American cheese is a common processed cheese. Processed cheese, process cheese, prepared cheese, or cheese food is a food product made from regular Cheese and sometimes other unfermented It is orange, yellow, or white in color and mild in flavor, with a medium-firm consistency, and melts easily. It has traditionally been made from a blend of cheeses, most often Colby and Cheddar. Colby cheese is a Cow 's milk Cheese. It was originally called Colby "Swiss" Cheddar. Cheddar cheese is a relatively hard pale yellow to off-white and sometimes sharp-tasting Cheese from the English village of Cheddar, in Somerset Today's American cheese is generally no longer made from a blend of all-natural cheeses, but instead is a processed cheese (i. Processed cheese, process cheese, prepared cheese, or cheese food is a food product made from regular Cheese and sometimes other unfermented e. it is manufactured from a set of ingredients such as milk, whey, milkfat, milk protein concentrate, whey protein concentrate, salt) which meets the legal definition of cheese. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Whey or milk plasma is the liquid remaining after Milk has been Curdled and strained it is a By-product of the manufacture of Cheese Butterfat or milkfat is the Fatty portion of Milk. Milk and cream are often sold according to the amount of butterfat they contain Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants
The common use of the marketing label "American Cheese" for "processed cheese" combined with the prevalence of processed cheese in the U. S. compared to the rest of the world has led to the term American cheese being used in the United States synonymously in place of processed cheese. Moreover, the term "American cheese" has a legal definition as a type of pasteurized process cheese under the U. S. Code of Federal Regulations. The Code of Federal Regulations (CFR is the codification of the general and permanent rules and regulations (sometimes called administrative law) published in the The legal definition is discussed in the article on processed cheese. Processed cheese, process cheese, prepared cheese, or cheese food is a food product made from regular Cheese and sometimes other unfermented
American Cheese has long been a mainstay in popular American cuisine, most notably on cheeseburgers, in grilled cheese sandwiches, and in ham and cheese sandwiches. The cuisine of the United States is a style of food preparation derived from the United States. A cheeseburger is a Hamburger accompanied with melted Cheese. A grilled cheese sandwich (also known as a cheese toastie or toasted cheese sandwich is a toasted or fried sandwich consisting of two slices of bread The ham and cheese sandwich is a common type of Sandwich in the United States.
Despite the common usage, American Cheese also has another definition. It can also refer to a mild, pale white to yellow cheddar. Cheddar cheese is a relatively hard pale yellow to off-white and sometimes sharp-tasting Cheese from the English village of Cheddar, in Somerset This is the source of origin of the name, as the gradual "watering down" of mild cheddar by processing it gave rise to modern American cheese.
The term store cheese is sometimes informally used to describe American Cheese and similar American cheddars.
Even though the term "American cheese" has a legal definition in the United States as a type of pasteurized process cheese, products with the label "American Cheese" are by no means identical. The United States of America —commonly referred to as the Processed cheese, process cheese, prepared cheese, or cheese food is a food product made from regular Cheese and sometimes other unfermented Depending on the additives and the amounts of milk fat and water added to the cheese during emulsification, the taste and texture of American Cheese varies, with some varieties (e. g. "American Cheese" and "American Process Cheese") being very similar to non-processed cheese and other varieties (e. g. "American Cheese Food" and "American Cheese Product") being more like Velveeta or Cheez Whiz. Velveeta is the Brand name of a Cottage cheese First made in 1918 by Swiss Immigrant Emil Frey of the Monroe Cheese Cheez Whiz is a thick Processed cheese sauce or spread sold by Kraft Foods. The interested consumer should pay close attention to the wording used on the label of each product and to the ingredient list. (Refer to the definitions in the Sale and labeling section of the article on Processed cheese. Processed cheese, process cheese, prepared cheese, or cheese food is a food product made from regular Cheese and sometimes other unfermented Processed cheese, process cheese, prepared cheese, or cheese food is a food product made from regular Cheese and sometimes other unfermented )
The taste and texture of American Cheese varies considerably, and mostly depends on the percentage of cheese versus additives used during the emulsification process. Varieties with lower percentages of additives tend to taste more like natural unprocessed cheese. In addition, depending on the food manufacturer, the color of the cheese (orange, yellow, or white) may signify different ingredients or process. Some manufacturers reserve the white and yellow colors for their more natural (i. e. fewer additives) American Cheese varieties. In other cases , the ingredients for white and orange colors are the same, except for the coloring. However, this does not necessarily mean that even these white and orange cheeses have the exact same flavor and texture because the spice annatto, which has a subtle but noticeable taste, is often used for coloring American Cheese. Annatto, sometimes called Roucou, is a derivative of the Achiote trees of tropical regions of the Americas used to produce a red Food coloring and also
The processed variety of American Cheese is sold in three basic packaging varieties: individually wrapped cheese slices, small pre-sliced blocks of 16 to 36 slices, and large blocks meant for deli counters. The individually wrapped cheese slices are typically the least like natural cheese. These "slices" are actually individually poured onto each plastic wrapper and then set to emulsify. An emulsion ( IPA: /ɪˈmʌlʃən/ is a mixture of two Immiscible (unblendable liquids Small (e. g. , 16 to 36 slice) blocks of presliced, but not individually-wrapped, American Cheese are also marketed, often with the branding "deluxe" or "old fashioned". This variety of American Cheese is similar in ingredients and texture to that of modern block American Cheese. Before the advent of the individually wrapped variety, this was the typical variety that Americans purchased. Hence, some people refer to this as "traditional", "old fashioned", or "classic" American Cheese. American Cheese in block form sold at deli counters is typically a more natural cheese than its individually wrapped cousin. Nonetheless, most block American Cheese is still a processed cheese.
The Oxford English Dictionary defines American cheese as a "cheese of cheddar type, made in the U. The Oxford English Dictionary ( OED) published by the Oxford University Press (OUP is a comprehensive Dictionary of the English S. " The Oxford English Dictionary lists 1804 as the first known usage of "American cheese", occurring in the newspaper Guardian of Freedom, Frankfort, Kentucky. The Oxford English Dictionary ( OED) published by the Oxford University Press (OUP is a comprehensive Dictionary of the English Year 1804 ( MDCCCIV) was a Leap year starting on Sunday (link will display the full calendar of the Gregorian calendar (or a Frankfort is a city in the US commonwealth of Kentucky that serves as the state Capital and the County seat of Franklin County. The next usage given is in 1860 by Charles Dickens in his series The Uncommercial Traveller.
In these early references, "American cheese" is used to distinguish it from European cheese. An 1878 newspaper article in The New York Times lists the total export of American cheese at 355 million pounds per year, with an expected growth to 1,420 million pounds. Year 1878 ( MDCCCLXXVIII) was a Common year starting on Tuesday (link will display the full calendar of the Gregorian calendar (or a Common Another article from 1878 mentions that the high quality American cheese is usually re-labelled under European names after export, with only low grade cheese retaining American labelling in Europe. Year 1878 ( MDCCCLXXVIII) was a Common year starting on Tuesday (link will display the full calendar of the Gregorian calendar (or a Common It also states that even in the United States quality American cheese is often relabelled as Swiss, etc, and that this situation is a detriment to the reputation of American cheesemakers. This article describes a kind of cheese produced primarily in Canada and the United States. This practice may be in part responsible for the name "American cheese" being synonymous with bland, low quality cheese.