Sharp Pasteurized Process American Cheese: Cultured Milk

Pasteurized process American cheese is a dairy product made from a blend of natural cheeses, often cheddar, along with other dairy ingredients, emulsifying salts, water, and sometimes flavorings. The mixture is heated and then molded into blocks or slices. The term "sharp" indicates a more pronounced cheese flavor, and it is primarily made from cultured milk, which is milk fermented with bacterial cultures.

Manufacturers use pasteurized process American cheese for its consistent texture, reliable melting properties, and mild to sharp flavor. It is commonly found in products requiring a smooth, meltable cheese, such as frozen appetizers, processed meat products, breakfast sandwiches, and cheeseburgers.

Pasteurized process American cheese is a standardized food product regulated by the FDA under 21 CFR 133. As a dairy product, it contributes protein, fat, and calcium to the diet. However, it can also be a source of saturated fat and sodium; the Dietary Guidelines for Americans (2025-2030) advise limiting saturated fat to less than 10% of daily calories, and the FDA's Daily Value for sodium is 2,300 mg. JECFA and EFSA typically evaluate individual food additives, not complex food products like process cheese.