Competitors lobbied unsuccessfully to require processed cheese be labeled "embalmed cheese". Processed cheese has several technical advantages over natural cheese, including a far longer shelf life, resistance to separating when cooked (meltability), and a uniform look and physical behavior. This form of sliced cheese (and its derivatives) have become ubiquitous in U.S. households ever since, most notably used for cheeseburgers and grilled cheese sandwiches because of its ability to cook evenly, distribute/stretch smoothly, and resist congealing, unlike traditional cheddar cheeses.  Kraft Foods developed the first commercially available, shelf-stable, sliced, processed cheese; it was introduced in 1950. Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes. Processed cheese typically contains around 50-60% natural cheese.  Its invention is credited to Walter Gerber of Thun, Switzerland, in 1911. Another type of processed cheese created in the United States is Provel pizza cheese, which uses cheddar, Swiss, and provolone cheeses as flavorants.  Pub cheese is a soft cheese spread that is a traditional bar snack in the United States. This, in turn, enables industrial-scale production volumes, lower distribution costs, a steadier supply, and much faster production time compared to traditional cheeses. ", U.S. Code of Federal Regulations Title 21 (Food and Drugs) Article 133 (Cheeses and Cheese Related Products), "U.S. Imports of Concentrated Milk Proteins: What We Know and Don't Know?  Various additional ingredients are sometimes used, such as multiple cheeses, fruits, vegetables and meats, and many types of cheese spreads exist. ", U.S. Code of Federal Regulations Title 21 (Food and Drugs) Article 133 (Cheeses and Cheese Related Products), "U.S. Imports of Concentrated Milk Proteins: What We Know and Don't Know? Another type of processed cheese created in the United States is Provel pizza cheese, which uses cheddar, Swiss, and provolone cheeses as flavorants. , The best known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies. It is yellow or off-white, mild, has a medium consistency and melts easily.  Kraft Foods developed the first commercially available, shelf-stable, sliced, processed cheese; it was introduced in 1950. , Pasteurized process cheese spread is a pasteurized processed cheese product prepared using one or more cheeses, additional ingredients and sometimes food additives such as emulsifiers (e.g. Sundried Tomato and Roasted Red Pepper Goat Cheese Spread. Cream, milk fat, water, salt, artificial color, and spices may also be added. Cheese spread is a soft spreadable cheese or processed cheese product. Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes. Nor does the FDA … In the United States, processed cheese is defined, categorized, and regulated by the Food and Drug Administration under the U.S. Code of Federal Regulations Title 21 (Food and Drugs), Section 133 (Cheeses and Cheese Related Products).  Pimento cheese is a food in the cuisine of the Southern United States that has been referred to as the "pâté of the south" and "Carolina caviar". Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. ", "Warning Letters: Kraft Foods North America, Inc. 18-Dec-02", American Chemical Society article on processed cheese, "From Cheese to Cheese Food: How Kraft persuaded Americans to accept cheese by divorcing it from its microbe-laden origins", European cheeses with protected geographical status, https://en.wikipedia.org/w/index.php?title=Processed_cheese&oldid=977416518, All Wikipedia articles written in American English, Articles that may contain original research from November 2014, All articles that may contain original research, Creative Commons Attribution-ShareAlike License, This page was last edited on 8 September 2020, at 18:29.
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