Unraveling the Mystery: Why American Cheese Isn't True Cheese
Whether you love it or hate it, American cheese is a pantry staple in many households. But have you ever paused to wonder why it's called 'American cheese' when it doesn't seem like the real deal? Let's dive into the fascinating world of cheese and uncover the truth behind America's most popular melting mystery.
Composition: The Science Behind the Blend
American cheese, often mistakenly thought of as a superior form of cheddar, is actually a blend of various natural cheeses and added ingredients. It is typically made from a mix of cheddar and colby cheeses, along with additional dairy elements such as milk whey and emulsifiers. The key to its distinctive texture and melting properties lies in the processing method, which is quite different from the traditional cheese-making process.
Regulations: The Official Labeling Game
In the United States, the Food and Drug Administration (FDA) has strict rules for cheese labeling. American cheese, due to the inclusion of non-cheese ingredients and additives, is classified as a processed cheese food or spread, not true cheese. This classification means that it cannot be called 'cheese' on its label, leading to the confusion many consumers experience.
Texture and Melting Properties: A Deliberate Design
The primary reason for the unique characteristics of American cheese is its deliberate design. By heating and processing the blend of natural cheeses and added ingredients, manufacturers have created a product that melts uniformly and seamlessly, making it perfect for sandwiches, burgers, and other applications where a smooth, glossy surface is desired. This stands in stark contrast to the complex textures and melting behaviors of traditional natural cheeses.
Flavor: Simplicity Over Complexity
While traditional cheeses boast a wide array of flavors and aromas, American cheese is generally milder and less complex. This characteristic is a direct result of its processing method and the specific types of cheese used in its production. The milder flavor profile makes it a versatile ingredient that can be easily paired with other foods without overwhelming them.
Snobbery and Legitimate American Cheese
The perception of American cheese as inferior is partly due to snobbery and partially to the way it is marketed. True American cheese is an immature form of cheddar, characterized by its smooth melting quality and reduced greaseiness. However, the majority of what people think of as 'American cheese'—brands like Velveeta and the well-known Kraft Singles—are ultra-pasteurized and highly processed. These products contain added emulsifiers and preservatives to enhance their melting properties and shelf life, leaving very little of the original cheese ingredients behind.
Uses and Applications: The Versatile Friend
Despite the misconceptions, processed cheese products do have their uses. They are exceptionally useful in recipes where a smooth, creamy texture is required, such as macaroni and cheese. To achieve the perfect sauce, start by combining milk or heavy cream with the processed cheese. Then, add in better quality shredded cheeses like cheddar, Parmigiano-Reggiano, mozzarella, and Monterey Jack. Toss in some salt and black pepper to taste, along with a dash of cayenne or paprika, and a good spoonful of whole grain mustard. This combination will give you a delicious macaroni and cheese sauce that can be served mixed or blended with pasta and baked in the oven for a classic comfort food dish.
While the debate continues over whether true American cheese is the better choice, there is no denying the practical benefits of processed cheese products. They offer a quick and easy way to achieve smooth, creamy textures in a wide range of recipes, making them an invaluable addition to any kitchen pantry.
Keywords: American Cheese, True Cheese, Cheese Classification