Talk:American cheese

Color of American cheese

Near the start of the article we find this: "It is orange, yellow, or white in color and mild in flavor, with a medium-firm consistency, and melts easily. American cheese was originally only white, but is sometimes now modified to yellow."

In American grocery stores, we have two colors of American cheese. One is yellowish-orange (which we call orange) and one is off-white (which many call yellow but it isn't very yellow). By far the yellowish-orange color is more popular, especially at fast-food restaurants and in any restaurants on burgers. Does anyone agree that we should clarify these points in the article? The article gives the impression that American cheese is mostly "white", even today. --Iambk (talk) 12:10, 19 September 2012 (UTC)

Difference between white and yellow cheese

Does anyone know what the difference, if any, there is between white and yellow American cheese? That may be something to address. Dough007 (talk) 03:26, 12 February 2008 (UTC)

As far as I know, White American Cheese is not processed cheese, but is made from milk, salt, enzymes and culture.User:Sayantsi (talk)10:26, 24 June 2008 (UTC)

• Not true, although commonly believed. There are orange, yellow and white processed cheeses. You can have processed and non-process cheese in both white and orange varieties. Perhaps at some point in the past manufacturers used white cheese to signify non-processed varieties, but that is not true today. Look at labeling of the cheese in question. Moreover, the orange color is typically natural, being from annatto seed. Lastly, Annatto is also a spice and it does change the texture and taste slightly. Repliedthemockturtle (talk) 16:30, 24 June 2008 (UTC)

Sliced versus block

This article has often been a place where people vent their anger at processed cheese or express there opinion on American cheese (e.g. that block cheese is much better than individually wrapped or that orange and white taste the same/different). Let's try to keep this an objective article! Repliedthemockturtle 19:56, 29 June 2007 (UTC)

I'm glad that this article has its own talk page. I do think that a block of American cheese is a whole lot better than the individually wrapped slices of cheese food. But my preferences aren't all that relevant. Not all processed cheese is alike, cheese food is much more heavily processed than are the slices. You can get slices that aren't cheese food, but they are less common that the individually wrapped slices of cheese food. I can buy Monterey Jack cheese, or I can buy individual slices of Monterey Jack cheese food, it would be a mistake to claim they are the same thing.--RLent 20:42, 13 July 2007 (UTC)

Who deleted the list of names next to Borden? —Preceding unsigned comment added by 76.24.94.171 (talk) 17:37, 6 April 2008 (UTC)

Please stop vandalizing this page. - Owlmonkey (talk) 18:19, 6 April 2008 (UTC)

Food product, not cheese

My local grocery store has a sign in the deli indicating food stamps can't be used for American cheese... any citations for that? Шизомби (talk) 03:16, 15 July 2008 (UTC)

It'd help if you stated what state you're in.

In Pennsylvania, the state is happy with American Cheese, but dislikes American Cheese Product or Processed American Cheese (which are really the same thing).

I prefer the politically incorrect "Plastic Cheese" (those in individual slices) and American Cheese (processed cheese in block form). SOMEHOW they taste differently. At least to myself and my wife.

Perhaps someone would sponsor a double blind taste test? I'll chip a bit in on it, just to help keep opinions honest... That all said, we purchase a fair amount of processed cheese i slice form. We consider it second best. We MUCH more prefer the block cheese called "American Cheese" that is onyl available from one company here in the middle eastern gulf state we're stationed in. Of course we're also well exposed to many other cheeses here as well. Still, on occasion, we will splurge on the rare "Americal cheese" from the block form. The rest of the time we go for Gouda cheese, cheddar cheese, rigotta cheese (hard to find in this country, but still obtainable at cost) and various other cheeses that we never heard of stateside. It all really depends upon the "mood" and need at the time. —Preceding unsigned comment added by 74.208.70.29 (talk) 20:50, 23 September 2008 (UTC)

"processed prepared cheese product", not cheese

The ingredients list given towards the beginning of the article mentions that they meet the criteria for the definition of cheese. However, they are taken from the ingredients list for Kraft Singles, which clearly is labeled as an “American Pasteurized Prepared Cheese Product”, because it doesn't fit the definition of cheese, per se. Fixing. G-Flex (talk) 22:45, 9 June 2009 (UTC)

Very confusing sentence structure and unsubstantiated claims

The article states: ""American Cheese" continued to refer to American cheddar until the advent of the processed cheese that now commands the title. Meanwhile, Americans themselves referred to their cheddar as "yellow cheese" or "store cheese," because of its popularity and availability. Sometimes it was called "apple-pie cheese," after its common pairing with that other iconic American food.

There are absolutely no time or date references in this section of this paragraph. It is immensely confusing without given an idea of whether this is from the 1800's or 1950's. I've never heard of Americans, of which I am one, refer to our cheddar as "yellow cheese" or "store cheese." So obviously this is something from two centuries ago, or it is just bunkum. I checked, and there are absolutely no references made to back up this claim. It's sloppy, confusing, and it may not be the least bit true.

If anyone is interested in correcting this information with actual citations and rewriting it properly, please do so. Otherwise, in a few days, I will remove it from the article. These claims must require both proper historical dating and context as well as citations. If that is not fixed, I am removing this particular section entirely.--74.235.10.124 (talk) 22:01, 18 February 2010 (UTC)

American Cheese as processed cheese, not "cheese from America"

As the introduction clearly (and exclusively) lays out, this article pertains to the processed form of cheese ubiquitous in the United States with both the colloquial name and legal definition of "American cheese". This product was not even invented until 1911 (see Processed Cheese article), and was not produced in quantity in the United States until popularized by James Kraft after 1916. It is a mechanically produced product, not the linear descendant of craft made cheeses produced by traditional methods by small scale American cheesemakers prior to the 20th century, regardless whether it originally contained and sometimes today contains elements of actual cheddar or Colby cheeses. Thus the history of Colonial cheesemaking is not relevant, though it does deserve posting somewhere (perhaps under a page relevant to American cheddar). Wikiuser100 (talk) 18:16, 20 February 2010 (UTC)

Bogus statements

I was tempted to remove the assertion that individually wrapped slices are poured into the wrapper. "Poured"? Really? I'd like someone to prove this. I flagged it instead of removing since I don't have the time right now to disprove it. —Preceding unsigned comment added by 68.14.78.79 (talk) 20:23, 19 April 2010 (UTC)

Anon, IMO, you would have been more than justified in removing that statement. I do hope that you didn't feel "bitten" by the editor who removed your tag, I'm sure that they just failed to understand your point (namely, that liquids, by definition, cannot assume a clearly defined shape with vertical sides when poured onto a flat surface). Please see my post on your talk page. I've gone ahead and removed the absurd statement. HuskyHuskie (talk) 21:39, 6 February 2011 (UTC)

All-Natural?!

There's something about this line that doesn't sit well with me in the intro

"Today’s American cheese is generally no longer made from a blend of all-natural cheeses"

The term "all-natural" is generally used as a marketing fad term and is usually meaningless when look at at any depth. Whether using artificial additives or not does not make it natural. The only all natural state of milk is either milk or off milk. Cheese is always made from milk processed in some way to turn it into cheese always by a human invented process. You don't find wheels of cheese laying around in a cow field.

I get the intention of the line, this sort of processed cheese is highly mechanised and often uses excessive preservatives, but that doesn't make other cheeses more natural as a result. I think it needs rewording to make it a little more accurate. Ingredients to a cheese can be natural, but not the cheese itself even if that cheese is in itself an ingredient Danno81 (talk) 11:39, 16 October 2010 (UTC)

Actually the word natural is slapped all over the article when refering to less factory processed cheese. I think this word should be replaced with something more valid due to the same argument I put in the above statement. Any other thoughts on this? Danno81 (talk) 19:32, 16 October 2010 (UTC)

I've changed the wording, but the 'Modern varieties' section still reads like a nutritionists subtle attack on the cheese. This probably needs a rewrite with valid references. Danno81 (talk) 22:05, 16 October 2010 (UTC)

Contradictory statements

In one paragraph the following statements occur, emphasis mine:

The individually wrapped cheese slices are typically the most like unprocessed cheese. Small (e.g., 8- to 36-slice) blocks of presliced, but not individually wrapped American Cheese are also marketed, often with the branding “deluxe” or “old fashioned.” This variety of American Cheese is similar in ingredients and texture to that of modern block American Cheese. Before the advent of the individually wrapped variety, this was the typical variety that Americans purchased. Hence, some people refer to this as “traditional,” “old fashioned,” or “classic” American Cheese. American Cheese in block form sold at deli counters is typically a less processed cheese than its individually wrapped cousin. Nonetheless, most block American Cheese is still a processed cheese.

These seem to be at odds with each other, stating that both wrapped and block cheese are more like unprocessed cheese.72.81.136.203 (talk) 01:42, 10 September 2011 (UTC)

Vandalism

Instance of vandalism on the bottom of the last section.

Favored by Ganter, unaware that it's just orange plastic instead of cheese

72.152.236.36 (talk) 22:52, 28 September 2012 (UTC)

Yes, there is natural American cheese

Just because processed cheese is ubiquitous doesn't mean that there is no natural American cheese. Smaller producers have always made natural American cheese. Lacking a better reference, I have linked a press release from Organic Valley about their natural American cheese. If someone can find a less commercial reference, that would be better, but it's a disservice to cheese makers and cheese makers both to say that American cheese is processed cheese. I have edited accordingly, but the article needs more cleanup. 99.73.137.73 (talk) 16:30, 30 October 2012 (UTC)