While some experts tout American as the perfect cheese for a hamburger (owing to its ideal melting properties), others say it's the worst possible cheese you could put on a hamburger.

Suddenly, artisanal American cheese — with its aged cheddar backbone and melt-you-can-feel-in-your-bones texture — wasn’t just a niche kitchen secret. It was a grocery store staple.

Explore the evolving cheese trends in 2025 with rising specialty cheese sales and the decline of American cheese. Discover ...

Courtesy of Sargento “American cheese that consumers eat day in and day out isn’t 100% cheese,” Rod Hogan, Sargento vice president of innovation, tells Food & Wine.

Judy Schad and her family have been making Capriole goat cheese since 1988, a seasonal rotation of fresh, ripened, and aged cheeses that travelers can find at farmers markets around Louisville and ...