When it comes to American cheese, most people think of the processed slices commonly found in fast food burgers and grilled cheese sandwiches. However, the United States has a rich history of commercial cheesemaking, with a wide variety of delicious and distinctive cheeses that are enjoyed by cheese lovers around the world. In this article, we will explore some of the most popular commercial American cheeses.
SEE ALSO: The Cheese Scientist’s list of the ultimate guilty pleasure commercial cheeses →
History of cheesemaking in the USA
The USA’s cheesemaking history started in the colonial era when European settlers introduced dairy farming and cheese production. Actually, Dutch immigrants made cheese in New York and New Jersey using traditional techniques from the Netherlands.
Eventually, cheese production spread to New England and the Mid-Atlantic states by the 1700s.
In the mid-19th century, the cheese factory was invented, revolutionizing American cheesemaking. Before this, cheese was made on small farms or in home kitchens. New York’s first commercial cheese factory opened in 1851, and by the end of the century, thousands of cheese factories were operating nationwide.
Industrial revolution
During the early 20th century, advances in technology and transportation led to further growth in the American cheese industry. And cheese production became more efficient, with the introduction of new equipment and methods for processing milk.
Unsurprisingly, the popularity of processed cheese also increased, with brands like Kraft and Velveeta becoming household names.
Today, cheesemaking in the USA is a diverse and thriving industry, with both artisanal and commercial producers. American cheeses have gained international recognition and many American cheeses have won awards at prestigious competitions.
One stellar example was Rogue River Blue at the World Cheese Awards in 2019.
Most Popular Commercial American Cheeses
While this is definitely an exciting time for artisanal cheeses in the USA, this post will focus on commercial American cheeses. So, without further ado, let’s delve into our list.
Longhorn Cheese
Longhorn Cheese is a type of cheese that originated in the United States and is named after its distinctive shape. Indeed, the cheese resembles the long, curved horns of Texas longhorn cattle. It is a semi-soft cheese that is typically mild in flavour and has a smooth, creamy texture.
Longhorn cheese is made from cow’s milk and is commonly used in dishes such as sandwiches, burgers and grilled cheese. Moreover, it is also a popular cheese for snacking and can be enjoyed on its own or with crackers or fruit.
When compared to traditional Cheddar, Longhorn Cheese has similar taste and texture. But it is milder and less intense in flavour.
As a result, it is a versatile cheese that can be used in a variety of dishes. Some cheesemakers also produce variations of Longhorn Cheese, including Smoked Longhorn and Jalapeño Longhorn, which add additional flavours and spices to the classic cheese.
Hoop Cheese
Next, we have another iconic pressed cheese. Hoop Cheese is a traditional, semi-hard cheese that is made in the Amish tradition. It is produced by shaping the cheese curds into round, cylindrical shapes that are then pressed into moulds.
The moulds used to produce Hoop Cheese are typically made of metal or plastic and are referred to as “hoops”. And you’ve guessed it! This is where the cheese gets its name from.
Producers typically age their Hoop Cheese for several months, which gives it a firm texture and a tangy, slightly nutty flavour. Without a doubt, Hoop Cheese is particularly popular in the Southern United States, where it is often served with crackers and preserves as a snack or appetiser.
Farmer’s Cheese
Farmer’s Cheese is a fresh cheese that is made by curdling milk with an acidic agent, such as lemon juice or vinegar. It is a simple and versatile cheese that is commonly used in many culinary applications.
The texture and flavour of Farmer’s Cheese can vary depending on the milk used. Generally, it has a crumbly texture and a slightly tangy taste. It is also often referred to as dry curd cheese because it has a lower moisture content than many other types of cheese.
Farmer’s Cheese can be made from a variety of milks, including cow’s milk, goat’s milk and sheep’s milk. Moreover, it is a popular ingredient in Eastern European and Mediterranean cuisines, where it is often eaten plain or used in dishes like Pierogi, Blintzes and Cheesecake.
Actually, depending on the country, Europeans also know this cheese as Quark or Tvarog.
Colby Cheese
The fourth cheese on our list is the pride of Wisconsin! Colby Cheese is a semi-hard cheese that originated in the United States in the late 19th century. It is a mild cheese that is similar in taste and texture to Cheddar. But it has a softer, more open texture due to the process used to make it.
Most producers age their Colby Cheese for only a few months, which gives it a mild flavour and a slightly tangy taste.
Undoubtedly, it is a popular cheese for sandwiches, snacking and melting. And it is a popular ingredient in dishes such as Macaroni & Cheese, Grilled Cheese Sandwiches and Quesadillas. Due to its versatility, cheesemakers often use Colby as a base for many other types of cheese.
One popular example is Colby-Jack, a blend of Colby and Monterey Jack.
Monterey Jack
Monterey Jack is a semi-hard cheese that originated in the United States, specifically in Monterey, California. This cow’s milk cheese has a mild, buttery flavour and a smooth texture.
Monterey Jack cheese is a popular ingredient in Tex-Mex recipes, such as Quesadillas, Nachos and Tacos. The reason for this is because it melts easily and adds a mild, creamy flavour to the dish.
Monterey Jack cheese can be found in various forms, including Dry Jack (aged), Pepper Jack (flavoured) and Smoked Jack. Pepper Jack cheese is probably the most popular variation and includes small pieces of spicy jalapeño peppers mixed into the cheese.
Smoked Monterey Jack cheese has a distinct smoky flavour and is often used in recipes that call for a smoky cheese flavour.
American Cheese
American Cheese is a type of processed cheese that was invented in the United States in the early 20th century. It is typically made from a blend of milk, cheese culture, salt, enzymes and other ingredients such as emulsifiers and stabilisers.
Producers of American cheese melt a cheese mixture (often including Cheddar) and blend it until it has a smooth, creamy texture.
American Cheese is known for its distinctive melting properties, which make it popular for use in sandwiches, Cheese Burgers and, of course, Grilled Cheese Sandwiches. Furthermore, you can use it as a substitute for traditional cheeses such as Cheddar or Swiss because it has a similar texture and flavour but is less expensive and easier to melt.
Because of its production method, health professionals have often criticised this cheese for being overly processed. However, it remains a popular choice for many people due to its convenience, versatility and affordability. Hence, American Cheese continues to be a staple in many households and fast-food chains.
Deli Swiss Cheese
Deli Swiss Cheese is a type of cheese that is widely popular in the United States. It is a semi-hard cheese made from cow’s milk and has a pale yellow colour with small, regular holes or “eyes” throughout.
American Swiss has a mild, nutty flavour and is often used in fresh sandwiches, Cheese Burgers and Grilled Cheese Sandwiches. Overall, this pressed cheese is very versatile, melts spectacularly and has a smooth, creamy texture.
As a result, it is a popular choice for those who enjoy a milder flavour than traditional Swiss cheeses such as Emmentaler and Gruyère.
Muenster Cheese
Muenster cheese is a semi-soft cheese that originated in the Alsace region of France. Actually, it gets its name from the town of Munster in the Vosges mountains where it was first produced.
Muenster cheese was brought to the United States by German immigrants in the mid-19th century and has since become a popular cheese in American cuisine.
Actually, the version of Muenster that is currently ubiquitous around American delis bears very little resemblance to the Alsatian cheese. American Muenster is much milder than the robust soft washed rind version from France. And unlike the original, it gets its colour from the natural dye annatto rather than a brine solution.
Muenster is a versatile deli cheese that can be used in a variety of dishes, including sandwiches, pizzas and casseroles. It has a creamy texture and a mild, slightly tangy flavour that pairs well with a variety of other foods. Muenster cheese is also commonly melted, making it a popular choice for Grilled Cheese Sandwiches and Cheese Burgers.
Brick Cheese
Brick cheese is another semi-soft cheese that originated in Wisconsin, USA. It is named for its brick-like shape, which was traditionally formed by pressing the cheese curds into rectangular moulds. Brick cheese is typically made from cow’s milk and has a pale-yellow colour with a thin rind.
Brick cheese has a mild, slightly nutty flavour and a smooth, creamy texture. But this cheese truly comes into its own when you melt it. As a result, Brick Cheese is a very popular choice for cheese sauces and dips.
Philadelphia Cream Cheese
Philadelphia Cream Cheese is a soft, spreadable cheese that has been a popular ingredient in American cuisine for over a century. It was first produced in 1872 by a dairy farmer named William Lawrence, who was based in Chester, New York.
Philadelphia Cream Cheese has a mild, slightly tangy flavour that pairs well with both sweet and savoury dishes. It is commonly used as a spread for bagels and sandwiches, as well as an ingredient in dips, cheesecakes, and other baked goods.
Summary: more than slices wrapped in plastic
In conclusion, the history of American cheesemaking is a rich and diverse one, filled with unique regional traditions and innovative techniques. From the humble beginnings of colonial-era cheesemaking to the modern-day artisanal cheese renaissance, American cheese has come a long way.
Today, traditional American cheeses continue to thrive, and their popularity shows no signs of slowing down. Whether you’re a fan of the creamy tanginess of cream cheese, the bite of Longhorn Cheese or the richness of Monterey Jack, there’s an American cheese for everyone.
What’s your favourite American commercial cheese? Let us know in the comments.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
