The American Cheese Society (ACS) was founded in 1982 and includes approximately 1,000 members such as farmstead, artisan and specialty cheese-makers; academicians and enthusiasts; marketing and distribution specialists; food writers and cookbook authors; and specialty foods retailers from the United States, Canada, and Europe. Each year the Society hosts an annual conference and a world-renowned cheese competition, which culminates in the Festival of Cheeses. There you can taste more than 700 American cheeses and celebrate an American Tradition at the American Cheese Society's annual conference.

There so many cheese categories out there! Specialty cheese is defined as a cheese of limited production, with particular attention paid to natural flavor and texture profiles. Specialty cheeses may be made from all types of milk and may include flavorings, such as herbs, spices, fruits and nuts.

Artisan cheeses are produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheese-maker's art, and thus using as little mechanization as possible in the production. Handcraft or artisan cheeses may be made from all types of milk and may include various flavorings.

As defined by the American Cheese Society farmstead cheese is made with milk from the farmer's own herd on the farm where the animals are raised. Milk used in the production of farmstead cheeses may not be obtained from any outside source. Farmstead cheeses may be made from all types of milk and may include various flavorings.

Generally, each type of cheese is based on a well defined enzyme and a particular taste. Whether you take bite of a high quality Edam or one of mediocre quality, you should still be able to say "This is an Edam Cheese". American cheese is not really based off of taste as much as texture. American cheese holds together very well and melts into a gooey blancmange. This cheese is often the choice when melted cheese is called for, in such favorites as grilled-cheese sandwiches.

American cheese is smooth and light yellow or orange in color. It is usually sold in blocks or squares. More than half of all cheese consumed in the United States is processed cheese of this kind. American cheese is essentially young cheddar cheese, made of pasteurized cows' milk, which then goes through a shredding and heating process.

Various other dairy ingredients are added to create a smooth, mild, odorless, product. Some American cheese makers add so many items to their cheeses that they can no longer call it cheese. In its place we get items like Cheeze Whiz and Velveeta. This is the cheese that is often used in prepackaged cheese spreads.

With its smooth texture and mild taste, American cheese is used in sauces, dips and spreads. It frequently appears in such dishes as macaroni and cheese, and is an ingredient in a great variety of cooked dishes, from salads to casseroles, biscuits, and pies.

American cheese is widely available at natural food, grocery, and specialty stores.