If you’re like most people, you probably have a package of Kraft Singles in your fridge right now. Some people call it a guilty pleasure, but for many people it’s indispensable; it’s the perfect cheese for a cheeseburger or grilled cheese, and has countless uses around the kitchen. But even if no trip to the supermarket is complete without buying a 20-pack, we bet there are some things you didn’t know about this popular pasteurized prepared cheese product.
It’s Been Around Since 1949
Even though it might look high-tech, it’s actually been on the market for nearly 70 years!
It’s Not Cheese
Because of the way that it’s made, Kraft Singles can’t legally be called simply “cheese” on the package. It’s actually “pasteurized process cheese food,” meaning that the final product has a minimum actual cheese content of 51 percent, fat content of no less than 23 percent, and moisture content of no more than 44 percent.
It Starts With Real Cheese
98 percent of Kraft Singles is in fact “real” cheese, plus things like whey protein concentrate and sodium citrate. The rest of the ingredients are emulsifiers and preservatives that help it melt nicely and give it a long shelf-life.
It Doesn’t Start as a Solid Block
The slices start off as a long, single sheet, which is then sliced into individual squares and wrapped.
It’s Being Phased Out in Australia
Kraft sold its cheese products line in Australia to Bega Cheese, so the name “Kraft Singles” is being phased out and replaced with “Dairylea Slices.”