I’ve made american cheese out of parmigiano reggiano. Technically, it’s not just cheese and sodium citrate; you also need extra water depending on how dry the cheese is. It’s a good way to add flavor because you can use stock, or beer, or mountain dew, or whatever.
IIRC, “American” is a technical term of art referring to this process, so theoretically one could have American French cheese and so on.
I’ve made american cheese out of parmigiano reggiano. Technically, it’s not just cheese and sodium citrate; you also need extra water depending on how dry the cheese is. It’s a good way to add flavor because you can use stock, or beer, or mountain dew, or whatever.
I see
Hm. Interesting
*rebel-base alarms go off, personnel evacuating*