SEE ALSO: Why processed cheese products get so much hate around the world →

What is American Cheese?

American cheese is a processed cheese made from a blend of milk, whey and emulsifiers. It often contains real cheese but is mixed with other ingredients for consistency. The result is a smooth, mild cheese that slices easily and melts well.

Supermarkets sell it in pre-packaged slices, blocks or deli-counter cuts. The most well-known version comes wrapped in plastic, often called ‘Singles’. However, higher-quality American cheese, available from the deli, contains more real cheese and fewer additives.

What is Velveeta?

Velveeta is a processed cheese product designed for smooth melting. Unlike American cheese, it contains no actual cheese. Instead, it is made from milk protein concentrate, whey and emulsifiers. These ingredients create its signature creamy texture.

First developed in the early 1900s, Velveeta originally used real cheese. Over time, its recipe changed to improve shelf stability and melting properties. Today, it is sold in blocks and is a popular choice for queso, dips, and sauces.

How do they compare in texture?

American Cheese has a soft yet slightly firm texture when cold. It slices easily and holds its shape at room temperature. When heated, it turns creamy but still keeps some structure.

On the other hand, Velveeta is much softer, even when cold. It has a smooth, almost elastic feel. When melted, it becomes completely liquid, with no separation or clumping.

Because of this, American Cheese is better for layered dishes like burgers. Velveeta excels in sauces and dips where a fully liquid consistency is preferred.

Which cheese product melts faster?

Both melt quickly, but Velveeta does so in seconds. Its high moisture and emulsifier content allow it to turn into a creamy sauce almost instantly. This makes it ideal for nachos, queso and Mac & Cheese.

Conversely, American Cheese takes slightly longer to melt. It softens quickly but may need gentle heat to become fully creamy. However, its slight firmness when melted makes it perfect for sandwiches and burgers.

Does one melt more smoothly?

Velveeta melts with complete consistency. There are no lumps, oil separation or stringiness. This is due to its unique blend of milk proteins and emulsifiers. The result is a smooth, glossy cheese sauce every time.

American Cheese melts smoothly as well, but with a little more resistance. It remains slightly thicker and can sometimes form tiny curds if overheated. However, it still provides a velvety texture that works well in hot dishes.

Which cheese product should you choose for your recipes?

The right cheese depends on what you’re making. If you need a creamy, pourable consistency, Velveeta is the best choice. It melts into a smooth, lump-free sauce. Its high moisture content ensures it stays liquid longer.

On the other hand, American Cheese works better when you need a structured yet melty texture. It softens beautifully without turning runny. Deli-style American Cheese offers a richer flavour, while pre-packaged slices provide convenience.

Grilled Cheese

Grilled cheese needs a cheese that melts well but doesn’t run. American cheese is the better choice here. It softens beautifully, stretches slightly and stays inside the sandwich.

Velveeta, by contrast, can become too liquid. It may leak out of the bread, making the sandwich messy. For the best grilled cheese, choose American Cheese, preferably from the deli for a richer flavour.

Mac & Cheese

For Mac & Cheese, both cheeses work, but Velveeta has an advantage. Its ultra-smooth melting ensures a creamy, clump-free sauce. It blends effortlessly with milk or butter, creating a silky texture.

American Cheese can still be used, especially when combined with other cheeses like Cheddar. However, it may require more mixing to avoid small curds or uneven melting. If you want a fool-proof, creamy Mac & Cheese, Velveeta is the winner.

Cheeseburgers

Burgers need a cheese that melts evenly without turning runny. American cheese is the clear winner. It softens just enough to coat the patty without dripping off. Its mild, creamy flavour also complements beef well.

Velveeta, on the other hand, may become too liquid when heated on a burger. While it can still be used, it works better in cheese sauces or dips rather than directly on a patty.

Nachos and dips

For nachos and dips, Velveeta dominates. It melts into a smooth, pourable cheese sauce that stays creamy for longer. Its high emulsifier content prevents separation, making it ideal for warm cheese dips.

American Cheese can also be used, but it requires extra effort. It may need added milk and gentle heat to create a smooth consistency. Even then, it might not stay as liquid as Velveeta.

Which one has a better flavour?

American Cheese has a mild, slightly tangy flavour with a creamy finish. Deli versions taste more like real cheese, while processed singles can be blander.

Velveeta is even milder, with a more buttery taste. It lacks the tang of American Cheese but makes up for it with a richer mouthfeel.

For a more authentic cheese flavour, American Cheese is better. But if you want something neutral and extra creamy, Velveeta is a good choice.

Is one healthier than the other?

Neither is particularly healthy, but American cheese has a slight edge. It contains more real cheese and slightly fewer additives. Deli American Cheese is often lower in preservatives and artificial ingredients.

Velveeta, being a cheese product, contains no actual cheese. It has more processed ingredients, including milk protein concentrate and stabilisers. It also has a higher sodium content, which can be a concern for some people.

Which one should you choose?

Your choice depends on what you are making. If you want a cheese that melts but still holds some structure, American Cheese is the best. It works well for grilled cheese, burgers, and layered dishes.

If you need a fully liquid, ultra-smooth melt, Velveeta is the better option. It is perfect for Mac & Cheese, dips and sauces.

Conclusion

Both American Cheese and Velveeta melt well, but in different ways. American cheese softens beautifully while keeping some structure. Velveeta turns into a perfectly smooth, creamy sauce.

For grilled cheese or burgers, American Cheese is the winner. For dips and Mac & Cheese, Velveeta takes the crown. It all depends on what you are making!

So, which do you prefer? Try them both in your favourite dishes and see which one melts your heart!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post American Cheese vs Velveeta: Which One Melts Better? appeared first on Cheese Scientist.

SEE ALSO: Explore the polarising world of processed cheese products →

What is American Cheese?

American Cheese is a processed cheese product made from a blend of ingredients. It typically includes natural cheese, whey, milk solids, cream and emulsifiers. Unlike traditional cheese, which is made through fermentation and ageing, American cheese undergoes additional processing to create a consistent and stable product.

The origins of American Cheese can be traced to early attempts to improve cheese storage and texture. Today, it is manufactured using modern techniques that ensure uniform quality across batches. It is sold in individually wrapped slices, blocks or loaves, often labelled as “pasteurised process cheese” or “cheese food”.

Ingredients of American Cheese

1. Natural cheese base: Aged cheeses like Cheddar or Colby often serve as the foundation. These are melted and blended during processing.
2. Emulsifiers: Ingredients like sodium citrate or sodium phosphate stabilise the mixture, preventing separation when heated.
3. Additional dairy products: Milk, cream or whey are added to adjust texture and flavour.
4. Stabilisers and additives: Modified starches or gums enhance the cheese’s melting properties and shelf life.
5. Salt and preservatives: These improve taste and prolong freshness.

Why American Cheese is so popular

American cheese is designed for versatility and convenience. Its ability to melt smoothly and evenly makes it a staple in fast food, particularly for burgers and grilled sandwiches. The mild flavour pairs well with many ingredients, and its long shelf life adds to its practicality.

While it is often criticised for being “less authentic” than traditional cheeses, its performance and ease of use have earned it a place in kitchens worldwide. Whether in classic comfort foods or quick snacks, American Cheese remains an indispensable ingredient.

Reasons why American Cheese is a spectacular melting cheese

As we mentioned above, American Cheese combines natural cheese, other dairy components, emulsifiers and stabilisers. The process creates a product with consistent melting properties. Let’s take a look at the individual characteristics on this process cheese product that make it an incredible and consistent melter.

1. Emulsifiers prevent separation

Emulsifiers are the unsung heroes of American Cheese, ensuring its smooth, creamy melt. Without them, heating cheese often leads to a messy separation of oil and protein solids. The inclusion of emulsifiers in American Cheese prevents this issue, creating a stable and cohesive melt.

Emulsifiers, such as sodium citrate or sodium phosphate, are chemical compounds that stabilise mixtures of fats and water. They work by acting as a bridge between these two incompatible substances. Fat molecules, which are hydrophobic, don’t naturally mix with water-based proteins. Emulsifiers bind to both, allowing them to blend seamlessly.

In American Cheese, emulsifiers hold the fats and proteins together, even when heated. This prevents the cheese from breaking apart into greasy pools of oil and solid clumps, a common problem with some natural cheeses.

2. High moisture content aids melting

One of the key reasons American cheese melts so well is its high moisture content. This characteristic plays a crucial role in lowering its melting point, ensuring it softens and spreads quickly when exposed to heat.

Moisture is a vital component of any cheese, influencing its texture, softness and melting behaviour. High-moisture cheeses melt faster and more evenly than low-moisture varieties. In American Cheese, the moisture level is carefully controlled during processing. This ensures a consistently soft and pliable product that melts beautifully.

Water acts as a medium, allowing heat to distribute evenly throughout the cheese. This prevents the proteins from tightening too quickly, which can cause clumping or grittiness. Instead, the cheese becomes a smooth, flowing liquid.

3. Fine protein structure ensures smoothness

The smooth, creamy melt of American Cheese can also be credited to its finely dispersed protein structure. Unlike natural cheeses, where protein networks form naturally during ageing, the proteins in American Cheese are restructured during processing. This creates a looser, more uniform matrix that melts seamlessly when heated.

In natural cheeses, milk proteins—primarily casein—form dense networks that trap fat and water. Over time, these networks become more rigid as the cheese ages, resulting in firmer textures. When melted, aged cheeses often clump or become gritty because their tightly bonded proteins don’t break down evenly.

In American Cheese, the processing method disrupts the natural protein network. Proteins are broken down and then recombined in a way that ensures they are evenly distributed. This controlled restructuring eliminates clumping and promotes a silky texture when the cheese melts.

4. Lower fat levels improve consistency

The moderate fat content in American Cheese plays a significant role in its ability to melt evenly and consistently. While natural cheeses with high fat content can provide rich flavours and textures, they often suffer from instability when heated. By keeping fat levels in check, American cheese avoids these common melting pitfalls.

Fat is a key component of cheese, contributing to its flavour, texture and melting behaviour. When cheese is heated, its fat molecules melt and separate from the protein network. In high-fat cheeses, this can result in an oily layer forming on the surface of the melted cheese.

American Cheese, by contrast, contains lower fat levels than many traditional cheeses. This controlled fat content prevents the excessive separation of fats during heating, ensuring a smooth, homogeneous melt without greasiness.

5. Controlled pH levels optimise melting

The precise pH levels of American cheese are another critical factor in its superior melting performance. pH influences the interactions between proteins, fats, and water, which directly affect the cheese’s behaviour when heated. By controlling the pH during processing, manufacturers ensure that American cheese melts evenly, smoothly, and without clumping.

The pH of cheese determines the acidity or alkalinity of its environment. It impacts the structure of casein, the primary protein in milk, which forms the cheese matrix. During melting:

• Low pH (high acidity): Proteins become overly tight, leading to clumping or curdling.
• High pH (low acidity): Proteins are too loose, causing the cheese to become runny and unstable.
• Optimal pH: Proteins maintain a balanced structure that allows even melting without separating.

For American Cheese, the optimal pH is typically between 5.3 and 5.8. This range ensures a stable matrix that melts into a creamy, cohesive texture.

6. Additives enhance melting and shelf stability

Finally, American Cheese owes much of its superior melting properties and long shelf life to carefully selected additives. These ingredients, incorporated during processing, improve the cheese’s functionality, ensuring it performs consistently in both cooking and storage.

Types of additives used include:

1. Preservatives: Additives such as sorbic acid extend the cheese’s shelf life by inhibiting microbial growth.
2. Thickeners and stabilisers: Agents like modified starch or carrageenan maintain texture and consistency, particularly during melting.
3. Colouring agents: Ingredients like annatto or beta-carotene ensure the cheese has its characteristic uniform yellow or orange hue.

Comparisons with natural cheeses

American Cheese is often compared to natural cheeses for its melting properties. Here’s how it stacks up against specific varieties:

American Cheese vs Mozzarella

Mozzarella is known for its stretchiness when melted, making it perfect for pizza and baked dishes. However, this stringy texture can sometimes become rubbery if overheated.

In contrast, American Cheese melts into a smooth, creamy consistency without any stretch, making it ideal for sauces or dips. Mozzarella also has a higher moisture content but lacks the emulsifiers present in American Cheese, which ensure a uniform melt.

American Cheese vs Monterey Jack

Monterey Jack is a semi-soft cheese with good melting properties, often used in Mexican dishes. While it melts easily, it can sometimes become oily or clump if overheated. American Cheese avoids these issues thanks to its controlled fat levels and fine protein structure. Additionally, American Cheese has a more uniform texture when melted, while Monterey Jack may develop slight separation.

American Cheese vs Cheddar

Cheddar, especially aged varieties, is prone to oil separation and clumping when melted. This occurs because its protein network tightens with age. Younger Cheddar melts better but still lacks the smooth consistency of American Cheese.

American Cheese’s emulsifiers and additives prevent separation, ensuring a creamy, lump-free melt, making it better suited for applications like burgers or macaroni and cheese.

American Cheese vs Gruyère

Gruyère is prized for its nutty flavour and smooth melting ability, making it a staple in fondues and French onion soup. However, Gruyère requires careful handling during heating to avoid oil separation.

American Cheese, with its controlled pH and stabilisers, melts more predictably and evenly. While Gruyère offers complex flavours, American Cheese is preferred when consistent texture and ease of use are priorities.

American Cheese vs Raclette

Raclette is designed for melting and has a rich, creamy texture when heated, ideal for traditional raclette dishes. However, it can sometimes become stringy or overly rich due to its high fat content.

American Cheese has a smoother, more controlled melt, free from oil separation or stringiness. It’s also easier to handle and requires no special preparation, unlike Raclette, which often needs to be heated with care.

Why American Cheese is preferred for melting

While natural cheeses bring unique flavours and textures, their melting behaviour can be unpredictable. American Cheese, thanks to its processed nature, overcomes these inconsistencies. It delivers a creamy, even melt under a wide range of conditions, making it a favourite for convenience and reliability in home cooking and fast food alike.

Having said that, there are legitimate concerns over how healthy this type of processed cheese products is. So you should consume it in moderation.

Conclusion

American Cheese melts exceptionally well due to its unique formulation. Emulsifiers, controlled pH levels and high moisture content all contribute to its performance.

Unlike natural cheeses, its processing ensures a consistent melt every time. Whether in a grilled cheese sandwich or on a burger, its creamy texture and ease of melting make it an irreplaceable ingredient in modern cuisine.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 6 Reasons Why American Cheese Melts So Well When Heated appeared first on Cheese Scientist.

SEE ALSO: The all-important differences between a Grilled Cheese Sandwich and a Melt Sandwich → 

What is a Grilled Cheese Sandwich?

A Grilled Cheese is a sandwich containing with melted cheese and toasted bread. Typically, you would make this American classic using white bread, though other types of bread can be used. And you spread butter on the outside of the bread to create a crispy, golden-brown crust. Moreover, you have to melt the cheese between the slices of bread, creating a hot and gooey centre. 

How do you make a Grilled Cheese Sandwich?

To make a Grilled Cheese Sandwich, you’ll need bread, cheese and butter. Here are the simple steps you will have to follow: 

1. Preheat a skillet over medium heat. 
2. Spread butter on one side of each slice of bread. 
3. Place one slice of bread, butter side down, in the skillet. 
4. Add cheese to the top of the bread. 
5. Place the second slice of bread on top of the cheese, with the buttered side facing up. 
6. Cook the sandwich for 2-3 minutes on each side, until the bread is toasted and the cheese is melted. 

Grilled Cheese vs Melt

Without a doubt, one of the most hotly debated topics in American “gastronomy” is Grilled Cheese vs Melt. While both sandwiches contain cheese, the difference lies in the bread and choice of ingredients. You can read more about the Grilled Cheese Sandwich and how it differs from a Melt by clicking here. 

The 10 best cheeses for a Grilled Cheese Sandwich

The cheese you choose for your Grilled Cheese Sandwich can make all the difference. Here are ten of the best cheeses to use: 

1. Cheddar

Cheddar is one of the world’s most popular cheeses, and it’s made from cow’s milk. As a matter of fact, this cheese has a long history dating back to the 12th century in Somerset, England. While you can buy this pressed cheese at different ages, you will want to select a mild Cheddar for the best cheese pull here. 

2. American Cheese

American Cheese is a processed cheese that’s made by blending Cheddar, Colby and other cheeses. Overall, this cheese is creamy and smooth, with a mild flavour that’s popular for melting. As a result, it is a popular addition to sandwiches, Cheese Burgers and Nachos. 

3. Deli Swiss Cheese

Deli Swiss Cheese, also known as Emmental, is a semi-hard cheese that originated in Switzerland. It has a distinctive flavour that’s nutty and sweet, with large holes throughout. Moreover, this holey cheese is a popular addition to sandwiches and Swiss Fondue.

4. Gouda

Gouda is a pressed cheese that’s named after the Dutch city of Gouda. This cow’s milk cheese has a mild, slightly sweet flavour and a creamy texture. Also, it comes in a range of ages, from young and mild to aged and nutty. For your Grilled Cheese, you can use either type of cheese, depending on the flavour profile you’re seeking. 

5. Havarti

Next, we have Havarti, a semi-soft cheese that originated in Denmark. Over time, its popularity has reached well beyond Scandinavia. And its mild flavour and buttery texture might be the main reasons for this. Unsurprisingly, this accessible cheese is a popular addition for sandwiches and as a topping for crackers. 

6. Provolone

Provolone might just be Italy’s most underrated cheese. This aged pasta filata comes in a range of sizes, shapes and ages. For your sandwich, you will want to choose a young cheese called Provolone Dolce. The higher moisture content in this version will give you a gorgeous oozy texture.  

7. Colby

Colby is a semi-hard cheese that’s named after the Wisconsin town where it was first produced. While Colby is similar to Cheddar in texture and flavour, slightly milder and sweeter. 

8. Monterey Jack

The final American cheese on our list might just be the best one. Monterey Jack is a semi-hard cheese that was originally produced in California. Overall, it has a mild, slightly nutty flavour and a smooth, creamy texture. As a result, this cheese is a very popular ingredient in Tex-Mexican cuisine and is a great option for Grilled Cheese Sandwiches, Cheese Burgers and Nachos. 

9. Gruyère

Gruyère is a pressed cooked cheese that’s named after the Swiss town of Gruyères. It has a nutty, slightly sweet flavour and a firm, dense texture. Due to this, the Swiss and the French often use Gruyère in dishes like Fondue and Quiche Lorraine. Without a doubt, this pressed cooked cheese will add a level of sophistication to your Grilled Cheese. 

10. Stilton

Finally, we end our list with a stellar blue cheese. Stilton is a blue cheese that’s named after the English village of Stilton. It has a strong, tangy flavour and a crumbly, creamy texture. As such, it’s often used in salads, on cheeseboards and as a topping for crackers.  

Using Stilton in a Grilled Cheese might not be to everyone’s liking. But the blue cheese fanatic in me could not make a top 10 list without including at least one blue. If you want to add a bit of spice to your Grilled Cheese, this is the ingredient you need! 

Grilled Cheese Sandwich FAQs

Let’s finish up this post with my top tips for making the best Grilled Cheese Sandwich ever!

Q: What type of bread is best for a grilled cheese sandwich?

A: While white bread is a classic choice, other types such as sourdough, whole wheat, rye, and ciabatta can add unique flavours and textures to your grilled cheese. 

Q: How do I get the perfect golden-brown crust on my grilled cheese? 

A: Ensure you spread an even layer of butter or mayonnaise on the outside of the bread before grilling. Cooking on medium heat allows the bread to toast slowly and evenly without burning. 

Q: What can I add to my grilled cheese to make it more flavourful? 

A: You can add ingredients like tomatoes, bacon, caramelized onions, avocado, pickles, or herbs like basil and thyme. These additions can enhance the flavour and texture of your sandwich. 

But tread carefully. With those extra ingredients, what you’re making is now called a Cheese Melt, not a Grilled Cheese Sandwich!! 

Q: Can I use a sandwich maker or panini press for a grilled cheese? 

A: Yes, a sandwich maker or panini press can be used to make a grilled cheese. It can create a nicely pressed and evenly cooked sandwich with minimal effort. 

Q: How can I keep the cheese from oozing out while cooking? 

A: Use a moderate amount of cheese and ensure it is evenly distributed. Press the edges of the bread together slightly to help seal the cheese inside. 

Q: Is there a way to make a healthier grilled cheese sandwich? 

A: Use whole grain or whole wheat bread, opt for a lighter spread like olive oil instead of butter, and use low-fat cheese or smaller amounts of full-fat cheese.  

Adding vegetables like spinach or tomatoes can also make it healthier. But once again, you’ll be venturing into Cheese Melt territory with those ingredients. 

Q: How do I get the cheese to melt evenly? 

A: Grate the cheese instead of using slices for quicker and more even melting. Cooking on a lower heat allows the cheese to melt thoroughly before the bread burns. 

Bonus tip: Take your block of cheese out of the fridge and grate it immediately. But let the grated cheese get to room temperature (at least 30 minutes) before you start making your sandwich. 

Q: Can I use more than one cheese to make my grilled cheese sandwich? 

A: Of course you can! As a matter of fact, you SHOULD use more than one cheese. 

Some popular combinations include Cheddar and Gruyère, Provolone and Stilton, or American cheese with a bit of Monterey Jack. Without a doubt, mixing cheeses can provide a balance of flavours and a perfect melt. 

Summary

In conclusion, crafting the perfect Grilled Cheese Sandwich is an art, and the choice of cheese plays a pivotal role in achieving that crispy, gooey and utterly satisfying result.

By exploring a variety of cheeses, you can elevate your grilled cheese experience to new heights. Whether you prefer a traditional, comforting flavour or something adventurous and unique, there’s a cheese out there waiting to transform your Grilled Cheese Sandwich into a culinary masterpiece.

So, let your taste buds guide you, experiment with different combinations, and savour the delightful journey of creating the ultimate grilled cheese delight.

What’s your favourite cheese or combination of cheeses for a Grilled Cheese? Let me know in the comments.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 10 Best Cheeses For A Grilled Cheese Sandwich (With Top Tips) appeared first on Cheese Scientist.

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 Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 10 Most Popular Commercial American Cheeses appeared first on Cheese Scientist.

SEE ALSO: Why farmhouse cheese is the ultimate expression of time and place → 

History of Amish cheese

The Amish are a group of people who migrated from Europe to North America in the 18th century. Initially, they settled in Pennsylvania, Ohio and Indiana but have since spread to other parts of the United States.  

To this day, the Amish champion a traditional way of life, which includes farming, raising livestock and making crafts by hand. Undoubtedly, cheesemaking has been a big part of Amish life for centuries and it is believed that the first Amish cheese was made in the late 17th century. 

Where do the Amish live?

Overall, the Amish people live primarily in the United States and Canada, with the largest population residing in the state of Ohio. However, Amish communities can also be found in several other states, including Pennsylvania, Indiana, and Michigan, as well as in Ontario and other provinces in Canada. 

Amish communities are often rural and are characterised by their emphasis on simplicity and self-sufficiency. Typically, Amish families live on farms or in small towns and they often rely on traditional forms of transportation such as horses and buggies. 

While the majority of Amish people live in North America, there are also small Amish communities in other parts of the world, such as Central and South America, Europe and Asia. Actually, these communities largely consist of people who have either left North American Amish communities or who have converted to the Amish faith while living abroad. 

Sustainable Amish farming practices

Without a doubt, traditional farming is central to the Amish way of life. Amish farming is a type of traditional farming that focuses on sustainability, self-sufficiency and community. There are several factors that make Amish farming special: 

Connection to the land

The Amish have a deep connection to the land and prioritise sustainable farming practices that ensure the long-term health of the soil and surrounding ecosystems. Moreover, they often use methods such as crop rotation, composting and cover cropping to maintain soil health and fertility. 

Small-scale family-owned farms

Amish farms are typically small-scale, family-owned operations. Consequently, this allows for more personalised attention to the animals and crops. And a greater emphasis on sustainable, organic methods. 

Self-sufficiency

Moreover, the Amish are known for their self-sufficiency and their ability to produce much of what they need on their own farms. This includes not only cheese and other foods, but also clothing, furniture and other necessities. By producing their own goods, the Amish are able to reduce their reliance on outside resources and become more self-sufficient. 

Traditional farming

Undoubtedly, a mainstay of Amish farming is its use of traditional methods and technologies. This includes the use of horses for ploughing and other farm work, as well as hand tools and simple machinery. By using these traditional methods, the Amish are able to minimise their reliance on fossil fuels and reduce their carbon footprint. 

Community

Finally, Amish farming is deeply rooted in the community. Indeed, Amish farmers often work together to share resources, knowledge and labour. As a result, they achieve economies of scale while also strengthening the bonds between neighbours. 

Traditional cheesemaking methods

As we’ve mentioned earlier, artisanal cheesemaking is a big part of the Amish lifestyle. Actually, the traditional cheesemaking methods of the Amish people in the USA are based on centuries-old practices. And they have passed the know-how and lifestyle down through generations. These methods prioritise simplicity, natural ingredients and attention to detail to create high-quality, artisanal cheeses.

Here are some of the key elements of Amish cheesemaking: 

Raw milk

The Amish traditionally used raw milk, which has not been pasteurised, to make cheese. This is because raw milk contains natural enzymes and bacteria that contribute to the unique flavour and texture of the cheese. However, most communities have shifted to pasteurised milk in recent times. 

Handcrafted techniques

Amish cheesemakers use handcrafted techniques to make their cheese. Effectively, this includes stirring the curds by hand and shaping the cheese using traditional methods. 

Natural and local ingredients

Furthermore, they use natural ingredients, such as rennet, cultures and salt to make their cheese. Indeed, they source their ingredients and do not use additives, antibiotics and preservatives. 

Ageing

Many Amish cheeses are aged for long periods of time, sometimes up to several years. Therefore, this allows the cheese to develop complex flavours and textures. We’ll give you some stellar examples of their aged cheeses further down. 

Wooden equipment

Amish cheese makers often use wooden equipment, such as cheese presses and ageing racks. This is because wood is a natural material that allows for the exchange of air and moisture, which is important for the ageing process. 

Overall, the traditional cheesemaking methods of the Amish prioritise simplicity, natural ingredients and attention to detail. Consequently, they produce high-quality, artisanal cheeses that are prized for their unique flavours and textures. 

Makers of Amish cheese

There are a large number of small batch Amish cheesemakers in North America. Here are a few examples of some of the more famous producers: 

Guggisberg Cheese

Guggisberg Cheese is a family-owned cheese company located in Millersburg, Ohio. The company was founded in 1950 by Alfred Guggisberg, a Swiss immigrant who brought his traditional cheesemaking techniques to the United States. 

Presently, Guggisberg Cheese produces a variety of cheeses, including Swiss, Amish Butter Cheese and Smoked Cheddar. Without a doubt, the company is best known for its award-winning Baby Swiss Cheese, which has a milder flavour than traditional Swiss cheese and is made using a unique, proprietary recipe. 

Pearl Valley Cheese

Next, we have Pearl Valley Cheese. This family-owned and operated cheese business finds its roots in Fresno, Ohio. The company has been producing artisanal cheeses in the Amish tradition for over 90 years. And their cheeses are made with high-quality milk from local farmers and are handcrafted using traditional techniques.  

Nowadays, Pearl Valley Cheese offers a wide variety of cheese products, including Monterey Jack, Swiss and Colby Deli Horns. Over the years, their commitment to quality and craftsmanship has earned them numerous awards and loyal customers over the years. 

Middlefield Original Cheese Co-op

Our third Amish cheesemaking company also hails from Ohio. Middlefield Original Cheese Co-op is a cheese cooperative located in Middlefield (no surprise there!). The company was founded in 1956 by a group of Amish farmers who wanted to pool their resources and expertise to create high-quality cheese. 

Middlefield Original Cheese Co-op produces a variety of cheeses, including Monterey Jack, Provolone, Smoked Cheddar and Colby Longhorn. 

Bunker Hill Cheese (Heini’s)

Bunker Hill Cheese is a family-owned cheese company located in Millersburg, Ohio, USA. The company was founded in 1935 by John (Hans) Dauwaulder, who immigrated to the United States from Switzerland. 

Bunker Hill Cheese produces a variety of cheeses including Gouda and Monterey Jack. But their most popular cheeses are flavoured cheeses such as their Fiesta Jack, Bermuda Onion Cheese and Buffalo Wing Cheese. Moreover, Heini’s produces a range of lactose free and A2 milk cheeses. 

In addition to cheese, Bunker Hill Cheese also produces other dairy products such as butter, yoghurt, and ice cream. But their most famous offering might just be their Cheese Fudge. If you’re intrigued by this unique delicacy, keep reading as we’ll get back to that a little bit later. 

Shenk’s Foods

Shenk’s Foods is a family-owned and operated business that produces artisanal cheeses and other food products in Pennsylvania’s Amish country. The company was founded in 1925 by Amos Shenk, who began making cheese using milk from his family’s dairy farm.  

Today, Shenk’s Foods is run by the third and fourth generations of the Shenk family and continues to uphold the tradition of producing high-quality, handmade cheeses using traditional methods.

In addition to its signature Cup Cheese, the company offers a variety of other cheese-based products, including aged Cheddar, Cheese Curds, spreads and dips.  

Amish Country Cheese

Our final cheesemaker on this list is one of the biggest ones. In 1945, Jim and Jenny Williams embarked on their cheese-making venture, utilising an old barn as their warehouse. Upholding a steadfast commitment to quality, the Williams family has established a foundation for their company, never compromising on their principles.

With over 70 years in business, Amish Country Cheese produces, ages and packages more than 5 million pounds (over 2200 metric tonnes) of cheese annually. 

The Williams family maintains their dedication to the high standards that have kept them in business for more than half a century. They strive to deliver to their customers exactly what they expect: premium quality cheeses, excellent value and friendly service from individuals who appreciate their patronage and stand behind their products. 

These are just a few examples of some of the most famous Amish cheese makers. There are many other small, family-owned farms and cheese makers throughout the Amish community who produce high-quality, artisanal cheeses using traditional methods. 

Modern examples of Amish cheese

Now that we’ve introduced you to a few of the best Amish cheesemakers in the United States, let’s discover some of their offerings. Here are 7 examples of popular Amish cheeses: 

Baby Swiss Cheese

Baby Swiss Cheese is a mild, creamy cheese that is made in the Amish tradition. Without a doubt, it is the most famous cheese made by Guggisberg Cheese in Ohio. 

The cheese is made with whole cow’s milk and has a distinctive appearance, with small holes or “eyes” throughout the cheese. It is a popular choice for sandwiches, salads and snacking. 

Super Hot Jumping Jack Cheese

Pearl Valley’s Super Hot Jumping Jack Cheese is a spicy cheese that is made in the Amish artisanal tradition. The cheese is made with a blend of Monterey Jack and ghost chilli peppers, giving it a spicy kick that sets it apart from traditional cheeses.  

Moreover, the cheese has a creamy texture and a distinctive orange colour. Unsurprisingly, Super Hot Jumping Jack Cheese is a popular choice for those who enjoy bold and spicy flavours. And it can be used in a variety of dishes, from burgers to tacos to Grilled Cheese Sandwiches. 

Middlefield Brick Cheese

Middlefield Brick Cheese is a semi-soft, mild cheese that is made by Middlefield Original Cheese Co-op. This popular cheese has a smooth, creamy texture and a mild, buttery flavour. It is often used as a table cheese, in sandwiches, or melted on pizzas and casseroles. 

Heini’s Cheese Fudge

While this is not strictly a cheese, we couldn’t do an Amish cheese list without including Heini’s Cheese Fudge. This unique and delicious treat combines cream cheese with a range of fresh ingredients. If visiting Heini’s Cheese Chalet, look out for their Blueberry Cheese Fudge, Chocolate Cheese Fudge, Peanut Butter Cheese Fudge or Rainbow Sherbet Cheese Fudge.  

The fudge is made using a blend of cream cheese along with other ingredients such as sugar, butter and vanilla. The resulting fudge has a smooth, creamy texture and a rich, complex flavour.

Overall, their unique recipe spectacularly brings together the sweetness of chocolate or the tartness of the blueberries with the tanginess of cheese. 

Shenk’s Cup Cheese

Shenk’s Cup Cheese is a traditional, spreadable cheese that is made in Pennsylvania’s Amish country. It is produced by Shenk’s Foods, a family-owned and operated business that has been making artisanal cheeses since 1925.  

To make this unique cheese, Shenk’s Foods use Lancaster County skim milk, which they culture, heat and agitate overnight. The milk is processed within 10 hours of milking. The soft curds are hand cut with a traditional paddle, then drained and pressed.

Finally, they salt and age the cheese to achieve desired flavour. Once the complexity is perfect, the cheese is warmed, packaged into Shenk’s cups and distributed to local grocers. 

Amish Country Hoop Cheese

Amish Country’s Hoop Cheese is a mild, slightly salty cheese when young. It has a rubbery texture that matures into a firm and crumbly one as the cheese ages. Moreover, the cheese has a rich yellow paste with a subtle nutty flavour.  

Its creamy texture makes it an excellent cooking ingredient that adds a rich consistency to dishes without altering their flavour or making them stickier. It can be used to make delicious grilled sandwiches and Macaroni & Cheese, or enjoyed with crackers or fruit as a tasty snack. 

How Amish cheesemakers market and sell their products

Amish cheese makers operate in a unique business environment that is often different from that of traditional commercial cheesemakers. Rather than focusing on large-scale production and mass marketing, Amish cheesemakers prioritise quality, sustainability and community.

As a result, their marketing and sales strategies are often focused on building personal relationships with customers and emphasising the traditional, artisanal nature of their products. 

One of the primary ways that Amish cheese makers market and sell their products is through farmers’ markets and other local events. These venues provide an opportunity for cheesemakers to connect with customers face-to-face and to showcase the unique flavours and textures of their cheeses. Many Amish cheese makers also offer tastings and samples, allowing customers to try the cheese before they buy. 

In addition to farmers’ markets, Amish cheese makers also sell their products through specialty stores, gourmet shops and online marketplaces. These channels allow cheesemakers to reach a wider audience while still maintaining the personal touch and high quality that is associated with Amish cheesemaking. 

Overall, the business of Amish cheese is characterised by a commitment to quality, sustainability and community. By prioritising these values and building personal relationships with customers, Amish cheese makers have created a thriving niche market for their unique, artisanal cheeses. 

Summary

Amish cheese is a product of the Amish way of life, which values tradition, simplicity, and hard work. The Amish take pride in producing high-quality cheese using traditional methods that have been passed down through the generations.  

Have you ever tried this unique type of cheese? Let us know what your experience was like in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Amish Cheese: A Rich Tradition of Farmstead Cheese appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

What is American Cheese? 

American Cheese, often found sandwiched between burger patties and gracing Grilled Cheese Sandwiches, is a Processed Cheese Product. It’s created by blending natural cheese with emulsifying agents, resulting in a creamy, smooth consistency that’s ideal for melting. 

This ubiquitous American invention is commonly available in pre-packaged slices and also in whole blocks. 

Nutrition fact sheet 

Nutritional review for American Cheese 

Eating healthy plays a pivotal role in maintaining overall well-being and preventing chronic diseases. A balanced and nutritious diet provides our bodies with essential vitamins, minerals, and macronutrients, fuelling optimal physical and cognitive function. 

With this in mind, let’s have a look at some of the key nutrition facts for American Cheese. 

Lactose Intolerance 

When it comes to lactose intolerance, American Cheese is considered to be a moderate risk. Indeed, its carbohydrate (and lactose) content are much higher than what you would expect in real cheese. 

Since lactose sensitivity varies amongst people, small amounts of this processed product may be tolerable for some. But our general advice would be to avoid it. Choose a block of Cheddar or Colby instead from your local grocer. 

Find out everything you’ve ever wanted to know about which types of cheeses are lactose free by clicking here. 

Fat Content 

American Cheese contains fats (23 g per 100 g), primarily in the form of saturated and trans fats. Saturated fats, though present in this cheese, should be consumed in moderation, as they can contribute to heart health issues.  

Trans fats, often found in processed foods, should be avoided as they are linked to various health problems. 

So, if you are trying to monitor your fat intake, this processed cheese product is not a great choice. This applies to both people who live with cardiovascular medical conditions and those who are trying to watch their weight. 

You can learn more about the different types of fat in cheese and which cheeses have the lowest fat content here. 

Cholesterol Content 

Dietary cholesterol, present in American Cheese, has long been debated in nutrition circles. Current scientific consensus suggests that dietary cholesterol doesn’t significantly raise blood cholesterol levels for most people.  

However, individuals with specific health concerns should be mindful of their cholesterol intake. 

Protein Content 

Since American Cheese is made using milk and other dairy products, it is quite rich in protein. It primarily contains casein, a high-quality protein that provides essential amino acids. Once again, its 16 g of protein per 100 g is much lower than what you would expect in real cheese. 

Protein is vital for various bodily functions, including muscle development, immune system support, and enzyme production. 

Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content. 

Safety in Pregnancy 

Due to its pasteurised status, lack of rind and relatively low moisture content, American Cheese is a low Listeria risk food product. Hence, it is technically safe to consume during pregnancy. 

Having said that, due to its overall unfavourable nutritional profile, we would recommend consumption in moderation. As we’ve already mentioned, a real cheese like Cheddar, Gouda or Colby would be a more nutritious choice. 

Of course, if you’re unsure of what you can eat during pregnancy, you should consult your healthcare professional to get a personalised plan. You can read more about which cheeses you can eat when you’re pregnant by clicking here.  

Salt Content 

Without a doubt, salt plays a big role in the flavour profile of this processed cheese product. Moreover, it aids in its preservation and extends its shelf life.  

The salty allure of American Cheese is hard to resist, but excessive salt consumption can harm health. High sodium intake is linked to hypertension and other cardiovascular issues.  

Individuals with high blood pressure and those sensitive to sodium should limit their consumption of this cheese. 

You can read more about why salt is important in cheesemaking in our comprehensive post here. 

Calcium Content 

Calcium is crucial for healthy bones and teeth, and this is where American Cheese shines! As a matter of fact, a 100 g serving of this processed cheese product delivers more than 1300 mg of Calcium. This equates to more than 100% of the recommended daily intake. 

Conclusion 

American Cheese, though a beloved indulgence, offers a mixed bag of nutrition. While it can be a decent source of protein and calcium, it’s essential to be mindful of its fat, cholesterol, and sodium content.  

Furthermore, individuals with lactose intolerance may not be able to safely enjoy it, and pregnant women should limit their consumption.  

Ultimately, moderation is the key to enjoying the savoury goodness of American Cheese while maintaining a balanced diet and good health. 

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post American Cheese: Nutrition Facts (Is It Bad For You?)  appeared first on Cheese Scientist.

SEE ALSO: The best cheeses to eat with your leftover turkey → 

When is Thanksgiving?

Thanksgiving is a national holiday celebrated on the fourth Thursday of November in the Unites States. Since this is a time to give thanks, it is the perfect occasion to enjoy a cheese platter with loved ones. And what better cheeses than these 5 must have American cheeses for Thanksgiving.

Thanksgiving’s origins in North America can be traced back to English traditions dating back to the Protestant Reformation. Moreover, it features elements of a harvest feast, despite the fact that the harvest in New England happens well before the present Thanksgiving holiday in late November.

Without further ado, let’s talk cheese!

Rush Creek Reserve (Uplands Cheese)

Rush Creek Reserve is a soft washed rind cheese made by Uplands Cheese in Wisconsin. Actually, Andy Hatch produces this seasonal wonder only in the fall. When their cows’ diet transitions from summer grass to winter dry hay, they produce a particular rich milk. Indeed, Andy exclusively uses this milk to make batches of Rush Creek Reserve.

As a result, this cheese is so soft and luscious that it is often referred to as a savoury custard. Spruce bark is used to wrap each cheese, giving it shape and imparting a slight woodsy flavour.

Before serving Rush Creek, bring the cheese to room temp or warm it gently in an oven. Cut around the circle of the cheese with a knife, slightly above the bark. Remove the rind and use a spoon to scrape out the gooey interior. Deep but subtle, the savoury flavours pair well with cured meats, roasted root vegetables, and off-dry white wines.

Bonne Bouche (Vermont Creamery)

Bonne Bouche is French for “tasty little bite“. Vermont Creamery’s flagship aged goat cheese is made with pasteurised goat’s milk. Once the curd is set, the cheesemaker hand-ladles it into mould before delicately sprinkling the cheese with ash. As it ages, the cheese develops a gorgeous wrinkly Geotrichum candidum rind.

The aroma of fresh bread wafts through the air when you break into a young wheel, and a fresh cream flavour covers the mouth. Allow it to age a little longer, and those creamy aromas transform into acidic, spicy tastes with a creamy undercurrent. Bonne Bouche enjoys a glass of Sancerre, which is reminiscent of Loire Valley favourites like Selles Sur Cher.

Bay Blue (Point Reyes Farmstead Cheese)

For nearly 15 years, the Point Reyes Creamery in Northern California has been producing award-winning cheese. Bay Blue is a more recent addition to their cheese family. At the 2013 Fancy Food Show in New York, Bay Blue won the award for Best New Product. Because of the interesting evolution of tastes made by the cheesemakers, it has become a highlight.

In the beginning, you’ll detect sweet and gentle earthy flavours, followed by a tang of salted caramel. When you combine these flavours with its creamy, fudge-like texture, you’ll want to award it as well.

Honnalee (Briar Rose Creamery)

Honnalee is where Puff the Magic Dragon lives by the sea. Briar Rose Creamery’s semi-firm washed rind cheese is every bit as magical and playful. Inspired by Raclette, Havarti and Fontina, the cheesemaker crafts this stunning cheese using pasteurised cow’s milk. 

Its maturation period lasts for a minimum of two months, during which time the affineur loving cares for each wheel. As a result of this process, the cheese develops a gorgeous natural rind. Overall, its flavour is incredibly complex oscillating between funky earthy notes and a savoury, brothy and fruity finish. Furthermore, its texture is fudgy and will melt in your mouth!

Prairie Tomme (Green Dirt Farm)

Green Dirt Farm is located on steep rolling hills overlooking the countryside on the bluffs of the Missouri River Valley. Sarah Hoffmann created the farm in 2002 with the objective of producing sheep’s milk cheeses in a sustainable, ethical, and economically just manner.

Prairie Tomme is a seasonal sheep’s milk cheese inspired by French Alps cheeses. It is a spring-time cooked curd cheese created using early-season milk. The wheels are allowed to mature for at least four months before being washed twice a week. The cheese has a smooth, firm texture and a buttery, nutty taste. It melts well and grates easily; try it in a grilled cheese sandwich or in a fondue.

So there you have our must-have American cheeses for Thanksgiving

We hope that you enjoyed our 5 Must Have American Cheeses For Thanksgiving. Did we miss any of your favourites? Drop us a comment below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 5 Must-Have American Cheeses For Thanksgiving appeared first on Cheese Scientist.