American cheese does not melt at room temperature (unless your room is too hot for people.

2 hours

I think you should just leave the cheese out of the fridge in a warm place, but not to warm -you dont want it to melt.

Cheese does not contain pork. It is entirely milk based.

Neither cheese is a molded cheese. However if you were inquiring which one lasts longer in the fridge typically American cheese does as it is not "real cheese" it is a processed cheese food. Where muenster is actually a real cheese.

a million trillion zillion :)

Believe it or not, American cheese is actually better for individuals than cheddar cheese. Despite comman hypothesis that American cheese is unhealthy and is made from the worst parts of cow milk, it actually contains some nutritional benefits, in which, cheddar cheese lacks. First of all, cheddar cheese has far more calories per slice than that of a slice

Yes. It takes a while to become super frozen, like rock-soild. But it can be frozen and made firmer, and the cheese can also accumulate frost along the outside of it in the freezer.

Health wise, yes, peanut butter is better than Nutella. Taste wise, debatable

even if you have fat free cheese or low fat cheeses like;

Parmesan cheese

Fat-free Cream cheese

Low-fat Cottage cheese

Fat-free Cheddar Cheese

Low-fat Cheddar cheese

the calories can vary from, 20 to 79 calories.

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in other cheeses like;

Cheddar cheese

American Blue cheese

Stilton Blue cheese

Cream Cheese

feta

Brie

Edam

Camembert

there are around 120 - 75 calories!

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I hope this answer is appreciated.

American cheese does have sugars. "Sugar" is debatable.... but sugars are a part of ALL biological products. So to say that ANY product connected with things that were once alive- ie. cows milk coming from cows. - has no sugars is just ignorant. That being said,... the question isn't weather it has sugar,.. the question is weather the BODY recognizes it as having sugar. The answer to that is DEFINITELY yes. -> side note for perspective. -> People debate things like "High Fructose Corn Starch". (not referring to American Cheese here, but bear with me) Often, often High fructose.... is referenced as being just like sugar by people wanting to sell it. Well in some ways it is, accept one BIG one. Sugars trigger an enzyme to help your body recognize that it is full. High fructose corn starch does not. they discovered that some time back, and it nearly built the modern "Yuck" Junk foods that flood the market today. ie. don't get full=eat more=sell more. One of the big reasons for this effect is that the high fructose corn starch is TOO smooth. Essentially certain oils can be refined WAY beyond what nature knows how to deal with. High fructose ... is an obvious one. However many kinds of creams used in cooking bear similar characteristics, and one example is the emulsifiers used in American cheese. These emulsifiers combined with the naturally occurring sugars in American cheese create one of the nastiest sugar clones i have ever heard of. and while it does not classify as "Sugar" legally, it is only because sugars are not refined to be THAT bad for you.

It depends upon who does the slicing. Commercial cheeses are usually 1/2 to 1 ounce per slice.

Most of the sources I can find suggest using Cheddar if you can't find anything else. I've been trying to find an answer to this question myself, because I want to make Glamorgan sausages.

The distinctive characteristics of Caerphilly cheese (which I admit I've never had the chance to try) seem to be that (1) it's on the dry side and has a crumbly texture, and (2) it's slightly tangy. Monterey Jack cheese is tangy, but not crumbly. Mexican farmer's cheese is crumbly, but not (at least IMHO) especially tangy. I plan to try a mixture of sharp white Cheddar and finely chopped Monterey Jack, and hope it turns out all right. Hope this helps!

24 different ways. wow that took a while

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Any hard crumbly cheese, such as Cheshire, Wensleydale or Caerphilly.

China, Japan, Australia, and Antarctica.

Did you know that an answer from wikianswers isn't always correct or reliable?

White chocolate melting point is 84-87 degrees

This food will only last a few days. 10 days in the refrigerator if the food is stored properly. Place in an air tight container for the best results. You can transfer the food to the freezer if longer storage is needed.

Yes. The only place you can substitute mozzarella cheese for American is on a cheesesteak.

With the high oil content added with the preservatives, I would think a long time-- but this would make an interesting experiment. Someone could put out a slice of processed cheese and a slice of natural cheese and see what happens.

Molds are surprisingly fast growing organisms. Soft cheeses like American can grow mold almost upon contact with mold spores. It is important to keep American cheese (and other soft cheeses) wrapped and sealed tightly. If you find mold on American cheese, it is not the end of the world though. Food safety sites note that cutting off the mold, one inch around and below the mold should be sufficient to remove it. Always be careful when cutting away mold to not let the knife touch it to prevent cross contamination.

There is 2 cups of shredded cheese in an 8 oz. bag, so 2 oz. of cheese would be equal to a 1/2 cup of shredded cheese.

Cheese is made by curdling the milk. The homogeneous fluid changes into a mixture of solid particles and a pale yellow liquid. These are separated and the solid elements make up the curd. The residual fluid is called whey. The curd is pressed into molds, after which the cheese goes into a brine bath for several days. Subsequently it is stored and thus gradually matures.

A check of the nutrition labeling of several brands of American cheese, the carbohydrate content per slice is 0-2 g:

Land O Lakes = 2 g; Kraft = 1 g; Great Value = 1 g; Hardee's = 1 g; McDonald's = 1 g.

See the link below for nutrition information.