guh?
Something lame that has plagued me this lunch hour:
What, exactly, is “American” cheese? Is it fake cheese? Processed cheese? If it’s processed, why not call it that? Or does it mean that the only cheese “America” produces is processed cheese? Does any other country do this? Wait – I guess Swiss cheese sort of counts. But still – “American”? Who gets to name cheese?
I had to cave and ask someone this…and who better than the internet.
Yeah, it’s processed cheese. Kraft Singles.
A friend of mine had a girlfriend from Georgia who had no idea what she was being offered with her cheeseburger at a restaurant in Kingston a few years ago. Swiss, cheddar or Jack… we ultimately had to just ask them for a slice of Kraft, and that was that. I couldn’t believe anyone could not know what these were, and yet.
“American cheese is smooth and light yellow or orange in color. It is usually sold in blocks or squares. More than half of all cheese consumed in the United States is processed cheese of this kind. American cheese is essentially young cheddar cheese, made of pasteurized cows’ milk, which then goes through a shredding and heating process. Various other dairy ingredients, such as dyes and emulsifiers, are added to create a smooth, mild, odorless, meltable, and stable product.
Varieties
American cheese is usually sold in packets of ready-cut single-square slices, but can also be bought in larger blocks. This is the cheese that is often used in prepackaged cheese spreads.”
This doesn’t help much, but it’s a bit more clarification.
Also, according to Wikipedia, “In the United States, the most recognizable variety of processed cheese is sold under the name American cheese, although this name also has other meanings” and then it goes on to talk about Kraft Singles.
From Ryn’s description in the second paragraph of her first comment, it sounds like Velveeta is the epitome of American cheese in block form.
In the States, their Kraft Singles packages say “Processed Cheese Food.” My question is, does this count as American cheese, or is it something else entirely?
Rob – I thought Velveeta was like cheese spread, not block cheese…and yes, Kraft Singles do count as American Cheese.
Well, I remember a block of it in the Shanty, and I actually sliced some off and tossed it onto some spaghetti once, and I’m certain it said “Velveeta” on the package. Where they got it, I’m not sure, but it was there…
http://www.kraftfoods.com/main.aspx?s=product&m=product/Product_display&Site=1&Product=2100061689 That was the box.
I like cheese. Thanks for talking about it. I probably would be bad about naming it, though. If I did, I would use more scientific latin-y sounding words. Put more bacillus-y type stuff into it. Cheese needs some rebranding and better marketing don’t you think? Bring it into the 21st century and all that.
I like cheese too. I just get confused about why people are so indignant about (what I think is) bad cheese like “American”. I mean can it be that good if it’s like ‘processed cheese slices’? Why not something yummy like Brie? Provolone? Fresh parmesan?
It has been my experience (at least) that people serving “American” cheese (particularly in the southern US) get all uppity when you’re all “is that Cheddar?” and they’re “no…American cheese – not cheddar”.
I take no small measure of glee in knowing that Americans define their culinary taste by that inedible food product. But where do they get off re-naming pea meal bacon as Canadian bacon? Bleu de Sassenage anyone?