Frederic Melton
Cheddar cheese is typically considered a 'real' cheese, made from cow's milk coagulated with rennet, an enzyme that separates curds from whey. However, the term imitation cheddar has been used to describe highly processed dairy products that resemble cheddar but do not meet the legal definitions to be labelled as such. These imitation cheddars are often made from a blend of dairy byproducts, starches, and non-dairy fats, and are designed to be low-cost alternatives to traditional cheddar cheese. While they may be suitable for sprinkling on top of dishes like tacos or nachos, they may not perform well in recipes that require melting or cooking, leading to confusion and debate about their usefulness and authenticity.
Is Cheddar Cheese Fake?
| Characteristics | Values |
|---|---|
| Ingredients | Cow's milk, rennet, salt, food colouring |
| Texture | Hard, crumbly |
| Melting | Does not melt easily |
| Legality | Meets legal definition of cheese |
| Use cases | Actual food, dressing, display |
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What You'll Learn
Imitation cheddar is a highly processed dairy product
Imitation cheddar is often used as a topping or dressing, rather than as an ingredient in cooking. Its main advantages are its longer shelf life and lower cost compared to real cheese. However, its versatility as a cooking ingredient is limited. It can be used in dishes such as mac & cheese, Welsh rarebit, and beer cheese soup.
The term "imitation cheddar" can be confusing, as it does not always refer to a non-dairy product. In fact, many imitation cheddars are made with milk products, such as whey or other milk byproducts. These dairy-based imitation cheddars are not suitable for those following a vegan or dairy-free diet.
It is important to note that the term "imitation cheddar" is different from "American cheese," which is also a processed cheese product but is made by blending real cheeses, such as cheddar and Colby, with other ingredients. American cheese must meet specific requirements, including containing more than 51% real cheese, to be legally classified as such.
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It's made from cheap dairy byproducts
It's important to understand that the term "fake" can be subjective when applied to food products, and in the case of cheddar cheese, the answer to whether it is fake or not depends on various factors and perspectives. One of the primary arguments against the authenticity of certain cheddar cheeses revolves around their production methods and the quality of ingredients used. In this regard, some people argue that cheddar cheese is indeed "fake" because it is often made from cheap dairy byproducts rather than high-quality, natural milk.
When we consider that cheddar cheese is one of the most popular and widely consumed cheeses globally, it is often produced industrially on a large scale to meet demand. This mass production often leads to the use of lower-cost ingredients and streamlined processing methods. Instead of using pure, fresh milk, some manufacturers may opt for less expensive dairy byproducts as the base for their cheddar cheese. These byproducts can include whey, casein, and milk protein concentrates, which are cheaper alternatives to traditional milk.
Whey, for example, is a liquid byproduct of cheese production that contains lactose, protein, and minerals. While it is a natural component of milk, isolating and using it as a primary ingredient can be seen as a cost-cutting measure. Similarly, casein and milk protein concentrates are proteins extracted from milk that can be used to create a cheese-like substance without utilizing milk in its natural, whole form. By relying on these byproducts, manufacturers can produce cheddar cheese at a lower cost, but it also raises questions about the integrity and authenticity of the final product.
The use of dairy byproducts allows for larger quantities of cheese to be produced at a faster rate, meeting the high demand for cheddar cheese in the market. However, this practice also distances the final product from traditional, artisanal cheese-making methods, where natural milk and careful aging processes are employed. As a result, some consumers may view this industrialized approach as a form of "fakery," prioritizing profit over the quality and authenticity of the cheese. Ultimately, the perception of cheddar cheese as "fake" or not depends on individual values and expectations. While it may not be entirely synthetic or devoid of dairy content, the use of cheap dairy byproducts in its production certainly contributes to the ongoing debate surrounding the authenticity and integrity of mass-produced foods.
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It's not the same as American cheese
While American cheese and Cheddar cheese might look similar, they are not the same. Cheddar is considered “real” cheese, made from 100% cow's milk that has been coagulated with rennet, an enzyme that separates curds from whey. The only other ingredients that may be added to cheddar cheese are salt and food colouring. It is hard and crumbly and does not melt well due to the lack of emulsifiers. When melted, it separates into cheese solids and liquified oil.
On the other hand, American cheese is not considered "real" cheese from a legal perspective. The FDA requires any cheese made from a blend of two or more "real" cheeses to be labelled as "process cheese" or a "cheese product". Most American cheese is made by blending cheddar and Colby cheeses with other ingredients like extra whey, milk proteins, vitamins, colouring, and emulsifying agents. These additional ingredients help to hold the cheese together and create a gooey texture when melted. Only brands that meet these requirements, such as Kraft Singles, may label themselves as American cheese.
It is important to note that not all cheese slices labelled as "American slices" or "sandwich slices" are actually American cheese. According to FDA regulations, only slices that contain more than 51% real cheese can be legally classified as American cheese. Anything containing less than 51%, like Velveeta, is classified as a "process cheese food".
While some prepackaged cheddar slices may be genuine cheddar, many are actually "cheddar-flavoured cheese products". These are processed cheese slices mixed with artificial or natural flavourings to mimic the sharpness of authentic cheddar. As such, it is important to read the labels to understand the exact ingredients and characteristics of the cheese.
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Some prepackaged cheddar slices are not actually cheddar
Cheddar cheese is considered "real" cheese, made from 100% cow's milk that has been coagulated with rennet, an enzyme that separates curds from whey. The only other ingredients that may be added to cheddar cheese are salt and food colouring. It is hard and crumbly and does not melt easily due to the lack of emulsifiers.
However, not all prepackaged cheddar slices are actually made of cheddar cheese. Many are "cheddar-flavoured cheese products", which are processed cheese slices with added artificial or natural flavourings to mimic the taste of authentic cheddar. These products are highly processed and intended to provide a very low-cost alternative to real cheese, although they do not meet the legal definitions to be labelled as such. They are often made from a blend of cheese protein and whey, reassembled with starches and non-dairy fats.
The distinction between real cheddar cheese and imitation cheddar products is important, as they have different uses and properties. While imitation cheddar can be used as a topping or dressing to make dishes look more appealing, it is not suitable for cooking or melting. Real cheddar cheese, on the other hand, can be used in a variety of recipes and has a more crumbly texture.
It is worth noting that the FDA has set clear guidelines and labelling requirements for cheese products in the United States. Any product that is a blend of two or more "real" cheeses must be labelled as "process cheese" or a "cheese product". Therefore, it is important to read the labels carefully to understand what you are purchasing.
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It's used for dressing and for show
While cheddar cheese is considered "real" cheese, made from 100% cow's milk, there is also something called imitation cheddar. This is a highly processed dairy product that does not meet the legal definition of cheese. It is made by reassembling cheese protein and whey with starches and non-dairy fats.
Imitation cheddar is often used for dressing and for show. It is sprinkled on top of dishes like tacos or cheap nachos to make them look nice. It is not meant to be used as an actual cooking ingredient, as its main advantage is its longer shelf life and lower cost. It can be used in dishes where you want the cheese to retain its shape during cooking, such as burgers, sausages, pies, and breads.
Imitation cheddar is often confused with pre-packaged cheddar slices, which may be labeled as "cheddar-flavored cheese products." These are processed cheese slices with added artificial or natural flavorings to mimic the taste of authentic cheddar. While they may contain some dairy, they are not the same as traditional cheddar cheese.
It is important to read the labels of cheese products to understand their ingredients and make informed choices. While imitation cheddar and processed cheese slices can be useful for certain culinary purposes, they are not a substitute for the unique taste and texture of real cheddar cheese.
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Frequently asked questions
No. Some prepackaged cheddar slices are, in fact, "cheddar-flavoured cheese products." These are processed cheese slices mixed with artificial or natural flavourings to mimic the sharpness of authentic cheddar.
Imitation cheddar is a highly processed dairy product that does not meet the legal definitions to be labelled as cheese. It is made from cheese protein and whey, reassembled with starches and non-dairy fats.
Real cheddar cheese is made from 100% cow's milk that has been coagulated with rennet, an enzyme that separates curds from whey. It is hard and crumbly and does not melt well. Imitation cheddar, on the other hand, is a processed product made from dairy byproducts and non-dairy ingredients. It is designed to have a longer shelf life and be more affordable than real cheese.
