In 1916, James L. Kraft patented a method for pasteurizing cheese, creating the first processed cheese product. This innovation extended shelf life, improved melting properties, and made cheese more accessible to a wider audience.
By the mid-20th century, Kraft Singles became synonymous with American cheese. Individually wrapped slices of processed cheese became a convenient staple in homes and fast-food restaurants, especially for burgers and grilled cheese sandwiches.
Processed American cheese faced criticism in later decades due to its association with artificial ingredients, high sodium content, and lack of "authenticity." Terms like "cheese product" contributed to a perception that it wasn’t “real cheese.”
Despite debates about its quality, American cheese remained a beloved staple in kitchens and fast food. Its superior melting properties made it indispensable in dishes like mac and cheese, quesadillas, and nachos.
In the 2000s, the artisanal cheese movement emerged, with small-batch cheesemakers prioritizing traditional methods, local ingredients, and bold flavors. This movement also inspired chefs and cheesemakers to reimagine American cheese.
Modern artisanal interpretations of American cheese retain the smooth texture and meltability of processed versions but use high-quality, natural ingredients. These cheeses are made with minimal processing, real dairy, and no artificial additives.
Brands like Beecher’s Handmade Cheese and Cooper Cheese have created gourmet American cheese options. These cheeses appeal to food enthusiasts seeking a nostalgic but elevated version of the classic.
The farm-to-table movement further pushed the evolution of American cheese. Cheesemakers began sourcing local milk and experimenting with flavors, blending classic American cheese techniques with regional ingredients.
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