In practice, unless you are going to look specifically for it, Kraft, Velveeta et. al. are more than happy to sell you "American cheese product" which does not meet FDA standards for labeling for American cheese, and in practice a lot of people criticizing American cheese are actually criticizing cheese product, which is what is super easy to find both in American supermarkets and abroad.
Europeans also generally take offense at some of the stuff in American supermarkets that has implied labeling like European cheese, like the powdered Kraft Parmesan.
What's crazy is Europe allowing 5% non-milk-fat/vegetable fat products to be called "ice cream". Thankfully in America it has to be 10% milkfat at least.
It is a sleight of hand that it says American, but it specifically does not say American cheese as a single phrase.
[0]https://www.kraftheinz.com/kraft-deli-deluxe/products/000210...
You may not like it, but it is the public face of American cheese.
Your last point is even more confusing, why would the fact that chedder and blue cheese originate from England have anything to do with this? It's like random trivia you interlaced here, it's very strange. I can't seem to grok it.
Europe exports $2.8bn of dairy to the US. The reverse is only $167m of trade.
I've tried many kinds of the imported European cheese, I enjoy the variety and gimicky stuff, one noteworthy one was this coffee cheese which was surprisingly tasty. Ultimately it sits right next to an equally diverse array of domestic cheese brands which are of the same quality. "New York Steakhouse" usually makes my favorites.
However Kraft and Velveeta are usually in their own section with the sealed imported cold cuts that taste like plastic. It would be ignorant for me to judge Euros on those but I guess many Euros do exactly that when they see Kraft? It's like space food. Real cheese is purchased at the deli counter or in chunks.
A good way to think about American Cheese is to consider if instead of it being a mass produced, highly available product, it was made by Thomas Keller and served in a dish at The French Laundry. Then we would call it “molecular gastronomy” and it would be a nice littler touch to some dish.
At most it adds a slight amount of acidity and makes for a very attractive melting property. There’s not really anything disgusting about it for most people because most people find its melting properties to be a positive.
Hating American cheese is an affect people adopt for the same reason people adopt an affect of hating mayo: certain cultural elements tell them to.