American Science

American Cheese isn't really cheese at all - it's "pasteurized processed cheese food" and clearly says so on the packaging.

Cheese is made from coagulating and ripening (or aging) milk. Different types of cultures work on the cheese during ripening, resulting in its unique flavor and texture.

Kraft American cheese is made from cooked milk, but it is not ripened. Lesser brands of American cheese skip milk altogether and use vegetable oil and casein instead. Sounds delicious.

American cheese, like all American greatness, is the product of the technology gone too far. The invention of the cheese factory in the late 1800's made western New York, specifically Cuba, New York, where my family is from, the Cheese Center of the World. A commodities market in cheese was created, and Cuba was the center of the market, producing more cheese than man had ever known. (Prior to that, cheese was a way of preserving milk through the winter and a small-scale farm product. Most of this cheese was eaten by the people that made it.) The modern cheese factory removed a lot of the hands-on work - curdling the milk, cutting the curds, pressing and molding the cheese. However, it was still aged before going to market.

My guess is that at some point, someone figured out that by adding lactic acid and other ingredients to the mix, then calling on people's patriotism, "American cheese" could be made cheaper by pushing it out the door without aging. And thus, we have the cheese product we deserve: fast, cheap, and with a lowest common denominator flavor - a little salty, a little sweet, kind of creamy, with no sharp edges.

I will admit, however, that there still is a special place in my heart for fake cheese - Doritos, Kraft Macaroni & Cheese, and Tostidos Nacho Cheese Dip. There still is a little 9 year old girl somewhere in my palate.

Comments

[dawn]

...and Grilled! Don't forget Grilled Cheese...mmmm...

[Tristan]

You mention the Cuba Cheese Factory (Which is still in operation) in your post. I'd like to add that the Amish around the area also make cheese. They have a factory/store front on Route 62 between Rt 17 and Buffalo (IIRC about 12-15 miles north of where Rt 62 meets Rt 17). They make some really good Swiss & Colby. If you get out that way I'd recommend making a stop.

[Jen]

I knew the cheese factory was still in operation. I love that cheese curd. My mother lives in Cuba.

I didn't know that the Amish were making cheese for sale. I'll definitely check it out the next time I'm out there. Thanks for the tip!

[tyler elkin]

cheese makes me constipated