Patrick Oconnell
Cheddar cheese is a beloved variety of cheese that is widely consumed and used in various dishes. Given its popularity, it is worth exploring whether cheddar cheese is considered a processed food. The term processed cheese typically refers to a product that is not entirely made of cheese, but rather a blend of cheese and other ingredients. These additional ingredients can include emulsifying agents, vegetable oils, dairy products, salt, food coloring, preservatives, and more. The processing of cheese aims to enhance its melting properties, shelf life, and flavor consistency. While natural cheddar cheese does undergo some form of processing, such as culturing or pasteurization, it is distinct from what is commonly referred to as processed cheese. Understanding the differences between natural and processed varieties of cheddar cheese can help consumers make informed choices about their cheese preferences and dietary considerations.
Is Cheddar Cheese considered a processed food?
| Characteristics | Values |
|---|---|
| Definition | Processed cheese is a product made from cheese mixed with an emulsifying agent and other ingredients. |
| Ingredients | Vegetable oils, unfermented dairy ingredients, salt, food coloring, sugar, preservatives, emulsifying agents, dyes, extra dairy, and artificial ingredients. |
| Percentage of Cheese | 50-60% cheese and 40-50% other ingredients. In the US, it refers to products with the highest cheese content. |
| Benefits | Melts easily, lasts longer, cheaper, and has a longer shelf life. |
| Drawbacks | Not the healthiest option, contains additives and artificial ingredients, and has a high-fat content. |
| Examples | Kraft Singles, Velveeta, Easy Cheese, Cheez Whiz, Provel Cheese |
| Natural Cheese Indicators | Look for "Cheese Cultures" or "Cultured Milk" on the label. |
| Standards and Regulations | Defined and regulated by the FDA in the US, with specific standards for ingredients, moisture levels, and fat content. |
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What You'll Learn
Cheddar is a type of cheese used in processed cheese products
Processed cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler added sodium citrate to melted Emmentaler cheese, creating a product with a longer shelf life and improved melting properties. The first commercially available sliced processed cheese was introduced by Kraft Foods Inc. in 1950, and it has since become a staple in US households, commonly used in cheeseburgers and grilled cheese sandwiches.
Cheddar cheese is often used as an ingredient in processed cheese products, as it is one of the cheeses required for a product to be labelled as "American cheese" in the United States. Other cheeses commonly used in processed cheese include Colby, Swiss, and provolone. These cheeses are blended and mixed with emulsifying agents and other additives to create a product with a creamy texture and consistent flavour that melts easily without becoming oily or separating.
While processed cheese has its advantages, such as convenience and a longer shelf life, it is important to note that it is not considered the healthiest option. The production process alters the flavour and texture of the cheese, and the high proportion of additives means that some of these products cannot be legally labelled as cheese in many countries. Therefore, while cheddar cheese is used in processed cheese products, it is distinct from natural, unprocessed cheddar cheese.
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Processed cheese is not 100% cheese
Cheddar cheese can be processed. In the United States, processed cheese is defined, categorised, and regulated by the Food and Drug Administration (FDA).
Processed cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler added sodium citrate to melted Emmentaler cheese. They were seeking to create a cheese with a longer shelf life and were influenced by fondue and cheese sauces. They found that the emulsified cheese sauce could be re-cooled into a solid again. In 1916, Canadian-American businessman James L. Kraft applied for the first U.S. patent for a method of making processed cheese. Kraft Foods Inc. then developed the first commercially available, shelf-stable, sliced processed cheese, which was introduced in 1950.
Processed cheese is often mass-produced to ensure a consistent flavour and texture, and it is commonly sold in pre-packaged forms such as slices, spreads, and sprays. It melts in a way that real cheese does not, and it can be tailored to have distinct melting points. It is also cheaper than real cheese. However, it is not as healthy as real cheese, which is made from natural ingredients and offers a range of nutritional benefits, including calcium, niacin, phosphorus, high-quality protein, and vitamins A and B12.
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Processing cheese makes it melt better
Cheddar cheese is a type of cheese that is commonly used as an ingredient in processed cheese. While natural cheddar cheese is considered to be a "real cheese", processed cheese is typically made from a blend of cheeses, such as Colby and cheddar, and contains additional non-cheese ingredients. These extra ingredients can include preservatives, salt, food dyes, dairy, emulsifiers, and other artificial additives. The inclusion of these additives significantly alters the flavour and texture of the cheese, making it creamier, more consistent in flavour, and more well-seasoned.
Processed cheese, including "American cheese", is specifically designed to be highly meltable and is often used in dishes such as cheeseburgers, grilled cheese sandwiches, and breakfast sandwiches. The melting properties of processed cheese can be attributed to several factors. Firstly, processed cheese often contains higher moisture content due to the addition of extra milk, butter, or cream. This added moisture contributes to its smooth and flexible texture and enhances its meltability.
Additionally, processed cheese is made with emulsifying agents, such as calcium chelators, which help prevent the cheese from clumping or becoming stringy during melting. The emulsifiers work by disrupting the protein structure, allowing the cheese to flow more easily when heated. This results in a smoother, creamier melt without the separation of oils or curds.
The age of the cheese also plays a role in its melting abilities. Younger cheeses tend to melt more easily than older ones. For example, a young or "new" cheddar will melt much better than an aged or "British" cheddar, which tends to have a drier texture and lower moisture content, making it more challenging to melt.
Furthermore, the process of pasteurization can impact the melting properties of cheese. Pasteurized cheese has been heated to a high temperature, altering its protein structure. This treatment can affect how the cheese melts and may contribute to the meltability of processed cheese, which often undergoes pasteurization during production.
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Processed cheese lasts longer than real cheese
Processed cheese is not 100% cheese. It usually hovers around 50% cheese, sometimes more and sometimes less. The remaining content is made up of non-cheese ingredients such as salt, food dyes, preservatives, extra dairy, emulsifiers, and other artificial ingredients. These ingredients are added to melted, pasteurized cheese, which is then converted to a sliced solid, a jarred sauce, a spread, or a spray. The actual cheese in the mix changes significantly in terms of both flavour and texture as a result of these additives.
Processed cheese was first developed in Switzerland in 1911 when Walter Gerber and Fritz Stettler added sodium citrate to melted Emmentaler cheese. They were seeking a cheese with a longer shelf life and were influenced by fondue and cheese sauces. They found that the emulsified cheese sauce could be re-cooled into a solid again. Shortly after, in 1916, Canadian-American businessman James L. Kraft applied for the first U.S. patent for a method of making processed cheese. Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese, which was introduced in 1950.
The preservatives in processed cheese are what give it its long shelf life. Some processed cheese doesn't even need to be refrigerated and can sit at room temperature for a long time. This makes it cheaper for the producer, the seller, and the consumer.
In contrast, the length of time that real cheese lasts in the fridge depends largely on the type of cheese. Soft varieties tend to spoil more quickly than hard varieties. Generally, unopened hard cheeses don't need to be refrigerated but will last much longer if they are. Unopened blocks of hard cheese last 6 months in the fridge, whereas soft cheeses last 1–2 weeks in the fridge after opening while most hard cheeses last 3–4 weeks.
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The colour of cheese is usually a harmless additive
The colour of cheese is indeed usually a harmless additive. In fact, the colour of cheese can be a clue as to what animal gave the milk, the animal's diet, and other ingredients added to the cheese.
In the 17th century, English cheesemakers realised that they could make more money if they skimmed off the cream and sold it separately or made butter from it. However, in doing so, most of the colour was lost since the natural orange pigment is carried in the fatty cream. To pass off the leftover low-fat cheese made from white milk as a high-quality product, cheesemakers added colouring from saffron, marigold, carrot juice, and later, annatto, which comes from the seeds of a tropical plant. Annatto is a natural, plant-based food colouring and is commonly accepted not to affect flavour in any perceptible way. However, very little research has been done to see if there could be an effect during prolonged aging periods.
The tradition of colouring cheese then carried over to the U.S., where cheesemakers in Indiana, Ohio, Wisconsin, and New York have a long history of colouring cheddar. The motivation was part tradition, part marketing to make their cheeses stand out, and part achieving a uniform colour in their cheeses.
Today, the colour of cheese is still important, influencing consumers' buying decisions. For example, Kraft's macaroni and cheese products are known for their bright orange colour. While some cheese colours are achieved through natural means, such as the beta-carotene in the grass cows eat, annatto is often added to cheese to ensure a consistent colour.
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Frequently asked questions
Yes, all cheese is processed to some extent. Even natural cheese is processed by a man or machine.
Processed cheese is a product made from cheese mixed with an emulsifying agent and other non-cheese ingredients. These can include vegetable oils, unfermented dairy ingredients, salt, food colouring, preservatives, sugar, and spices.
Yes, cheddar cheese is considered a processed food. However, it is important to differentiate between natural cheddar cheese and processed cheddar cheese. Natural cheddar cheese is cultured and will be labelled as "cheese cultures" or "cultured milk". Processed cheddar cheese will be labelled as "pasteurized processed cheese" and will contain additional ingredients.
Natural cheddar cheese is made by adding bacteria cultures to milk, while processed cheddar cheese is made by heating milk to a high temperature and adding other ingredients. Processed cheddar cheese is designed to melt more easily and lasts longer on the shelf due to preservatives.
Processed cheese is not necessarily bad for you, but it is important to consume it in moderation as part of a balanced diet. While it can be more affordable and convenient, processed cheese may have a higher content of additives, preservatives, and artificial ingredients, which can affect the flavour and nutritional value.
