Editing Processed cheese (section)

== Sale and labeling ==
Processed cheese is often sold in blocks and packs of individual slices, often separated by wax paper, or with each slice individually wrapped by machine. Processed cheese was initially sold in unpressurized cans;<ref name=patents-US/> some is still sold this way.<ref>{{cite journal |last1=Gordon |first1=A. |title=Case study: formula safe foods—canned pasteurized processed cheese |journal=Food Safety and Quality in Developing Countries |date=2017 |pages=149–184 |doi=10.1016/B978-0-12-801226-0.00006-2 |isbn=978-0-12-801226-0 |quote=Canned processed cheese is traditionally used in Europe (particularly the Netherlands and Austria) for convenience, with the Austrian dairy firm Woerle and its Happy Cow brand of canned processed cheese (Fig. 6.1) being the European market leader. Canned processed cheese has also been used in other parts of the developed world for emergency preparedness as emergency supplies in the case of storms or other natural disasters, or as a stock item camping supply for outdoor activities, including in the US Army as a standard part of the field rations (Field Ration K, Processed American Cheese).}}</ref>

=== United Kingdom ===
In the United Kingdom, processed cheese is typically sold in individually wrapped slices, often referred to as "singles" (in reference to [[Kraft Singles|Kraft singles]], despite the branded product not being typically available in the UK.) Sometimes, adjectives like "cheesy" are used in the name of "singles" to circumvent laws regarding what can be referred to as [[cheese]]. [[Dairylea (cheese)|Dairylea]] and [[The Laughing Cow]] are leading brands.

=== United States ===
{{See also|American cheese}}
[[File:Single wrapped slice of processed cheese.jpg|thumb|186x186px|[[American cheese]] is a processed cheese. Pictured here in a single wrapped slice.]]
In 1916, Canadian-American [[James L. Kraft]] applied for the first [[U.S. patent]] for a method of making processed cheese.<ref name=patents-US>Kraft, James Lewis, [https://pdfpiw.uspto.gov/.piw?Docid=01186524 "Process of sterilizing cheese and an improved product produced by such process,"] {{Webarchive|url=https://web.archive.org/web/20200716011827/https://pdfpiw.uspto.gov/.piw?Docid=01186524 |date=16 July 2020 }} U.S. patent no. 1,186,524 (filed:  March 25, 1916 ; issued:  June 6, 1916).<br>
However, Kraft's process did not include the use of emulsifiers in processed cheese.  The first U.S. patent for the use of emulsifiers was awarded in 1921 to George Herbert Garstin:<br>
* Garstin, George Herbert [https://pdfpiw.uspto.gov/.piw?Docid=01368624 "Cheese and process for sterilizing same,"] {{Webarchive|url=https://web.archive.org/web/20200717101354/https://pdfpiw.uspto.gov/.piw?Docid=01368624 |date=17 July 2020 }} U.S. patent no. 1,368,624 (filed:  October 28, 1920 ; issued:  February 15, 1921). &ndash; describes the use of phosphates in the form of orthophosphoric acid
* {{cite journal |last1=Ustunol |first1=Zey |date=April 2009 |title=Processed cheese: What is that stuff anyway? |url=https://www.canr.msu.edu/uploads/234/76591/cheese.pdf |journal=Michigan Dairy Review |volume=14 |issue=2 |pages=1–4 }}</ref><ref>{{cite web
   |url        = http://emmi-gerber.ch/index.php?id=1656
   |title        = Emmi Gerber – Über Gerber
   |publisher        = Emmi Fondue AG
   |access-date        = 2013-03-26
   |archive-url        = https://web.archive.org/web/20130531110313/http://emmi-gerber.ch/index.php?id=1656
   |archive-date        = 31 May 2013
   |url-status        = dead
   }}</ref><ref name="KraftHistory">{{cite web
   |url        = http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/CorporateTimeline_KraftGroceryCo_version.pdf
   |title        = Kraft Foods Corporate Timeline
   |publisher        = Kraft Foods Group, Inc.
   |access-date        = 2013-03-26
   |archive-date        = 3 December 2013
   |archive-url        = https://web.archive.org/web/20131203064955/http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/CorporateTimeline_KraftGroceryCo_version.pdf
   |url-status        = dead
   }}</ref> [[Kraft Foods Inc.]] developed the first commercially available, shelf-stable, sliced processed cheese; it was introduced in 1950. The first commercially available individually wrapped cheese slices were introduced in the US by Clearfield Cheese Co. in 1956.<ref>[https://pdfpiw.uspto.gov/.piw?Docid=02759308&homeurl=http%3A%2F%2Fpatft.uspto.gov%2Fnetacgi%2Fnph-Parser%3FSect1%3DPTO1%2526Sect2%3DHITOFF%2526d%3DPALL%2526p%3D1%2526u%3D%25252Fnetahtml%25252FPTO%25252Fsrchnum.htm%2526r%3D1%2526f%3DG%2526l%3D50%2526s1%3D2759308.PN.%2526OS%3DPN%2F2759308%2526RS%3DPN%2F2759308&PageNum=&Rtype=&SectionNum=&idkey=NONE&Input=View+first+page U.S. Patent 2759308] by Arnold Nawrocki was assigned to Clearfield Cheese Co. in 1956.</ref> These forms of processed cheese have become ubiquitous in U.S. households ever since, most notably used for [[cheeseburgers]] and [[grilled cheese sandwiches]] because of its ability to cook evenly, distribute/stretch smoothly, and resist [[Congelation|congealing]], unlike traditional [[cheddar cheese]]s. Competitors lobbied unsuccessfully to require processed cheese be labeled "embalmed cheese".<ref>{{cite web|url=http://www.nndb.com/people/021/000165523/|title=James L. Kraft|website=www.nndb.com|access-date=7 July 2017}}</ref>

The best known processed cheese in the United States is marketed as [[American cheese]] by Kraft Foods,{{efn|Current [[Kraft Singles]] do not qualify as "process cheese" legally; see {{section link||Legal definitions}} below.}} [[Borden Milk Products|Borden]], and other companies. It is yellow or off-white, mild, has a medium consistency and melts easily. It is typically made from a blend of cheeses, most often Colby and cheddar. Another type of processed cheese created in the United States is [[Provel cheese|Provel]] [[pizza cheese]], which uses cheddar, [[Swiss cheese (North America)|Swiss]], and [[provolone]] cheeses as flavorants.<ref>{{cite book |title=The Everything Pizza Cookbook: 300 Crowd-Pleasing Slices of Heaven |last=Hulin |first=Belinda |year=2007 |publisher=F+W Publications, Inc. |isbn=978-1-59869-259-4 |page=7 |url=https://books.google.com/books?id=pZAv_kYu-9UC&dq=provel&pg=PA7 |access-date=30 September 2012}}</ref> Provel cheese is commonly used in [[St. Louis-style pizza]].<ref name="LawTamime2011">{{cite book|editor1=Barry A. Law|editor2=A. Y. Tamime|title=Technology of Cheesemaking |url=https://books.google.com/books?id=Turm77IMxnUC&pg=PT355|date=24 June 2011|publisher=John Wiley & Sons|isbn=978-1-4443-4789-0|page=355}}</ref>