Randy Chandler
While all cheese is processed to some extent, there are differences between the processing of natural cheese and processed cheese. Natural cheese is made by turning milk into cheese, much like making dough into bread. The basic ingredient to make cheese is rich milk, which is then split until enough lactic acid has formed to make a particular cheese. Milk contains bacteria that produce lactic acid, which further helps the milk to convert into curd. Depending on the type of cheese being produced, the ripening milk is then heated. Processed cheese, on the other hand, contains emulsifiers such as sodium citrate or disodium phosphate.
| Characteristics | Values |
|---|---|
| Definition | Unprocessed cheese is natural cheese. |
| Ingredients | Milk, bacteria, rennet. |
| Process | Milk is split until enough lactic acid has formed to make a particular cheese. Milk contains bacteria that produce lactic acid, which further helps the milk to convert into curd. Depending on the type of cheese being produced, the ripening milk is then heated, cut, drained, salted, pressed, and cured. |
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Brie
All cheese is processed to some extent, but some cheeses are more processed than others. Brie is a soft cow's milk cheese, named after the French region from which it originated. It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment.
In the United States, nearly all commercially available milk and cheese goes through two different processes: homogenisation and pasteurisation. Homogenisation is a mechanical process that breaks down milk fats so that they don't accumulate as a cream at the top of the milk bottle. Pasteurisation is a process that heats milk to a certain temperature, killing bacteria that can be harmful and making the dairy products safer to consume. Raw milk typically goes through neither of these processes, and raw milk brie tends to have a much more intense flavour than its pasteurised counterpart, often retaining notes of the types of food on which cows graze.
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Camembert
All cheese is processed, but some are more processed than others. For example, a box of powdered mac and cheese is more processed than a natural cheese like Camembert.
The classical cheese process involves milk maturation and rennet addition, coagulation, curd hardening, curd cutting and whey draining. Rennet is added at about pH 6.4 and coagulation occurs for 30-45 minutes. The coagulum is transferred to moulds and allowed for whey drainage starting at 26-28°C and gradually cooled to 20°C. Curd moulding gives Camembert its shape.
For Camembert ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 10 days at 10-16°C depending on the extent of maturity required. The ripening process is described from the microbial, biochemical and sensory point of view, as well as on the basis of its appearance.
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Brick
All cheese is processed to some extent, but some are more processed than others. For example, the ingredients in a box of powdered mac and cheese are more processed than the ingredients in a block of cheese.
The process of making brick cheese starts with heating milk to a specific temperature, which can vary depending on the desired texture of the final cheese. Good bacteria are then added to the milk to start the cheesemaking process and help determine the ultimate flavour and texture of the cheese. A milk-clotting enzyme called rennet is then added to coagulate the milk, forming a custard-like mass. The mixture is then cut, heated, and drained before being salted, pressed, and cured.
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Muenster
While all cheese is processed, some are more processed than others.
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Stilton
All cheese is processed to some extent, but some are more processed than others. For example, the 'real stuff' is not processed in the same way as boxed mac and cheese.
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Frequently asked questions
All cheese is processed. However, the 'real stuff' is not processed in the same way as boxed mac and cheese, for example. The process simply turns milk into cheese, much like making dough into bread.
Good bacteria are added to milk to start the cheesemaking process. A milk-clotting enzyme called rennet is then added to coagulate the milk, forming a custard-like mass. Everything is then cut, heated, and drained, before being salted, pressed, and cured.
Brie, Camembert, Brick, Muenster, Stilton, Cheddar, Blue, Mozzarella, Swiss, Parmesan, and Gorgonzola are all examples of processed cheese.
If the front label of the product says ' [cheese variety] cheese', it is natural cheese. If it says ' [cheese variety] pasteurized processed cheese', it is processed cheese. Processed cheese will also have an emulsifier such as sodium citrate or disodium phosphate in the ingredients statement.
Processed cheese is made from natural cheese plus additional ingredients such as emulsifiers.
