What purpose does American cheese serve? What problem does it solve?

  • Lvxferre@mander.xyz
    link
    fedilink
    arrow-up
    14
    arrow-down
    1
    ·
    9 months ago

    From what I get (I’m not from USA nor Switzerland), it’s simply a cheese derivative. Originally developed in Switzerland by two guys trying to increase the shelf life of Emmenthal through sodium citrate.

    People using it nowadays might be doing it for a thousand reasons, such as being easier to melt, easier emulsification (that’s convenient for fondue), or perhaps because it’s cheaper.

    I personally don’t use it because I don’t see the point*, given that the prices locally are comparable to cheese, and I like traditional cheeses better. That said I don’t see any big deal against it.

    *for fondue and cheese sauces: squeeze some lime juice in it and here we go. You’re actually adding citric acid instead of sodium citrate, but given its buffer effect the difference is not a big deal.

    • fogstormberry@lemmy.blahaj.zone
      link
      fedilink
      arrow-up
      5
      ·
      9 months ago

      is that lime juice in non-american cheeses to get american cheese-like properties? I don’t need an excuse to add lime juice to anything I’m just trying to understand

      • Lvxferre@mander.xyz
        link
        fedilink
        arrow-up
        6
        ·
        9 months ago

        Yup. It’s to prevent the fondue or cheese sauce from splitting. It’ll also give it some citrus flavour but IMO that’s a bonus.