Processed cheese Arnold Nawrocki was assigned to Clearfield Cheese Co. in 1956. The best known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies. It is orange, yellow, or off-white; mild, with a medium consistency; and melts easily. It is typically made from a blend of cheeses, most often Colby and cheddar. Another type of processed cheese created in the United States is Provel pasteurized processed pizza cheese, which uses cheddar, Swiss, and provolone cheeses as flavorants. Provel cheese is commonly used in St. Louis-style pizza. A third variety of processed pizza cheeses
Trappista cheese Trappista cheese Trappista is a traditional Bosnian and Serbian semi-hard cow's-milk cheese made by Trappist monks. It has a mild flavor and melts easily. It is quite probably the most popular cheese in Hungary. The origins of the cheese can be traced back to the 18th century monks of the French Notre Dame de Port-du-Salut abbey. The secret recipe found its way to Hungary through the Bosnian Mariastern monastery. The original French recipe is still manufactured today, under the trademark name of Port-Salut or the common name of Saint-Paulin. Trappista cheese is a pale yellowish color and has 3–5 mm,