The question of whether packaged cheese is a real cheese is a common one, fueled by marketing claims and the product's unnaturally uniform appearance. While many assume that a plastic-wrapped product in the dairy aisle is not 'real,' the truth is more nuanced and depends heavily on the type of cheese and the regulations governing its label. The key lies in understanding the difference between natural cheese and processed cheese. A natural cheese is made simply from milk, starter cultures, rennet, and salt, then aged to develop its distinct flavor and texture. In contrast, processed cheese starts with natural cheese but is blended with additional ingredients and undergoes further heat processing.
The Anatomy of Processed Cheese
Processed cheese is the result of combining and heating natural cheese, often from scrap pieces or lower-grade batches, with various non-cheese ingredients to achieve specific properties. The primary purpose is to create a product that melts smoothly, has an extended shelf life, and a consistent flavor profile. The ingredients found in processed cheese, but not natural cheese, are what make the difference:
- Emulsifying Salts: A critical component, emulsifying salts (such as sodium phosphate and sodium citrate) are added to prevent the fat from separating from the protein when the cheese is melted. This is why processed American slices can create a perfect, gooey, uninterrupted layer on a burger, whereas natural cheese might become oily and lumpy. These salts act as calcium chelators to break apart the casein protein network.
- Added Water: Processed cheese, especially "cheese food" and "cheese spread" varieties, includes added water to give it a softer texture and spreadability.
- Non-Fermented Dairy Ingredients: Non-fat milk solids, whey, and milk fat are often incorporated to standardize the product's fat and protein content and reduce overall cost.
- Artificial Colors and Flavorings: To maintain a uniform appearance and taste, manufacturers add artificial colors like annatto and various flavorings.
- Preservatives: Ingredients such as sorbic acid and potassium sorbate are used to significantly extend the shelf life of processed cheese, preventing mold and spoilage.
Legal Definitions: Reading the Label
In many countries, strict food labeling regulations dictate what can be called "cheese" versus a "cheese product." This is the most reliable way to tell if your packaged item is primarily real cheese or something else. In the U.S., for instance, terms distinguish products by their cheese content:
- Pasteurized Process Cheese: This product contains the highest proportion of actual cheese, blended with allowed additives and up to 5% milkfat.
- Pasteurized Process Cheese Food: This category must be composed of at least 51% cheese by final weight, blended with other optional dairy ingredients like cream or whey.
- Pasteurized Process Cheese Spread: Similar to cheese food but contains more moisture to make it spreadable.
- Cheese Product: This is an unregulated term for items that don't meet the standards for the other categories, often containing significantly less cheese. It's crucial to check the label and ingredient list for these distinctions.
Natural Cheese vs. Processed Cheese
To fully understand the difference, consider a head-to-head comparison:
| Feature | Natural Cheese | Processed Cheese |
|---|---|---|
| Primary Ingredients | Milk, starter cultures, enzymes, salt | Natural cheese + emulsifiers, water, milkfat, flavorings, preservatives |
| Production Process | Curdling, draining, shaping, and aging | Blending and cooking natural cheese with additives |
| Meltability | Can separate into oil and protein when heated excessively | Melts uniformly and smoothly without separation |
| Flavor Profile | Complex, varied, and develops with aging | Mild, consistent, and uniform flavor across batches |
| Shelf Life | Shorter and requires refrigeration; soft varieties spoil quickly | Extended shelf life due to preservatives and processing |
| Nutritional Content | Generally higher in protein and calcium, but fat and sodium vary | Often higher in sodium and can have lower protein/fat depending on the blend |
| Versatility | Excellent for snacking, pairings, and gourmet cooking | Ideal for achieving a perfect melt in sandwiches, sauces, and toppings |
Advantages and Disadvantages
Both natural and processed cheese have their place in the food world. The right choice depends on the intended use and personal preference. The benefits of processed cheese include its low cost, long shelf life, and predictable melting properties, which are desirable for fast-food applications or packaged lunches. It also offers a consistent taste, which appeals to many palates. However, these benefits come with notable downsides. Processed varieties are often higher in sodium and contain artificial ingredients. Additionally, the complex and varied flavor profile of aged natural cheese is lost in the pursuit of uniformity. Conversely, natural cheese offers a more complex and authentic taste and is generally more nutritionally dense. The main drawbacks are its shorter shelf life, higher cost, and inconsistent melt.
The "Plastic Cheese" Misconception
Another persistent myth is that processed cheese, particularly individually wrapped slices, contains plastic. This is untrue. While the packaging is plastic, the product itself is not. The firm, rubbery texture and unnatural appearance are a result of the additives and the emulsification process, not inedible plastic material. A high-quality organic processed cheese from a brand like Organic Valley can prove that a processed product can still be made from real, organic ingredients. The final texture is achieved through food science, not the inclusion of plastic.
Conclusion: So, Is Packaged Cheese Real Cheese?
The answer is both yes and no, and it depends on what you buy. Some packaged cheeses, like many block cheddars, are indeed natural cheese, simply pre-packaged for convenience. However, many other packaged cheeses are processed cheese products, which are not pure cheese but a blend of real cheese with additives. The crucial distinction lies in the ingredient list and the specific legal labeling (e.g., "pasteurized process cheese" vs. "cheese food"). When choosing, you should consider what you need the cheese for: a perfectly gooey melt for a burger might call for a processed slice, while a flavorful, complex cheese plate requires a natural aged variety. By understanding the manufacturing process and reading labels carefully, you can decide whether the product meets your definition of real cheese.
For more in-depth information, you can consult the Michigan State University Extension on Processed Cheese.
