Decoding Your Deli: What Deli Cheese Is Not Processed?

October 3, 2025 •

5 min read

Did you know that some cheese products contain less than 50% actual cheese, supplemented by additives and fillers? When shopping at the deli counter, consumers often wonder, what deli cheese is not processed? The key lies in differentiating minimally-processed natural cheeses from highly-processed cheese products designed for consistency and shelf-life.

Quick Summary

Natural deli cheeses are made directly from milk with minimal processing, unlike their processed counterparts which contain emulsifiers and additives. The main difference lies in their ingredients, production method, and nutritional profile, with natural cheeses typically having better health benefits and less sodium.

Key Points

Identify Processed Cheese: Look for terms like "Pasteurized Process Cheese Food" or lists with emulsifying salts such as sodium phosphate.
Choose Natural Varieties: Opt for natural, minimally processed options like Swiss, Provolone, Cheddar, and Mozzarella, which are made from milk with few added ingredients.
Read Ingredient Labels: The simplest way to verify if a deli cheese is natural is to check for a short, simple ingredient list consisting of milk, cultures, salt, and enzymes.
Enjoy Nutritional Benefits: Natural cheeses often have lower sodium and are free from the artificial colors and preservatives found in highly processed cheese products.
Consider the Production Process: Natural cheese undergoes a simpler curdling and aging process, while processed cheese involves melting, blending, and adding emulsifiers and other additives.
Prioritize Healthier Options: Cheeses like fresh mozzarella, Swiss, and cottage cheese offer better nutritional profiles, including higher protein and lower sodium.

Understanding the 'Processed' Distinction

In the world of cheese, the term "processed" can be confusing because all cheese is technically processed in some way, as it is a man-made product that doesn't exist naturally. However, the crucial difference lies in the type of processing. Natural cheese is made through a relatively straightforward process involving milk, enzymes (rennet), and starter cultures, followed by curdling, cutting, aging, and pressing.

Processed cheese, on the other hand, involves additional, more complex steps. Natural cheeses of varying maturities are shredded, melted, and blended with other ingredients, including emulsifying salts (such as sodium phosphate or sodium citrate), water, coloring, and preservatives. This process creates a homogeneous, smooth, and stable product with an extended shelf life. The inclusion of emulsifying salts is a primary indicator of processed cheese.

The All-Natural Options at Your Deli Counter

When you approach the deli, there are many natural, minimally processed choices available. These cheeses are made with simple ingredients and offer a richer, more complex flavor profile than their processed alternatives. Here are some of the most common natural deli cheeses:

Swiss Cheese: Authentic Swiss cheese, including Emmentaler, is a natural product made solely from milk, rennet, and bacteria cultures. The distinctive holes, or "eyes," are a byproduct of carbon dioxide gas released by the bacteria during aging. Swiss is a good source of calcium and has a mild, nutty flavor.
Provolone Cheese: As a "pasta filata," or stretched-curd cheese, Provolone is kneaded and stretched while still hot after the curdling process, similar to mozzarella. It is then hung to age, which develops its flavor. Look for varieties without additives, such as a mild Dolce or sharp Piccante.
Mozzarella Cheese: Fresh mozzarella is another example of a pasta filata cheese, characterized by its soft, moist texture. It is typically made from buffalo or cow's milk and stretched into shape. Low-moisture mozzarella, often used for pizza, is also a natural cheese.
Cheddar Cheese: Many cheddar cheeses found at the deli are natural cheeses, containing only milk, cultures, salt, and enzymes. The aging process dictates its sharpness and texture. You can find both mild and sharp varieties that are minimally processed.
Havarti Cheese: This Danish, semi-soft cheese is made from cow's milk using a traditional curdling and aging process. It has a buttery flavor and tiny holes, similar to Swiss cheese. Like cheddar, it is a natural cheese, though flavored varieties may contain herbs or spices.

How to Identify Unprocessed Deli Cheese

Reading the label is the most reliable way to tell if a deli cheese is natural or processed. The U.S. Food and Drug Administration (FDA) has standards of identity for different cheese products that can help you distinguish them.

Check the Name: The name on the label is a major giveaway. A natural cheese will simply be labeled as "Swiss cheese" or "Cheddar cheese." Processed varieties will use descriptors like "Pasteurized Process Cheese Food," "Pasteurized Process Cheese Spread," or "Prepared Cheese Product".
Scrutinize the Ingredients: A true natural cheese will have a short, simple ingredient list: milk, cultures, salt, and enzymes (rennet). If you see additives like sodium phosphate, sodium citrate, sorbic acid, whey protein concentrate, or vegetable oil, it's a processed cheese product.
Consider the Texture and Appearance: Processed cheese tends to have a perfectly uniform texture and melts very smoothly due to the emulsifiers. Natural cheeses may have a more varied texture, with some hardness, graininess, or small holes, and they may not melt as evenly.

Natural vs. Processed Cheese: A Comparison


Feature	Natural Cheese	Processed Cheese
Ingredients	Milk, cultures, salt, rennet	Natural cheese, emulsifying salts, milk fat, water, colorings, preservatives
Production	Curdling, aging, pressing	Melting and blending natural cheese with additives
Texture	Varies by type (firm, creamy, etc.), can be inconsistent	Uniform, smooth, soft, and rubbery
Flavor	More complex, varied, and distinct	Mild, consistent, and often less nuanced
Shelf Life	Shorter	Longer due to preservatives
Sodium Content	Generally lower	Higher due to emulsifying salts and additives
Additives	None	Contains emulsifiers, stabilizers, and preservatives
Melting	May separate and oil out	Melts evenly and consistently

Nutritional Benefits of Natural Deli Cheese

Opting for natural deli cheese offers several nutritional advantages over processed cheese products. While both contain protein, fat, and calcium, the absence of chemical additives in natural cheese makes it a healthier choice.

Lower Sodium: Processed cheeses contain a significantly higher level of sodium compared to many natural varieties due to the emulsifying salts used. Choosing a natural option can help manage sodium intake, which is important for maintaining healthy blood pressure.
Rich in Nutrients: Natural cheese is a great source of calcium, protein, and vitamin B12. Aged cheeses may contain probiotics that support gut health. Some, like Gouda, even contain vitamin K2, which is important for bone health.
Free from Additives: By choosing natural cheese, you avoid the artificial colors, preservatives, and vegetable oils often added to processed cheese products. This allows you to enjoy the purest form of cheese and its inherent nutritional value.

Conclusion

Navigating the deli counter for a healthier cheese option boils down to one simple strategy: look for natural, minimally processed varieties. By checking the product name and ingredients list, you can easily distinguish true cheese from processed imitations. Options like sliced Swiss, Provolone, or mozzarella are great, naturally delicious choices. Prioritizing these less-processed cheeses not only enhances the flavor of your meals but also offers better nutritional benefits, including lower sodium, without the need for artificial additives. For more information on the principles of processed cheese-making, refer to ScienceDirect.

The Healthiest Options at a Glance

Fresh Mozzarella: A good source of protein and lower in sodium compared to many other cheeses.
Swiss: Known for its lower sodium content and nutty flavor, perfect for sandwiches.
Provolone: This stretched-curd cheese offers a more complex flavor as it ages, available in mild and sharp varieties.
Cottage Cheese: While not sliced, it's a minimally processed, high-protein option often found at the deli.
Goat Cheese: A tangy, low-calorie option, although it can be higher in sodium depending on the type.

Remember to enjoy cheese in moderation as part of a balanced and nutritious diet.

Frequently Asked Questions

You can often get a hint from its texture and melting properties. Processed cheese tends to be very uniform, soft, and melts perfectly smoothly. Natural cheese can have a more varied texture and may separate or get greasy when melted.

Most American cheese slices and loaves are processed cheese products made with emulsifiers and other additives. However, it is possible to find natural American cheese, though it is less common at standard deli counters.

Good examples of unprocessed (or minimally processed) deli cheeses include Swiss, provolone, mozzarella, cheddar, gouda, and havarti. Always check the ingredient list to be sure.

Processed cheese has higher sodium primarily because of the addition of emulsifying salts, such as sodium phosphate and sodium citrate, which are crucial for its production and stability.

No. Many brands sell pre-sliced natural cheeses, such as Swiss or cheddar, that are simply cut from a larger block. The key is to check the ingredient list for additives. For example, Sargento sells 'real, natural cheese' that is often pre-sliced.

Natural cheese is generally considered healthier because it contains fewer additives, lower sodium, and higher quality nutrients. However, both should be consumed in moderation as part of a balanced diet.

An emulsifying salt, like sodium citrate or phosphate, helps to bind the cheese proteins and fat together during the melting process. This prevents the melted cheese from separating and gives it a smooth, uniform texture.

Yes. Natural cheese has a more complex and varied flavor profile that develops during the aging process. Processed cheese is designed for a consistent, mild flavor that is often less nuanced.