Kamil Perry
Processed cheese slices are a convenient and popular food product, but what are they made with? Well, it's a bit of a science. Essentially, processed cheese is made from a blend of natural cheeses, most commonly Colby and cheddar, which are heated and mixed with emulsifying agents and other ingredients like vegetable oils, unfermented dairy, salt, food colouring, sugar, preservatives, and flavourings. This process changes the texture and flavour of the cheese, making it creamier, more consistent, and easier to melt. The result is a product that has a longer shelf life and is cheaper to produce and sell. While it may not be considered real cheese, it has become a staple in many households, especially for cheeseburgers and grilled cheese sandwiches.
Characteristics of processed cheese slices
| Characteristics | Values |
|---|---|
| Main ingredient | Cheese |
| Other ingredients | Vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, emulsifiers, milk fat, enzymes, cheese culture, vitamin D3, saturated vegetable oils, whey, artificial food colourings |
| Percentage of cheese | 50-60% |
| Percentage of other ingredients | 40-50% |
| Texture | Melts easily, stretches smoothly, resists congealing |
| Taste | Mild |
| Colour | Yellow or off-white |
| Consistency | Medium |
| Nutritional value | Low protein, high sodium, 10-20% daily recommended value of calcium |
| Shelf life | Long |
| Storage | Does not always need to be refrigerated |
| Brands | Kraft, Borden, Clearfield Cheese Co., Dairylea, The Laughing Cow |
| Synonyms | Process cheese, cheese food, prepared cheese, cheese product, government cheese |
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What You'll Learn
Processed cheese slices are made with emulsifying agents
Processed cheese was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid. In 1916, Canadian-American businessman James L Kraft patented the method for processing cheese, and his company, Kraft Foods Inc., debuted the first individually sliced and packaged cheese slices in the US in 1950. These slices were immensely popular with soldiers during World Wars I and II, and Kraft remains America's largest producer of processed cheese slices today.
The addition of emulsifying agents and other non-cheese ingredients means that processed cheese often cannot be legally labelled as cheese in many countries. 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 exact definition of processed cheese and its ingredients are regulated by the Food and Drug Administration (FDA) under the U.S. Code of Federal Regulations Title 21, Section 133 ("Cheeses and Cheese-Related Products").
Processed cheese slices typically contain around 50-60% cheese, with the remaining 40-50% consisting of other ingredients such as vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, and flavourings. The exact ingredients and proportions may vary depending on the brand and the specific type of processed cheese.
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They are made with a blend of cheeses
Processed cheese slices are made with a blend of cheeses and other ingredients. While natural cheese is made using only simple and natural ingredients like milk, salt, enzymes, and natural colours, processed cheese is made with a blend of different cheeses and additives. The blend of cheeses used in processed cheese slices varies, but it often includes Colby and cheddar. In the United States, another type of processed cheese is Provel pizza cheese, which uses cheddar, Swiss, and provolone cheeses as flavourants.
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. In 1916, Canadian-American businessman James L. Kraft patented the method for processing cheese. Kraft was the first brand to debut individually sliced and packaged cheese slices, which became immensely popular with soldiers during World Wars I and II.
Processed cheese slices typically contain 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, emulsifiers, and other artificial ingredients. The addition of these ingredients changes the flavour and texture of the cheese, making it creamier, more consistent in flavour, and more craveable.
The longer shelf life of processed cheese is due to the addition of preservatives, which also means that it does not need to be refrigerated and can sit at room temperature. This makes it cheaper for producers, sellers, and consumers.
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Vegetable oils, unfermented dairy, salt, sugar and food colouring are added
Processed cheese is a product made by combining natural cheese with an emulsifying agent, such as calcium chelator or sodium citrate. This mixture is then enhanced with ingredients like vegetable oils, unfermented dairy, salt, sugar, and food colouring. The inclusion of these additives gives processed cheese its distinctive characteristics, such as extended shelf life, consistent flavour, and smooth melting properties.
Vegetable oils are added to processed cheese to contribute to its creamy texture and enhance its melting abilities. These oils, often saturated, are derived from plants and can include oils such as palm, soybean, or canola oil. The specific choice of vegetable oil may vary depending on regional availability and manufacturing preferences.
Unfermented dairy ingredients are also incorporated into processed cheese. These can include milk, cream, or anhydrous milk fat, as outlined by the Food and Drug Administration (FDA) in the United States. The addition of unfermented dairy adds to the cheese's creaminess, providing a smoother and more indulgent texture.
Salt is a common additive in processed cheese, often used in higher quantities than in natural cheese. Salt serves multiple purposes, enhancing flavour, acting as a preservative, and influencing the texture of the final product. The specific type of salt used may vary, with options such as sea salt, table salt, or salt derived from cheese culture.
Sugar is another ingredient that may be added to processed cheese. Its role is primarily to balance the cheese's flavour and reduce acidity. Sugar can also contribute to the browning of the cheese during cooking, enhancing the visual appeal of dishes like grilled cheese sandwiches.
Lastly, food colouring is added to processed cheese to achieve a consistent and appealing colour. Natural cheese colours can vary, so adding colouring agents ensures a standardised appearance. Common colourants include annatto, beta-carotene, or artificial colour additives.
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They are cheaper to produce, sell and buy
Processed cheese is cheaper to produce, sell and buy for several reasons. Firstly, it has a longer shelf life than natural cheese, which means it can be stored for longer periods without spoiling. This reduces costs for producers and sellers, as they don't need to worry about the cheese going bad and can buy in bulk. The longer shelf life also means that processed cheese doesn't need to be refrigerated, which saves on storage and transportation costs.
Secondly, processed cheese is made with a blend of different cheeses and other ingredients, which can be sourced at a lower cost than high-quality, natural cheese. The main ingredient in processed cheese is often a cheaper cheese variety, such as Colby or cheddar, and it is then mixed with emulsifying agents, vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, preservatives, and other additives. These additional ingredients make up around 40-50% of the final product, significantly reducing the cost of production compared to natural cheese, which is made with only simple and natural ingredients.
The lower production cost of processed cheese also leads to a lower selling price, making it more affordable for consumers. This, in turn, increases the demand for processed cheese, creating a cycle that further drives down costs. Additionally, the consistency and uniformity of processed cheese make it easier to produce and package in large quantities, further reducing costs.
Finally, the popularity of processed cheese, particularly in the form of individually wrapped slices, has led to economies of scale for the major producers, such as Kraft. Kraft's patented method for processing cheese and its efficient production and distribution systems have made it the largest producer of American cheese, with 7.2 billion slices of American cheese produced per year. This level of production and distribution efficiency has helped to drive down the costs of processed cheese even further.
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They are made with preservatives
Processed cheese slices are made with preservatives. This is a key reason why processed cheese has such a long shelf life and can be stored at room temperature. The preservatives help to keep the cheese from spoiling and also give it a consistent texture and flavour.
Processed cheese was first developed in Switzerland in 1911 by Walter Gerber and Fritz Stettler, who added sodium citrate to melted Emmentaler cheese. They were seeking to create a cheese with a longer shelf life, inspired by fondue and cheese sauces. This process of emulsification allowed the cheese to be re-cooled into a solid form without forming lumps, making it ideal for slicing.
In the United States, processed cheese is defined and regulated by the Food and Drug Administration (FDA), which specifies the types of additives that can be used. These include preservatives such as sorbic acid, as well as emulsifying agents, vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, and other artificial ingredients. The exact ingredients and proportions can vary, but processed cheese typically contains around 50-60% cheese and 40-50% other ingredients.
The addition of preservatives and other additives has led to some controversy, with competitors unsuccessfully lobbying to require processed cheese to be labelled as "embalmed cheese". In some countries, products with a high proportion of additives cannot legally be labelled as cheese, even if they contain a significant amount of cheese. Nevertheless, processed cheese slices have become ubiquitous in households, particularly in the US, due to their convenience, low cost, and melting properties.
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Frequently asked questions
Processed cheese slices are made with a base of real cheese, which is then mixed with other non-cheese ingredients.
Non-cheese ingredients can include salt, food dyes, preservatives, extra dairy, emulsifiers, vegetable oils, unfermented dairy ingredients, sugar, saturated vegetable oils, whey, and artificial food colourings.
These ingredients are added to give processed cheese a longer shelf life, a more consistent flavour, and a creamier texture.
Processed cheese typically contains around 50% cheese, but this can vary from less than 50% to more than 60%.
