Understanding the Distinction: Processed vs. Natural Cheese
The most straightforward answer to the question, "Is Kraft cheese considered real cheese?", is no. Specifically, Kraft Singles are legally defined by the U.S. Food and Drug Administration (FDA) as a "pasteurized prepared cheese product". This classification is crucial because it means the product contains less than 51% actual cheese, supplemented by a host of other ingredients. In contrast, real, or natural, cheese is made directly from milk, curdled with rennet or an acid, and then pressed and aged. It is the inclusion of emulsifying salts, milk protein concentrate, and other additives that gives processed cheese its signature texture and long shelf-life, but also disqualifies it from the "real cheese" category.
The Anatomy of a Processed Slice
Looking at the ingredients label for Kraft Singles provides insight into their composition. While real cheese (often cheddar) is present, it's combined with water, milkfat, whey, and emulsifying salts like sodium phosphate and calcium phosphate. These salts are key to the processed cheese's unique properties, preventing the protein and fat from separating when heated, and creating that signature melt. Other components include preservatives, artificial colors like annatto, and flavorings. The result is a consistent, mild-tasting product that melts smoothly, making it a staple for grilled cheese sandwiches and cheeseburgers.
Why Processed Cheese Exists
The invention of processed cheese was a solution to a problem: how to make cheese last longer and be more consistent for a mass market. Canadian-American businessman James L. Kraft patented a method for sterilizing cheese in 1916, halting the maturation process and giving it a longer shelf life. This innovation allowed cheese to be shipped long distances without spoiling, particularly valuable during wartime for military rations. Today, processed cheese continues to be prized for its durability and functional properties, like its perfect melt, even if it lacks the complex flavors of artisanal, natural cheeses.
Natural vs. Processed: A Comparison
The following table highlights the key differences between natural cheese and the processed variety sold by Kraft and other brands.
| Feature | Natural Cheese | Processed Cheese (e.g., Kraft Singles) |
|---|---|---|
| Ingredients | Milk, cultures, enzymes, salt. | At least 51% natural cheese, with added emulsifiers, milk solids, whey, and preservatives. |
| Manufacturing | Curdled milk is pressed, salted, and aged. | Natural cheese is shredded, blended with additives, heated, and formed. |
| Texture | Varies widely (hard, soft, crumbly); often grainy. | Uniformly smooth and creamy, designed for perfect melt. |
| Melting | Can become greasy or stringy; fat may separate. | Melts smoothly and evenly due to emulsifying salts. |
| Flavor | Complex and nuanced, developing with age. | Consistent, mild, and often salty. |
| Shelf Life | Shorter shelf life; requires refrigeration. | Long shelf life, often packaged to be shelf-stable before opening. |
| Legal Name | "Cheese" (e.g., Cheddar, Swiss). | "Pasteurized prepared cheese product" or "cheese food". |
Common Misconceptions and Clarifications
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The term "American cheese": This term can be confusing. While Kraft Singles are often associated with American cheese, the term also applies to real, un-wrapped deli cheeses that undergo less processing and contain higher percentages of actual cheese. The distinction lies in reading the label to see if it says "cheese" or "cheese product".
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Nutritional content: While processed cheese contains some protein and calcium from the real cheese within it, its nutritional value can be lower than natural cheese due to a higher sodium content and the presence of additives. For a healthier option with more complex flavor, natural cheese is typically the better choice.
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Is it safe to eat?: Despite its processed nature, Kraft Singles and other cheese products are regulated and safe for consumption. Their production methods prioritize food safety and shelf stability. The concern isn't safety, but rather the degree of processing and a preference for more natural, less-additive-filled foods.
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The perfect melt myth: The reason processed cheese melts so flawlessly is not due to a magical property, but a controlled science. The added emulsifying salts bind the proteins and fat together, ensuring a consistent, gooey texture without separation, which is exactly what a traditional cheddar-based grilled cheese can lack.
The Verdict: Real Cheese for Real Needs?
Ultimately, whether Kraft cheese is "real" depends on your definition. From a legal and ingredient-based standpoint, Kraft Singles are a processed cheese product, not a natural cheese. However, this doesn't diminish its purpose or popularity. It serves a different function than a block of aged cheddar or a wedge of brie. For consistent melting, convenience, and affordability, processed cheese delivers reliably. For those seeking a deeper flavor, more complex texture, and fewer additives, a natural cheese is the clear winner. Both products have their place in the dairy aisle, catering to different needs and culinary uses.
Conclusion
In conclusion, Kraft Singles are not classified as real cheese under FDA regulations due to their high content of added ingredients and a low percentage of actual cheese. Their manufacturing process involves melting natural cheese scraps and blending them with water, emulsifiers, and other components to create a consistent, smooth-melting product. While this makes them ideal for certain applications like grilled cheese, they lack the nuanced flavor and traditional craftsmanship of natural cheese. The truth is that Kraft cheese is a processed food, designed for a specific purpose, and its legal labeling as a "prepared cheese product" reflects this reality. The choice between processed and natural cheese ultimately comes down to personal preference for taste, texture, and ingredients.
