American cheese

American cheese is a mild, smooth cheese product made by blending cheeses such as cheddar or Colby with emulsifying salts. It melts evenly and is often sold in individually wrapped slices.

Emulsifying salts: Food additives that help fats and water mix and remain stable in an emulsion. They disperse casein and help keep melted fat from separating.
Cheddar cheese: A firm, typically sharp cow’s-milk cheese originating in England and widely made in many countries. Cheddar is a common cheese blended into American cheese.
Cheeseburger: A hamburger served with cheese, commonly melted over the patty. American cheese is a familiar topping because it softens evenly on hot burgers.
Natural cheese: Cheese made by coagulating milk and processing the curds, typically without blending finished cheeses with emulsifying salts. American cheese differs from ordinary natural cheese in its blending and emulsifying process.
Casein: The main family of proteins in milk, forming micelles that carry calcium and phosphate. Emulsifying salts alter casein’s behavior to stabilize the cheese mixture.
Colby cheese: A mild, semi-hard cow’s-milk cheese developed in Colby, Wisconsin. Colby is another common base cheese for American cheese.
Grilled cheese sandwich: A sandwich of cheese between bread, heated until the bread browns and the cheese melts. Its smooth, consistent melt suits this simple hot sandwich.
Pasteurized process cheese: A standardized category of cheese made by blending and heating cheese with emulsifying agents. American cheese is commonly produced in this processed-cheese style.
Cheese melting: The softening and flow of cheese as heat changes its protein and fat structure. American cheese is formulated to melt smoothly rather than separate into oil and solids.
Pasteurization: A heat treatment that reduces harmful microorganisms in food and drink. Pasteurized cheese is commonly used in processed cheese products.

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