wrote:
> Phred a écrit :
>
> > Does anyone know what might be an Australian equivalent of
> > the "processed American cheese" used in the following recipe?
>
> That is a misnomer as the process referred to as "American" cheese was
> in fact developed in Canada, which is of course the better part of
> North America :-)
>
> It is a process which blends various cheeses, fats and emulsifiers to
> achieve a uniform texture and mild taste:
>
> "Pasteurized process cheese, for example, is made from one or more
> cheeses, such as cheddar or colby, and may have cream or anhydrous
> milkfat added. The cheese is blended and heated with an
> emulsifier-typically a sodium or potassium phosphate, tartrate, or
> citrate-and other optional ingredients such as water, salt,
> artificial color, and spices or other flavorings.
>
> "The cheese is then poured into molds to solidify and is later
> packaged. This processing produces a smooth, mild-tasting cheese that
> melts easily. For pasteurized process cheese, the final product can
> have a maximum moisture content of 43% and must have at least 47%
> milkfat. An interesting twist is that the product alternatively can be
> labeled as pasteurized process American cheese when made from cheddar,
> colby, cheese curd, granular cheese, or a combination of these; when
> other varieties of cheese are included, it must be called simply
> American cheese."
>
> You can read more he
>
> http://pubs.acs.org/cen/whatstuff/stuff/7806sci2.html

There is nothing wrong with process cheese as far as wholesomeness, but
aesthetically, I'd avoid the stuff. In St. Louis, Missouri (where I'm
from) they make this junk called Provel. Like all process cheeses, it
is slimy.