Randy Chandler
Cheddar cheese is one of the most popular types of cheese in the world, but is it processed or natural? This question has been a topic of debate among cheese lovers and food enthusiasts. On one hand, some people argue that all cheese is processed to some degree, as it has to be made by a man or machine. However, when it comes to the specific distinction between processed and natural cheese, the answer is a bit more complex. Natural cheese is made using simple, natural ingredients such as fresh milk, salt, enzymes, and natural colours. On the other hand, processed cheese is made by blending natural cheese with additional ingredients such as vegetable oils, dairy products, salt, food colouring, preservatives, and emulsifiers.
Is Cheddar Cheese Processed or Natural?
| Characteristics | Values |
|---|---|
| Definition | Processed cheese is made from natural cheese but includes other ingredients and additives. |
| Ingredients | Natural cheese, emulsifiers, preservatives, artificial ingredients, salt, vegetable oils, unfermented dairy ingredients, food colouring, sugar, calcium phosphate, sorbic acid, enzymes, cheese culture, vitamin D3, milk fat, whey, etc. |
| Taste | Processed cheese has a more uniform taste than natural cheese. |
| Texture | Processed cheese has a smoother and creamier texture than natural cheese. |
| Melting | Processed cheese melts without becoming oily or separating. |
| Colour | Processed cheese is often yellow or off-white. |
| Health | Processed cheese is less healthy than natural cheese. |
| Cost | Processed cheese is cheaper than natural cheese. |
| Examples | Cheddar, American, Provel, Brie, Camembert, Brick, Muenster, Stilton, Blue, Mozzarella, Swiss, Parmesan, Gorgonzola, etc. |
| Identification | Natural cheese will be labelled as [cheese variety] cheese. Processed cheese will be labelled as [cheese variety] pasteurized processed cheese. |
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What You'll Learn
- Natural cheddar cheese is cultured and will be labelled as cheese cultures or cultured milk
- Processed cheese is made from a blend of cheeses, often Colby and cheddar
- Natural cheese is made from simple and natural ingredients, including fresh high-quality milk, salt, enzymes and natural colours
- Processed cheese is cheaper and quicker to produce than natural cheese
- Natural cheese is aged and cured under controlled temperatures to develop its flavour and texture
Natural cheddar cheese is cultured and will be labelled as cheese cultures or cultured milk
Natural and processed cheese are two different types of cheese with distinct characteristics and methods of preparation. Natural cheese is made from simple and natural ingredients, including fresh high-quality milk, salt, enzymes, and natural colours. It is essential to note that all natural cheddar cheese is cultured and will be labelled as "Cheese Cultures" or "Cultured Milk". These terms refer to the process of adding bacteria cultures to milk during cheese production. This cultured cheese offers benefits to your body and often indicates a higher-quality product.
Processed cheese, on the other hand, is not 100% cheese. It usually contains around 50% cheese, with the remaining ingredients being non-cheese components such as salt, food dyes, preservatives, extra dairy, emulsifiers, and other artificial ingredients. The exact percentage of cheese in processed cheese products varies, and some may contain higher proportions of cheese. The addition of these extra ingredients significantly alters the flavour and texture of the final product, making it creamier, more consistent in flavour, and well-seasoned.
Processed cheese is created by melting natural cheese and adding various ingredients to enhance its melting properties and extend its shelf life. The process of making processed cheese involves blending shredded natural cheese of varying maturity with emulsifying salts and other additives. The mixture is then heated under vacuum with continuous agitation until it becomes a homogeneous plastic mass. This mass is then reformed into various cheese products, such as slices or spreads.
The term "processed cheese" specifically refers to products with the highest cheese content, while terms like "cheese food" or "cheese spread" indicate lower amounts of cheese in the product. The best-known processed cheese in the United States is marketed as "'American cheese'" by companies like Kraft Foods, Borden, and others. It is mild, melts easily, and has a uniform look and texture.
When identifying natural versus processed cheddar cheese, it is essential to read the labels carefully. If the label mentions the cheese variety, such as "Cheddar Cheese," it is likely natural cheese. On the other hand, if the label includes terms like ""pasteurized processed cheese" or similar wording, it indicates a processed cheese product.
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Processed cheese is made from a blend of cheeses, often Colby and cheddar
Processed cheese is a blend of cheeses, with the most common types being Colby and cheddar. It is not 100% cheese, and often contains additional ingredients like vegetable oils, unfermented dairy, salt, food colouring, sugar, preservatives, emulsifiers, and artificial ingredients. These ingredients are added to melted, pasteurized cheese, which is then converted into various forms, such as slices, sauces, or spreads. The resulting product has a longer shelf life, a creamier texture, and a more consistent flavour than natural cheese.
Colby cheese, named after the city of Colby, Wisconsin, was first developed in 1885. It is a semi-hard, orange cheese made from cow's milk. The manufacturing process for Colby is similar to that of cheddar cheese, except that it does not go through the cheddaring process, resulting in a moister, softer, and milder-tasting cheese.
Cheddar cheese, on the other hand, undergoes the cheddaring process, which involves draining the whey and pressing the curds to form a solid block. This process removes moisture and gives cheddar its characteristic crumbly texture.
Processed cheese made from a blend of Colby and cheddar cheeses is often marketed as "American cheese" in the United States. This type of processed cheese was first patented by Canadian-American businessman James L. Kraft in 1916. It has become a staple in US households due to its affordability, convenience, and melting properties.
While natural cheese is made solely from milk, bacteria, and rennet, processed cheese includes additional ingredients that enhance its texture, flavour, and shelf life. These added ingredients can make up to 50% of the final product. While natural cheese may develop an oily layer or separate when melted, processed cheese melts smoothly without separating, making it ideal for dishes like cheeseburgers and grilled cheese sandwiches.
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Natural cheese is made from simple and natural ingredients, including fresh high-quality milk, salt, enzymes and natural colours
Natural cheese is made from simple and natural ingredients, including fresh high-quality milk, salt, enzymes, and natural colours. It is cultured, meaning that bacteria cultures are added to the milk. This process is different from the process of making pasteurized cheese, which involves heating milk to a high temperature. Natural cheese is also known as "real cheese", and it has a different taste and texture from processed cheese.
Processed cheese, on the other hand, is made by blending and melting natural cheese with other ingredients, such as emulsifying salts, preservatives, and artificial ingredients. The process of making processed cheese was first developed in Switzerland in 1911, and it was patented in the US in 1916 by Canadian-American businessman James L. Kraft. The goal of this process was to create a cheese that melts without becoming oily or separating, and that has a longer shelf life.
The extra ingredients in processed cheese can include salt, food dyes, preservatives, extra dairy, emulsifiers, and other artificial ingredients. These ingredients change the flavour and texture of the cheese, making it creamier and more consistent in flavour. Processed cheese is also cheaper to produce and distribute than natural cheese, as it has a longer shelf life and does not require the same care as natural cheese.
Natural cheese, such as cheddar, will not form a homogeneous plastic mass when heated due to its inherent negative hydration characteristics. This is why processed cheese is often used in dishes that require melting, such as cheeseburgers or grilled cheese sandwiches. However, natural cheese has flavour possibilities that processed cheese cannot replicate due to the production process.
When it comes to choosing between natural and processed cheese, it is important to consider the ingredients and the desired taste and texture. Natural cheese is made from simple and natural ingredients, resulting in a unique flavour and texture that cannot be replicated by processed cheese. Processed cheese, on the other hand, is designed to melt evenly and smoothly and is more affordable and convenient. Ultimately, the choice between natural and processed cheese depends on personal preferences and the specific requirements of the dish.
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Processed cheese is cheaper and quicker to produce than natural cheese
Natural cheese is made from natural and simple ingredients, including fresh and high-quality milk, salt, enzymes, and natural colours. It is the purest form of processed milk and does not contain any preservatives. On the other hand, processed cheese is made from a blend of natural cheese and other non-cheese ingredients. It is not 100% cheese and typically contains around 50-60% cheese and 40-50% other ingredients. These additional ingredients include vegetable oils, unfermented dairy products, salt, food colouring, sugar, preservatives, emulsifiers, and artificial ingredients.
Processed cheese is cheaper to produce than natural cheese due to its mass-produced nature, which enables industrial-scale production volumes, lower distribution costs, a steadier supply, and much faster production time. The mass production of processed cheese also ensures a consistent flavour and texture, which is not the case with natural cheese. The longer shelf life of processed cheese also reduces costs for grocers and distributors, as they do not have to care for it in the same way as natural cheese. It can be stored at room temperature and does not require refrigeration, further reducing costs.
Processed cheese is also quicker to produce than natural cheese. This is due to its mass-produced nature, which allows for industrial-scale production and faster production times. The use of preservatives and other additives in processed cheese also contributes to its longer shelf life, reducing the time and resources needed for storage and distribution.
The production process of natural cheese is more time-consuming and labour-intensive. It involves separating whey from curd and cooking the curd at different temperatures depending on the type of cheese being produced. Natural cheese also has a shorter shelf life and goes bad more quickly, requiring more time and resources for storage and distribution.
Overall, the mass-produced nature of processed cheese, its longer shelf life, and the use of preservatives and additives contribute to it being cheaper and quicker to produce than natural cheese.
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Natural cheese is aged and cured under controlled temperatures to develop its flavour and texture
Natural cheese, such as cheddar, is cultured and made by adding bacteria cultures to milk. The process of making natural cheese involves coagulating or curdling milk so that it forms into protein and fats (collectively known as curds) and whey (which consists mainly of water). To make natural cheese, a starter (a bacterial culture that produces lactic acid) and rennet (a coagulating enzyme that speeds up the separation of the curds and whey) are added to the milk. The milk can also be acidified by adding an organic acid such as citric acid, lemon juice, or vinegar.
During the ripening period, the two most important factors are the length of the maturing time (which can range from 10 days to 10 years) and the temperature at which the cheese is matured. The temperature and humidity of the curing room are controlled to create the optimal conditions for the ripening cycle of the cheese. Most cheeses age at 55°F (13°C) and 80% humidity. The length of the ripening time can vary from a few months to 8 to 10 months, depending on the type of cheese. For example, cheeses like Emmentaler have a more complex maturing process, while cheeses of the Cheddar family are aged at lower temperatures (4°C to 8°C) and relative humidity lower than 80%.
The actual flavour of the cheese is determined during the ripening process, which is characterized by the decomposition of protein. The degree of protein decomposition affects the quality of the cheese, particularly its consistency and taste. Salt is also added to control the ripening rate and slow down the action of the starter bacteria, allowing the cheese to age for a longer period to achieve the desired flavour and texture. Without salting, cheese quickly becomes overripe and sour, and mould develops.
Overall, the process of ageing and curing natural cheese under controlled temperatures and humidity is a complex and delicate process that influences the final flavour, texture, and quality of the cheese.
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Frequently asked questions
Processed cheese is made from natural cheese; but it varies in flavour. It is made by melting and emulsifying a blend of cheeses with other ingredients, such as emulsifying salts, preservatives, artificial ingredients, and extra salt.
Natural cheese is made using simple and natural ingredients, including fresh high-quality milk, salt, enzymes, and natural colours.
Cheddar cheese can be both processed and natural. Natural cheddar cheese is cultured and will say "Cheese Cultures" or "Cultured Milk" on the label. Processed cheddar cheese will say "Cheddar Pasteurized Processed Cheese" or something similar.
Processed cheese is used because it melts well without becoming oily or separating, it lasts longer, and it is cheaper to produce and sell.
Processed cheese is not necessarily bad for you, but it is best consumed in moderation as part of a balanced diet. It is also unlikely to have the same flavour possibilities as real cheese due to the production process.
