American Not-So-Cheese

There seems to be countless numbers of different types of cheese throughout the world these days. But what exactly is cheese? Cheese is a food that consists of proteins and fat that comes from milk, and is produced by the coagulation of the milk protein casein. After coagulation you separate the curds from the way, and then pack the curds to make cheese. One of the most popular types of cheese in America is American cheese. But let me fill you in on a little secret…American cheese isn’t really cheese.

Every type of cheese is based off a well defined enzyme that gives it a certain taste. American cheese however, is not based off taste, but rather texture. American cheese is very smooth, holds together well, and it melts into a perfect gooiness. Some producers add so many items to their American cheese that they can no longer even refer to it as “cheese.” These products instead are called “cheese whiz” or “velveeta.” Depending on the amount of cheese (the actual curds), moisture, and milk fat present in the final product, they can be sold as either “cheese food,” “cheese spread,” or “cheese product.”

So if American cheese isn’t really cheese, then what is it? American cheese used to be a blend of Colby and cheddar cheeses, however now it is made from the leftovers of “real” cheese making; it is a non-standardized cheese-variant popular not for its taste, but for its texture. Once convenience foods became popular, processed cheese slices were commercially available in 1950. This processed form of the cheese took on its current name and American cheese as we know it was born. While American cheese may not actually be cheese, it is still high in calcium and product, so if you like this cheese for its taste or its texture, then go right ahead and eat it.