Andy Montoya
Block cheese is a popular variety of cheese that is commonly sold in blocks or slices. It is often made from a blend of different cheeses, such as Colby and cheddar, and can be further processed to create smoked cheese, block cheese, or cheese spreads. Block cheddar cheese, in particular, is a variety of block cheese that is widely used in cooking and can be purchased from popular brands such as Kraft and Tillamook. While block cheese is a form of processed cheese, it is important to distinguish it from the more heavily processed cheese products, which often contain additional ingredients like vegetable oils, unfermented dairy, and food coloring.
Is Block Cheddar Cheese Processed?
| Characteristics | Values |
|---|---|
| Ingredients | Cow's milk, salt, starter culture, microbial rennet, emulsifiers, butter, non-fat milk solids, acidity regulator, natural salt flavour, preservatives, colour, water |
| Texture | Semi-soft or hard |
| Preservation | Should be stored under cool, dry conditions not exceeding 25°C and refrigerated after opening |
| Shelf Life | Can be preserved for months if stored properly |
| Melting Properties | Melts easily and is ideal for pizzas and pasta dishes |
| Flavour | Deliciously melty original cheddar taste |
| Nutritional Information | Minimum fat DB 45% |
| Allergens | Contains milk |
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What You'll Learn
Block cheddar cheese is processed
Block cheddar cheese is a type of processed cheese. Processed cheese is made by melting cheese and mixing it with an emulsifying agent, such as calcium chelator, and other additional ingredients like vegetable oils, unfermented dairy, salt, food coloring, or sugar. The resulting product has a longer shelf life and can be re-cooled into a solid state. It also cooks evenly, distributes/stretches smoothly, and resists congealing, making it ideal for cheeseburgers and grilled cheese sandwiches.
Processed cheese is often sold in blocks, packs of individual slices, or in cans. In the United States, processed cheese slices were first introduced by Clearfield Cheese Co. in 1956 and have since become a staple in American households. Kraft Foods, Inc. developed the first commercially available, shelf-stable, sliced processed cheese in 1950, and it was initially sold in unpressurized cans. Today, processed cheese is typically sold in individually wrapped slices, often referred to as "singles," with brands like Dairylea and The Laughing Cow leading the market in the United Kingdom.
Block cheddar cheese, specifically, is a popular variety of processed cheese. It is made from a blend of different cheeses most commonly Colby and cheddar, to create a product with specific characteristics desired by consumers. Other types of cheese used in blends include Gouda, Edam, Mozzarella, Emmental, Maasdam, Goya, and goat cheese. Further processing of these blends can result in smoked cheese, block cheese, or cheese spreads.
While block cheddar cheese is a type of processed cheese, it is important to note that not all block cheeses are processed. Some block cheeses are made from traditional cheese-making processes and are simply sold in block form. These block cheeses can be cut into smaller pieces or shredded as needed, and they have a longer shelf life compared to softer cheeses. To maintain their quality, proper storage methods, such as wrapping and sealing, are recommended to minimize air exposure and prevent spoilage.
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Kraft Foods Inc. developed the first commercially available sliced processed cheese
In 1916, Canadian-American James L. Kraft applied for the first U.S. patent for a method of making processed cheese. Four years earlier, in 1911, Swiss men Walter Gerber and Fritz Stettler had developed processed cheese by adding sodium citrate to melted Emmentaler cheese. However, it was Kraft Foods Inc. that developed the first commercially available, shelf-stable, sliced processed cheese, which was introduced in 1950.
Kraft Foods Inc. has been the sliced cheese authority since 1950. The development of the first commercially available sliced processed cheese was not without its challenges. Kraft's head of research, Norman, wanted to make things easier for the consumer by pre-cutting the cheese into slices. However, slicing hot cheese was difficult, and it took Norman and Kraft engineers about 15 years to perfect the technology and bring the product to market. They eventually solved the problem by pouring liquefied cheese onto a cold stainless-steel table and flattening it with an iced rolling pin.
The product, Kraft De Luxe Process Slices, was well-received by the market. Modern Packaging magazine raved that "all of the handicaps of store-sliced cheese — variations in thickness of slices, slivered edges, imperfect packages, drying out, curled ends, etc. — are overcome." The Progressive Grocer also noted that "many grocers report cheese sales increases as high as 150 percent."
The best-known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies. It is typically made from a blend of cheeses, most often Colby and cheddar, and is yellow or off-white, mild, has a medium consistency, and melts easily.
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Processed cheese is made from cheese mixed with an emulsifying agent
Processed cheese is a product made from cheese and an emulsifying agent, typically containing around 50-60% cheese and 40-50% other ingredients. The emulsifying agent is often a calcium chelator, such as sodium citrate, which acts as a calcium-sequestering agent. This prevents calcium from holding the casein network together, allowing smaller groups of linked casein molecules to mix into the fat when melted, resulting in a smoother texture.
Processed cheese was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who sought to create a cheese with a longer shelf life. They added sodium citrate to melted Emmentaler cheese and discovered that the emulsified cheese sauce could be re-cooled into a solid, preventing separation. This innovation paved the way for the commercial production of processed cheese.
In addition to the emulsifying agent, processed cheese often includes other additives such as vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, and preservatives. These additional ingredients contribute to the variety of flavours, colours, and textures available in processed cheese. The high proportion of additives in processed cheese has led to labelling regulations in many countries, with terms like "cheese food" or "cheese spread" indicating lower cheese content.
The emulsifying agents and additives in processed cheese help achieve desired characteristics such as meltability, spreadability, and resistance to congealing. This makes processed cheese popular for cheeseburgers, grilled cheese sandwiches, and other dishes where a smooth, even melt is desired. The ability to control the texture and flow of the cheese through processing has made it a staple in many households and a versatile ingredient in various recipes.
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Processed cheese typically contains 40-50% other ingredients
Processed cheese is a product made from cheese mixed with an emulsifying agent, or a calcium chelator. It typically contains 50-60% cheese and 40-50% other ingredients, such as vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, and flavourings. The addition of these ingredients gives processed cheese a longer shelf life and a smoother, meltable texture.
Processed cheese was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who added sodium citrate to melted Emmentaler cheese, creating an emulsified cheese sauce that could be re-cooled into a solid. In 1916, Canadian-American businessman James L. Kraft applied for the first U.S. patent for a method of making processed cheese, and in 1950, Kraft Foods Inc. introduced the first commercially available, shelf-stable, sliced processed cheese.
The addition of other ingredients to processed cheese serves several purposes. Firstly, it makes the cheese more affordable by extending its shelf life, reducing the need for refrigeration, and making it more resistant to changes in taste and texture during heating. This results in cost savings for producers, sellers, and consumers. Secondly, the added ingredients modify the cheese's texture and flavour, making it creamier, more consistent in flavour, and more craveable.
The high proportion of additives in processed cheese has led to regulations regarding its labelling in many countries. In the United States, the term "processed cheese" is used for products with the highest cheese content, while similar products in other countries cannot be legally labelled as cheese. For example, some Kraft products have been relabelled from "pasteurized process cheese" to "pasteurized prepared cheese product" to comply with FDA regulations.
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Block cheese can be frozen
Yes, block cheese can be frozen. Freezing cheese is a great way to extend its shelf life. However, it's important to note that not all cheeses are suitable for freezing. Softer cheeses, for example, are not ideal for freezing due to their higher moisture content, which can lead to more ice crystal formation and negatively impact their structure.
Block cheeses that are semi-firm to firm, with no rind, and meant to be melted after thawing are the best options for freezing. This includes varieties commonly found in grocery stores, such as cheddar, Jack, Colby, mozzarella, muenster, and provolone. Freezing these types of cheese will alter their texture, making them more crumbly and mealy, but they will still melt well.
To freeze block cheese, it is recommended to wrap it in freezer paper or plastic wrap before placing it in a ziplock bag in the freezer. Thawing should be done slowly in the refrigerator, and previously frozen cheese should not be refrozen. Frozen cheese should be consumed within two to three months, and it's important to note that the texture will be affected, becoming more crumbly and challenging to slice.
It is worth mentioning that while freezing can extend the shelf life of block cheese, it may also result in a slight change in flavor and texture. Additionally, if the cheese is not properly packaged, it may absorb odors from the freezer. Therefore, it is essential to ensure that the cheese is adequately wrapped and stored in a cold environment to maintain its quality.
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Frequently asked questions
Block cheddar cheese can be processed, but not all block cheddar cheese is processed. Processed cheese is any cheese that has been melted and mixed with an emulsifying agent and other additional ingredients.
Some examples of processed block cheddar cheese include Kraft Cheddar Cheese Blocks and Dairylea.
Some examples of unprocessed block cheddar cheese include Tillamook Sharp Cheddar Cheese Block and Great Value Block Sharp Cheddar Cheese.
