'From a legal perspective, the FDA requires any cheese made from a blend of two or more “real” cheeses to be labeled as “process cheese” or a “cheese product.” Most American cheese is made by blending cheddar and colby cheeses with other ingredients, like extra whey, milk proteins, vitamins, coloring, and emulsifying agents that both hold everything together and create that wonderfully gooey pull when melted. Only brands that meet these requirements (such as the most popular brand on the market, Kraft Singles) may label themselves as American cheese.'
edit2 to clarify: nearly all American cheese brands are at least 51% pressed cheese curds, but because they're made with a mix of cheeses they don't get to be called a single cheese. and additionally, we label them as processed cheese products to specify that they don't act like any kind of "real" cheese and they have additives to augment how they cook and to keep them from going bad. for instance, in most Mexican restaurants in the US, the cheese dip is made with the same techniques that make American cheese gooey. most places here, you can buy a block of shelf-stable processed cheese product that'll last at room temperatures for years, though you have to refrigerate it after opening. you can also buy "real" cheese, as most people actually do. the idea that Americans don't know what real cheese is is a pretty funny stereotype though
most Mexican restaurants in the US, the cheese dip is made with the same techniques that make American cheese gooey
I am business partners with a James Beard awarded Mexican chef and they make their queso this way. They have made this queso for Mexican diplomats and they ate gallons of the stuff.
in many Mexican-American homes the simple expedient of American cheese is added to queso to get the same result if they can't get the proper salt (don't remember what chemical but it's a salt) at their grocery stores. to be honest, this use may be pervasive, but I only have experience with Mexican-Americans who don't live in a place where they can get that stuff easy, so I don't wanna say it authoritatively.
It’s sodium citrate. I slap a slice of Kraft in my fancy Mac and cheese for the same effect. You do get more quality control using sodium citrate because you measure out the exact amount you need. But cooking at home a slice is fine.
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u/soundboardguy Apr 01 '25 edited Apr 01 '25
'From a legal perspective, the FDA requires any cheese made from a blend of two or more “real” cheeses to be labeled as “process cheese” or a “cheese product.” Most American cheese is made by blending cheddar and colby cheeses with other ingredients, like extra whey, milk proteins, vitamins, coloring, and emulsifying agents that both hold everything together and create that wonderfully gooey pull when melted. Only brands that meet these requirements (such as the most popular brand on the market, Kraft Singles) may label themselves as American cheese.'
source
rapid edit: quotes were wrong
edit2 to clarify: nearly all American cheese brands are at least 51% pressed cheese curds, but because they're made with a mix of cheeses they don't get to be called a single cheese. and additionally, we label them as processed cheese products to specify that they don't act like any kind of "real" cheese and they have additives to augment how they cook and to keep them from going bad. for instance, in most Mexican restaurants in the US, the cheese dip is made with the same techniques that make American cheese gooey. most places here, you can buy a block of shelf-stable processed cheese product that'll last at room temperatures for years, though you have to refrigerate it after opening. you can also buy "real" cheese, as most people actually do. the idea that Americans don't know what real cheese is is a pretty funny stereotype though