Cheese Options For Wic Shoppers: Know Your Choices

The Special Supplemental Nutrition Program for Women, Infants, and Children, or WIC, offers supplemental nutrition and resources for healthy mothers and babies. WIC-approved cheese must be pasteurized and made from cow's milk, and it can come in several varieties, including mild, medium, sharp, or extra sharp cheddar, mozzarella, and American. Blocks, bars, shredded, grated, and string cheese are all permitted, as are single-serving sticks or packets. WIC-approved cheese can also be fortified with calcium and/or vitamin D and can be fat-free, low-fat, or reduced fat.

Pasteurized processed American cheese

Processed American cheese was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc., who obtained a patent for his manufacturing process in 1916. The term "American cheese" rapidly began to refer to the processed variety instead of the traditional but more expensive cheddars also made and sold in the U.S.

American cheese is a common choice for sandwiches because of its versatile nature, pairing well with a variety of meats and other ingredients. It is also recognized for its smooth and meltable texture, which is what makes it a reliable cooking ingredient for many dishes. For example, American cheese is used in the typical American cheeseburger, contributing to both flavor and acting as an adhesive layer to maintain the form of the burger. It is also a common ingredient in a Philadelphia cheesesteak sandwich and is most commonly used in a standard grilled cheese sandwich due to how easily it melts.

According to the U.S. Code of Federal Regulations (CFR), to be labeled "American cheese", a processed cheese must be manufactured from cheddar cheese, Colby cheese, washed curd cheese, or granular cheese, or any mixture of two or more of these. Federal laws mandate that it be labeled as "pasteurized process American cheese" if made from more than one cheese. A "pasteurized process American cheese" must be entirely cheese with the exception of an emulsifying agent, salt, coloring, acidifying agents, and optional dairy fat sources (but at no more than 5% of the total weight).

In terms of its nutritional content, pasteurized processed American cheese is a good source of calcium and protein. It also has a long shelf life and is easy to ship, making it a popular and convenient option for consumers.

Cheddar cheese

The size of the cheddar cheese purchased with WIC benefits must be within the specified allowance. For example, if the benefit is for 2 lbs (32 oz), you can get 8 oz, 8 oz, and 16 oz packages to total 32 oz.

Goat or sheep cheese

Goat's milk and sheep's milk cheeses are more expensive than cow's milk cheese, as the milk itself is more expensive. This is because cows produce much more milk per animal per day than goats and sheep.

Goat's milk cheeses generally fall into one of two categories: limestone-y and citrusy, or musky and barnyardy. Younger goat cheeses are often more on the limestone/citrus side, while more aged goat cheeses can retain these flavors but also express some more complex, musky notes. Sheep's milk cheeses are fatty and sweet, with tasting notes of candy corn, sweet cream, and a waxy lanolin flavor that tastes a bit like wool.

Sheep's milk has the highest fat content of the three types of milk, so it often produces creamier cheese. Goat's milk has less of a protein called casein, which causes many goat cheeses to be drier and crumblier than cow's or sheep's milk cheeses.

Mozzarella

Low-moisture mozzarella can be refrigerated for up to a month, while shredded low-moisture mozzarella can last up to six months. Mozzarella is commonly used on pizza and in pasta dishes, or served with sliced tomatoes and basil in a Caprese salad.

Blends of approved cheeses

When considering blends of approved cheeses, it is important to note that the cheese must be made from pasteurized milk. This is a key requirement to ensure the safety and quality of the cheese. Pasteurization is a process that kills harmful bacteria in milk, making it safe for consumption. By requiring pasteurized milk, the WIC program helps to protect the health of its participants.

Furthermore, the allowed blends of cheese can include a variety of flavors and textures. For example, participants can choose from mild, medium, sharp, or extra sharp cheddar cheese. The cheese may also be in the form of a block or bar, shredded or grated cheese, or even string cheese or cheese sticks. These options provide variety and convenience for those utilizing the WIC program.

It is worth noting that the WIC program also allows for added ingredients in the cheese blends. According to the guidelines, approved blends of cheese may include added flavors, herbs, nuts, seeds, spices, or vegetables. This flexibility in the program allows participants to choose cheese options that align with their taste preferences and dietary needs.

In addition to the approved blends of cheese, participants can also choose from a variety of other cheese options that meet the WIC requirements. These may include goat or sheep cheese, as well as plant-based cheese alternatives that provide a minimum of 250 mg of calcium and 6.5 g of protein per 1.5 ounces. Overall, the WIC program offers a range of cheese options to ensure that participants have access to nutritious and varied food choices.

Frequently asked questions