![]() ![]() “He was looking for ways to bring safe, fresh, and convenient cheese to millions of Americans at a time when that wasn’t the norm for most people. Kraft patented it in 1916,” Anne Field, Kraft’s senior director of brand building, says. “American cheese has been part of American history for over 100 years, since J.L. Additionally, a process to cool, slice, and package the singles was patented by Norman Kraft in 1944. Emulsifying salts were later added, which give American cheese its coveted melt as well as helped maintain its freshness. As Kraft’s business - which purchased cheeses wholesale and sold them locally (using a horse named Paddy and a rented cart) - grew, so did the desire to carry longer-lasting cheeses that could be shipped. Stateside, Canadian-born James Lewis Kraft was experimenting with a similar process: heating and then cooling cheeses to form what was called a “warm cheese.” The “warm cheese” was easier to slice and made for convenient distribution. Not only did the addition of the sodium citrate achieve their goals, it also made for a smoother, velvet-like cheese. Cheese alchemists Walter Gerber and Fritz Stettler heated up emmental - a hard, Swiss cheese - with sodium citrate in an attempt to create a cheese with a longer-standing shelf life. The processed cheese that has become known as American cheese was first developed in Switzerland, not America, back in 1911. The melty, gooey squares wrapped perfectly in oily plastic sleeves - the highlight of childhood grilled cheese sandwiches and backyard cookouts - have been declining in sales for four years and counting, another supposed victim of millennial tastes.īut before American cheese was hated, it was respected and well-loved. ![]() Anyway you slice it, American cheese has been having a hard time as of late.
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