Editing Processed cheese (section)

=== 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>