Preview

Informative Essay: What Is American Cheese?

Good Essays
Open Document
Open Document
690 Words
Grammar
Grammar
Plagiarism
Plagiarism
Writing
Writing
Score
Score
Informative Essay: What Is American Cheese?
Hello, cheese lovers! The Fourth of July is right around the corner. So, it is a great time to learn about some interesting facts about American cheese. So, sit back, grab a slice, and read away!

What is American Cheese?
First, have you ever wondered about exactly what American cheese is? It has to be more than just cheese that is made in America. Right? American cheese is actually processed cheese that is made primarily from a blend of milk, milk fats, and solids. There are also other fats and whey protein concentrates. It used to be made from a blend of other cheeses, but since that is no longer the case, it cannot legally be called cheese. So, it is now referred to as “cheese product”, processed cheese, or something similar. Sometimes
…show more content…
Once this cheese factory became noticeably successful, more factories starting cropping up throughout the country.

American cheese saw another boom in the early 1900s when James L. Kraft (name sound familiar?) moved from Canada to Chicago where he bought a horse and wagon and began selling wholesale cheese. Kraft began experimenting with jars and cans to eliminate waste. He then shredded discarded cheese, re-pasteurized it, and mixed in sodium phosphate. The result was what we now know as “American Process Cheese”. Not only was it a commercial success, it was also beneficial during both World Wars.

Benefits of American Cheese
Although American cheese is made from inferior cheese, it has many benefits that make it appealing to consumers.
Its texture is creamy and smooth, so it is perfect for melting (grilled cheese, anyone?).
It contains high amounts of calcium and protein, so it can be part of a healthy diet.
It has no rind, so there is no waste.
It’s mild flavor is appealing to most pallets.
It is made in the United States, so you know you’re eating a home-grown product

Interesting American Cheese Facts
The most popular processed cheese in the United States is American

You May Also Find These Documents Helpful

  • Good Essays

    Targeting different groups, Kraft has tried many different approaches when it comes to targeting the consumer. As a young kid I remember seeing commercials and signs in the grocery store with a yellow dinosaur sliding down a mountain of cheese. Then they changed it to shapes and different characters you see on TV such as SpongeBob, Ninja Turtles, and princesses for young girls, all tactics that have worked over the years. These are all reasons why I have continued to buy Kraft instead of a cheaper store brand; because growing up, this…

    • 1410 Words
    • 4 Pages
    Good Essays
  • Good Essays

    The USDA statics sheet shows that in 2010 the United States consumed 26.4 billion pounds of beef (“U.S. Beef”). This consumption enhanced the retail value of the beef industry to seventy-four billion dollars. Now the billions of people who made up these statics have no clue what Certified Angus Beef (CAB) or Laura’s Lean Beef are or even mean. Furthermore terminology used on menus, such as CAB, Laura’s Lean, prime, choice, yield grade, marbling, may cause many people to feel overwhelmed. However, particular items which have gained more recognition at the checkout lines and on menus are niche beef products. Two of the most common niche beef products are Certified Angus Beef and Laura’s Lean Beef. Understanding the quality standards associated with Certified Angus Beef and Laura’s Lean Beef should allow people as valuable consumers to make smarter decisions associated with meat sciences. Certified Angus Beef, also known as CAB, has a history and all three parts of qualifications needed to be granted CAB certification, marbling and maturity, uniform and consistent size, and quality appearance and tenderness. Laura’s Lean Beef, has its own history, regulations and health benefits. Laura’s Lean Beef and Certified Angus Beef are specialized niche products that are available to all consumers and have specific quality standards that are necessary for its consistent product since 1985 and 1978, respectively. As overwhelming variations of certain types of meats are sold, the consumers may be unsure which type is best suit for them when in fact there actually is the higher quality meat offered and that is Certified Angus Beef.…

    • 719 Words
    • 3 Pages
    Good Essays
  • Good Essays

    Chipotle Report

    • 3473 Words
    • 13 Pages

    Driven by its main vision “Food with Integrity” -which is to serve the food made with ingredients that serve the best for animals, environments and farmers, Chipotle is still following it and making progress year by year. By 2010, 75 million pounds of meat is naturally raised in a human way without given any antibiotics or added hormones. Besides naturally raised animals and providing fresh meat, we expect to increase the percentage of our cheese and sour cream made with milk from pasture-raised cows. We will continue following our vision and improve our business performances by strengthening our economic models and expanding restaurant margins.…

    • 3473 Words
    • 13 Pages
    Good Essays
  • Good Essays

    Bakerview satisfies certain industry niches through their Cowlix brand ingredients. Cowlix brand’s ingredients come from dairy cows which are not given synthetic additives but instead receive natural vitamin supplements. This element of their product line is very relevant to the current consumer who is more conscious of their own health. More so now, than ever before are consumers conscious and aware of the additives and health risks which they are consuming. These trends are shown in Figure 2: Consumption of ice cream, ice milk and sherbet, but Bakerview ensures that their product has a lower percentage of fat than any of its competitors.…

    • 484 Words
    • 2 Pages
    Good Essays
  • Good Essays

    Solopaca Research Paper

    • 851 Words
    • 4 Pages

    The families who are in the parade have set up booths to represent either the vineyards and or their farms. There are many of the same items at the booths, but each family has their own processes and ingredients. Not all parmesan cheeses are the same, they each have their own distinct texture and flavor. The families also have on display different varieties of honey, olives and their freshly baked breads. If you were not hungry when you arrived, the smells from the market makes you want a sample from each booth. The cheeses vary from Parmesan to buffalo mozzarella, which is one of my favorite cheeses. The sweet yet salty flavor and smooth texture mixed with Roma tomatoes, basil and little bit of olive oil on bread makes my mouth water! I tried Parmesan cheese dipped it in a thick grainy honey for the first time. It was amazing! The flavor of both the honey and the cheese come together in a bold dance in your mouth. My husband’s favorite booths were any that had wine samples. Well, it was a grape festival after all. We must have sampled at least a whole bottle of wine and bought three or four bottles to take home. They would hand you a sample of wine and particular meat or cheese that paired with that wine. My mouth tingled with excitement from all the flavors that the pairing brought…

    • 851 Words
    • 4 Pages
    Good Essays
  • Good Essays

    Kraft and Bros was started in 1914 by James Lewis Kraft and four of his brothers in Stockton, Illinois. Kraft patented the process for pasteurizing cheese that did not need refrigeration in 1916. In 1937 Kraft made their first boxes of Macaroni and Cheese and sold for 19 cents a box. The company had a great seller because it so cheap which gave many families an affordable dinner. Kraft “1917 the company started supplying cheese in tins to the U.S. Government for the armed forces in World War I” (Web-mit 1). “J. L. Kraft served as the company's president from 1909 until his death in 1953”…

    • 933 Words
    • 4 Pages
    Good Essays
  • Satisfactory Essays

    American Jerk Summary

    • 328 Words
    • 2 Pages

    Americans are so self-absorbed that we don't know where our food comes from. We'd rather mindlessly eat, than know how our food is processed and what ingredients are used. About two weeks ago I was watching a show " Meerkat Morning Show " where I learned that chicken Mc'Nuggets are full of dimethylpolysiloxane, a silicon oil that is used for contact lenses. So while Mc'Nuggets have chicken they also…

    • 328 Words
    • 2 Pages
    Satisfactory Essays
  • Good Essays

    When biting into a hot and juicy, “just-made” cheeseburger, what does the customer taste? Usually there will be a few recognizable flavors such as crisp lettuce, fresh tomato, grilled beef, melted cheese, all topped with a soft, sesame seed bun. Depending of the menu item, it may have crinkle-cut pickles, thin rings of onion, and a savory sauce of some kind. With the combo, the customer will receive golden brown French fries cooked to perfection in oil and dusted in salt and a drink such as lemonade, tea, soda, or a shake of some kind. Usually the customers initial reaction to this meal is “Mmmm”, the sound of a satisfying lunch or dinner. But what really goes into these products? The taste is not just lettuce or tomato, beef or cheese, pickles or onions, it is much more than that. A key factor in the success of the fast food industry is artificial flavoring and coloring. The main reason Schlosser includes this description, is to provide consumer awareness and reveal the real truths behind the making of fast food.…

    • 540 Words
    • 3 Pages
    Good Essays
  • Satisfactory Essays

    The practice of making cheese depends on the natural process of expunging the bad bacteria in favor of the good.…

    • 252 Words
    • 2 Pages
    Satisfactory Essays
  • Satisfactory Essays

    Lewis Thomas

    • 389 Words
    • 2 Pages

    The nutrition industry of The United States of America would be incomplete without the numerous, spontaneous, discoveries over time. A man in San Francisco accidently left his juice outside in the winter and it froze. He ate the frozen juice and came up with popsicles. America’s favorite chocolate chip cookies were also a mistake. When the Toll House Inn's Ruth Wakefield ran out of baking chocolate one day in 1930, she smashed up a bar of semi-sweet chocolate and added the pieces to her dough. Upon their removal from the oven, the cookies weren't uniformly infused with melted chocolate, but rather studded with little chunks throughout. The signature sweet put her Whitman, Massachusetts inn on the culinary map. These accidental discoveries are what made the food…

    • 389 Words
    • 2 Pages
    Satisfactory Essays
  • Good Essays

    provides all the nutrients you need to be healthy. The key lies in the variety of different…

    • 1459 Words
    • 6 Pages
    Good Essays
  • Better Essays

    Shimla Case Study

    • 1214 Words
    • 5 Pages

    Shimla dairy products was a 30 year old family business turned into limited company, which manufactures a wide variety of cheese and other products (including ghee, butter and processed cheese). It manufactures and sells about 29 varieties of cheese.…

    • 1214 Words
    • 5 Pages
    Better Essays
  • Satisfactory Essays

    Cheese Assignment

    • 1107 Words
    • 5 Pages

    Description: Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months.…

    • 1107 Words
    • 5 Pages
    Satisfactory Essays
  • Good Essays

    Firm Cheeses

    • 1451 Words
    • 6 Pages

    Cheddar cheese was originally created in farmhouses of Cheddar, England during the 16th century. Queen Victoria was presented with one of, if not the largest, cheddars ever made during the 18th century. The cheddar was 1100 pounds in weight and nine feet, four inches in diameter. Even though cheddar is England’s most famous cheese, local production has drastically reduced in the 20th century. In 1939, there was 333 cheddar makers recorded in England. After WWII, only 57 had survived. By 1999, only 6 of the 333 cheddar makers remained.…

    • 1451 Words
    • 6 Pages
    Good Essays
  • Good Essays

    The product is entirely made in the USA with no part of the design and manufacturing process being outsourced…

    • 528 Words
    • 3 Pages
    Good Essays