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Technically Walter Gerber and Fritz Stettler invented the first processed cheese in Switzerland in 1911 by heating cheese up and mixing in sodium citrate. Kraft patented the process in the USA in 1916. The term “American Cheese” was later coined to refer to any processed cheese.
The American Cheese Wikipedia page is poorly written with mostly redundant information from other Wikipedia pages… it’s just a commonly used word to refer to processed cheese and marketing term.
It’s full of emulsifiers and nearly flavorless so it can also make sauces super creamy
You can add sodium citrate and milk to just about any cheese to make it melt smoother if you want. Skip adding American entirely.
