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Processed
American cheese is packaged in individually wrapped slices, as unwrapped slices sold in stacks, or in unsliced blocks. Individually wrapped slices, sold as 'singles', are typically the least like traditional cheese. Blocks of American cheese are more similar to traditional cheese, and are
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Because its manufacturing process differs from traditional cheeses, federal laws mandate that it be labeled as "pasteurized process
American cheese" if made from more than one cheese. A "pasteurized process American cheese" must be entirely cheese with the exception of an emulsifying agent, salt,
239:
American cheese is a common choice for sandwiches because of its versatile nature, pairing with a variety of meats and other ingredients. American cheese is also recognized for its smooth and meltable texture, which is what makes it a reliable cooking ingredient for many dishes.
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coloring, acidifying agents, and optional dairy fat sources (but at no more than 5% of the total weight). A "pasteurized process
American cheese food" label is used if it is at least 51% cheese but other specific dairy ingredients such as
112:
without its components separating. It is mild with a creamy and salty flavor, has a medium-firm consistency, and has a low melting point. It is typically yellow or white in color; yellow
American cheese is seasoned and colored with
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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.
262:, but white American cheese slices are a common ingredient in a Philadelphia cheesesteak sandwich; as of 2018, the Philadelphia/South Jersey market was responsible for 50% of Kraft Foods' white American cheese sales.
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is an important additive at this time, as it prevents the cheese fats from separating. The cheese mixture is then heated to a temperature of at least 150 °F (66 °C) for a minimum of 30 seconds during
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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 U.S.
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In breakfast foods, American cheese is commonly used when making meals such as omelets, scrambled eggs, and breakfast sandwiches that involve eggs, bacon, and bread.
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British colonists made cheddar cheese soon after their arrival in North
America. By 1790, American-made cheddars were being exported back to England. According to
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455:"The English called our imitation Yankee, or American, Cheddar, while here at home it was popularly known as yellow or store cheese". Robert Carlton Brown,
269:, American cheese is most commonly used because of how easily it melts. Since Kraft's American cheese was used for "filled cheese sandwiches" during
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Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a melted homogeneous mixture.
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295:(CFR), to be labeled "American cheese" a processed cheese is required to be manufactured from cheddar cheese, Colby cheese, washed curd cheese, or
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Edmund Whiner; John
Simpson, eds. (1991). "The Compact Oxford English Dictionary: Complete Text Reproduced Micrographically".
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or any mixture of two or more of these. The CFR also includes regulations for the manufacturing of processed
American cheese.
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Kapoor, Rohit; Metzger, Lloyd E. (March 2008). "Process Cheese: Scientific and
Technological Aspects—A Review".
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627:"USDA commodity requirements document: DPPC3 Pastuerized process American cheese for use in domestic programs"
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1948 advertisement for Kraft
American Pasteurized Process Cheese, which came in a 2-pound (0.91 kg) block
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by combining thinly sliced beef, onions, and cheese on a long roll. The cheese used originally was
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This article is about the specific type of cheese. For cheeses of the United States generally, see
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997:"CFR – Code of Federal Regulations Title 21: Sec. 133.173 Pasteurized process cheese food"
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An individually wrapped slice of American cheese (not necessarily labeled as such, see
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is often topped with American cheese, a popular choice in North America and elsewhere.
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468:(New York: Programmer Publishing Company, 1955). Republished in 2006: "Bob" Brown,
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According to the Standards of Identity for Dairy Products, part of the U.S.
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from cheese whey are added. Products with other added ingredients, such as
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American cheese is famously known for being used in the typical American
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After patenting a new method for manufacturing processed cheese in 1916,
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486:. Vol. I (Second ed.). Oxford University Press. p. 397.
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894:; Kaláb, M. (1999). "Processed Cheese Products". In Fox, P.F. (ed.).
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lists the first known usage of "American cheese" as occurring in the
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834:"A Brief History of America's Appetite for Macaroni and Cheese"
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Making American cheese on the farm for home consumption
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Processed American cheese was invented in the 1910s by
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Comprehensive Reviews in Food Science and Food Safety
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An American-type cheese: how to make it for home use
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1385:
European cheeses with protected geographical status
863:U.S. Food and Drug Administration (April 1, 1999),
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1024:"A Cheese 'Product' Gain Kids' Nutrition Seal"
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898:Cheese: Chemistry, Physics and Microbiology
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971:"Standards of Identity for Dairy Products"
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104:, or similar cheeses, in conjunction with
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803:"Ultimate Guide to an American Breakfast"
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664:Processed cheese and analogues (Vol. 16)
539:. Kraft Foods Group, Inc. Archived from
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724:Fiorillo, Victor (September 23, 2018).
634:United States Department of Agriculture
132:for his manufacturing process in 1916.
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813:from the original on December 18, 2023
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643:from the original on December 12, 2021
601:Electronic Code of Federal Regulations
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999:. U.S. Food and Drug Administration.
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666:. John Wiley & Sons. p. 14.
603:. U.S. Food and Drug Administration.
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437:from the original on December 5, 2023
433:. Atomic Frontier. October 10, 2022.
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1034:from the original on October 6, 2021
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736:from the original on October 3, 2023
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1022:Strom, Stephanie (March 12, 2015).
705:from the original on March 15, 2022
693:Semigran, Rachel (April 12, 2016).
607:from the original on March 20, 2022
13:
977:from the original on March 2, 2022
726:"The Cheesesteak: An Oral History"
695:"What Exactly is American Cheese?"
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396:"What Is American Cheese, Anyway?"
279:American cheese is also common in
219:sliced to order at deli counters.
14:
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1443:The Great British Cheese Festival
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801:Marshall, Cassie (July 2, 2023).
108:, which permits the cheese to be
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1532:The Moon is made of green cheese
1073:Government Documents Department.
949:10.1111/j.1541-4337.2008.00040.x
902:. Boston, MA: Springer. p.
866:Title 21, Subchapter B, Part 133
672:10.1111/j.1541-4337.2008.00040.x
534:"Kraft Foods Corporate Timeline"
510:. Emmi Fondue AG. Archived from
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757:"Grilled Cheese Gets an Update"
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568:. July 16, 2020. Archived from
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1083:U.S. Department of Agriculture
1081:, Farmers' Bulletin No. 2075,
1067:U.S. Department of Agriculture
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755:Russo, Susan (May 13, 2009).
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912:10.1007/978-1-4615-2800-5_15
430:American Cheese Isn't Cheese
254:was originally developed in
7:
1418:International Cheese Awards
508:"Emmi Gerber – Über Gerber"
470:The Complete Book of Cheese
458:The Complete Book of Cheese
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293:Code of Federal Regulations
154:The Complete Book of Cheese
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1069:, October 1934. Hosted at
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175:Oxford English Dictionary
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1433:National Cheese Exchange
1428:Mountain Cheese Olympics
464:August 15, 2018, at the
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329:milk protein concentrate
21:List of American cheeses
16:Type of processed cheese
1423:Lucerne Cheese Festival
1413:American Cheese Society
832:Magazine, Smithsonian.
267:grilled cheese sandwich
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184:The Guardian of Freedom
1272:Bosnia and Herzogovina
1030:. The New York Times.
662:Tamine, A. Y. (2011).
372:List of dairy products
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1494:Water buffalo cheeses
807:The Kitchen Community
777:"Choose Cheese, 1940"
730:Philadelphia Magazine
472:(Echo Library, 2006).
394:(October 24, 2023) .
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172:back in England. The
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23:. For the album, see
1489:Stretch-curd cheeses
1378:Special designations
873:on February 17, 2007
838:Smithsonian Magazine
781:Imperial War Museums
445:– via YouTube.
150:Robert Carlton Brown
1806:Creole cream cheese
546:on December 3, 2013
392:López-Alt, J. Kenji
281:macaroni and cheese
180:Frankfort, Kentucky
53:), also known as a
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1438:Swiss Cheese Union
973:. MilkFacts.info.
252:Philly cheesesteak
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362:Government cheese
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62:Country of origin
51:§ Regulation
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1882:Wisconsin cheese
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1670:Imitation cheese
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170:Yankee cheddar
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1826:Humboldt Fog
1801:Cream cheese
1695:Pizza cheese
1629:
1574:
1569:Cheesemakers
1567:
1560:
1512:Cheesemaking
1474:Blue cheeses
1464:Cheesemakers
1171:Pasta filata
1077:
1057:
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991:
981:February 25,
979:. Retrieved
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877:February 17,
875:, retrieved
871:the original
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570:the original
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400:Serious Eats
399:
386:
301:
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278:
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271:World War II
264:
256:Philadelphia
249:
245:cheeseburger
242:
238:
233:cheeseburger
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183:
182:, newspaper
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162:store cheese
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152:, author of
147:
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89:
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32:
25:
1841:Maytag Blue
1836:Liederkranz
1786:Cheese curd
1665:Easy Cheese
1522:Cheese soup
1342:Switzerland
1317:Netherlands
1206:Animal milk
1191:Washed-rind
1007:December 9,
709:December 9,
576:February 2,
441:December 5,
410:December 5,
349:Food portal
110:pasteurized
80:Pasteurised
1899:Categories
1856:Pinconning
1796:Colby-Jack
1771:Baby Swiss
1655:Cup cheese
1640:Cheez Whiz
1527:Dairy salt
1065:No. 1734,
1038:August 31,
848:October 6,
817:October 6,
786:October 3,
740:October 6,
313:buttermilk
287:Regulation
198:Production
96:made from
75:Cows' milk
1776:Bergenost
1267:Argentina
1176:Processed
892:Carić, M.
647:March 29,
611:March 30,
550:March 26,
518:March 26,
315:, cheese
309:skim milk
260:provolone
186:in 1804.
1861:Red Hawk
1851:Muenster
1811:D'Isigny
1715:Velveeta
1660:Dairylea
1645:Chesdale
1277:Cornwall
1234:Reindeer
1136:Acid-set
1032:Archived
1001:Archived
975:Archived
957:85756594
842:Archived
811:Archived
734:Archived
703:Archived
680:85756594
638:Archived
636:. 2013.
605:Archived
462:Archived
435:Archived
404:Archived
335:See also
307:, milk,
1875:Regions
1700:Primula
1537:Truckle
1469:Cheeses
1395:Italian
1297:Ireland
1292:Germany
1259:Regions
1151:Cottage
321:albumin
136:History
115:annatto
98:cheddar
28:(album)
1866:String
1816:Farmer
1675:Korall
1554:
1359:Turkey
1332:Serbia
1327:Poland
1322:Norway
1312:Mexico
1302:Israel
1287:France
1186:Smoked
1146:Brined
1120:Cheese
955:
918:
906:–505.
678:
490:
130:patent
55:single
1831:Kunik
1791:Colby
1781:Brick
1764:Types
1390:Greek
1354:Tibet
1337:Spain
1307:Italy
1282:Egypt
1239:Sheep
1229:Moose
1214:Camel
1166:Green
1156:Cream
1128:Types
953:S2CID
676:S2CID
641:(PDF)
630:(PDF)
544:(PDF)
537:(PDF)
378:Notes
319:, or
305:cream
102:Colby
1821:Hoop
1347:list
1224:Goat
1196:Whey
1161:Goat
1141:Blue
1040:2021
1028:Well
1009:2014
983:2013
916:ISBN
879:2007
850:2023
819:2023
788:2023
742:2023
711:2021
649:2019
613:2019
578:2024
552:2013
520:2013
488:ISBN
443:2023
412:2023
317:whey
250:The
223:Uses
1249:Yak
1219:Cow
945:doi
908:doi
904:467
762:NPR
668:doi
168:or
160:or
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