What are the ingredients in American cheese?

November 12, 2025 •

3 min read

According to the FDA, many American cheese products are technically classified as “pasteurized process cheese food” rather than traditional cheese. This classification reflects the fact that its ingredients include more than just milk, cultures, and enzymes, incorporating other additives for its characteristic melt and shelf stability.

Quick Summary

Processed American cheese is made from a blend of natural cheese, milk, and other ingredients like emulsifying salts and preservatives, which are heated and mixed to achieve its creamy, consistent texture and flavor profile. The specific composition and label depend on the regulatory classification.

Key Points

Base Ingredients: American cheese starts with natural cheese, milk, cultures, and salt, but is further processed with additional components.
Emulsifying Salts: Crucial for its smooth melt, emulsifying salts like sodium citrate prevent the cheese's fat and protein from separating when heated.
Color and Preservatives: Annatto is often added for the classic orange color, while preservatives like sorbic acid extend its shelf life.
FDA Classifications: The term "American cheese" can refer to different products (e.g., pasteurized process cheese, cheese food, or cheese spread) with varying moisture and fat content dictated by FDA regulations.
Engineered for Melting: Its blend of ingredients is specifically engineered to create a consistent, creamy melt, ideal for grilled cheese and burgers, unlike natural cheese which can separate into oil.
Manufacturing Process: The process involves blending and heating natural cheese with additives, then pouring the molten mixture into molds or sheets before it cools and sets.

Demystifying the American Cheese Label

Unlike traditional natural cheeses, the exact formulation of American cheese varies significantly by product and manufacturer, and its ingredients are determined by specific FDA classifications, including "pasteurized process cheese," "pasteurized process cheese food," and "pasteurized process cheese spread". The primary base almost always starts with one or more natural cheeses, such as Colby or cheddar, which is then blended and cooked with additional components. Understanding these classifications and their associated ingredients provides clarity on what you're actually getting in each slice.

The Foundational Ingredients

At its core, American cheese relies on a base of dairy products to achieve its mild flavor. The main foundational elements include:

Milk: A key component, pasteurized milk forms the base of the cheese.
Cheese Cultures: These are necessary to ferment the milk and begin the traditional cheesemaking process before the additional processing steps occur.
Enzymes: Often rennet, these enzymes are added to curdle the milk, separating it into solid curds and liquid whey.
Salt: Essential for flavor and preservation, salt is added to the cheese.

The Role of Emulsifying Salts

One of the most important ingredients distinguishing American cheese from its natural counterparts is the use of emulsifying salts. These compounds, such as sodium citrate, are crucial for its signature smooth, meltable texture. When natural cheese is heated, its fat and protein tend to separate, leading to a greasy, oily mess. Emulsifying salts bind the fats and proteins together, ensuring a consistent, creamy melt every time.

Additives for Color and Preservation

To achieve its desired color, texture, and shelf life, American cheese contains several key additives:

Coloring: Many American cheese products are famously orange, a color that is not naturally present. Annatto, a plant-based food coloring, is a common addition, though other beta-carotene based colorings are also used. White American cheese omits these colorings.
Preservatives: Ingredients like sorbic acid are added to American cheese to inhibit the growth of mold and extend its shelf life, a necessity for mass-produced, pre-packaged slices.
Water and Cream: These are often included to help create the final uniform and smooth consistency of the product.
Soy Lecithin: This is sometimes added to prevent the individually wrapped slices from sticking to one another, ensuring easy separation.

Comparing American Cheese Formulations

Understanding the subtle differences in formulation can help distinguish between different American cheese products. Below is a comparison of typical ingredients based on regulatory definitions, though specific products may vary.


Feature	Pasteurized Process Cheese	Pasteurized Process Cheese Food	Pasteurized Process Cheese Spread
Natural Cheese Content	Must contain at least 51% natural cheese.	Must contain at least 51% natural cheese.	Must contain at least 51% natural cheese.
Moisture Content	Must be below 43%.	Must not exceed 44%.	Moisture content is between 44% and 60%.
Milk Fat Content	Must contain at least 47% milk fat.	Must contain at least 23% milk fat.	Must contain at least 20% milk fat.
Key Texture	Firmer, like traditional deli-sliced blocks.	Smoother, like individually wrapped singles.	Spreadable at room temperature.
Primary Additives	Emulsifying salts, water, cream.	Emulsifying salts, whey, milk protein concentrate.	Emulsifying salts, milk fat, water.

The Manufacturing Process

The creation of American cheese involves a precise, multi-step process. It begins by shredding and blending different types of natural cheeses. This cheese mixture is then mixed with the emulsifying salts and other additives. The entire concoction is heated to a temperature of at least 150°F (66°C), a process known as pasteurization, to create a homogeneous, molten mixture. This liquid cheese is then poured into molds to form blocks or cast onto a thin sheet for individual slices before cooling. This controlled process ensures the consistent melt and texture that American cheese is known for.

Conclusion

While often debated, American cheese is a carefully engineered food product whose ingredients are regulated by specific FDA standards. It's a blend of natural cheese, emulsifying salts, milk, and various other additives that all serve a purpose, from enhancing its unique melting properties to extending its shelf life. For those who enjoy its mild flavor and reliable texture, understanding what goes into it provides a clearer picture of this ubiquitous fridge staple. It's a testament to food science's ability to create a consistent, reliable product, even if it differs from traditional cheese-making methods. A product's specific ingredients will ultimately depend on its classification and the manufacturer's recipe, so checking the label is the best way to be sure.

Visit the Serious Eats article for a deeper dive into what really constitutes American cheese.

Frequently Asked Questions

The answer depends on the FDA classification. Products labeled "pasteurized process cheese" must contain at least 51% real cheese. Other labels, like "cheese food" or "cheese product," contain less than 51% real cheese and more additives.

Emulsifying salts, such as sodium citrate, are the key ingredients that enable American cheese to melt so smoothly and uniformly. These salts bind the fats and proteins, preventing them from separating and turning greasy when heated.

American cheese is not naturally orange. Its color comes from additives like annatto, a plant-based food coloring. White American cheese simply omits this coloring.

Emulsifying salts are food additives used to help create a stable emulsion between the water, fat, and protein in the cheese. They are added to American cheese to prevent the natural cheese components from separating during heating, ensuring a creamy, consistent texture.

No, the ingredients can vary significantly based on the manufacturer and the FDA classification of the product, such as 'pasteurized process cheese,' 'cheese food,' or 'cheese spread.' The labels reflect different minimum percentages of natural cheese and varying moisture and fat contents.

Yes, you can make a homemade version of American cheese using natural cheese, a liquid, and emulsifying salts. Recipes typically involve blending aged cheddar, water, and sodium citrate to achieve a similar creamy, meltable consistency.

Cheddar is a singular, natural cheese made from cow's milk, cultures, and enzymes. American cheese is a processed food made by blending natural cheeses like cheddar with emulsifying agents and other additives to achieve a softer texture and consistent melt.