Is All Cheese Classed as Processed? A Detailed Exploration

November 22, 2025 •

2 min read

According to the Food Standards Australia New Zealand, many foods we eat are processed, including cheese. The question, "Is all cheese classed as processed?" is more complex than a simple yes or no, hinging on the definition of "processed" and the specific production methods used.

Quick Summary

Not all cheeses are created equal, with a wide spectrum of processing involved. While even traditional cheesemaking involves basic processing steps like fermentation and salting, the term 'processed cheese' specifically refers to products containing emulsifying salts and other additives. This guide clarifies the different degrees of processing, the distinction between natural and manufactured varieties, and what it means for your food choices.

Key Points

Processing Spectrum: The term 'processed' covers a wide range of food modifications, and cheese can be minimally or heavily processed depending on the production method.
Natural Cheese vs. Processed Cheese: The primary distinction lies in the ingredients and process; natural cheese is made from milk via fermentation, while processed cheese combines natural cheese with emulsifying salts and other additives.
Emulsifying Salts are Key: The addition of emulsifying salts like sodium phosphate is what defines industrially processed cheese, enabling its uniform texture and melting properties.
Labeling and Ingredients Matter: Check labels for terms like 'pasteurized process cheese food' and ingredients such as emulsifying salts to distinguish between types.
Natural Cheese Offers Flavor Diversity: Traditional aging processes give natural cheeses a wider range of complex flavors and textures compared to the consistent, milder taste of processed cheese.
Health and Nutrition Variations: Processed cheese can be significantly higher in sodium and contain more additives than natural cheese, though both should be consumed in moderation.

Understanding the Spectrum of Food Processing

Food processing exists on a spectrum. Minimally processed foods undergo minimal changes, while ultra-processed foods are heavily altered with additives. Natural cheese falls in the middle, using traditional techniques, whereas industrial processed cheese is closer to ultra-processed due to added emulsifiers.

The Creation of Natural Cheese

Natural cheese production transforms milk into a solid form through fermentation and enzymes. Key steps involve milk preparation, acidification, coagulation, cutting and cooking curds, draining whey, pressing curds, salting, and aging. Examples like Cheddar and Brie follow these steps without extensive additives.

The Industrial Process of Creating Processed Cheese

Processed cheese involves re-engineering natural cheese to achieve uniformity and meltability. This includes blending natural cheeses with other ingredients, adding emulsifying salts to prevent separation when heated, heating the mixture, and packaging. Some processed cheese products may contain as little as 51% actual cheese.

Comparison Table: Natural vs. Processed Cheese


Feature	Natural Cheese	Processed Cheese
Key Ingredients	Milk, salt, starter culture, rennet	Natural cheese, emulsifying salts, whey, milk protein concentrate, flavorings, stabilizers
Manufacturing Process	Coagulation, aging (curing)	Melting, blending, adding emulsifiers and other additives
Texture	Can be grainy, firm, or creamy, depending on type and aging	Homogeneous, soft, and creamy with consistent melting
Flavor	Complex, diverse, and develops over time with aging	Milder, more consistent, and less complex
Nutritional Profile	Generally higher protein and fat, lower sodium	Can have higher sodium and sometimes less overall nutrients due to additives
Shelf Life	Shorter shelf life, requires refrigeration	Longer shelf life due to preservatives

Implications for Consumers

Understanding the difference helps consumers choose based on taste and health preferences. Natural cheese offers diverse flavors, while processed cheese provides consistency. Processed cheese often has more sodium and additives than natural varieties.

Conclusion: A Clear Distinction

Not all cheese is the same type of processed food. Natural cheesemaking uses fermentation and aging, distinct from industrial processed cheese production which involves combining cheese with other ingredients and emulsifiers. Reading labels can help distinguish between them. The choice depends on preferences for ingredients, taste, and production methods.

Frequently Asked Questions

The main difference is the manufacturing process and ingredients. Natural cheese is made directly from milk using traditional methods like coagulation and aging, while processed cheese is made by blending natural cheese with emulsifying salts and other ingredients, then heating and re-solidifying it.

Processed cheese melts uniformly and smoothly because of the emulsifying salts added during production. These salts bind to the calcium in the cheese, preventing the protein and fat from separating when heated, a common issue with many natural cheeses.

All cheese undergoes some form of processing, such as fermentation and curdling, to alter milk's natural state. However, the term "processed cheese" specifically refers to the industrially manufactured products containing emulsifying salts, distinguishing them from traditionally made, or natural, varieties.

While natural cheese does not contain the emulsifying salts of processed cheese, some may have added ingredients like salt, enzymes (rennet), or specific starter cultures to control flavor and aging. Pasteurization, which is a form of processing, is also common for safety.

In countries like the United States, the FDA sets legal standards of identity for cheese names. Products like "pasteurized process cheese," "cheese food," and "cheese spread" are defined by their minimum cheese content, moisture levels, and other ingredients.

The longer shelf life of processed cheese is due to the pasteurization process during manufacturing and the inclusion of preservatives. This extended shelf life is one of its primary advantages over natural cheese, which requires refrigeration.

Yes, to determine if a cheese is processed, look for the words "pasteurized process" in the name and check the ingredient list for emulsifying salts (e.g., sodium citrate, sodium phosphate), milk solids, or other additives not found in natural cheese.