It is real, all right, but it is the result of several types of cheeses blended together with milk and stabilizers, then pressed into the neat squares you see at stores. Because it is no longer a recognized type of cheese like cheddar, colby or Swiss, it is now considered a cheese food. Check the label the next time you go to the supermarket. You won't have the type of equipment at home that is needed to reproduce American cheese. To get started, you'll need to consider what kind of culture or starter to use.
Rennet coagulates the milk.
Cheese wax is a must for colby, cheddar and parmesan. Cheese wax is reusable. It can be washed in warm water, dried and melted again and again. It's an investment in your home cheesemaking. Get some good recipes, and you should be on your way to making your own dairy products.