Technically, American cheese is not “real” cheese. From a legal perspective, the FDA requires any cheese made from a blend of two or more “real” cheeses to be labeled as “process cheese ...

In March, Sargento announced they were launching a Natural American Cheese, a version made with just five real ingredients, offering a true cheese alternative to the classic processed slices, which ...

While some experts tout American as the perfect cheese for a hamburger (owing to its ideal melting properties), others say it ...

And the real cheese people over at Sargento went way too far. I don’t like this flavor at all. If you want a boatload of flavors all at once, go for a real cheese. That’s not what American is for.

By replacing American cheese with healthier alternatives, these eateries are clearly giving people what they want—real cheese. And, the transition is paying off with higher overall sales.

The English translation is Parmesan, and when you buy it in England you get Parmigiano-Reggiano. It’s the law. The American translation is also Parmesan, but when you buy it here, you could get ...

Real cheese is back. * * * In the specialty cheese market, goat cheese has dominated, with the American Cheese Society boasting more goat cheeses at its annual competition than cow cheeses.

Made with milk, salt, annatto and enzymes, this American cheese is a ringer; it’s real cheese in a lineup of cheeselike slices. It tastes, chews and melts like a classic mild cheddar.

Birchrun Hills Farm in Chester Springs, Pennsylvania, is one of three in the United States collaborating to create a new, real American cheese.

Typically, processed American cheese must be made with about 50% real cheese, measured by weight. But we tested plenty of cheeses that don’t fit that standard.

I’ll admit it: I’ve done my share of eye-rolling. I love cheese enough to have become a certified Level 1 cheesemonger through the Academy of Cheese (yes, that’s a real thing, and yes, you ...