The question of whether cheese is ultraprocessed is far more complex than a simple yes or no. Instead, the answer depends entirely on the type of cheese in question and its production method. To understand the distinction, it's essential to look at the NOVA food classification system, which categorizes foods into four groups based on their level of processing.
What Defines Ultra-Processed Food?
The NOVA classification system defines ultra-processed foods as formulations of ingredients, mostly of industrial use, that typically contain additives like preservatives, emulsifiers, and artificial flavors. These products are designed to be highly profitable, convenient, and attractive to consumers. In contrast, 'processed foods' are made by combining minimally processed ingredients and can be replicated by a home cook, such as traditional cheese. Key indicators of an ultra-processed food often include a long ingredient list with substances not typically found in a home kitchen.
The Spectrum of Cheese Processing
Not all cheese is created equal when it comes to processing. On one end of the spectrum are traditional, block-style cheeses, and on the other, industrially produced items that often contain little real cheese.
Traditional Cheeses: Simply Processed
Most traditional dairy cheeses, like Cheddar, Swiss, and Mozzarella, fall into the Processed Food category of the NOVA system. Their production involves straightforward methods like pasteurization, coagulation with rennet, fermentation with starter cultures, and aging. These processes, while technically 'processing,' do not involve the addition of industrial-grade ingredients meant to replicate or enhance the product unnaturally. The ingredients typically include milk, salt, rennet, and starter cultures.
Industrial Cheeses: Ultraprocessed
Many industrially produced cheese products are a different story entirely and are classified as Ultra-Processed Foods. These include items like individually wrapped cheese slices, cheese spreads, and some pre-shredded or flavored cheeses.
- Cheese Slices and Spreads: These products are often made by blending natural cheeses with emulsifying salts and other ingredients to achieve a consistent melt and long shelf life. The added emulsifiers and stabilizers are substances rarely found in a home kitchen, making the product ultra-processed under the NOVA system.
- Pre-Shredded Cheese: Some pre-shredded cheeses are dusted with anti-caking agents like cellulose or potato starch to prevent clumping. While a minimal addition, it's an ingredient used for industrial convenience, pushing it toward the ultra-processed category.
- Vegan Cheese Alternatives: Many plant-based cheese substitutes are also considered ultra-processed because they rely on various additives to mimic the texture and taste of dairy cheese.
The Importance of Reading Labels
For consumers concerned about avoiding ultra-processed foods, the key is to read the ingredient list. Natural cheeses will have a short, recognizable list of ingredients, while ultra-processed versions will contain many additives and emulsifiers. Opting for a block of cheese and shredding it yourself is a simple way to avoid the anti-caking agents in many pre-shredded products.
Natural Cheese vs. Ultra-Processed Cheese Food: A Comparison
| Feature | Natural (Processed) Cheese | Ultra-Processed Cheese Food |
|---|---|---|
| Example | Block of cheddar, parmesan, brie | Individually wrapped slices, jarred spreads |
| NOVA Class | Group 3: Processed Food | Group 4: Ultra-Processed Food |
| Ingredients | Milk, starter cultures, rennet, salt | Cheese blends, emulsifying salts, vegetable oil, flavorings, stabilizers |
| Processing | Pasteurization, fermentation, coagulation, shaping, aging | Industrial processing, blending, emulsification, melting, reforming |
| Additives | Minimal or none (e.g., annatto for color) | Many; include emulsifiers, preservatives, artificial flavors |
| Nutritional Value | Generally higher protein and calcium; can be high in saturated fat and sodium | Lower concentration of vitamins and minerals due to added ingredients |
| Melt Behavior | Can separate or become oily when heated | Melts smoothly and consistently without separating |
| Shelf Life | Shorter; requires refrigeration | Much longer; some do not require refrigeration until opened |
Conclusion
Ultimately, whether cheese is ultraprocessed depends on the specific product. A simple block of cheddar or brie is considered a processed food, but not ultraprocessed. It is the industrial manipulation and addition of non-culinary ingredients—such as emulsifying salts, starches, and preservatives—that pushes a cheese product into the ultra-processed category, as is the case with many packaged slices and spreads. For those looking to minimize ultra-processed foods in their diet, choosing traditional, block-style cheeses and checking the ingredient label is the best strategy. The distinction highlights the difference between traditional food production methods and modern industrial formulations designed for maximum shelf life and melt consistency.
For further reading on the NOVA classification system and its application, consult the official FAO publication on the topic.
