Things You Didn't Know About American Cheese
1. It isn't technically cheese
Less than 51% of a Kraft Single is cheese, so it can't technically be labeled as such. Milk, whey, and milk protein concentrate are the three biggest ingredients, all of which Fooduc
3. It was invented in Switzerland in 1911
There are scarce details on its origins, but the consensus is that the first iteration of American cheese was developed using Emmentaler cheese and sodium citrate in order to improve shelf life.
4. The original Kraft version used cheddar
The New York Times reported that although the original Kraft version applied the same concept as the Swiss method, it eschewed Emmentaler in favor of cheddar heated at 175 degrees for 15 minutes.
11. The generic store-bought version might actually be meltier
The patriots over at Serious Eats did a serious investigation into different brands, and although Kraft is the innovator and most ubiquitous, SE actually preferred the generic version.
12. There is an American Cheese Society
And they're probably very tired of people making Kraft jokes.
Complete list (Thrillist.com)
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