American cheese

What is American cheese?

American cheese is a processed variety produced in the United States. It starts with base cheeses such as cheddar or Colby, which are ground and mixed with emulsifying agents. Sodium citrate plays a key role here, allowing the mixture to be heated without the fats separating. The result is a medium-firm block or slice with a creamy texture. It tastes mild and slightly salty. Most versions are white, though some are colored yellow using annatto, a natural plant dye. The cheese has a low melting point, making it very fluid when warm.

Where does American cheese come from?

British colonists brought cheddar-making skills to North America in the early colonial period. By 1790, American-made cheddars were already being exported back to England. These traditional wheels were sometimes called Yankee cheddar across the Atlantic. The term "American cheese" first appeared in print in a Kentucky newspaper in 1804. However, the meaning shifted dramatically in the 1910s. James L. Kraft, founder of Kraft Foods Inc., patented a new manufacturing method in 1916. He began marketing this processed version shortly after, and the name quickly came to refer to his invention rather than the traditional aged blocks.

What does American cheese taste like?

The taste profile is deliberately neutral and approachable. It offers a gentle saltiness without the sharp bite of aged varieties. The texture is smooth and uniform, lacking the crystals or cracks found in traditional hard cheeses. When heated, it becomes liquid and glossy. This high meltability is a defining characteristic, distinguishing it from many other cow's milk cheeses that might become oily or stringy instead.

How American cheese is made

Producers begin with at least 51% cheese, typically cheddar or Colby. This base is ground into small pieces and combined with emulsifying salts, most notably sodium citrate. Other ingredients like salt, colorings, or acidifiers may make up the remaining portion. The blend is heated to at least 150 °F (66 °C) for thirty seconds or more. This pasteurization step ensures safety while creating a homogeneous, melted mass. Federal standards strictly control the final moisture, fat, and pH levels to ensure consistent quality and melt behavior.

How American cheese is eaten and cooked

This cheese is a staple in North American fast food and home cooking. Its primary use is in sandwiches, where its soft texture and neutral flavor complement various meats. It is the standard choice for grilled cheese sandwiches due to its excellent melting properties. It also appears frequently in macaroni and cheese dishes. Breakfast applications include omelets and scrambled eggs. In burgers, it provides a smooth layer that melts over the patty. It is also common on hot dogs, cheesesteaks, and nachos.

American cheese through the day

Breakfast is a major occasion for this cheese, often sliced onto toast or folded into egg dishes. Lunchtime sandwiches rely heavily on its convenience and meltability. It serves as a quick snack when paired with crackers or fruit. In casual dining, it features prominently on burger menus and in fast-food chains. It is rarely served on formal cheese boards due to its processed nature.

American cheese in the world's kitchens

American cuisine embraces this cheese as a convenient ingredient. It is ubiquitous in diners, school cafeterias, and fast-food outlets across the United States. The Philadelphia cheesesteak market, for instance, consumes a significant portion of white slices. While traditional cheddar remains popular, this processed variant dominates contexts requiring reliable melting and long shelf life. It reflects a culinary preference for consistency and ease of preparation.

Protection and trade

Federal regulations define strict standards for labeling. Products must be labeled "pasteurized process American cheese" if they contain multiple cheese types. If additional dairy ingredients like cream or whey are added, the label changes to "pasteurized process American cheese food." Items with non-dairy additives may use terms like "prepared cheese product." Kraft Foods Inc. was an early pioneer, and today the industry produces vast quantities of individually wrapped slices and bulk blocks for commercial and retail use.

Dishes with American cheese

Questions people ask about American cheese

Good reading and sources

• A Brief History of America's Appetite for Macaroni and CheeseSmithsonian Magazine, Article
• A Cheese 'Product' Gains Kids' Nutrition SealThe New York Times, Article
• What Is American Cheese, Anyway?Serious Eats, Article

• American cheese on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data