Frederic Melton
Processed cheese is a product made from natural cheese and other non-cheese ingredients. It is typically made from a blend of cheeses, most often Colby and cheddar, and contains emulsifiers, preservatives, artificial ingredients, and double the amount of salt used in natural cheese. It was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who were seeking a cheese with a longer shelf life. The best-known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies. It is yellow or off-white, mild, has a medium consistency, and melts easily.
Characteristics of Processed Cheddar Cheese
| Characteristics | Values |
|---|---|
| Ingredients | Natural cheese, emulsifiers, sodium citrate, calcium phosphate, sorbic acid, enzymes, cheese culture, vitamin D3, milk fat, salt, vegetable oils, whey, artificial food colourings |
| Texture | Smooth and uniform |
| Melting | Melts uniformly and easily |
| Taste | Less sharp than natural cheddar |
| Colour | Yellow, white or off-white |
| Shelf Life | Longer than natural cheese |
| Nutritional Value | High in saturated fat and sodium |
| Cost | Less expensive than natural cheddar |
Explore related products
What You'll Learn
- Processed cheese is made from natural cheese, emulsifiers, preservatives, and artificial ingredients
- It has a longer shelf life than natural cheese and melts more easily
- Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese in 1950
- In the US, processed cheese is defined in three main categories: pasteurized process cheese, pasteurized process cheese food, and pasteurized process cheese spread
- Cheddar cheese is a hard, sharp-tasting cheese that originated in the English village of Cheddar in Somerset, England
Processed cheese is made from natural cheese, emulsifiers, preservatives, and artificial ingredients
Processed cheese is made from a blend of natural cheeses, emulsifiers, preservatives, and artificial ingredients. It is a product made from cheese mixed with an emulsifying agent. The process of making processed cheese involves melting a portion of natural cheese and then emulsifying and holding it together with preservatives, artificial ingredients, and double the amount of salt used in natural cheese. It is then poured and reformed into various other forms of cheese products.
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.
Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients. These other ingredients can include vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, extra dairy, emulsifiers, or other artificial ingredients. The high proportion of additives in processed cheese means that some products made in this way cannot legally be labelled as cheese in many countries. For example, in the United States, the term "processed cheese" refers to products with the highest cheese content, while terms such as "cheese food" or "cheese spread" refer to products with lower amounts of cheese.
Processed cheese is often used in dishes such as cheeseburgers, grilled cheese sandwiches, macaroni and cheese, and cheese dips. It is valued for its ability to melt evenly, distribute/stretch smoothly, and resist congealing, unlike traditional cheddar cheeses. However, it is important to note that processed cheese is not 100% cheese and may not be as healthy as natural cheese. Therefore, it is recommended to consume it in moderation as part of a balanced diet.
Cheddar Cheese Sauce: Is It Gluten-Free?
You may want to see also
It has a longer shelf life than natural cheese and melts more easily
Processed cheese is made from natural cheese, but it differs in flavour sharpness. It is made by melting and emulsifying a portion of natural cheese and adding preservatives, artificial ingredients, and double the amount of salt used in natural cheese. It is then poured and reformed into various other forms of cheese products. The addition of preservatives and other ingredients gives processed cheese a longer shelf life than natural cheese.
Processed cheese was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who were seeking a cheese with a longer shelf life. They added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again. Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese, which was introduced in 1950. The first commercially available individually wrapped cheese slices were introduced in the US by Clearfield Cheese Co. in 1956. These forms of processed cheese have become ubiquitous in US households, most notably used for cheeseburgers and grilled cheese sandwiches.
The best-known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies. It is made with milk, whey, milk and whey proteins, food colouring, flavourings, emulsifiers, and salt. American cheese is a smooth and creamy processed cheese, while cheddar is a hard English cheese. Cheddar has a sharper taste than American cheese, which is usually bland in flavour. However, various cheeses can be added to American cheese to make it more flavourful.
Processed cheese melts more easily than natural cheese, which is why it is commonly used on cheeseburgers and grilled cheese sandwiches. According to Zey Ustunol, a Food Science and Human Nutrition professor at Michigan State University, "A good processed cheese is smooth and uniform in colour, melts uniformly, slices smoothly, and has a compact body." This makes it ideal for creating the desired "cheese pull" effect, which is popular on Instagram and other social media platforms.
Cheddar Cheese: Healthy or Not?
You may want to see also
Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese in 1950
Processed cheese is a product made from cheese mixed with an emulsifying agent, typically containing 50 to 60% cheese and 40 to 50% other ingredients. In the United States, the term "processed cheese" refers to products with the highest cheese content, while terms like "cheese food" or "cheese spread" refer to products with lower amounts of cheese. The first commercially available, shelf-stable, sliced processed cheese was developed and introduced by Kraft Foods Inc. in 1950.
Kraft Foods Inc. has a long history of innovation in the cheese industry. In the 1900s, cheese was often transported in horse-drawn wagons and sold in wedges cut from large wheels or blocks, which led to significant waste due to crumbling and a short shelf life. In 1935, Norman, the younger brother of J.L. Kraft, experimented with a new method of cheesemaking. He poured hot liquid cheese onto a cold stainless-steel table and created the very first cheese "slice", marking a pivotal moment in the company's journey towards revolutionizing cheese consumption. During World War II, from 1942 to 1945, Kraft temporarily halted cheese production to focus on providing pre-served butter spreads and canned cheese for the armed forces.
In 1950, Kraft Foods Inc. introduced the world's first commercially available, shelf-stable, sliced processed cheese, marking a significant milestone in the company's history and the cheese industry as a whole. This innovation built upon the foundation laid by Norman Kraft's creation of the first cheese slice over a decade earlier. The shelf-stability and slicing of the processed cheese addressed the waste and mess issues associated with traditional cheese wedges, offering consumers a more convenient and durable cheese product.
Kraft's processed cheese stood out for its ability to cook evenly, distribute/stretch smoothly, and resist congealing, making it ideal for cheeseburgers and grilled cheese sandwiches. The product's launch marked a shift towards greater convenience and consistency in cheese consumption, and it quickly became a staple in U.S. households. The success of Kraft's processed cheese also prompted competitors to lobby for the product to be labelled as "embalmed cheese," although these efforts were ultimately unsuccessful.
Today, Kraft Singles, the individually wrapped cheese slices introduced in 1965, remain a favourite in America, with new varieties regularly being added to meet consumer demands and preferences. The company's early innovations in processed cheese laid the groundwork for its continued success in the cheese industry, and Kraft continues to be a leading brand in the market.
Gluten-Free Frito Lay: Jalapeno Cheddar Cheese Dip
You may want to see also
Explore related products
In the US, processed cheese is defined in three main categories: pasteurized process cheese, pasteurized process cheese food, and pasteurized process cheese spread
Processed cheese is made from natural cheese, but it differs in flavour sharpness. It is typically made from a blend of cheeses, most often Colby and cheddar. It is a product made from cheese, emulsifiers (two insoluble liquids), sodium citrate, calcium phosphate, sorbic acid (preservative), enzymes, cheese culture, vitamin D3, milk fat, extra salt, saturated vegetable oils, whey and artificial food colourings. The first commercially available, shelf-stable, sliced processed cheese was introduced by Kraft Foods Inc. in 1950.
Processed cheese typically contains around 50 to 60% cheese and 40 to 50% other ingredients. In the United States, processed cheese and related products are defined in three main categories: pasteurized process cheese, pasteurized process cheese food, and pasteurized process cheese spread. These categories are regulated by the Food and Drug Administration and have the following standards of identity:
- Pasteurized Process Cheese: This category must have a moisture content not more than 1% greater than the maximum for the natural cheese used in the product. For example, cheddar process cheese has a maximum moisture level of 40%. It must also contain a certain amount of fat on a dry basis, with allowable ingredients including cheese, water, up to 5% dairy fat, up to 3% emulsifying salts, acidifying agents, enzyme-modified cheeses (EMCs), salt, colouring, preservatives, smoke and spice. The moisture content must not exceed 44%, the fat content must not be less than 23%, and the minimum amount of cheese content must be 51%.
- Pasteurized Process Cheese Food: This category includes products with lower amounts of cheese, such as "cheese food" or "cheese spread". These products typically have higher levels of additives and cannot legally be labelled as cheese in many countries.
- Pasteurized Process Cheese Spread: This category has similar ingredients to pasteurized process cheese but is designed to be spreadable at 70 °F (21 °C). The moisture content is typically between 44% and 60% to facilitate spreadability, and the fat content must be at least 20%. The minimum cheese content is 51%, and additional ingredients may include antibacterial natural food preservatives, gums, and sweetening agents.
Cheddar Cheese: What Animal Does it Originate From?
You may want to see also
Cheddar cheese is a hard, sharp-tasting cheese that originated in the English village of Cheddar in Somerset, England
Cheddar cheese is a hard, sharp-tasting cheese that originated in the village of Cheddar in Somerset, England, as far back as the 12th century. The cheese gets its name from the village, which is located in the south-west of the country. The village of Cheddar is known for its ideal humidity and steady temperature, provided by the Cheddar Gorge caves, which were perfect for maturing the cheese.
Cheddar cheese is one of the most widely consumed and recognised cheeses in the world. It is typically made from cow's milk, although variations using goat's or sheep's milk also exist. The cheese is known for its rich and creamy texture and sharp and tangy flavour. The colour of the cheese ranges from white to pale yellow or orange, with the orange colour coming from the addition of a natural dye called annatto, which is derived from the seed of the achiote tree.
The sharpness of cheddar cheese is directly related to the ageing process, with mild cheddar typically aged for a few months and extra-sharp cheddar aged for over a year. The longer the cheese is aged, the sharper and more complex its taste becomes. This ageing process is also crucial in developing the unique flavour profile of cheddar cheese, as it allows enzymes to break down proteins and fats, leading to the formation of new compounds.
Cheddar cheese is a versatile cheese that can be enjoyed in a variety of ways and is commonly used in cooking due to its ability to melt well. It is often used in dishes such as macaroni and cheese, grilled cheese sandwiches, and cheeseburgers.
The Cheddar Club Cheese: A Tasty, Savory Adventure
You may want to see also
Frequently asked questions
Processed cheese is made from natural cheese, but it varies in flavour. It is made from cheese, emulsifiers, sodium citrate, calcium phosphate, sorbic acid, enzymes, cheese culture, vitamin D3, milk fat, salt, vegetable oils, whey and artificial food colourings.
Processed cheddar cheese is a type of processed cheese. It is made from a blend of cheeses, most often Colby and cheddar. It is also known as American cheese.
If the label says "cheddar cheese", it's natural cheese. If it says "pasteurized processed cheddar cheese", it's processed cheese.
