American Cheese
American cheese is a processed cheese made by blending cheeses (often colby or cheddar) with emulsifiers, milk proteins, and sometimes whey, then heating and molding the mixture into blocks or slices. The emulsifiers keep the fat and protein from separating under heat, which is why it melts into a smooth, glossy sauce instead of breaking into an oily, stringy mess like most natural cheeses.
Varieties
Deli-style American cheese (sold in blocks and hand-sliced) generally has a higher real-cheese content and sharper flavor than the individually plastic-wrapped singles sold in supermarkets, which are formulated to be extra stable and mild for long shelf life.
Buying tips
Read the label: products labeled "American cheese" or "pasteurized process cheese" must be at least 51% real cheese by federal standards, while anything labeled "cheese product" or "cheese food" contains less cheese and more fillers, and melts less richly. Deli-sliced American cheese from a cheese counter is usually a step up in quality and flavor over pre-wrapped singles.
Substitutes
Yellow cheddar, mixed with a pinch of cornstarch and milk — 1:1
Melt cheddar with a splash of milk and a small amount of cornstarch or a spoonful of evaporated milk to mimic the smooth, non-breaking melt; plain cheddar alone will separate and turn greasy.
Velveeta — 1:1
Even more processed than American cheese, but nearly identical melting behavior; good for queso and mac and cheese sauces.
Provolone (mild) — 1:1
Melts smoothly and has a mild flavor, though it lacks the tang and won't get quite as glossy or fluid.
Colby Jack — 1:1
Close in color and mildness, melts well on burgers and sandwiches, though it's slightly firmer and can release more oil.
Storage
Keep individually wrapped slices in their original packaging in the refrigerator, where they'll last for weeks past the sell-by date if unopened. Once opened, reseal tightly in plastic wrap or a zip-top bag to prevent the edges from drying out and hardening; American cheese doesn't freeze well because the emulsifiers can break down and leave a grainy texture on thawing.
How to use
Best known for melting into cheeseburgers and grilled cheese sandwiches, where its low melting point and non-breaking texture create a smooth, gooey layer rather than a stringy or oily one. It's also the backbone of classic queso dip, diner-style mac and cheese sauces, and cheese sauces for vegetables, since it stays smooth even after reheating.
What it pairs with
Pairs naturally with ground beef, bacon, and grilled onions on burgers, and with tomato soup for dipping grilled cheese. Also works well folded into scrambled eggs or stirred into hot pasta for an instant, kid-friendly cheese sauce.
Nutrition
A standard slice runs around 60-70 calories with 4-5 grams of fat and roughly 300-400mg of sodium, higher in sodium than most natural cheeses because of the added emulsifying salts. It contains less calcium per ounce than a natural cheddar of the same weight since it's diluted with water, whey, and stabilizers.
FAQ
Is American cheese real cheese?
Legally in the US, products labeled "pasteurized process American cheese" must contain at least 51% actual cheese, blended with emulsifiers and milk solids; products labeled "cheese product" contain less cheese and more fillers.
Why does American cheese melt so much better than cheddar?
The emulsifying salts (usually sodium citrate or sodium phosphate) bind the fat and protein together so they stay suspended when heated, preventing the oil separation that makes natural cheeses like cheddar turn greasy and stringy when overheated.
Can I make my own American cheese at home?
Yes, by blending shredded natural cheese (often cheddar or colby) with a small amount of sodium citrate and water or milk, heated gently until smooth; this produces a nearly identical smooth-melting cheese without the packaging.
Does American cheese need refrigeration?
Yes, despite its long shelf life, it still requires refrigeration; unopened packages keep for several weeks past the printed date, but it should never be left at room temperature for more than about two hours.
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