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American cheese existed before WWII.

Processed American cheese was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc., who obtained a patent for his manufacturing process in 1916.

There's so much inaccurate in this, I don't even know where to start. I'll try and find the comment I made the last time this all came up, and either link or copy it here, but it was months ago, so I have no clue if I'll find it.

The short version is that "American cheese" is cheese, just processed with an emulsifier to make it more stable and melt easier.

The process wasn't german in origin, it was swiss, and even that isn't fully accurate since the process used to make the original processed cheese in the US was slightly different.

And, if you read your packages in the US, where the terminology on packaging is legally defined and limited for cheese, you can tell whether or not it has any cheese in it by the terms used.

That's the short version, and unless I find my previous mini essay, that's all the work I'm willing to do this time around, but all of this is verifiable online if anyone wants to write up their own essay on the subject

Edit: holy shit, I actually found it quick! https://sh.itjust.works/comment/8390398

The hamburger did not originate in Germany, despite its name. While the exact origins are debated, it is pretty well agreed that it was created in the US sometimes in the late 19th to early 20th century.

The closest connection to germany that some try to make is an entirely different dish that uses ground beef or pork, which is such a loose connection that you might as well say it originated in Egypt as they were the first civilization to make bread.

The wider world when they think of American cheese: yellow shiny shrink wrapped oily substance, wiggles like rubber

Me thinking of the American cheese I've eaten all of my life: white, dry-ish, cut from actual blocks at the deli, feels like, well, cheese

Dunno if it's some regional thing or what. The only place I see yellow American is at chain restaurants.

Also, related and timely:

https://youtu.be/2ck8pXRrI7c

People seem to forget there's a difference between American cheese and fucking Kraft singles. Kraft singles are like the Spam "ham" of cheeses.

That's not American cheese.

That's the kraft "cheese food product".

American cheese is essentially Swiss that hasn't aged.

Edit: looks like they've changed the label, but it still says "cheese product", so NOT cheese, kraft even admits it.

It also makes a really good grilled cheese

I will not sit here and let grilled cheese be forgotten. American is the best at any melty cheese sandwhich!

Common mistake. American Cheese is cheese. It's a blend, just like Colby Jack, and nobody argues that's not cheese.

Kraft Singles are not cheese. That's different.

American cheese is the best cheese for a cheeseburger because it melts without splitting

- Chef Voldemort

I'm not saying American cheese is good, but sometimes you just need that shit on a breakfast sandwich.

Monterey Jack is a proper cheese. Sure there must be others too, as my Georgian colleague is always complaining you can’t get them in Oz.

As an American, American "cheese" (including single slices, and things like spray cheese) fucking suck. Give me a good pepperjack or white cheddar on my burger, not that processed shit.

It's Velveeta, versus cheddar. Our Velveeta melts much better.

It's full of emulsifiers and nearly flavorless so it can also make sauces super creamy

IMO the ideal thing to do for hamburgers, mac and cheese, and grilled cheeses (the three foods that I would consider using American cheese for) is this:

Half american cheese for meltiness, half gruyere or other aged flavorful cheese for flavor.

A lot of modern recipes suggest that approach and it has worked well for me.