Are all cheeses considered processed food?

The notion that all cheese is processed is a common misconception, but in reality, the level of processing can vary dramatically. From simple fermentations to industrial blending, the term "processed" covers a broad spectrum of food production. It's crucial to understand this distinction when it comes to cheese.

Quick Summary

The distinction between natural and processed cheese lies in their production methods, ingredients, and nutritional content. This guide explains how to identify different cheese types and make informed dietary decisions based on their level of processing.

Key Points

• Not all cheese is the same: There's a wide spectrum of processing, from minimally processed natural cheeses to highly industrial processed cheese products.

• Natural cheese uses simple ingredients: Traditional cheesemaking relies on milk, starter cultures, rennet, and salt, with aging developing complex flavors.

• Processed cheese contains more additives: This category involves blending and heating natural cheese with emulsifying salts, extra fats, and preservatives to create a consistent product.

• Ultra-processed products have a longer ingredient list: Items like pre-shredded cheese or cheese spreads often contain anti-caking agents or other industrial additives.

• Check the label for the truth: The best way to know what you're eating is to examine the ingredient list. Shorter, more recognizable lists point to natural cheese.

The Spectrum of Processing in Cheese

While all cheeses undergo some form of processing to transform milk into a solid product, the term refers to a wide range of production techniques. The key difference lies in the degree of processing. Minimally processed natural cheeses are fundamentally different from industrial processed cheese products that contain additional ingredients, preservatives, and emulsifiers. Understanding this spectrum is essential for making informed food choices.

What is Natural Cheese?

Natural cheese is the result of a traditional cheesemaking process involving a few key steps and simple ingredients. The process starts with milk, which is often pasteurized to kill harmful bacteria, though some artisan cheeses use raw milk. Starter cultures of bacteria are added to the milk to convert lactose into lactic acid, which helps to curdle the milk. An enzyme, typically rennet, is then introduced to solidify the milk into curds, separating the solids from the liquid whey. The curds are cut, drained, salted, and pressed into molds. Finally, many natural cheeses are aged, or ripened, for a period that can range from weeks to years, which develops their unique flavor and texture. Examples of natural cheese include:

• Cheddar (block)
• Swiss
• Gouda
• Parmesan
• Fresh Mozzarella
• Feta

What is Processed Cheese?

Processed cheese is a relatively modern invention developed to extend shelf life and create a consistent, meltable product. It is made by blending and heating one or more types of natural cheese with other dairy ingredients, emulsifying salts, and additives. This reheating process fundamentally changes the chemical structure of the cheese, creating a homogenous mass with a distinctively smooth texture. These products can have a much longer list of ingredients than their natural counterparts. Common processed cheese products include:

• American cheese slices
• Cheese spreads in jars
• Some shredded cheeses (which contain anti-caking agents to prevent clumping)

The Ultra-Processed Distinction

An even more refined classification of processed foods is the NOVA system, which places foods into four categories based on their level of processing. This system identifies "ultra-processed" foods as those that contain industrial additives, often including preservatives, sweeteners, and emulsifiers not typically used in home cooking. While most fresh and aged dairy cheeses fall into the "processed" or even "minimally processed" categories, products like pre-shredded cheese or cheese-flavored snacks can be considered ultra-processed due to the additional additives they contain. You can read more about the NOVA classification on the British Heart Foundation website.

Natural vs. Processed Cheese: A Comparison

Feature	Natural Cheese	Processed Cheese
Ingredients	Milk, starter cultures, rennet, salt	Natural cheese, emulsifying salts, whey, milk protein concentrate, additional fats, colorings, preservatives
Production	Coagulation, draining, salting, pressing, and often aging; relies on traditional methods	Blending and heating multiple types of natural cheese with additives; industrial formulation
Texture	Varies widely (crumbly, creamy, dense) and may become more grainy with age	Soft, smooth, and homogenous; designed for consistent, easy melting
Flavor	Complex, diverse, and develops with age	Mild, consistent, and often less complex
Shelf Life	Shorter, requires refrigeration	Longer, some can be shelf-stable until opened
Nutrition	Generally higher in protein and beneficial fats, lower in sodium	Often higher in sodium and saturated fat due to added ingredients

Understanding the Nutritional Impact

For many, the debate about processed cheese is less about semantics and more about nutritional value. Natural cheeses, made with minimal ingredients, are generally richer in protein and healthy fats, and often contain less sodium than their processed counterparts. In contrast, processed cheese products frequently contain a higher salt content and added fats to achieve their texture and extended shelf life. However, it's also important to remember that any cheese should be consumed in moderation due to its fat and calorie content.

Conclusion: Not All Cheeses Are Created Equal

The definitive answer to "are all cheeses considered processed food?" is both yes and no. In the strictest technical sense, any food altered from its natural state is processed. However, a more useful distinction exists between minimally processed natural cheese and industrially produced processed cheese products. A block of aged cheddar and a slice of American cheese are worlds apart in terms of ingredients, production methods, and nutritional profile. The best way to make an informed choice is to read the ingredient label and understand how the cheese was made. For those seeking a simpler, more natural product, sticking to cheese with a short ingredient list—milk, salt, cultures, and enzymes—is the best approach.

Frequently Asked Questions

Frequently Asked Questions

Is all cheese technically a processed food?

In the strictest sense, yes. All cheese requires some form of processing, such as fermentation or pasteurization, to turn milk into a solid product. However, the term's common usage distinguishes between minimally processed natural cheese and industrially produced processed cheese.

What is the main difference between natural cheese and processed cheese?

The main difference is the production method and ingredients. Natural cheese is made simply from milk, cultures, rennet, and salt, and is often aged. Processed cheese is made by blending and heating natural cheese with additional ingredients like emulsifiers, preservatives, and fats.

Are American cheese slices considered processed?

Yes, American cheese slices are a classic example of processed cheese. They are made by blending multiple cheeses and adding emulsifying salts to create their signature smooth texture and long shelf life.

Is shredded cheese processed?

It depends. Pre-shredded cheese is often considered ultra-processed because it typically contains anti-caking agents, such as potato starch or cellulose powder, to prevent the cheese from clumping together. A block of cheese that you shred yourself would be considered natural cheese.

Does natural cheese have more health benefits?

Generally, natural cheese is considered a better nutritional choice. It tends to be higher in protein and lower in sodium and additives than processed cheese. However, both can be high in saturated fat, so moderation is key.

What are emulsifying salts in processed cheese?

Emulsifying salts, like sodium phosphate, are added to processed cheese during heating. They help the proteins disperse evenly, which prevents the fat and water from separating, creating a smooth, consistent texture that melts uniformly.

How can I tell if a cheese is processed by looking at the label?

To identify processed cheese, check the ingredient list. Natural cheese will have a short list, usually just milk, cultures, rennet, and salt. Processed cheese will have a much longer list containing additives like emulsifiers, modified ingredients, and preservatives.