this post was submitted on 12 Apr 2024
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If you're talking about the cheese called "American cheese", then it's somewhat polarizing in preferences. But just like all cheeses, it's made for a very specific purpose: in this case, being amazing at melting. As a result, it's best on cheeseburgers, grilled cheese, mac and cheese, etc. But it also has a distinct, mild flavor that some don't like.
I thought the purpose of it was to do something with the milk the government garunteed it would buy from dairy farmers?
It also stabilizes cheese sauces made with other cheeses amazingly. If you cannot get a hold of pure sodium citrate, throw a single slice of American Singles into the pot. That will melt, mix in and not change the flavor at all. What it does do is make your cheese sauce stable enough you can refrigerate it, and the oil won't break out of the sauce.
I was a chef for 15 years, and a short order cook for 10
I meant cheese made/available in the US, rather than any specific type called "American cheese". But thanks for your answer