Talk:Processed cheese/Archive 1

Archive 1

(Untitled)

"Although processed cheese was first invented in 1911 by Walter Gerber of Thun, Switzerland" False. It was invented earlier, but not as successfully introduced to market. —Preceding unsigned comment added by 80.53.252.100 (talk) 19:57, 31 May 2010 (UTC) Labeling section should probably be expanded

MANUFACTURE

I came to this page via American Cheese, and on either page I could not find out how it was manufactured and specifically how it is different than the process used in making non-processed/regular cheese. This needs to be fixed. —Preceding unsigned comment added by 69.29.73.212 (talk) 22:00, 6 August 2008 (UTC)

Processed cheese is made the same way as standard cheese, by separating the curds and whey and then adding rennet.

At this point, standard cheese is then squeezed dry, salt is added, and it is matured in a stable environment.

Processed cheese, however, has mineral salts added with water instead (with whey added to give it a "cheese" flavour). The mineral salts absorb the water and the mass becomes solid, so there is no drying and maturing process. The salts absorb the water, so none is available for mould to grow on - hence the primary advantage of processed cheese - it does not require refrigeration (until after cut).

Some varieties of processed cheese, such as "Cheez Wizz" or "Velveeta" spread, use a small portion of vegetable oil and emulsifier with skim milk instead of full cream milk to make a "full cream milk analogue" as well as full cream milk. This forms a cheese with a lower melting point (as vegetable oils such as palm oil are softer at room temperature than the animal fat which milk contains), hence spreadable. In many countries this product cannot be sold as it fails to comply with Food Standard regulations. Cream cheese mixed with whey and vegetable oil is sold instead e.g. "Kraft Cream Cheese Spread".

Ref : http://www.bbc.co.uk/learningzone/clips/how-processed-cheese-is-produced/9215.html. 203.26.122.12 (talk) 00:26, 16 February 2011 (UTC)

Nutritional value

I removed "higher levels of saturated fats" as a nutritional complaint. Processed cheese doesn't really have a dramatically different level of fat as compared to traditional cheeses. Blueandwhiteg3 04:36, 27 April 2006 (UTC)

Is there any room in the article for this classic [typology of process cheese? Rpresser 19:02, 18 April 2006 (UTC)

Where's the lack of nutrition in disadvantages? It does at least mention it in advantages though. I think there could be stronger conversation here. Nastajus 00:39, 3 April 2006 (UTC)

I'm kind of unhappy with the latest additions. Is American Cheese really an American invention? It's certainly not even cheese.

The information about the chemistry looks useful, but, given the spelling, I'd like to know if it is reliable. --Stephan Schulz 00:12, 10 Nov 2004 (UTC)

" Some users find it hard to tell the difference between the cheese product itself and the plastic covering." I argue the neutrality of this article.

I agree. A better line would be "Most users find it hard to tell the difference between the cheese product itself and the plastic covering without extensive chemical tests.". More seriously, what about "Some users claim jokingly that they find it hard to tell the difference between the cheese product itself and the plastic covering."? --Stephan Schulz 13:52, 28 May 2005 (UTC)

I've of American cheese (the Kraft stuff) being called "airplane cheese". This is esp. true for The Laughing Cow brand. Anyone else know anything about this? Samuel 17:36, 27 June 2006 (UTC)

American Cheese

I'm unhappy because this articule talks about cheese food (the processed Kraft stuff we buy in the supermarket by the butter); it does NOTHING!! to talk about the REAL American cheese (yes, there is a cheese called American). It is basically a cousin of Cheddar, where the cheddar cheese curds are very lightly aged, then melted and mixed with whole milk. The mixture is then molded back into a block and cut. That is the REAL american cheese. It is to cheddar cheese, what milk chocolate is to regular baking chocolate. Antares33712 19:14, 31 May 2005 (UTC)

I agree. I've always heard about this type of "American cheese" when I'm reading about cheese here in the US. --209.108.217.226 17:35, 3 October 2005 (UTC)

I also agree. I consulted some dictionary definitions and the web to confirm it but American Cheese definitely also refers to a pale mild cheddar. I have included this definition under the new American Cheese heading. Feel free to elaborate if you have more information that I do. Mattisgoo 03:33, 4 November 2005 (UTC)

American cheese has been around long before individual slices, spray "cheese"and Cheez Whiz. These products are simply imitations of American cheese. You can get "swiss cheese" in a can too. --RLent 16:18, 9 December 2005 (UTC)

The old term for this was Store Cheese. Back in the 20's-30's author H.P. Lovecraft wrote to a friend trying to define "Store Cheese". He defined it as the typical tinfoil wrapped Kraft block & surmised that it was so-called because it wasn't cheese you got from a cheesemaker but only at a store.

Processed Cheese vs. "American cheese"

I believe the "American cheese" article was redirected here to avoid naming problems, since it's only known as "American cheese" in the U.S. This presents a problem of its own though, since that style of cheese is really only one of many, many processed cheese varieties of varying flavors, colors, and textures. I don't have a good solution, but I've tried to clarify the issue somewhat in the opening paragraph of the article. Perhaps if more people could weigh in on what "American cheese" is called, if anything, where they live, it would help point the way. (I believe Kraft markets "Kraft Canadian Cheese" in Canada, but I don't know if that's just a gimmick, or if it really is known as Canadian Cheese up there, for instance.) Bunchofgrapes 03:00, 28 September 2005 (UTC)

Kraft doesn't make a product called "American Cheese" the product is "Kraft Singles" and the flavor is "American" atleast in the US. According to their website, they also market Kraft Singles in Canada, so I suspect the "Canadian" is probably a somewhat unique flavor or just a byline on the packaging. Suppafly 16:06, 27 January 2006 (UTC)

Every delicatessen in New York City knows what "American Cheese" is, and it isn't Kraft Singles. Carlo (talk) 21:41, 22 September 2016 (UTC)

Needs rewritten

The article in it's current form is wrong in stating that American cheese is the same thing as processed cheese. American cheese is a real cheese just like chedder or swiss. The processed cheese food products that kraft and other companies make are not called "american cheese". They are "kraft singles" and the flavor is "american". You can also buy processed cheeses that are chedder or swiss flavored. In fact, in Canada, Kraft markets a processed cheese called Extra Chedder Deluxe, based on the logic of redirecting American Cheese here, we should be redirecting the Chedder cheese article here.

These are the types of processed cheese slices that Kraft markets in the US according to their website.

Back to Nature

Kraft Deli Deluxe

Kraft Free Singles

Kraft Singles

Kraft 2% Milk Singles

Velveeta

Basically we need to have a real American Cheese article and a real article for Processed Cheese that correctly describes what processed cheese is. Suppafly 16:03, 27 January 2006 (UTC)

But "American cheese" is very widely used in the vernacular to mean Velveeta or Kraft singles, and the American cheese that isn't a processed cheese is little-known. —Bunchofgrapes (talk) 16:31, 27 January 2006 (UTC)

I disagree, but I'd support a sentance saying "'American cheese' is very widely used in the vernacular to mean Velveeta or Kraft singles" in an American cheese article accurately describing what american cheese is if you could provide evidence of such. Suppafly 16:45, 27 January 2006 (UTC)

See [1], one of googles first few hits for "American cheese". It describes American cheese as a process cheese. I think if you research this, you'll find most uses of "American cheese" either mean "any cheese made in America", or "a mild cheddar-like processed cheese"; I looked a few months back and found very few references to a specific non-processed cheese called "American cheese." —Bunchofgrapes (talk)

I think most of the problem is that these cheese articles don't accurately discuss the difference between processed cheese food, processed cheese product and imitation cheese which are all different. Suppafly 16:58, 27 January 2006 (UTC)

I was more under the impression that those were different classes of process cheese defined by the USDA. If that's right, then the article shouldn't focus on such US-centric distinctions (though it should mention them). —Bunchofgrapes (talk) 17:08, 27 January 2006 (UTC)

[2]Good link describing US Goverment regulations for labeling cheese, I believe the argument is slightly more complicated than any of us were previously able to admit. Suppafly 17:05, 27 January 2006 (UTC)

As I said, we shouldn't be focusing on US regulations. —Bunchofgrapes (talk) 17:09, 27 January 2006 (UTC)

I believe the American Cheese denotation comes directly from US regulations though. Basically any processed cheese produced has to list its ingrediants, any ingediants which are "cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these may be designated as ``American cheese" Suppafly 17:16, 27 January 2006 (UTC)

I should add something that I certainly have done a bad job making clear: I think American cheese should have its own article, too. And, thinking about it, in that article, it certainly makes sense to have more US-centric content. —Bunchofgrapes (talk) 18:47, 27 January 2006 (UTC)

I think we can agree on that much atleast :) Suppafly 19:04, 27 January 2006 (UTC)

With the new content added by 128.59.147.210 on 8 July 2006, I agree that there is now room to move American cheese into its own article. I think that it will still be discussing a Processed Cheese though since there is -- as I write this -- only 1 reference to a definition of unprocessed American cheese and that's a one line dictionary entry. If you can provide better, please do. Mattisgoo 08:02, 8 July 2006 (UTC)

Kraft still makes 'old fashioned' pasteurized process American cheese, sold in foil-wrapped pre-sliced mini-blocks alongside Kraft Singles, despite the article's claim that it hasn't been available since before the 1990s. It is easy to find in Kroger-owned stores here in Colorado, and Kroger's own knockoff brand is also available, so I've adjusted that paragraph accordingly. The ingredients include American cheese (milk and cultures) and various other additives. So it's evident that there is indeed American cheese that is not process American cheese, but it's also evident that the 'realness' of 'old fashioned' cheese is less than what some would like to believe, even though it's not exactly the same stuff as what's in Singles. —mjb 08:52, 28 July 2006 (UTC)

Outside of USA, American cheese "officialy" refers to Colby - a variety of Cheddar, with a shorter maturing period at a lower temperature and more humid environment than the tradional cheddar process, making a more mild variety.

"American cheese" is a disparaging term referring to the orange processed cheese used in fast food 'restaurants' in the USA. —Preceding unsigned comment added by 203.26.122.12 (talk) 00:43, 16 February 2011 (UTC)

"Processed cheese" vs "process cheese"

Hi--I think this is supposed to be "Process cheese". See the usda site, various other sources. Read the labels on this (so-called) food, or see the USDA site if you want a better authority. This page should be moved and edited to reflect the accurate usage (imho--I'm new here, don't know if it would be appropriate for me to make those edits myself.). (msouth at gmail . com )

I think it goes by various names around the world, and the USDA's official designation of "process cheese" isn't the most natura-sounding formation. I did go ahead and create a redirect at Process cheese. —Bunchofgrapes (talk) 18:05, 17 December 2005 (UTC)

Uploaded picture

I not sure how to put a pic in to the page. I have uploaded a pic for this page thou. [[3]] Lazarus-long 05:13, 29 November 2005 (UTC) Ok i got it on there. Lazarus-long 02:54, 30 November 2005 (UTC)

Thanks Lazarus. This whole page cracks me up. I don't know why... Mattisgoo 01:04, 1 December 2005 (UTC)

Are two photos necessary?

There are two photos on this page, each one of a slice (or few slices) of American cheese. Is this really necessary? I think the user gets the point after the first photo. (Not to mention, the second photo is fugly.) --ejk254 06:35, 10 April 2006 (UTC)

Three pictures??!!

Come on. ejk254 23:45, 12 April 2006 (UTC)

Was my pic the ugly one?

Or why my pic Image:American cheese.jpg.jpg was taken off the page and replaced with one thats out of focus? Was it the ugly one?Lazarus-long 05:24, 15 May 2006 (UTC)

I just thought three pictures was too much. If you like your picture better than the current one, that works for me. They all looked pretty similar, I just took 2 off.ejk254 05:44, 16 May 2006 (UTC)

For what it's worth, the current picture is awful. 65.206.71.3 19:08, 15 March 2007 (UTC)

Australian Tasty is something else

I'm not quite certain what Blotwell was thinking when he/she added it, nor what Bunchofgrapes was doing by re-adding the comment when it was removed but Australian Tasty Cheese is not the same thing as American Cheese. Tasty is an unprocessed, medium-matured cheddar and as such is not even a processed cheese. Mattisgoo 02:34, 4 November 2005 (UTC)

It was removed without comment; I apologize for not doing my homework. —Bunchofgrapes (talk) 03:25, 4 November 2005 (UTC)

No problems. I shouldn't be so quick to victimise people. As penance for being mean, I've gone back and tried to tidy up the structure of the article so that it flows better. I hope people agree with my changes. Mattisgoo 03:30, 4 November 2005 (UTC)

Very nice indeed! —Bunchofgrapes (talk) 03:47, 4 November 2005 (UTC)

Ummm...Citation?

Under the "American Cheese" heading, someone put that "The best known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies."

Why is this under Household Chemicals?

Why is this under household chemicals?

JCook: :) That's funny

That is HILARIOUS. I completely agree with it being one. Padishar 05:46, 15 December 2006 (UTC)

Types of processed cheese

Not all types of processed cheese is equally processed. If it's labeled "processed cheese", it's a lot less processed than something that is labeled "processed cheese food" or "processed cheese food product" or "processed cheese spread".--RLent 20:36, 13 July 2007 (UTC)

It has to do with the cheese, fat, and moisture content, not the amount of processing. See the "Sale and labeling" section of this article. — Walloon 23:18, 13 July 2007 (UTC)

Joke.

I'd overheard someone saying that processed cheese was for vegans & made from oils. I guess he was just lying. —Preceding unsigned comment added by 67.161.122.193 (talk) 00:01, 18 March 2008 (UTC)

Lying? Probably not, just mistaken. There is a such thing as "imitation cheese", made from vegetable oils, but this is not processed cheese.--RLent (talk) 05:32, 13 May 2008 (UTC)