A favorite on cheeseburgers and grilled cheese sandwiches, American cheese is made by combining and heating natural cheese with other ingredients. American cheese is typically white or yellow in color.
The amount of calcium varies depending on the type of cheese. Many cheeses provide a good source of calcium. To be labeled as such, the cheese must contain 10-19 percent of the recommended daily value per serving.
“Deli” cheese is a form of process or natural cheese and is rectangular in shape. Process deli cheese is formed by filling hot cheese into the package and then cooling it. Natural deli cheese is cut into its shape with a harp wire and then packaged.
Natural cheeses like Cheddar, Colby and Monterey Jack are made directly from milk. Process cheese is made by combining and heating natural cheese with other ingredients. Process cheese is pasteurized to keep the flavor constant, while natural cheese flavor develops with aging.
Process cheese has a more consistent flavor and texture than natural cheese. Process cheese can be customized to melt in a number of ways. It can also be formed or shaped to fit many applications so less of the product is wasted.
Yellow American cheese gets its color from natural sources such as annatto (derived from the seeds of the Achiate tree) and carotenal (derived from various citrus sources, giving it a bright orange to red color). There is no noticeable taste difference between yellow and white American cheese.
C.V. stands for Cooper Victory. In 1945, the Cooper Victory label (C.V. Sharp) was developed in honor of those serving their country in World War II. Showing pride in our returning veterans with a reference to “victory” was a common packaging practice of the time.
Cooper cheese has been around since 1893, when I.C. Cooper, a prominent banker from Teresa, New York, began selling aged cheese under the Cooper label. In 1945, the Cooper Victory label (C.V. Sharp) was developed in honor of World War II veterans.
The Cooper brands was acquired by Schreiber Foods from HP Hood Co. and Mid America Dairymen in 1985. Aside from the wooden boxes previously used, Cooper cheese has not changed throughout the years – not even its packaging. We have remained true to delivering a high-quality product since 1893.
Enzymes are used as a clotting agent in the cheese vat to facilitate the separation of curd and whey. While most barrel and block cheeses utilize microbial based enzymes, the traditional source – calf rennet – can be used in some specialty products. Schreiber Foods does not specify a requirement with suppliers, and it is possible that either type could be present in trace amounts in the products we package or process.
We do not intentionally add gluten to our products. However, we do not screen our ingredients to ensure they don’t have an incidental amount of gluten either. There are times we may adjust a formula and cannot assure the current status will be maintained. Therefore, we do not guarantee our products are gluten free. We are sorry we cannot provide the assurance necessary to achieve a gluten free status.