The Traditional Definition of American Cheese
For decades, the term "American cheese" has been synonymous with a pasteurized process cheese product. This classification is regulated by the FDA, which requires that processed American cheese be made with a minimum of 51% actual cheese, blended with other ingredients like milk, cream, and emulsifying salts. The inclusion of these additives is what gives it its characteristic creamy texture and superior meltability without separating into oil.
The process for creating this familiar product involves melting down one or more natural cheeses, such as cheddar or Colby, heating them, and adding the emulsifiers. The resulting mixture is then reformed into loaves or slices. While Kraft patented the first processed American cheese in 1916, it was designed to improve shelf life and transportability, making it the classic American staple it is today.
The Rise of Natural American Cheese
In recent years, some dairy companies have introduced products that blur the line between processed and natural American cheese. Brands like Sargento and New School have created natural American cheese products that do not rely on the same heavy processing methods as traditional singles. For instance, Sargento's version uses just five ingredients—pasteurized milk, cheese culture, salt, enzymes, and vegetable coloring—and is made entirely from real, natural cheese.
These natural varieties aim to replicate the signature mild flavor and creamy melt of American cheese but with a simpler, cleaner ingredient list. They are a response to consumer demand for less-processed and more transparent food products. This shift offers an option for those who want the comfort food experience of American cheese without the laundry list of stabilizers and emulsifiers.
Differentiating Deli vs. Individually Wrapped Slices
The distinction between processed and potentially less-processed American cheese is not just about branded innovations. It also depends on where you buy it. There are distinct differences in how deli-sliced American cheese and individually-wrapped singles are classified and produced.
- Deli-Sliced American Cheese: Typically classified as "pasteurized process American cheese," this variety is usually less processed than singles. It must be made from at least 51% cheese but can include other dairy ingredients and emulsifiers. This gives it a richer, more authentic flavor and texture that many people prefer for sandwiches and burgers.
- Individually Wrapped Singles: Often labeled as "pasteurized process cheese food" or even "pasteurized prepared cheese product," these slices contain a higher percentage of added ingredients and less actual cheese than their deli counterparts. The lower cheese content gives them a blander taste and more uniform, softer texture.
Table: Processed vs. Natural American Cheese
| Feature | Traditional Processed American Cheese | Natural American Cheese (e.g., Sargento) |
|---|---|---|
| Classification | Pasteurized Process American Cheese (or food/product) | Natural cheese (may not be labeled "American") |
| Ingredient List | Long, with emulsifiers, stabilizers, and colors | Short, with simple ingredients like milk, salt, and enzymes |
| Melting Behavior | Melts very smoothly without separating | Melts well, but may not be as uniform as processed |
| Flavor Profile | Mild, salty, and consistent, often described as bland | Mild and milky, with a more noticeable, genuine cheese taste |
| Primary Use | Grilled cheese, cheeseburgers, dips | Any recipe calling for American cheese, burgers, sandwiches |
| Availability | Widely available in supermarkets | Available in select dairy sections, often from specific brands |
Navigating the Deli Case for Less Processed Options
If you're seeking a less-processed option at the deli counter, you have more than just traditional American cheese to consider. Several natural cheeses offer a similar flavor and superior meltability, making them excellent alternatives.
Here are some of the best choices:
- Colby: A mild cheese with a creamy texture, Colby is a staple in many traditional American cheese blends. It melts well and has a flavor profile that is very familiar.
- Monterey Jack: Known for its excellent melting properties, Monterey Jack is a mild, white cheese that is a fantastic substitute for white American cheese on sandwiches or in casseroles.
- Muenster: This semi-soft cheese has a mild, nutty flavor and melts beautifully, making it a great alternative for grilled cheese sandwiches.
- Mild Cheddar: Many traditional American cheese recipes are based on cheddar. A young, mild cheddar will provide the classic flavor with a less-processed profile. However, it will not melt as smoothly as the emulsifier-filled processed versions.
Conclusion: A New Era for American Cheese
For a long time, the question "Is there American cheese that isn't processed?" was a paradox. However, with the emergence of new products from brands like Sargento and New School, consumers now have the option of buying a cleaner, 100% natural version of this classic cheese. These newer, minimally-processed American cheeses bridge the gap between nostalgic comfort food and the demand for simpler ingredients. When shopping, the best way to distinguish between the various options is to read the ingredient label and observe the product's classification, which is mandated by the FDA. Whether you choose the perfectly uniform, perfectly melty processed kind or the new, all-natural variety, there's an American cheese for every preference. Ultimately, the existence of a natural American cheese proves that classic comfort can evolve to meet modern tastes.
