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Encyclopedia > American cheese
American cheese
American cheese

American cheese is a common processed cheese marketed by Kraft Foods, Borden, and other companies in the United States, and to some extent elsewhere. 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. Today's American cheese is generally no longer made from a blend of all-natural cheeses, but instead is a processed cheese, i.e. it is manufactured from a set of ingredients[1] (such as milk, whey, milkfat, milk protein concentrate, whey protein concentrate, salt) which meets the legal definition of cheese. Image File history File linksMetadata Download high resolution version (1768x1680, 235 KB)Steve Spring, Nikon D70,lazarus@ida. ... Image File history File linksMetadata Download high resolution version (1768x1680, 235 KB)Steve Spring, Nikon D70,lazarus@ida. ... American process cheese Processed cheese, or process cheese, is a food product made from regular cheese and other unfermented dairy ingredients, plus emulsifiers, extra salt, and food colorings. ... Kraft Foods Inc. ... Borden may refer to Places: Borden County, Texas Borden, Indiana Borden, Ontario Borden, England Canadian Forces Base Borden (also CFB Borden or 16 Wing Borden) People: Robert Borden (1854-1937): Eighth Prime Minister of Canada 1911-1920. ... Country of origin United States Region, town Wisconsin Source of milk cows Pasteurised Texture Semi-hard Aging time None Certification Colby cheese is a cows milk cheese. ... Country of origin England Region, town Somerset, Cheddar Source of milk Cows, rarely Goats Pasteurised Frequently Texture hard/semi-hard Aging time 3-30 months depending on variety Certification No Cheddar cheese is a pale yellow to orange, sharp-tasting cheese originally made in the English village of Cheddar, in... American process cheese Processed cheese, or process cheese, is a food product made from regular cheese and other unfermented dairy ingredients, plus emulsifiers, extra salt, and food colorings. ... A glass of cows milk. ... Percentages are relative to US recommendations for adults. ... Butterfat or milkfat is the fatty portion of milk. ... For other uses, see Milk (disambiguation). ... For other uses, see Salt (disambiguation). ...


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 legal definition is discussed in the article on processed cheese. The Code of Federal Regulations (CFR) is the codification of the general and permanent rules and regulations (sometimes called administrative law) published in the Federal Register by the executive departments and agencies of the Federal Government of the United States. ... American process cheese Processed cheese, or process cheese, is a food product made from regular cheese and other unfermented dairy ingredients, plus emulsifiers, extra salt, and food colorings. ...


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 characterized by the broad diversity of the possible foods, but more importantly the willingness of the country as a whole to integrate widely divergent foods. ... A cheeseburger. ... It has been suggested that this article or section be merged into Toasted sandwich. ... The ham and cheese sandwich is a common type of sandwich. ...

Contents

Varieties

Cheddarly origins

Despite the common usage, American Cheese also has another definition. It can also refer to a mild, pale white to yellow cheddar.[citation needed] 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. Country of origin England Region, town Somerset, Cheddar Source of milk Cows, rarely Goats Pasteurised Frequently Texture hard/semi-hard Aging time 3-30 months depending on variety Certification No Cheddar cheese is a pale yellow to orange, sharp-tasting cheese originally made in the English village of Cheddar, in...


The term store cheese[2] is sometimes informally used to describe American Cheese and similar American cheddars.


Processed American Cheese

Even though the term "American cheese" has a legal definition in the United States as a type of pasteurized process cheese, it is important to note that products with the label "American Cheese" are by no means identical. 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. 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.) American process cheese Processed cheese, process cheese, or prepared cheese is a food product made from regular cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, and food colorings. ... Country of origin United States Region, town Source of milk Cow Pasteurised Yes Texture soft, rubbery Aging time n/a Certification Velveeta is a brand name of processed cheese first made in 1918 by Swiss immigrant Emil Frey of the Monroe Cheese Company in Monroe, New York. ... Country of origin United States Region, town Source of milk Cow Pasteurised Yes Texture thick, viscous liquid Aging time n/a Certification Cheez Whiz is a thick processed cheese sauce or spread introduced by Kraft Foods in 1952. ... American process cheese Processed cheese, or process cheese, is a food product made from regular cheese and other unfermented dairy ingredients, plus emulsifiers, extra salt, and food colorings. ... American process cheese Processed cheese, or process cheese, is a food product made from regular cheese and other unfermented dairy ingredients, plus emulsifiers, extra salt, and food colorings. ...


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[3] (i.e. fewer additives) American Cheese varieties. In other cases [4], 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 noticable taste, is often used for coloring American Cheese[1]. Bixin, the major apocarotinoid of annatto Annatto, sometimes called Roucou, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring. ...


The processed variety of American Cheese is sold in three basic packaging varieties: individually wrapped cheese slices[4], small pre-sliced blocks of 16 to 36 slices, and large blocks[3] meant for deli counters, and in three basic colors: white, yellow and orange.


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 is a mixture of two immiscible substances. ...


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[3]. The word delicatessen designates a kind of food store. ...


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.


See also

American process cheese Processed cheese, or process cheese, is a food product made from regular cheese and other unfermented dairy ingredients, plus emulsifiers, extra salt, and food colorings. ... Country of origin England Region, town Somerset, Cheddar Source of milk Cows, rarely Goats Pasteurised Frequently Texture hard/semi-hard Aging time 3-30 months depending on variety Certification No Cheddar cheese is a pale yellow to orange, sharp-tasting cheese originally made in the English village of Cheddar, in... This is a list of cheeses by place of origin. ... Pasteurization (or pasteurisation) is the process of heating liquids for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts. ... Government cheese was cheese that was provided to welfare and food stamp recipients in the United States during the Reagan era. ...

Softer versions of American/Process cheese

Country of origin United States Region, town Source of milk Cow Pasteurised Yes Texture soft, rubbery Aging time n/a Certification Velveeta is a brand name of processed cheese first made in 1918 by Swiss immigrant Emil Frey of the Monroe Cheese Company in Monroe, New York. ... Country of origin United States Region, town Source of milk Cow Pasteurised Yes Texture thick, viscous liquid Aging time n/a Certification Cheez Whiz is a thick processed cheese sauce or spread introduced by Kraft Foods in 1952. ... Easy Cheese is the trademark for a processed cheese product distributed by Kraft Foods, also referred to as aerosol cheese or spray cheese. ...

Footnotes

  1. ^ a b Kraft Singles (Orange) Ingredients List.
  2. ^ Refer to definition of Store Cheese at Word Web Online
  3. ^ a b c For example, Land O' Lakes sells several varieties of what they call "slicing cheese" in orange, yellow, and white varieties. The orange variety is labeled "Pasteurized Process American Cheese"; the yellow variety is labeled "Yellow American"; the white variety is labeled "White American".
  4. ^ a b For example Kraft sells individually wrapped "American Pasteurized Prepared Cheese Product" under the trade name "Kraft Singles" in both Orange and White colorings.

External links


  Results from FactBites:
 
WHAT'S THAT STUFF? - Process Cheese (976 words)
Cheese is perhaps the oldest processed food known to mankind and one of the most ubiquitous foodstuffs in the world.
The cheese is blended and heated with an emulsifier—typically a sodium or potassium phosphate, tartrate, or citrate—and other optional ingredients such as water, salt, artificial color, and spices or other flavorings.
Pasteurized process cheese spread is a variation on cheese food that may contain a sweetener and a stabilizing agent, such as the polysaccharide xanthan gum or the Irish moss colloid carrageenan, to prevent separation of the ingredients.
Review | The New American Cheese by Laura Werlin (657 words)
Cheese as we're exposed to it in the new world in the new millennium doesn't look much like the stuff our friend would have cut out of his wineskin.
In fact, visit a cheese store in any large metropolitan center and you'll be amazed and delighted at all of the possibilities: the fabulous offerings in different colors, shapes, textures, flavors and origins.
What author Laura Werlin points out in her encyclopedic The New American Cheese is that not only have American tastes been stretching in cheese sophistication, but American cheesemakers are increasingly producing various types of cheeses that can hold their own on the cheese platters of the world.
  More results at FactBites »

 
 

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