It’s an emulsification of water and a mix of cheddar cheeses with preservatives, stabilizers, and an emulsifier (obviously) added. It has some culinary applications but the real reason it’s made that way is it lets them get away with selling less cheese overall for the same price as a block of 100% cheddar of the same volume by marketing it as a different type of cheese (American) rather than what it actually is (watered down cheddar).








It’s not illegal to call it cheese because it has an emulsifier in it, it’s illegal to call it cheese because it’s mostly water. That’s what the emulsifier is for; it allows the cheese to mix smoothly with the water. They would rather call it “American cheese product” than “mostly water with <50% cheddar” because no one would buy that when the 100% cheddar is sitting right next to it.