What is Pasteurized Process Cheese?
To understand what Land O' Lakes deli American cheese is, you must first know the definition of "pasteurized process cheese." The United States Food and Drug Administration (FDA) has specific standards of identity for different types of cheese products. A product must contain a certain percentage of natural cheese to be labeled as such. Pasteurized process cheese is defined as a product made by heating and blending one or more types of natural cheese, like cheddar and Colby, with other ingredients. These other ingredients often include emulsifying agents, water, and milkfat. Unlike natural, aged cheeses, this processing ensures a consistent product with an extended shelf life and excellent melting properties.
The Land O' Lakes Recipe
Land O' Lakes deli American cheese starts with real, natural cheese. The ingredients for Land O' Lakes White American Cheese list "American cheese (pasteurized milk, cheese cultures, salt, enzymes)" as the primary component. However, the process doesn't stop there. This natural cheese is then blended with water, cream, sodium citrate, and a preservative (sorbic acid). The inclusion of these additional ingredients is what classifies it as a "pasteurized process cheese" rather than a natural cheese.
The Role of Emulsifying Agents
The most important additive in processed cheese is the emulsifying agent, such as sodium citrate. When natural cheese is melted, the fat can separate from the protein, leading to a greasy, lumpy mess. Emulsifying salts help bind the fat and protein together, creating a smooth, homogenous melt every time. This is why Land O' Lakes deli American cheese is a staple for grilled cheese sandwiches and cheeseburgers, providing that signature, uniform melt that natural cheese can't replicate as easily.
The Manufacturing Process
Creating Land O' Lakes deli American cheese is a multi-step process that guarantees uniformity in every slice. First, natural cheeses are selected based on flavor, texture, and acidity. The cheeses are then ground up and combined with the other ingredients, including water, cream, and the emulsifying agents. This mixture is heated and pasteurized to a specific temperature for a set amount of time. This heating and blending process is what gives the final product its characteristic smoothness and prevents it from separating when cooked. The cheese is then cooled, formed into blocks, and sliced for the deli counter.
Natural Cheese vs. Processed Cheese: A Comparison
| Feature | Natural Cheese | Land O' Lakes Deli American (Processed Cheese) |
|---|---|---|
| Ingredients | Milk, cultures, salt, enzymes | Natural cheese, water, cream, emulsifying salts, preservatives |
| Flavor | Complex, varied, and develops over time with aging | Mild, consistent, and designed for broad appeal |
| Texture | Can range from soft and creamy to hard and crumbly | Smooth, uniform, and creamy |
| Meltability | Can become oily and separate when heated | Melts smoothly and evenly without separation |
| Shelf Life | Shorter, requires more careful storage | Significantly longer due to preservatives and processing |
| FDA Classification | "Cheese" | "Pasteurized Process Cheese" or "Pasteurized Process American Cheese" |
Is One Better Than the Other?
The question of whether processed or natural cheese is "better" is entirely dependent on application and personal preference. For a gooey grilled cheese or a perfectly melted slice on a burger, the superior melt of Land O' Lakes deli American cheese is unmatched. The consistent, mild flavor ensures it won't overpower the other components of the dish. On the other hand, a natural, aged cheddar offers a deeper, more complex flavor profile that is ideal for a cheese board or as a finishing cheese where its unique character can shine. Processed cheese also tends to be less expensive and more convenient, but natural cheese is often seen as a healthier option with fewer additives. Ultimately, both products have a place in the kitchen for different culinary needs. You can learn more about food science and processed foods from the U.S. Environmental Protection Agency.
The Land O' Lakes Deli American Verdict
So, is Land O' Lakes deli American cheese real cheese? The short answer is yes, in part, but it's not a natural cheese. It is a processed cheese product that contains natural cheese as a primary ingredient, along with other components like emulsifying salts and water, which are added to create its signature smooth texture and meltability. This manufacturing process is what differentiates it from a block of aged cheddar or a wheel of brie.
Conclusion
Land O' Lakes deli American cheese is a staple in many households, valued for its creamy texture and consistent melt. While it does contain real, natural cheese, it is classified by the FDA as a pasteurized process cheese due to the additional ingredients and manufacturing steps. This processing is not a sign of "fake" cheese, but rather a deliberate technique to achieve specific culinary properties like superior melt and extended shelf life. By understanding the science behind how it is made, consumers can appreciate the product for what it is—a reliable, high-quality processed cheese perfectly suited for specific cooking applications.
Note: The nutritional values and exact ingredients can vary slightly depending on the specific product (e.g., white vs. yellow, low-fat) and where it is purchased. Always check the packaging for the most accurate information.
