Kraft chunk cheddar was pretty much the best choice there was in grocery stores or supermarkets in the 60's and it was one of the only sharp cedars available. I don't think there were other options till we moved to NY. It wouldn't be my first choice now with Cabot available everywhere. The east village cheese shop blew the choices wide open. I think its funny that Dewey and Wiley use american and I'm sure it tastes great. on the other hand what else would you use on a tuna melt but american. (I've never had a tuna melt by choice.) and theres also that liquid stadium cheese for nachos and cheese fries. woof!