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this post was submitted on 25 Jul 2024
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Depends where you draw the line and the exact product. American cheese is just cheddar cheese, milk, and an emulsifier. The ratio of cheese to milk usually classifies it as "not cheese" but it's still actual cheese and milk. You can make American style cheese with all kinds of different cheeses, too, we just mostly do it with cheddar or a cheddar colby blend
Heat a little bit of milk, throw in a little sodium citrate (I think it's like 1/2 a teaspoon per pound), stir until dissolved, cut or shred a big block of cheese up, melt that in, and you get magic cheese that tastes the same (it takes very little milk to make it work) but melts and remelts without issue. Instead of a bechamel where the oils separate out if you don't mix every 30 seconds to reheat it, you can just nuke the hell out of it in the microwave with no issue.