Andy Montoya
Cheese is a beloved food product, but it is not immune to counterfeiting. In fact, it is estimated that three-quarters of the 700 million frozen pizzas sold annually in the United States contain cheese substitutes. One way to spot fake cheese is to look at the ingredients. If the product is made with milk only in part and includes additives like vegetable oil, food colouring, emulsifiers, and sugar, it is likely a processed cheese product. In the case of Camembert, the real product will have a signature creamy interior with a brownish rind, while the industrial variety will have a bright white rind. For parmesan, the authentic Italian product will be labelled Parmigiano-Reggiano and will have a PDO seal.
Characteristics of Fake Cheese on Pizza
| Characteristics | Values |
|---|---|
| Ingredients | Vegetable oil, food coloring, emulsifiers, sugar, and other fats or proteins |
| Texture | Soft and stringy |
| Melting | May melt together |
| Taste | Lesser varieties have a different taste |
| Country of Origin | Regulations vary, e.g., in the US, "pasteurized process cheese" must contain at least 47% milk fat |
| Type | Processed cheese, cheese analogues, or vegan cheese |
| Labeling | May be labeled as "analogue pizza cheese" or pasteurized process cheese |
| Price | Usually cheaper than real cheese |
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What You'll Learn
- Processed cheese is a blend of vegetable oil, food colouring, emulsifiers, and sugar
- Dairy fat in cheese is replaced by vegetable oil and additives in cheaper versions
- Camembert de Normandie is made with unfiltered raw milk with at least 38% fat
- Parmesan made in Italy will be labelled Parmigiano-Reggiano and sold in blocks
- Fake cheese is also known as cheese analogues or cheese alternatives
Processed cheese is a blend of vegetable oil, food colouring, emulsifiers, and sugar
Processed cheese is a product made from cheese mixed with an emulsifying agent and other non-cheese ingredients. These extra ingredients can include vegetable oils, unfermented dairy products, salt, food dyes, preservatives, emulsifiers, and sugar. While processed cheese is not 100% cheese, it typically hovers around 50% cheese, with the remaining 40-50% consisting of other ingredients. The exact percentage of cheese in processed cheese varies, with some varieties containing as little as 51% cheese, while others may contain even less.
Processed cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler added sodium citrate to melted Emmentaler cheese. They sought to create a cheese with a longer shelf life and were influenced by the fondue and cheese sauces commonly used in Switzerland. As a result of their experiment, they found that the emulsified cheese sauce could be re-cooled into a solid again. This discovery paved the way for the creation of processed cheese, which is known for its easy meltability and long shelf life.
Vegetable oil is added to processed cheese to increase the fat content and improve the texture. By adding vegetable oil, manufacturers can create a smoother and more consistent product. Food colouring is also added to give processed cheese its characteristic yellow or off-white colour. Emulsifiers, such as sodium citrate, are added to prevent the formation of lumps and create a stable emulsion. Sugar is included to enhance the flavour and improve the overall taste profile of the cheese.
While processed cheese has its advantages in terms of shelf life and meltability, it is important to note that the addition of these non-cheese ingredients significantly alters the flavour and texture of the cheese. The high proportion of additives in processed cheese means that some products cannot legally be labelled as cheese in many countries. However, in the United States, the term "processed cheese" refers to products with the highest cheese content among similar processed products.
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Dairy fat in cheese is replaced by vegetable oil and additives in cheaper versions
Dairy fat in cheese is often replaced by vegetable oil and additives to create cheaper versions of the real product. This is a common practice, especially for pizza cheese, which is the leading type of cheese analogue produced globally. These imitations are not illegal, as long as they are not explicitly labelled as "cheese". Instead, they are often referred to as ""analogue pizza cheese".
The use of vegetable oil and additives allows for a quicker and more cost-effective production process compared to traditional cheese-making. However, this comes at the expense of sacrificing the qualities of authentic cheese. These analogue cheeses may have different melting points and textural characteristics, such as a softer texture and a slightly "stringy" quality when melted.
Cheese analogues are designed to mimic the appearance, texture, and functionality of real cheese at a lower cost. They are typically made by blending other fats or proteins and are used in convenience foods, including commercially produced pizzas. While some cheese analogues are vegan and made from plant-based ingredients like soybeans, rice, almonds, and nutritional yeast, others may contain small amounts of dairy.
It is important to note that not all processed cheese varieties are equal. Some may contain as little as 51% cheese, while others may have even lower percentages of dairy. For example, in the United States, "pasteurized process cheese" must contain at least 47% milk fat, while "pasteurized process cheese food" only requires 23%. These processed cheese products compromise the integrity of traditional cheese-making and offer a longer shelf life.
To ensure you are getting authentic cheese on your pizza, look for specific varieties like Camembert de Normandie, which must be made with unfiltered raw milk containing at least 38% fat from grass- and hay-fed cows bred in Normandy, France. Additionally, when shopping for Parmesan cheese, look for the term "Parmigiano-Reggiano" and the PDO seal of approval to ensure you are getting the genuine Italian product.
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Camembert de Normandie is made with unfiltered raw milk with at least 38% fat
While it is hard to imagine that anyone would fake such a delicious-sounding cheese, Camembert is among the most popular cheeses in France and, as such, it has its copycats. So, how can you tell if it's the real Camembert de Normandie?
Firstly, the real deal will be made with unfiltered raw milk with at least 38% fat, from grass- and hay-fed cows bred in the Northern province of Normandy. The cows must be of the Normandes breed, and the milk must be sourced from local herds. The milk is carefully handled to preserve as much moisture as possible, with the curd ladled into moulds and allowed to drain under its own weight. This careful process is what gives Camembert its soft and yielding texture.
Secondly, the cheese will be covered with a white, bloomy mould with reddish stripes and patches when ripe. The interior paste of the cheese will be a deep, golden yellow, and the rind will be a bit brownish in spots. A bright white rind indicates an industrial variety. The texture of the cheese should be supple, yielding, and consistent throughout.
Thirdly, the flavours of genuine Camembert de Normandie are buttery and rich with hints of mushrooms or truffles. The cheese has a stronger, slightly sour, and sometimes chalky flavour when compared to similar cheeses like Brie.
Finally, look for the PDO seal on the package. Only around 1% of cheese produced in France has this seal of approval.
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Parmesan made in Italy will be labelled Parmigiano-Reggiano and sold in blocks
Parmesan cheese is the English and American translation of the Italian word Parmigiano-Reggiano. While the name "Parmesan" is not regulated in the US, under Italian law, only cheese produced in specific provinces may be labelled "Parmigiano-Reggiano". These provinces include Bologna, Reggio Emilia, Mantua, Modena, and Parma, from which the name of the cheese originates. European law also classifies the name Parmesan as a protected designation of origin.
Parmigiano-Reggiano is made from unpasteurised cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part-skimmed mixture. The cheese is then aged for at least 12 months, with Vecchio (old) varieties aged for at least 18 months, and Stravecchio aged for at least two years. The longer aging times result in a more complex flavour and an extremely granular texture.
Parmigiano-Reggiano is also particularly high in glutamate, which gives it a strong umami taste. The name is legally protected in the European Union, and in Italy, exclusive control is exercised over the cheese's production and sale by The Consortium of Parmigiano-Reggiano. To ensure quality, each wheel must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging.
When shopping for Parmesan cheese, it is important to look for the PDO seal on the package, as well as the label "Parmigiano-Reggiano". The real thing will be sold in blocks that you can grate or shave yourself, rather than pre-grated cheese, which may contain too much wood pulp.
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Fake cheese is also known as cheese analogues or cheese alternatives
Fake cheese, also known as cheese analogues or cheese alternatives, are products used as culinary replacements for cheese. They are crafted to mimic the taste, texture, and meltability of traditional dairy cheese but are made from plant-based ingredients. Cheese analogues are often made from nuts, soy, tapioca, or a blend of these ingredients. They are popular among vegan, vegetarian, and lactose-intolerant individuals.
Cheese analogues are designed to melt well on pizza while remaining chewy. They are also cheaper and quicker to produce than traditional cheese. In many cases, the dairy fat required for cheese is replaced by vegetable oil and additives in analogue cheese. These products are sometimes referred to as "analogue pizza cheese" and are commonly used on commercially produced pizzas.
The production process of cheese analogues involves blending and processing the chosen ingredients into a creamy consistency. Emulsifiers, thickeners, and flavour enhancers are added to improve texture and taste. Fermentation, ageing, and culturing techniques may also be applied to enhance the flavour profile and provide a more authentic cheese-like experience.
The success of cheese analogues in replacing traditional cheese depends on various factors, including the specific type of analogue, individual taste preferences, and the intended culinary application. While some cheese analogues closely mimic the taste of traditional cheese, others have unique flavour profiles that cater to different palates. It's important to read nutritional labels, as some alternatives may contain added sugars, salt, or other additives.
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Frequently asked questions
Fake cheese is usually made with milk, vegetable oil, food colouring, emulsifiers, and sugar. It may also be made mostly of fat and oil. If the cheese is imitation, it may have added preservatives and sprayed-on colours and flavours.
Cheese is expensive, accounting for almost 40% of the total cost of making a pizza. Fake cheese is cheaper and easier to produce.
Check the ingredients list to see if the cheese is listed as an imitation or analogue cheese product. If you're in the UK, look for the PDO seal of approval, which indicates that a product is authentic.
