The FDA Definition: "Pasteurized Process American Cheese"
To understand what is American deli cheese made of, it’s necessary to first grasp its official Food and Drug Administration (FDA) classification. Deli-sliced American cheese is defined as "pasteurized process American cheese." This designation means it is made from a blend of real, natural cheeses, typically cheddar, Colby, washed curd, or granular cheese. By law, at least 51% of the final product's weight must be from these base cheeses. The key difference between natural and deli American cheese is the processing that happens after the initial cheese is made. This process involves melting the cheeses and combining them with other specific, legally-approved ingredients to achieve the desired texture, flavor, and shelf life.
Core Ingredients of Deli American Cheese
The recipe for American deli cheese is a carefully calibrated blend of dairy products and stabilizers. While the exact formulation can vary by brand, the core components are consistent and vital to the product's performance, especially its famous meltability.
The Role of Emulsifying Agents
Perhaps the most crucial ingredients are the emulsifying agents. These are special salts added during the melting phase to keep the fat and protein components of the cheese from separating when heated. This is why natural cheeses can turn oily and grainy when melted, while American cheese remains smooth and creamy. Common emulsifiers include:
- Sodium Citrate: A salt of citric acid, this is a popular choice for improving melt and preventing clumping.
- Sodium Phosphate: Often used alongside sodium citrate, sodium phosphate helps to bind calcium, improving the protein's water-holding capacity and facilitating emulsification.
Other Key Components
In addition to the cheese base and emulsifiers, manufacturers add several other ingredients:
- Water: Added to achieve the desired moisture content, which affects the final texture of the cheese.
- Cream or Milkfat: Used to increase the fat content and contribute to the rich, creamy flavor and texture.
- Salt: Included for flavoring, as with any cheese.
- Preservatives: Ingredients like sorbic acid are added to extend the shelf life of the product and prevent spoilage.
- Coloring: For yellow American cheese, natural dyes like annatto (from the achiote tree) and oleoresin paprika are added. White American cheese omits these colorants.
The Manufacturing Process
The making of American deli cheese is an industrial process designed for consistency. It is distinct from the traditional cheesemaking methods used for aged or natural cheeses.
- Grinding and Melting: Large blocks of natural cheese are ground into smaller pieces and loaded into a cooker or vat. The cheese is then heated to a high temperature, typically around 165°F (74°C).
- Blending: Emulsifying salts and other ingredients are added to the melted cheese, and the mixture is thoroughly blended into a homogenous, plastic-like mass. The emulsifiers prevent the cheese from separating into oil and solids.
- Forming and Cooling: The hot, blended mixture is then piped into molds or, for deli slices, extruded as long, thin ribbons. These are then rapidly cooled to solidify the product and give it its final form.
- Packaging: The finished cheese blocks are then sliced and packaged, ready for distribution to deli counters and supermarkets.
How Deli American Compares to Natural Cheese
This table highlights the key differences between American deli cheese and a common natural cheese like cheddar, which is often a base ingredient.
| Feature | American Deli Cheese | Natural Cheddar Cheese |
|---|---|---|
| Ingredients | Base of natural cheese, emulsifiers (sodium citrate/phosphate), milkfat, water, preservatives, salt, coloring. | Milk, cheese cultures, salt, enzymes. |
| Texture | Smooth, uniform, and semi-soft due to emulsifiers and added moisture. | Firm, crumbly texture that varies with aging. |
| Melt | Melts perfectly into a smooth, creamy liquid without separating. | Tends to separate into oily puddles and solids when melted. |
| Aging | No aging process after the initial blend. The final product is shelf-stable. | Aged for various lengths of time to develop flavor and texture. |
| Legal Designation | Labeled as "pasteurized process American cheese". | Simply labeled as "cheddar cheese". |
American Deli Cheese vs. Other "Cheese" Products
It's important to differentiate deli-sliced American cheese from other processed products found in the dairy aisle. The FDA has a strict set of regulations regarding what can be labeled as what.
- Pasteurized Process American Cheese: As discussed, this is the legal name for deli-style American cheese and must contain at least 51% natural cheese.
- Pasteurized Process Cheese Food: This product, including many individually wrapped slices, contains at least 51% natural cheese but also includes additional dairy ingredients like milk protein concentrate or whey. This allows for a cheaper product with slightly different textural properties.
- Pasteurized Prepared Cheese Product: The broadest and least regulated category, products like some brands of Kraft Singles fall under this designation. They can contain less than 51% natural cheese and may include other non-dairy additives, allowing manufacturers to avoid strict FDA composition rules.
Conclusion: The Chemistry of a Classic Melt
In summary, American deli cheese is a meticulously engineered product built on a foundation of natural cheese. Its signature smooth, consistent texture and superior melting quality are not accidental, but rather the result of adding emulsifying agents like sodium citrate and sodium phosphate during a heat-processing phase. While it may not possess the complex flavors of artisanal cheeses, the specific composition of American deli cheese perfectly suits its purpose: providing the ultimate, un-greasy melt for cheeseburgers, grilled cheese sandwiches, and other classic comfort foods. The next time you enjoy a deli-sliced American on your sandwich, you can appreciate the chemistry behind its perfect gooeyness.
