The Nuance of "American Cheese"
To address the question of whether all American cheese is highly processed, one must first understand that the term "American cheese" can refer to several different products with varying levels of modification. Furthermore, the term "processed" itself can be misleading. All cheese production, from artisanal cheddar to commercial mozzarella, involves a series of steps, or processes, such as heating, coagulation, and aging. The key difference lies in the type and extent of processing, particularly the addition of emulsifying salts and other ingredients.
FDA Regulations and Labeling Demystified
In the United States, the Food and Drug Administration (FDA) has specific "Standards of Identity" that dictate how dairy products must be labeled, which clarifies the different types of American cheese available to consumers. By reading the label, you can immediately determine the level of processing and the product's actual cheese content.
Pasteurized Process American Cheese
This category represents the deli-sliced blocks of American cheese found at most supermarket counters. As defined by the FDA, this product is made by melting a blend of natural cheeses, such as cheddar or Colby, along with emulsifying agents to prevent fat separation. At least 51% of the final product must be actual cheese. This results in a product with a richer flavor and creamier melt than its individually-wrapped counterparts.
Pasteurized Process American Cheese Food
This label typically applies to the individually wrapped slices, like classic Kraft Singles. While it must contain at least 51% cheese, this category allows for a higher percentage of other approved dairy ingredients, such as milk, whey, and milk protein concentrate. The higher moisture and lower fat content can result in a softer texture and milder flavor.
Pasteurized Prepared Cheese Product
This is the furthest from traditional cheese, reserved for products that contain less than 51% actual cheese. These items, like certain Kraft Singles, contain additional ingredients such as milk protein concentrate and are legally not classified as "cheese" at all.
Why is American Cheese Processed?
The processing of American cheese isn't just about cutting costs; it serves several practical culinary functions. By incorporating emulsifying salts, manufacturers can ensure a perfectly smooth and consistent melt without the fat separating into an oily puddle, a common issue with natural cheeses when overheated. This makes it ideal for cheeseburgers, grilled cheese sandwiches, and sauces. Processing also extends the product's shelf life, making it a reliable and convenient option for many consumers.
Deli-Sliced vs. Individually Wrapped Singles: A Key Difference
The quality and composition of American cheese can vary significantly based on whether you purchase it sliced from the deli or in pre-packaged wrappers.
| Feature | Deli-Sliced American Cheese | Individually Wrapped Singles |
|---|---|---|
| FDA Labeling | Pasteurized Process American Cheese | Pasteurized Process Cheese Food / Cheese Product |
| Cheese Content | At least 51% cheese, with less filler and higher fat | Minimum 51% cheese (for "cheese food"), but often less than 51% (for "cheese product") |
| Melt | Superior, creamy melt without breaking | Consistent melt, but can result in hardened drips |
| Flavor | Richer, creamier, and closer to a natural cheese | Milder, sometimes described as bland |
| Texture | Firmer, less rubbery texture | Softer, often described as plasticine or congealed |
Natural Cheese vs. Processed American Cheese
When comparing processed American cheese to natural cheese like cheddar, several differences become apparent, mainly due to the ingredients and production methods involved. Natural cheeses are made from simpler ingredients—milk, cultures, enzymes, and salt—and are aged to develop flavor. This creates a more complex and varied flavor profile, but with inconsistent melting properties. Processed American cheese, by contrast, is engineered for a consistent flavor, texture, and melt, but at the cost of complexity. A key advantage of natural cheese is its typically lower sodium content, a factor to consider for those monitoring their intake. For a more detailed look at the health implications, a report by the USDA offers insights into the composition of processed American cheese.
Conclusion
So, is all American cheese highly processed? Yes, by definition, all commercially-available American cheese is a processed food product designed for consistency and meltability. However, the degree of processing varies significantly. Deli-sliced American cheese offers a higher concentration of actual cheese and a creamier texture, while pre-packaged singles contain more additives and less actual cheese, falling into the "cheese food" or "cheese product" categories. The best advice is to check the product's label to understand exactly what you are buying, allowing you to choose based on your preferences for flavor, texture, and ingredients.
