Use 'fresh,' somewhat recently purchased, unopened cheddar. In descending order of their relationship to natural cheese, they are cheese food, cheese spread (such as Velveeta) and cheese product.Ĭurdling can be avoided a few ways, only one of which involves heat.ġ.
American cheese derivatives are made from cheese and additives like sodium phosphates (acids that promote melting), nonfat dry milk and carrageenan. Plain American cheese, labeled pasteurized process cheese, contains the most natural cheese and is the best for cooking. With natural cheese, it's much harder to get a smooth melt." The cheese industry and the Food and Drug Administration call a cheese "natural" if it has been produced from milk, as cheddar and mozzarella (and virtually all other nonindustrial cheeses) are. "The process denatures the proteins in the cheese," she said, "which in plain English means that it won't clump up or get grainy when you melt it. Ultimately, I found, the dirty little secret of an honest macaroni and cheese is often American cheese.Īmerican cheese is simply cheddar or colby that is ground and emulsified with water, said Bonnie Chlebecek, a test kitchen manager at Land O'Lakes in Arden Hills, Minn.
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