Andy Montoya
Sargento cheese is made with four basic ingredients: pasteurized milk, cheese culture, salt, and enzymes. Sargento's natural cheeses are made with non-animal rennet, while some of its other cheeses may contain animal enzymes, such as Romano, Provolone, Asiago, and Fontina. Sargento cheese has received mixed reviews, with some consumers complaining about its taste and texture, while others praise its ability to melt. The company has recently launched an all-natural American cheese product which has been well-received for its taste and meltability. This product is made with just five ingredients, including pasteurized milk, cheese culture, salt, enzymes, and vegetable coloring, and is said to have the same meltability as traditional American cheese without the added ingredients and processing.
| Characteristics | Values |
|---|---|
| Cheese type | American Cheese |
| Ingredients | Pasteurized milk, cheese culture, salt, enzymes, and vegetable coloring |
| Number of ingredients | 5 |
| Development time | 10 years |
| Mold development | Faster mold development for shredded, cubed, and sliced cheese |
| Freshness | Freshness date on the package assures freshness only in an unopened package |
| Mold prevention | Cheese should be used within 5 days of opening the package |
| Mold prevention | Cheese can be frozen for up to 2 months to prevent mold |
| Rennets | Most Sargento natural cheeses use non-animal rennet |
| Rennets | Sargento natural cheeses that may contain animal rennet: Parmesan, Romano, Provolone, Asiago, and Fontina |
| Animal rennet | May also be found in Blue and Feta cheese types |
| Anti-caking agents | Powdered cellulose or potato starch |
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What You'll Learn
- Sargento's reduced-fat cheese doesn't melt well under broiling
- Sargento's natural cheeses are made with non-animal rennet
- Sargento's anti-caking agents are tasteless and odourless
- Sargento's American cheese is a natural cheese, not a processed cheese product
- Sargento's new American cheese melts well, according to a food editor
Sargento's reduced-fat cheese doesn't melt well under broiling
Sargento's reduced-fat cheese is designed to have a lower fat content, which can affect its melting properties. Cheese melting is a complex process that involves the breakdown of the cheese matrix, which is influenced by the composition of the cheese, including its fat content. When cheese is heated, the fat melts and mixes with other components, contributing to the creamy, melted texture. However, reduced-fat cheese has a lower fat content, which can impact its ability to melt smoothly and may cause it to toughen under direct heat sources like broiling.
To avoid this issue, Sargento recommends heating the food thoroughly and then topping it with shredded reduced-fat cheese. This way, the heat from the food will melt the cheese without the need for additional cooking. It is important to note that the melting behaviour of cheese is influenced by various factors, including temperature, time, and the specific composition of the cheese.
Sargento has also introduced an all-natural American cheese that melts well. This product is made with just five ingredients, including pasteurized milk, cheese culture, salt, enzymes, and vegetable colouring. It is designed to replicate the characteristics of American cheese without the added ingredients commonly used in processed cheese. This natural cheese is crafted using traditional methods, resulting in a product that is considered "real cheese" and delivers on taste, texture, and meltability.
While the new Sargento natural American cheese showcases their innovation in creating a melty cheese, it is important to note that their reduced-fat cheese variety may still present melting challenges under certain cooking methods, such as broiling.
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Sargento's natural cheeses are made with non-animal rennet
Sargento's natural cheeses that may contain animal rennet are those considered traditional Italian cheese styles. These include Parmesan, Romano, Provolone, Asiago, and Fontina. These cheese varieties are found in Sargento's Italian blends, sliced Provolone, grated Parmesan and Romano, and potentially any product with these cheese types listed. Animal rennet may also be present in Blue and Feta cheese types.
Sargento's natural cheeses are made with four basic ingredients: pasteurized milk, cheese culture, salt, and enzymes. The enzymes used in their cheese-making process are sourced from non-animal rennet, with the exception of the Italian-style cheeses mentioned above. Sargento's cheese-making process involves trimming, finely grinding, and melting natural cheese in kettles. They also use anti-caking agents such as powdered cellulose and potato starch to prevent their cheese from sticking together.
While Sargento's natural cheeses are made with non-animal rennet, some consumers have expressed negative opinions about the taste and quality of their cheese. Some have compared Sargento's cheese to shredded American cheese, stating that it has the same taste, texture, and melt style. Others have mentioned the presence of mold on Sargento's cheese, which is a common issue with shredded, cubed, and sliced cheese due to their larger surface area.
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Sargento's anti-caking agents are tasteless and odourless
Sargento's anti-caking agents, powdered cellulose and potato starch, are tasteless and odourless. They are added to the cheese to prevent it from sticking together. Powdered cellulose is a white powder made from cellulose, a naturally occurring component of most plants. Potato starch is also a plant-based ingredient. Neither of these anti-caking agents is derived from wheat, rye, barley, or their cross-bred hybrids.
Sargento's Natural American Cheese is made with just five ingredients: pasteurized milk, cheese culture, salt, enzymes, and vegetable colouring. The product has a soft texture, a mild and creamy taste, and the ability to melt easily. The company spent 10 years developing the perfect recipe for this melty cheese.
Sargento's new product is a response to the fact that American cheese is not typically made like cheese and is thus labelled a "processed cheese product" or "cheese food". The processed nature of the product has resulted in its mass-market attributes, including its signature soft texture, mild taste, and easy melting. However, Sargento's Natural American Cheese is made with 100% real cheese, allowing it to be classified as "cheese".
The process of making Sargento's Natural American Cheese follows traditional methods. Milk combines with cultures and enzymes to form curds, and the whey is then separated. The curd is pressed into a block, becoming cheese, as has been done for hundreds of years. This natural process results in a product that tastes and feels real, as opposed to the artificial nature of some other American cheeses.
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Sargento's American cheese is a natural cheese, not a processed cheese product
Sargento has recently launched an all-natural American cheese, which is the first of its kind on the market. The Sargento Natural American Cheese is made with just five ingredients: pasteurized milk, cheese culture, salt, enzymes, and vegetable colouring. This is in contrast to most American cheeses, which are made by blending different types of cheeses and adding other ingredients such as vegetable oils, water, emulsifying salts, and preservatives. This process of heating and combining cheeses with other ingredients means that most American cheese is considered a "processed cheese product" or "cheese food" and cannot be labelled as "real cheese".
Sargento's new natural American cheese is made in a more traditional way, with milk, cultures, and enzymes combined to form curds, and then pressed into blocks. This method has been used to make cheese for hundreds of years and is how Sargento defines its "real and natural cheese". The company spent 10 years developing the perfect recipe for a natural cheese that still has the signature meltability of American cheese.
The result is a cheese that has the soft texture, mild and creamy taste, and easy meltability of American cheese, but without the artificial ingredients and manufacturing processes commonly used to create it. The new Sargento Natural American Cheese comes in zippered packs of 12 and 24 slices, and can be found in the dairy aisle of grocery stores.
Sargento's new natural American cheese is a significant innovation in the cheese industry, offering consumers a more natural and authentic alternative to the traditional processed American cheese products. The company's commitment to creating a high-quality, natural cheese product is evident in the time and effort invested in its development, and the positive reviews from food editors and consumers alike.
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Sargento's new American cheese melts well, according to a food editor
Sargento has launched the first all-natural American cheese on the market. The product is made with just five ingredients: pasteurized milk, cheese culture, salt, enzymes, and vegetable coloring. This is a fraction of the ingredients used in competing products, which are often blends of cheeses and therefore cannot be classified as "cheese".
Sargento's new American cheese has been given a thumbs-up by food editor Alex Loh, who says:
> "This cheese definitely reminds me of American cheese, but it feels and tastes real. Other American cheese can sometimes feel like plastic and have an artificial [...] taste."
Loh also notes that the cheese "melts incredibly well", adding that it gave her the "ooey-gooey interior that you want in a grilled cheese". This is a notable feat, as the meltability of American cheese is usually thanks to its processed nature. Sargento spent 10 years developing the product, focusing on perfecting its texture, flavor, and ability to melt.
Sargento's new American cheese is an innovation in the cheese world, offering a natural alternative to the classic processed American cheese.
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Frequently asked questions
Sargento cheese does melt. Sargento's Natural American Cheese is an all-natural American cheese that melts incredibly well. However, it is recommended to avoid broiling reduced-fat cheese as it toughens quickly after melting.
Sargento cheese is made from four basic ingredients: pasteurized milk, cheese culture, salt, and enzymes.
Most Sargento natural cheeses are made with non-animal rennet enzymes. However, some varieties, such as Romano, Provolone, Asiago, Blue, Feta, and Fontina, may contain animal enzymes.
Sargento cheese is crafted using traditional methods. Milk is combined with cultures and enzymes, turning into curds. The whey is then separated, and the curd is pressed into blocks to form cheese.
Mold can develop on Sargento cheese due to exposure to air. Shredded, cubed, and sliced cheeses have a larger surface area, increasing the likelihood of mold development. Sargento recommends using their cheese within 5 days of opening to prevent mold.
