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)

They taste different because their 2 entirely different products, kraft singles are like imitation american cheese made from milk byproducts fats and emulsifiers, real american cheese is only sold at the deli 24.218.161.224 (talk) 16:35, 24 July 2015 (UTC)

American cheese is actual cheese (processed cheese). Kraft singles are pasteurized process cheese product (less than 50 percent cheese). Real American cheese is very common, sold in bricks and sliced bricks as well as smaller packages (but not individually wrapped like Kraft singles). American cheese is a soft cheese but is noticeably firmer than Kraft Singles, which are floppy. Lauriellen (talk) 00:30, 7 January 2022 (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)

I split the former "History" section into pre-processed and processed sections. --Orange Mike | Talk 18:48, 22 May 2020 (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)

You've misunderstood. The issue is not with processed vs unprocessed it's the use of the word 'natural'. Nowhere in that link you've supplied does it refer to the cheese as a "Natural" cheese. The word "natural" is not accurate and is used as a fluffy feel good marketing term and has no place here. Less processed is acceptable, use of the word "Natural" is not. 80.239.136.225 (talk)

That page you supplied to show the cheese is "Natural" has the following article:

http://www.organicvalley.coop/why-organic/organic-defined/the-natural-hoax/

Best keep the word out of the article. I removed all the changes that added the natural information. If you feel you need to include all your original re-write please do with valid sources and correct terminology. I assume good faith originaly and not an alternative agenda, but the addition of information caused more issues than it fixed. You can obtain your original edit from the page history. I believe your re-write requires a solid re-write before it is of value. This article in general needs work. 80.239.136.225 (talk)

Someone's taken it upon themselves to go through the article and place "Natural" everywhere again. 37.58.24.158 (talk) 11:21, 21 January 2014 (UTC)

health/ nutritional effects

Processed cheese as a cheap substitute to real cheese, is mainly cheaper because its production does not involve a lengthy maturation/fermenting/ripening process. This is achieved with the addition of ingredients with doubious or no nutritional value at all. A section in the article that adresses nutritional value/ health benefits of consuming/ withstaying from consumption of processed cheese, or at least points out the controversy of this 'not-at-all-cheese-like-cheese-substitute' is necessary for the whole article to have any more value than plain advertising of the product. I do not have the sources, otherwise i would do it myself, but please, any of you Editors, see to it if it can be added. (smitsy)84.206.45.2 (talk) 09:01, 8 September 2013 (UTC)

Grammar

Took out the ”For example" in the Origin section because it didn't refer to anything.

Can we not use this as an advert for McDonald's?

Seriously, how did this article become a advertisement for McGriddles? I'm taking down the picture and I'm going to try and find a generic picture of a hamburger with American Cheese on it with no corporate ties. Jpagel (talk) 22:55, 10 August 2014 (UTC)

No such thing as wartime restrictions

The entire section on alleged World War II restrictions, put up by User:GryroTookkk in 2009, was revealed on Twitter to be a hoax and removed in 2015. Please make sure this material is not restored. Carrite (talk) 06:24, 18 February 2016 (UTC)

real genuine cheese or something else

is this cheese ? — Preceding unsigned comment added by 178.203.233.76 (talk) 11:35, 18 February 2018 (UTC)

I understand from other sources that the product commonly referred to as "Velveeta/ Kraft Singles/ American cheese" contains a significant amount of hydrogenated vegetable oil, and that's why anyone who cares about their health avoids it, and even the corrupt FDA won't let it be called cheese. WHY IS THIS NOT MENTIONED ON THIS SITE? It's shocking that the ingredient list in this article says only "combined with emulsifying agents and other ingredients".Tina Kimmel (talk) 22:10, 12 February 2021 (UTC)

This is not what Wikipedia is for. Please read WP:SOAPBOX. If you have a concrete proposal, propose it here, but if you are only here to express indignation that someone else hasn't done this work, it is a waste of everyone's time. We are all volunteers here. Julietdeltalima (talk) 22:17, 12 February 2021 (UTC)

Especially when the change demanded is false. oknazevad (talk) 05:32, 13 February 2021 (UTC)

"Processed" vs. "process" cheese

The official term as defined by the U.S. federal government is "process cheese" or "process cheese food" (the sources for this are already cited in the article).

But this article generally refers to it as "processed cheese"—including in the title. This is common even outside Wikipedia, but is incorrect.

Process cheese is not "cheese that has been processed" but "cheese (or cheese food) produced by a process".

It's similar to the distinction between "patent leather" and "patented leather". — Preceding unsigned comment added by 2601:601:E03:EBC0:7584:F144:8573:1A72 (talk) 04:11, 24 July 2020 (UTC)

Analogues in other countries

So, I've been under the impression that this same product is called Canadian cheese in Canada (which is probably wrong). But Australia has a product that used to be called Coon (now it's called Cheer), and is known as a "testy". Is that a similar processed cheese product? Do other countries/regions have similar products? This might make an interesting paragraph. YellowAries2010 (talk) 16:44, 22 October 2021 (UTC)

To answer this question two and a half years later, no Cheer cheese does not appear to be a processed cheese. That is, its ingredient list does not contain an emulsifying salt like American cheese. It's just a very mild cheddar, used for similar dishes and likewise sold pre-sliced. oknazevad (talk) 04:28, 26 May 2024 (UTC)

"Slices solidify only in the wrapping medium"

The following passage has been removed as unsourced: "slices are formed from processed cheese which solidifies only between the wrapping medium; these slices, sold as...". The source since provided is https://www.mentalfloss.com/article/65003/what-exactly-american-cheese but I don't see exactly what is being used from the source. Could we please get the relevant quote? The problems I see with the quote is that the language is ambiguous (i.e. why 'only'?) and seems to suggest a fundamental difference that isn't really there, or at least not universally. American cheese is typically mixed in large vats and then cast depending on how it's going to be used. Block cheese is cast into loafs, slices are cast into ribbons (same as Cheddar or any other mass produced cheese, really). While it's certainly possible same factories wrap the ribbons before slicing, that's more of a manufacturing choice and certainly not inherent to the type or slice of these cheese. So it's unclear what information is even meant to be drawn from the statement.2600:8800:2382:E200:1CCD:596:F197:9EC9 (talk) 15:03, 13 January 2022 (UTC)

I think the problem here is the paragraph is discussing two separate but related items. One is that individually wrapped singles are formed in their wrappers, not cut from a block or ribbon and then wrapped. (See [https://www.nytimes.com/2012/06/03/magazine/who-made-that-kraft-single.html this New York Times article for discussion of the difference.) And the other is that for many manufacturers the recipe used for such singles is of a lower grade (that is, made with less real cheese and more dairy fillers) than is used for deli block or pre-sliced ribbons, which is what the Mental Floss article discusses. oknazevad (talk) 16:40, 13 January 2022 (UTC)

I think we may be working backwards from an assumption to a source, because neither of those statements are really true or supported by these sources. The NYT article does say "process cheese was packaged and sealed while still fluid and hot" but in context it's actually saying "[prior to Kraft's innovations] process cheese was packaged and sealed while still fluid and hot [which made it difficult to pre-slice]". It goes on to describe how Norman Kraft began the process of cooling the cheese first on a chill roll and "The roll created a long ribbon of cheese that was then cut into three-inch-square slices. Eight slices were stacked on top of one another and packaged to create a peelable block." In other words, pre-sliced cheese is not formed in the wrapper, it specifically couldn't be done that way. It had to be cooled first and then cut from ribbons and wrapped, per the article.

The idea that a single manufacturer uses different recipes for block and single is also not supported (or true, for the most part). Mental Floss says that deli cheese is more real than singles, which I'm fine with as a technicality. But the reasoning is because cheap brands don't usually make deli blocks. The author specifically compares Kraft singles (which isn't available in a deli block) to some other brand of deli cheese, and predictably finds the other brand more real. So on average, yes... pre-sliced cheese is more likely to be "faker" because of the larger pool of brands. But brand for brand, if you buy Boars Head American in pre-sliced or deli form, you're getting the same cheese. Anyway, I left that part in the article as it's technically true, but the underlying assumption above may be false. So we have to be careful with the wording. 2600:8800:2382:E200:1CCD:596:F197:9EC9 (talk) 17:24, 13 January 2022 (UTC)

If you read through the NY Times piece it clearly states that individually wrapped singles are "a slicelike slab of cheese". The whole point of Arnold Nawrocki's apparatus is that it forms the cheese directly into the wrapper, which not only makes the single easy to handle without sticking to other slices (as can still happen with pre-sliced ribbon cheese like Kraft Deli Deluxe) but also reduces waste by not leaving residual cheese behind on a slicer in the first place. (And trust me when I say residue builds up and is a pain to clean. I've got the scars to prove it from my old deli-counter gig back in college.) As for the grade issue, one has to pay close attention to the labeling of the products. Kraft Singles, somewhat infamously, have to be labeled "pasteurized prepared cheese product" because of their use of milk protein concentrate as one of the fillers, while Kraft Deli Deluxe, the ribbon-cut slices, are full "pasteurized process cheese". In other words, Singles are a lower grade product. And then there's Velveeta Slices... And Kraft's not the only one to do this. Borden's deluxe slices and singles have the same labeling dichotomy. Yes, Boar's Head deli blocks and slices might be the same processed cheese, but a) Boar's Head is positioned as a more upmarket brand, and b) they don't sell individually wrapped singles. Which is really the point of the passage, that the individually wrapped singles are both formed differently (molded to shape, not sliced from a block or ribbon) and they're a lower grade product compared to the versions that are actually sliced. oknazevad (talk) 18:32, 13 January 2022 (UTC)

Right, The article says that Nawrocki's invention individually wraps a slab of cheese. Nowhere does the article suggest that liquid cheese forms in the wrapper. I don't know where you got that idea from, but it wasn't from the NYT. You can see for yourself on Nawrocki's patent: https://patents.google.com/patent/US2759308A/en It rotates a solid ribbon of cheese between the wrapping material, then slices and seals it. But again, nobody's arguing the qualify of some brands of cheese over others. 2600:8800:2382:E200:1CCD:596:F197:9EC9 (talk) 19:12, 13 January 2022 (UTC)

That patent literally says the molten cheese is injected into the plastic film before it's rolled into shape and cooled. Right hand column #2 line 45 and following. It's not a cooled ribbon that's sliced then wrapped. You've completely misread it. oknazevad (talk) 19:27, 13 January 2022 (UTC)

You're right, I did misread that it's still molten at the marginal seal, I only saw that it was cooled at stages 21 and 22 before the slicing and transverse seal. That's good enough for me, but we still need to provide a secondary source.2600:8800:2382:E200:1CCD:596:F197:9EC9 (talk) 19:52, 13 January 2022 (UTC)

The patent itself is a valid use of a primary source to verify a fact without need for a secondary source. Though I still maintain that the NY Times article constitutes such a source, as the plain meaning of the sentence is that the cheese is formed as an individually wrapped slab, not a slice of pre-formed cheese. oknazevad (talk) 22:19, 13 January 2022 (UTC)

Even if analyzing a patent were an acceptable use of primary source (given the level of interpretation necessary, it's really not) that would only be for claims about the patent and not for supporting broad generalizations about cheese manufacturing. More to the point, the patent isn't the cited source. NYT even says that Kraft doesn't use the Nawrocki device, making it particularly inappropriate for claims about their process. I scoured a few articles critical of the subject myself and wasn't able to find anything:

Kraft Singles Aren't Actually Cheese Here's Why | Mashed

Processed American Cheese Is Dying | Vox

Here's what Velveeta and Kraft Singles are actually made of | Business Insider

What Are Kraft Singles and Velveeta Really Made Of? | Extra Crunchy

Kraft Food Scientists Explain How Their Cheese Singles Are Made | The Daily Mail

Before You Unwrap That Kraft Single, Here’s What You Should Know | The Daily Meal

Kraft Singles Truths You Never Knew | Spoon University

You'd think such a revlation would be fairly easy to support. In fact one even directly contradicted the claim, saying of Kraft Singles: "The slices start off as a long, single sheet, which is then sliced into individual squares and wrapped." I'm willing to give it the benefit of the doubt and just tag it, but it's still OR in its present state. 24.251.106.103 (talk) 22:48, 13 January 2022 (UTC)

Churnalism is not valid sourcing, and some of the claims in those "sources" are outright bullshit. Also, they're all the same damn article. None of that is worthwhile at all. oknazevad (talk) 19:03, 26 February 2023 (UTC)

I removed the claim that singles only solidify in their packaging. Without wading into all of the above, the cited NYT article doesn’t support the claim that this is how singles are currently manufactured. Zeligf (talk) 11:56, 18 April 2024 (UTC)

American cheese versus cheese that happens to be American

This was wholly unwarranted and returned the article to a much worse state for poorly-argued nationalistic reasons. That the concept of cheese happened to exist in the Colonies is irrelevant. The subject of this article is a specific product. It is possible that a split might be warranted in the far future where the parts that don't refer to this specific product are improved. However for now all they do is make the article worse. This has been repeatedly argued in the past on here and I would therefore declare that there is consensus on this, barring a compelling argument to the contrary. And such an argument would be much more compelling if not tied to a revert to a revision which is frankly disorganised garbage. Chris Cunningham (user:thumperward) (talk) 23:06, 30 January 2024 (UTC)

We should come to agreement about the scope of the article, which personally I, too, think should be "American cheese" and not "Cheese made in America". There is nothing wrong with having mention of the history of cheese in North America that led up to this product, but it's hard for me to understand why the wholesale reversion by Oknazevad was necessary since it reintroduced some wonkiness. VQuakr (talk) 00:31, 31 January 2024 (UTC)

Because the sourced paragraph that was removed was not about just any cheese made in the future United States but specifically about the very mild, lightly aged cheddar that was the forerunner of the modern processed cheese. Just as many other processed cheeses are based on specific traditional varieties and flavor profiles (things like processed Gouda and Emmental exist), processed American cheese is based on a very mild, fresh cheddar, which is historically been the original meaning of "American cheese". It's not nationalism (bad faith accusation) anymore than using other geographic-derived names for cheese varieties. The other clean-up was ok. But the history should remain, because although modern American cheese is processed, that's not always been the case. oknazevad (talk) 03:35, 31 January 2024 (UTC)

If "other clean-up was ok" then whey did you revert it? VQuakr (talk) 03:45, 31 January 2024 (UTC)

I was a bit overzealous with the revert button, reverting back to the last edit before the paragraph was removed. But I restored most of the edits, just adding back the paragraph. oknazevad (talk) 04:03, 31 January 2024 (UTC)

• Scope is clearly about the singular product of American Process Cheese, not all cheese made in the US. I will let everyone else argue the rest out. That said, an article on the cheese industry in the US would be a worthwhile article, as there is a TON of cheese made there. Six metric tons per year, in fact. [1] That is less than the 10 tonnes made in Europe, but it is still an impressive amount. An article covering the history (limburger used to be the best selling, for example) and current state would be a welcome addition. American cheese industry would work. Dennis Brown 2¢ 03:53, 31 January 2024 (UTC)

@Dennis Brown: I believe you mean 6 and 10 million tonnes respectively? VQuakr (talk) 04:07, 31 January 2024 (UTC)

Actually, I meant in 1000 tonne, I forgot to put that. Ack! You are right! Holy cow, that is a lot of cheese. [2] Dennis Brown 2¢ 09:10, 31 January 2024 (UTC)

And some of it's goat cheese not cow! VQuakr (talk) 17:28, 31 January 2024 (UTC)

Nowhere is anyone advocating for rescopimg this article to cover the entire United States cheese industry. (There is an article List of American cheeses, which should probably be renamed "list of cheeses of the United States" or similar.) The point is the term "American cheese" already described a particular variety with its own flavor and texture profile that predates the development of processed American cheese, and the processed version is a descendent of that traditionally made variety. And not all processed cheese made in America is processed American cheese, so "American(-made) processed cheese" is not synonymous. oknazevad (talk) 04:16, 31 January 2024 (UTC)

I do a lot of food articles, the current title is consistent with other articles of the same nature. That is a list, not an article. I'm saying there is a lot of space for a full blown article on the history of the production industry, in particular for the US and EU (and individual countries) since that is where 95% of the cheese is made, ie: the western world. Damn sure can't find it here in the Philippines. Dennis Brown 2¢ 09:10, 31 January 2024 (UTC)

Linking Processed cheese for general relevance. I think there could be an argument that the title List of American cheeses is ambiguous, but that should be a discussion for that page. VQuakr (talk) 17:28, 31 January 2024 (UTC)

Agreed. But my point is that any article about the US cheese industry as a whole is not what's under discussion here and is a non-sequitur to the discussion about the history of the specific variety known as American cheese. oknazevad (talk) 21:15, 31 January 2024 (UTC)

The scope of the article does seem inconsistent though. For example, I think of Kraft singles as the typical example of processed American cheese, but per the last sentence of the article Kraft singles aren't legally processed American cheese at all? VQuakr (talk) 21:30, 31 January 2024 (UTC)

A few years back Kraft started using milk protein concentrate (MPC) in place of some of the non-fat skimmed milk previously used in making in their singles. Since MPC is not listed as one of the allowed ingredients in the regulations, the FDA made them change the label since the product includes other ingredients. It's not just Kraft, either, as other makers also use MPC in their singles.

But MPC not part of the regulations because it wasn't a thing when they were written. The ability to further separate non-fat milk's proteins and carbohydrates through filtration didn't exist yet. It's still a processed cheese in the general definition, being a product made from traditional cheese mixed with other dairy products and an emulsifier to stretch it out, and improve meltibility and shelf life. Just that we can now have more control over how much of each component of whole milk is included. And they're still all labelled as "American" though, because that's the flavor profile. oknazevad (talk) 23:33, 31 January 2024 (UTC)

So to paraphrase: the scope of this article doesn't precisely match the definition laid out by the US FDA (which is fine with me, to be clear). VQuakr (talk) 23:39, 31 January 2024 (UTC)

I think that's a fair assessment. It includes merit material in the historical antecedents and products that fit the popular understanding of "American cheese" even if they don't entirely meet the regulations. oknazevad (talk) 00:59, 1 February 2024 (UTC)

100% agree. Needs noting it doesn't meet FDA definition, but most of the world would still call it a form of American (processed) cheese. Well, most of the world doesn't consider American cheese to be "cheese", but you get the idea. Dennis Brown 2¢ 01:43, 1 February 2024 (UTC)

I'm not entirely sold on the merits of including a paragraph on the notion that cheese happened to exist in America, but it's a reasonable compromise and I'll take it. Thanks. Chris Cunningham (user:thumperward) (talk) 15:49, 1 February 2024 (UTC)