"Good" American Cheese-Does it exist?

Question

I've slowly come around to eating good cheese; I get the good parm not the shaker kind and eat more of the Vermont artisanal cheese than I used to. 

But I admit it, I love american cheese for grilled cheese sandwiches and other regular sandwiches as well. I normally get Land O'Lakes American but I've also tried Cooper brand "sharp" american cheese. The american process "cheese food" like the supermarket brands are basically inedible. Does anyone make a really good american style cheese?

Answer

I'm no cheese expert, but I think that the term "American cheese" doesn't signify anything apart from the Kraft-slices kind of thing. It is, by definition, a "cheese product" rather than a cheese plain and simple. 

On that note, I do agree that certain foods, like a comfort-food grilled cheese, might simply not call for anything other than Kraft slices. I once went to Zingerman's (famous for cheese) restaurant outlet in Ann Arbor (the Road House) and got a mac & cheese made from English artisanal cheddar. It was horrible, I thought, because the intensity of those cheddars, especially when heated, was simply overpowering. More "flavor" is not always more pleasure.

Answer

I agree with you, American cheese has its place. There are better and worse makers - Boar's Head, Land O'Lakes, and Dietz & Watson all have their partisans. Major discussion on the subject here: http://chowhound.chow.com/topics/658281

Answer

All my life we ate the land o'lake white american. There is such a difference between it and the processed cheese food that I would call it "good American cheese". Makes great mac and cheese!

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"Does anyone make a really good american style cheese?"

No.

Answer

Are you able to find Cabot deli cheeses? Their American tastes decent (and they have both white and yellow), but I think Land O'Lakes might have the edge on tastiness. If you're interested, here are Cabot's ingredients:
American cheese (Milk, cheese culture, salt and enzymes), water, milkfat, whey protein concentrate, whey, sodium citrate, salt, sorbic acid (preservative), annatto and oleoresin (for color). 
And Land O'Lakes: Cultured Pasteurized Milk And Skim Milk, Buttermilk, Milkfat, Salt, Contains Less Than 2% of Sodium Phosphate, Tricalcium Phosphate, Lactic Acid, Milk Protein Concentrate,Enzymes.

Answer

Land O' Lakes has what they call "Sharp American" and is the only American cheese I buy...strictly for use in grilled cheese sandwiches and the occasional cheeseburger. It melts very nicely and unlike most American cheese, it actually has some flavor.
Other than the above product and uses, I am not a fan of American cheese at all...

Answer

Kraft American, in the dark blue package, *not* individually wrapped, is a very good American cheese. Good flavor, not waxy like most American cheeses.

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I just look for a product that says American Cheese; not American Cheese Food; not American Cheese Product; not American Cheese slices (Ugggghhhhhhh)

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Mun-chee cheese. It's a kosher American cheese. Can't find it here in Georgia, so on my visit back to Chicago last month, I made sure to get some to bring home.
It's good enough to eat just standing at the kitchen counter while you unpack the rest of the groceries.

Answer

Kraft Deli Deluxe Sharp Cheddar slices. They come in a block of extra thick slices. They are nice and sharp, but melt beautifully. Sometimes hard to find, but so worth it.

Answer

By coincidence, I was looking at a recipe for homemade american cheese yesterday, it can be seen at http://www.ehow.com/how_2297421_make-american-cheese.html

I'm going to try it pretty soon, might be good.

Answer

Has anybody tried the Cabot American? I compared it to Land O'Lakes and it is less salty and pretty good.

Answer

Kenji and the folks over at Serious Eats did an American cheese taste test:
http://aht.seriouseats.com/archives/2010/06/the-burger-lab-what-is-the-best-american-cheese-for-cheeseburgers-taste-test.html

Kraft came in at #2. It is a good read.

Answer

Good or not in this arena is definitely a personal preference but my only pick for good crappy american cheese is New Yorker, has taste and not as much salt comes through. Sold only in 5 lb logs and thus be sliced by deli at supermarket.

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Kraft Old English was available during the 50's, 60's, 70's in a 2# box, then became available only in a 1# box, and finally, alas, only available as a spread in a jar. Deluxe American is going the same way, until a couple of weeks ago, could get it in a 2# box, now only a 1# box. Hopefully this will not go away. This is in New Mexico.

Answer

I wonder what people outside of the US consider 'American cheese'. When I saw this thread I thought woohoo, a whole thread on awesome cheeses made in the US. To me, it means cheese. Made in America. But I did have an inkling that Americans use the term to refer only to processed cheese- i'd been mildly confused a few times by an American roommate asking me to get 'American cheese' for cheeseburgers. :)

Answer

it is still a cheese product, but Horizon organics makes a good version. it tastes "cleaner" than Kraft singles. then again, Land OL is what I grew up on. I will have to ask for that next time I'm at a deli.

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I imagine it's regional (Minnesota), but I've always been partial to Bongard's american cheese. No idea how far out they distribute.

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On the No Reservations Techniques episode (rerun this week), the chef demonstrating a burger explicitly specified American for its melting qualities. And what he used was clearly presliced, though not individually wrapped.

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Organic Valley makes unprocessed American cheese that's real cheese! Not cheese product. It's great!

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Here's the U. S. definition of "pasteurized process cheese," of which "American cheese" is one type:

http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?fr=133.169

"Pasteurized process cheese food" is defined differently, and may have lower fat content:

http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?fr=133.173

Answer

After over 70 years of making REAL American Block Cheese (in a real wooden box back in the day) Land 'O Lakes discontinued it last year. The Corporate "wisdom" of making real cheese vs. "processed cheese product" (not real cheese but chemistry)is all because of the cost to earnings ratio. Absolutely no loyalty to their customers. You could cut your own size slice off the original block and it would melt in your mouth, creamy, sweet, with a tang only American real cheese can give you. Now gone off my menu are, grilled cheese, grilled cheese and ham, juicy lucy cheese burgers, home made mac and cheese. Land 'O Lakes was a part of my 62 yr. past and now has gone the way of the real smoked sausage. Heart broke in the true Land of Lakes. Dan

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I have tried so many brands looking for a tasty American cheese, I found one that I think is the very best so far. Cooper white American by far. It's hard to find except online by the block, but I finally found it at BJ's and can get it by quantities I want.

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Organicvalley American-singles.

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Unfortunately this is only local to CT and NY but Stew Leonard's makes their own American cheese which is really good. They did change something a few years ago that made it not as good (saltier, thinner sliced) but it's still better than anything else I've tried as far as American cheese goes. It has a drier texture and milky, creamy flavor. This is the American cheese that's in the styrofoam trays or sliced at the deli. They do sell individually wrapped sliced too but I've never bought that kind.

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"Good" American Cheese-Does it exist?

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