Process Vs Real Cheese: What's The Healthier Option?

Cheese is a beloved food for many, but not all cheese is created equal. Natural cheese is made from simple, natural ingredients like milk, salt, enzymes, and natural colours, while processed cheese is made from a mix of natural cheese and other additives like emulsifiers, preservatives, artificial ingredients, and extra salt. With the growing availability of information about health and nutrition, consumers are increasingly opting for natural, artisanal cheeses over traditional processed cheeses. This shift is not only driven by health concerns but also by a preference for fresher, cleaner labels and unique flavour profiles. As a result, even fast-food chains are making the switch to natural cheese. So, which is healthier, processed or real cheese? Let's delve into the details and explore the differences between these two types of cheese to find out.

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Processed cheese is made with emulsifiers, preservatives, oils, and milk powder

Processed cheese is a product made from real cheese mixed with an emulsifying agent and other additives. These additives include vegetable oils, unfermented dairy ingredients, salt, food colouring, sugar, and preservatives. The emulsifying agents used in processed cheese, such as sodium citrate, sodium phosphate, and potassium citrate, help bind the fat and water molecules, creating a smooth and creamy texture. They also prevent the cheese from separating when heated, making it ideal for melting and spreading.

The inclusion of these additives in processed cheese significantly alters the flavour and texture of the original cheese base. The emulsifiers give processed cheese its characteristic taste and texture, making it a popular choice for consumers due to its versatility and convenience. However, the high proportion of additives in processed cheese means that some products cannot be legally labelled as cheese in many countries.

The addition of emulsifiers and other ingredients also extends the shelf life of processed cheese. This was first discovered in 1911 when Swiss inventors added sodium citrate to melted Emmentaler cheese, finding that the emulsified cheese sauce could be re-cooled into a solid. This longer shelf life reduces costs for producers, sellers, and consumers, but it comes at the expense of the taste and health benefits of natural, aged cheese.

While processed cheese may be convenient and affordable, it is important to note that it is not the healthiest option. The high amount of additives and industrial processing reduce the nutritional value of the cheese. For consumers seeking healthier options, it is recommended to choose cheeses with fewer industrial ingredients and those that come from smaller companies, as these are likely to be less processed.

Real cheese is made with fresh milk from inspected farms

There is a growing trend towards choosing "real cheese" over processed cheese, with consumers becoming more conscious of health and nutrition. Real cheese is made with fresh milk from inspected farms, while processed cheese is made with a slew of artificial ingredients, emulsifiers, preservatives, and fillers.

Real cheese, such as Reny Picot cheeses, is made with 100% fresh Class I milk sourced from inspected farms. These farms are part of a cooperative that ensures the health and safety of the product and the ethical treatment of cows.

Processed cheese, on the other hand, often contains only 50-51% real cheese, with the rest being non-cheese ingredients like salt, food dyes, preservatives, extra dairy, emulsifiers, and other artificial additives. These ingredients are added to melted, pasteurized cheese, significantly altering its flavour and texture. While this results in a product that melts easily and has an extended shelf life, it is not the healthiest option.

Examples of processed cheese include Kraft Singles, Velveeta, Brie, Camembert, and Cheddar. These products are made through industrial processes, and while they may be cheaper and more convenient, they do not offer the same health benefits as real cheese made from fresh milk.

In summary, real cheese made from fresh milk from inspected farms offers a more natural and nutritious option compared to processed cheese. With increasing awareness about health and nutrition, consumers are making more informed choices, opting for whole foods and organic options, including real cheese over its processed counterpart.

Processed cheese is cheaper and has a longer shelf life

While processed cheese may be convenient and affordable, it falls short in terms of nutritional value and flavour when compared to real cheese.

Processed cheese is a product that starts with real cheese but is then blended with other non-cheese ingredients. These additional ingredients, such as emulsifiers, preservatives, salt, and artificial fillers, serve a specific purpose. They enhance the melting ability of the cheese, giving it that desirable gooey, stretchy texture. They also prolong the shelf life of the product, making it more economical for both producers and consumers.

However, these added ingredients come at a cost. Firstly, the nutritional value of the cheese is compromised. Real cheese, which is already a nutrient-dense food, loses some of its health benefits when processed. Secondly, the flavour and texture of the cheese are significantly altered. While processed cheese may deliver on the desired melt factor, it often falls short in terms of taste when compared to real cheese, which offers a more nuanced and complex flavour profile.

The distinction between processed and real cheese is an important one, especially for consumers who are increasingly demanding better-quality ingredients. As awareness of health and nutrition grows, consumers are becoming more discerning about the foods they choose, favouring whole, organic, and natural options. This trend is reflected in the declining sales of processed cheese brands.

In summary, while processed cheese may be more convenient and affordable due to its longer shelf life, it is not the healthier or tastier option when compared to real cheese. For consumers seeking more nutritious and flavourful options, opting for real cheese, preferably sourced from smaller companies with fewer industrial ingredients, is the better choice.

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Real cheese is harder to find in grocery stores

When it comes to cheese, there is a distinct difference between processed and real cheese. Processed cheese, often labelled as "processed cheese", "prepared cheese", or "cheese food", is not 100% cheese. These products usually start with real cheese but are then mixed with other non-cheese ingredients, such as emulsifiers, oils, water, milk powder, preservatives, salt, food dyes, and artificial ingredients. This mixture is then heated and moulded into various forms, including slices, sauces, or spreads. The addition of these ingredients alters the flavour and texture of the cheese, making it melt smoothly without becoming oily. It also increases the product's shelf life and reduces costs for producers, sellers, and consumers. However, processed cheese is generally considered less healthy and less tasty than real cheese.

Real cheese, on the other hand, is made from fresh milk and undergoes a natural aging process called curing, which develops its flavour and texture. While real cheese is highly regarded for its taste and authenticity, it may be harder to find in grocery stores. This is because real cheese is often produced by smaller companies and may not have the same widespread distribution as processed cheese products. To find real cheese, consumers may need to look beyond the typical grocery store and explore specialty cheese shops or farmers' markets. Additionally, the packaging of real cheese may differ from that of processed cheese, as real cheese is less likely to be pre-sliced or individually wrapped.

One example of a company that offers 100% real cheese is Reny Picot, which sources its milk from inspected dairy farms in Southwest Michigan. Their cheeses can be found in select stores, and they maintain an online presence through their Facebook page. Similarly, some fast-food chains, such as Five Guys, Panera, and Wendy's, are known for using real cheese in their menu items. These establishments prioritise the use of authentic, high-quality ingredients, including natural cheddar and mozzarella.

To summarise, while processed cheese is convenient, affordable, and easily meltable, it falls short in terms of health and taste when compared to real cheese. Real cheese, crafted from fresh milk and aged to perfection, boasts superior flavour and authenticity. However, due to the nature of its production and distribution, real cheese may be more challenging to find in standard grocery stores. Consumers seeking real cheese may need to venture beyond the typical supermarket and embrace alternative sources, such as specialty cheese shops or restaurants that prioritise the use of genuine ingredients.

Processed cheese melts better and has a better texture

Processed cheese is made with emulsifiers, oils, water, milk powder, milk products, preservatives, salt, flavours, and fillers. It is designed to be extremely meltable and nearly impossible to break. This is achieved by blending real cheese with extra milk, milk protein micelles, and chemical salts. The extra milk and milk protein micelles give processed cheese a strong protein structure and an extremely low melting point, resulting in a gooey texture.

On the other hand, natural cheese is made by splitting milk until enough lactic acid has formed to make a particular cheese. The ripened milk is then heated and animal or vegetable rennet is added to form a custard-like mass. This mass is a gelled network of casein proteins that traps fats and liquids, rather than squeezing them out.

The difference in the production process is what gives processed cheese its superior melting ability. The addition of starches and thickeners in processed cheese physically impedes fat molecules from joining up into larger droplets and makes the water phase more viscous, preventing fat from coalescing and breaking out. The extra liquid added to processed cheese also contributes to its low melting point and gooey texture.

While processed cheese may have a better melting ability and texture, it is important to note that it is not considered the healthiest option. The addition of various ingredients to processed cheese significantly alters the flavour and texture of the natural cheese used in its production.

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