the final product, along with specifications for flavor, body and texture, color, and meltability.<ref>{{cite web |title=USDA commodity requirements document: DPPC3 Pastuerized process American cheese for use in domestic programs. |url=https://www.ams.usda.gov/sites/default/files/media/Pasteurized%20Process%20American%20Cheese%20%28DPPC3%29%20effective%20Sep%2025%2C%202013.pdf |website=United States Department of Agriculture |publisher=United States Department of Agriculture |accessdate=March 29, 2019 |date=2013}}</ref>
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| Processed American cheese is packaged in individually wrapped slices, as unwrapped slices sold in stacks, or in unsliced blocks.<ref>{{cite book |last1=Tamine |first1=A. Y. |title=Processed cheese and analogues (Vol. 16) |date=2011 |publisher=John Wiley & Sons |page=14 |doi=10.1111/j.1541-4337.2008.00040.x }}</ref> Individually wrapped slices are formed from processed cheese which solidifies only between the wrapping medium; these slices, sold as "singles", are typically the least like traditional cheese. Blocks of American cheese are more similar to traditional cheese, and are sliced to order at deli counters.
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| ==Market size==
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| Americans purchased about $2.77 billion worth of American cheese in 2018, but the popularity is falling, and, according to [[Bloomberg News]], sales were projected to drop 1.6% in 2018. The average price for a pound of American was below $4 for the first time since 2011.<ref>{{cite news |last1=Mulvany |first1=Lydia |author-link1= |last2=Patton |first2=Leslie |author-link2= |date=2018-10-10 |title=Millennials Kill Again. The Latest Victim? American Cheese |url=https://www.bloomberg.com/news/articles/2018-10-10/american-cheese-is-no-longer-america-s-big-cheese? |work= |location= |access-date=2018-10-11 }}</ref>
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| == See also ==
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| {{portal|Food}}
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| * [[List of cheeses]] | |
| * [[List of dairy products]]
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| * [[Government cheese]]
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| * [[Chile con queso]]
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| == Notes ==
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| {{Reflist|2}}
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| == External links ==
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| {{commons cat|American cheese}}
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| * [https://digital.library.unt.edu/permalink/meta-dc-1501:1 ''Making American cheese on the farm for home consumption''], Farmers' Bulletin No. 1734, [[United States Department of Agriculture|U.S. Department of Agriculture]], October 1934. Hosted at [[University of North Texas]] Government Documents Department.
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| * [https://digital.library.unt.edu/permalink/meta-dc-1731:1 ''An American-type cheese: how to make it for home use''], Farmers' Bulletin No. 2075, [[United States Department of Agriculture|U.S. Department of Agriculture]], October 1954. | |
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| | ==Related pages== |
| | * [[Cheddar cheese]] |
| | * [[Processed cheese]] |
| | * [[Grilled cheese sandwich]] |
| | * [[Cheeseburger]] |
| {{Cheese}} | | {{Cheese}} |
| {{Processed cheese}}
| | [[Category:Cheese]] |
| {{American cheeses}}
| | [[Category:American cuisine]] |
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| [[Category:American cheeses]] | |
| [[Category:Processed cheese]] | |
| {{dictionary-stub1}}
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A type of processed cheese
American cheese is a type of processed cheese that is commonly used in the United States. It is known for its smooth, creamy texture and mild flavor. American cheese is often used in sandwiches, burgers, and grilled cheese sandwiches.
History[edit]
American cheese originated in the early 20th century as a way to create a cheese product that was more affordable and had a longer shelf life than traditional cheese. It was developed by blending different types of cheese and adding emulsifiers to create a uniform texture. The process was pioneered by James L. Kraft, who patented a method for pasteurizing cheese to prevent spoilage.
Production[edit]
American cheese is made by combining cheddar cheese with other ingredients such as milk, whey, and emulsifiers. The mixture is heated and blended until it reaches a smooth consistency. The cheese is then cooled and cut into slices or blocks. The addition of emulsifiers helps to prevent the cheese from separating when melted, making it ideal for cooking.
Characteristics[edit]
American cheese is characterized by its mild flavor and smooth, creamy texture. It is typically pale yellow or orange in color, although white varieties are also available. The cheese melts easily, making it a popular choice for cooking and baking.
American cheese is widely used in culinary applications. It is a staple ingredient in cheeseburgers, grilled cheese sandwiches, and macaroni and cheese. It is also used as a topping for hot dogs and nachos. Due to its melting properties, American cheese is often used in sauces and dips.
Varieties[edit]
There are several varieties of American cheese, including:
- Processed American cheese: The most common form, available in individually wrapped slices.
- White American cheese: A variation that does not contain added coloring, resulting in a white appearance.
- Deluxe American cheese: A higher-quality version with a higher percentage of real cheese.
Related pages[edit]
