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
Taleggio cheese can be used in risotto or on polenta. Taleggio cheese Taleggio () is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south. The production takes place every