Are all cheeses highly processed? The nutrition diet guide to dairy

October 8, 2025 •

4 min read

While it may come as a surprise, all cheese undergoes some form of processing, even the artisanal kind. However, the notion that all cheeses are highly processed is a common misconception that can influence a healthy nutrition diet. The critical difference lies in the degree of processing, which ranges from simple curdling and aging to the addition of multiple emulsifiers and stabilizers.

Quick Summary

Not all cheese is created equal when it comes to processing. The level of manufacturing varies significantly between natural, block cheeses and industrially produced items like cheese singles and spreads, impacting ingredients, taste, and nutritional profile.

Key Points

All cheese is processed, but not all is highly processed: The term 'processed' covers a wide spectrum, from the basic steps of making natural cheese to the intensive manufacturing of products like cheese singles.
Natural cheese uses simple ingredients: Made from milk, cultures, rennet, and salt, natural cheese (like block cheddar or fresh mozzarella) is minimally processed.
Highly processed cheese contains added ingredients: These products are made by melting natural cheese and blending it with emulsifiers, stabilizers, preservatives, and other non-dairy additives.
Check the ingredient list to tell the difference: A short, simple list of ingredients indicates a minimally processed natural cheese, while a long list with unfamiliar additives points to a highly processed product.
Nutritional differences exist: Highly processed cheeses generally contain more sodium and additives and fewer beneficial nutrients compared to their natural counterparts.
Specific types like shredded and string cheese have unique processes: Pre-shredded cheese uses anti-caking agents, and string cheese undergoes a special stretching process, which adds a layer of processing.

The Spectrum of Cheese Processing: From Natural to Ultra-Processed

The idea of a simple black-and-white distinction between "processed" and "unprocessed" cheese is misleading. All cheese production involves processing milk to separate curds and whey, a practice dating back thousands of years. The key is understanding where a product falls on the processing spectrum. On one end are minimally altered natural cheeses, and on the other are ultra-processed cheese products formulated for specific functional properties like a longer shelf life and consistent melt.

Defining Natural Cheese

Natural cheese is made primarily with four ingredients: milk, bacterial cultures, rennet (an enzyme), and salt. Its production relies on traditional methods of coagulation, cutting, and aging, and it does not contain added emulsifiers, artificial flavors, or unnecessary preservatives. This minimal processing allows the cheese's flavor and texture to develop naturally over time. For example, a block of aged cheddar will have a short ingredient list and a complex flavor profile developed during its maturation.

Examples of Minimally Processed Natural Cheeses

Cheddar: When purchased in a block, it is minimally processed, with its orange color sometimes coming from annatto, a natural vegetable dye.
Mozzarella: Especially fresh mozzarella, is a low-sodium, high-protein option that undergoes a simple curd-heating and stretching process.
Goat Cheese (Chèvre): A fresh, tangy cheese that typically involves minimal processing.
Feta: A crumbly, brined cheese that is not considered ultra-processed.
Swiss: The distinctive holes are a natural byproduct of the gas produced by specific bacterial cultures during ripening, not an industrial process.

The Characteristics of Highly Processed Cheese

Highly processed cheese, or "pasteurized process cheese food," is a manufactured product where finished natural cheese is melted down and blended with a variety of other ingredients. These additions are designed to create a product with a longer shelf life, smoother texture, and a melt that won't separate. Key ingredients that distinguish highly processed products include emulsifying salts (e.g., sodium phosphate), stabilizers, whey, vegetable oils, and artificial coloring. A common example is individually wrapped American cheese slices, which often contain as little as 51% actual cheese.

Beyond the Block: String Cheese and Pre-shredded Varieties

Even within the broader cheese categories, the degree of processing can vary. String cheese, for instance, is essentially mozzarella cheese that has been stretched and kneaded while warm to align its proteins, giving it its characteristic "stringy" texture. While this is an additional manufacturing step, it doesn't involve the complex additives found in products like cheese spreads. However, when it comes to pre-shredded cheese, a cellulose-based anti-caking agent is often added to prevent the shreds from clumping in the bag. This is another form of processing that consumers might not immediately consider.

Making Informed Nutritional Choices

The different levels of processing have direct implications for nutritional content. While both natural and processed cheeses can be high in saturated fat and sodium, processed cheese is often significantly higher in sodium and contains additional additives. Natural cheese, especially those made with traditional methods, often retains more nutrients and beneficial probiotic bacteria. Choosing minimally processed options can be a simple way to avoid artificial ingredients and high sodium levels.

Natural vs. Processed Cheese: A Comparison


Feature	Natural Cheese (e.g., block cheddar, fresh mozzarella)	Highly Processed Cheese (e.g., American singles, spreads)
Primary Ingredients	Milk, cultures, enzymes, salt	Natural cheese, whey, emulsifying salts, vegetable oils, coloring, preservatives
Processing Level	Minimal (curdling, aging, ripening)	Extensive (melting, blending, adding emulsifiers)
Nutritional Profile	Varies, but generally more protein, calcium. May contain probiotics	Can be higher in sodium, lower in protein, and may contain additives and fillers
Shelf Life	Shorter, requires proper refrigeration	Longer, designed for stability
Texture	Varies (firm, soft, crumbly); more complex	Smooth, uniform, and consistent melt
Flavor	Complex, nuanced, and varies with aging	Generally mild and consistent
Ingredients to Look For	Simple, recognizable list	Emulsifying salts (sodium phosphate), stabilizers, cellulose (for shredded)

Conclusion: Prioritizing Quality in Your Cheese Choice

Not all cheeses are highly processed, and understanding the differences is key to a well-informed nutrition diet. While all cheese undergoes some form of processing, the term "highly processed" is best reserved for products that have been heavily manipulated and mixed with numerous additives. Choosing natural, artisanal, or minimally processed block cheese over ultra-processed options ensures you are getting a product closer to its original state, often with a better nutritional profile and more complex flavor. By reading ingredient labels and favoring simple, recognizable ingredients, consumers can confidently navigate the dairy aisle and make choices that align with their health and dietary goals.

Frequently Asked Questions

The answer depends on the type. While some deli-sliced American cheese is made from a pasteurized blend of real cheeses, individually wrapped American cheese slices are often classified by the FDA as a "pasteurized process cheese food," which means it contains a minimum of 51% real cheese mixed with other ingredients.

Processed cheese melts more smoothly due to the addition of emulsifying salts like sodium phosphate. These additives prevent the fat and water from separating when heated, creating a consistent, uniform texture.

The term "cheese food" or "cheese product" indicates a highly processed item with a lower percentage of actual cheese and additional ingredients like whey, milk solids, and vegetable oils. In contrast, products labeled simply "cheese" (e.g., cheddar cheese) are natural cheeses.

Some natural cheeses, particularly those aged or made with specific cultures and not heat-treated after ripening, may contain beneficial probiotics. However, this is not true for all natural cheeses, and processed cheeses typically lack these beneficial bacteria.

Not all shredded cheeses are inherently highly processed, but many pre-shredded varieties contain added cellulose or other anti-caking agents to prevent clumping. For a less processed option, it is best to buy a block of natural cheese and shred it yourself.

Yes, string cheese is processed, but not in the same way as products like American cheese singles. It is mozzarella cheese that undergoes a heating and stretching process, which aligns the proteins to create its stringy texture. It generally contains fewer additives than highly processed cheese foods.

Generally, yes. Natural cheese typically has a better nutritional profile, with fewer additives and often lower sodium levels. Highly processed cheeses tend to contain higher sodium and artificial ingredients. For a healthier diet, moderation and opting for minimally processed natural cheeses is recommended.