What Makes a Cheese "Processed"?
All cheese undergoes some degree of processing, as it is a man-made product that doesn't exist naturally. The crucial distinction is between natural cheese and processed cheese. Natural cheese is made by coagulating milk with enzymes (rennet) and/or bacteria, separating the curds from the whey, and then aging it. This involves minimal manipulation beyond the initial fermentation and curing stages. Conversely, processed cheese starts with natural cheese, then adds extra ingredients like emulsifying salts, preservatives, and other dairy components, heats and blends the mixture to achieve a uniform texture, longer shelf life, and predictable melt.
The Role of Emulsifying Salts
In processed cheese, emulsifying salts like sodium phosphate or citrate are vital. These salts act as calcium chelators, disrupting the casein protein network that holds natural cheese together. This allows the protein and fat to form a smooth, homogeneous, melted product that won't separate into a greasy mess when heated. This is the key difference that gives American cheese its signature, consistent melt.
Boar's Head Cheeses: A Closer Look
Boar's Head offers a wide array of deli cheeses, and the degree of processing varies significantly by product. For a clearer picture, we can divide their offerings into two categories: pasteurized processed cheeses and natural cheeses.
The Processed Varieties: Boar's Head American Cheese
Boar's Head White American Cheese is a classic example of a pasteurized process cheese. It is crafted from a blend of 100% cheddar cheese, but undergoes additional heating and emulsification to create its smooth, meltable texture. This process gives it desirable properties for sandwiches and cooking, and as a result, it has a more consistent texture than natural cheeses.
The Natural Varieties: Swiss, Cheddar, and Others
Many of Boar's Head's other cheeses are natural products, crafted with minimal processing. The brand's "All Natural*" line emphasizes that these products contain no artificial ingredients and are minimally processed. Examples include:
- Vermont Cheddar: Made with milk from regional family farms and aged for a classic, rich flavor.
- Imported Swiss: Crafted in the traditional Alpine style using Swiss milk and aged over 120 days.
- Cream Havarti: A Wisconsin-made double crème cheese known for its creamy texture and rich, buttery taste.
These cheeses are made through traditional methods, relying on natural ingredients and the aging process to develop their flavor and texture, without the added emulsifiers found in their processed counterparts. For more information on their natural products, visit the Boar's Head All Natural page.
Natural vs. Processed Cheese Comparison
| Feature | Boar's Head Processed Cheese | Boar's Head Natural Cheese |
|---|---|---|
| Starting Ingredients | Natural cheeses (like cheddar) plus emulsifiers, salts, and often other dairy ingredients. | Fresh milk, cheese cultures, salt, and enzymes. |
| Melting Properties | Uniform, consistent, and smooth melt without separating into grease. | Melts in different ways depending on variety; may become slightly oily when heated. |
| Texture | Soft, homogenous, and creamy. | Varies greatly by type, from soft (Brie) to hard and grainy (Aged Cheddar). |
| Flavor Profile | Typically milder and more consistent across batches. | More complex and diverse flavors, which evolve with aging. |
| Nutritional Content | Often higher in sodium due to emulsifying salts. | Better nutritional content; higher in protein and healthy fats, and lower in sodium. |
| Shelf Life | Longer shelf life due to pasteurization and preservatives. | Shorter shelf life; requires proper refrigeration. |
FDA Regulations and Labeling
For consumers, it's important to understand the legal definitions of cheese products in the United States, as outlined by the FDA. Products are classified based on their cheese content and ingredients.
- Pasteurized Process Cheese: Made from natural cheese blended with emulsifying salts and other permitted additives, with a minimum moisture and fat content. Boar's Head American cheese falls into this category.
- Cheese Food: Must contain at least 51% natural cheese by weight and can include other dairy ingredients.
- Cheese Product: A more generic, less regulated term, often used for items with lower cheese content.
Boar's Head is a premium brand, and their processed American cheese is a high-quality version of this category, starting with real cheddar. The key is simply that it is processed to achieve its specific melting characteristics.
Conclusion
In summary, the answer to whether Boar's Head deli cheese is processed is not a simple yes or no; it depends on the specific product. While varieties like their American cheese are, in fact, pasteurized processed cheese, many of their other offerings, including Swiss, Havarti, and Cheddar, are natural, minimally processed cheeses. Ultimately, consumers can confidently choose a product that aligns with their dietary preferences and culinary needs by understanding the specific manufacturing process behind each type of cheese they offer.
Authoritative Reference
*Boar's Head Brand defines humanely raised as animals raised with shelter, resting areas, sufficient space and the ability to engage in natural behaviors. No Artificial Ingredients, Minimally Processed.
