American cheese is a kind of processed cheese. Can be orange, yellow, or white, soft, salty, and slightly sweet, has a firm-media consistency, and has a very low melting point.
Very early in its history, American cheese is only white - because it is made from a mixture of cheese (most often including cheddar cheese) which was originally just white. However, newer versions are often a yellow color due to the addition of annatto, sweet and spicy seasonings added to cheddar and to Colby so that by the late 1800s American cheese was often simply called "yellow cheese".
Current American cheeses, by law, must be made of at least two types of cheese. Because the manufacturing process is different from "unprocessed"/raw/natural cheeses, American cheeses can not be sold legally under the "real" "cheese" name in the US. In contrast, federal (and even some state) laws mandate that the label be labeled as "processed cheese" if only made from combining more than one cheese, or "cheese food" if dairy ingredients such as cream, milk, milk skim, buttermilk, whey cheese, or albumin from whey cheese added. As a result, sometimes even the word "cheese" does not exist at all from product labels that support, for example, "American Sliced" or "American singles". In the United Kingdom, individually wrapped slice wraps are labeled as "singles," though commonly referred to as "cheese slices".
The previously used marketing term, "American Cheese", for processed cheese - combined with the similarity of processed cheese in the US, versus beyond - has led to the term "American cheese" and "processed cheese" often confused outside the United States. However, the term "American cheese" has a legal definition as a type of processed cheese that is pasteurized under the American Code of Federal Regulations.
Video American cheese
Histori
Origins
British colonies make cheddar cheese soon after their arrival in North America. In 1790, the American cheddar was re-exported to England. According to Robert Carlton Brown, author of The Complete Book of Cheese , "The British call our imitation Yankee, or America, Cheddar, while here in the house it is known as yellow or cheese shop". In 1878, America's total export of cheese was 355 million pounds per year, with growth expected to be £ 1,420 million.
Following the official discovery of processed cheese in 1911, and the subsequent popularization by James L. Kraft in the late 1910s and 1920s, the term "American cheese" quickly began to refer to these various , instead. of traditional but more expensive cheddars are also made and sold in the US. The latter had already begun to be produced on an industrial scale in the 1890s, leading to the term "factory cheese".
The Oxford English Dictionary defines American cheese as "cheddar-type cheese, made in the US" and lists 1804 as the first known use of "American cheese", which occurs in the Frankfort, Kentucky Guardian of Freedom . The subsequent use given was in 1860 by Charles Dickens in his series The Noncommercial Traversal .
The British method of producing cheddar cheese is known in America as the "Joseph Harding Method".
Maps American cheese
modern varieties
Although the term "American cheese" has a legal definition in the United States as a kind of processed pasteurized cheese, and actually something different, a product called "cheese product" is not at all identical. Depending on the additives and the amount of fat milk, oil, and water that is added during emulsification, the flavor and texture of a dense American cheese varies. As a result, some varieties (eg, "American cheese" and "American processed cheese") have a remarkable resemblance to traditional/unprocessed cheeses, while other varieties (eg "American cheese" and "American cheese") are much more much like Velveeta or Cheez Whiz.
The flavors and textures of various varieties of American cheese vary widely. Depending on the food manufacturer, the color of the cheese (orange, yellow, or white) may indicate a different material or process. Typically, yellow to orange cheeses are made with cheese (like Cheddar or Colby cheese) flavored with annatto, while white American cheeses are made with cheese (like Cheddar or White Cheese) that do not contain annatto.
American varieties of processed cheeses are sold in three basic packages: individually wrapped cheese slices (not sliced ​​from cheese blocks, but rather on processed cheese sheets made from processed cheese that only harden between medium wrappers); small, pre-slice blocks 8 to 36 pieces; and large blocks meant to be used behind a deli counter. Slices of cheese wrapped individually, usually, at least like traditional cheeses. Small pre-slice blocks (eg, 8-36 slices), unsaturated American cheeses are also marketed, often with "fancy" or "old" branding; this American cheese variation is similar in ingredients and textures to modern American cheeses. Before the emergence of individually wrapped varieties, these are the typical varieties that Americans buy. Therefore, some people refer to this as "classic" or "traditional" American cheese.
See also
- List of cheese
- List of dairy products
- Government cheese
- Kraft Singles
- Velveeta
- Provel
- Cheez Whiz
- Easy Cheese
- Chile con queso
Note
External links
- Making American cheese on the farm for home consumption , Bulletin No Breeders. 1734, US Department of Agriculture, October 1934. Guided at the Department of Government Document University of North Texas.
- American type cheese: how to make it for home use , No Breeders Bulletin No. 2075, US Department of Agriculture, October 1954.
Source of the article : Wikipedia
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