What Defines Processed vs. Natural Cheese?
Understanding the difference between natural and processed cheese is key to deciphering what’s in your food. Natural cheese is a food product made directly from milk by curdling it with an enzyme, such as rennet, and then pressing the curds. The resulting cheese is then aged to develop flavor and texture. The ingredients list for natural cheese is typically short and simple: milk, cheese culture, salt, and enzymes.
Processed cheese, on the other hand, is a product made by grinding, mixing, and heating natural cheeses at high temperatures with the addition of other ingredients. These additives commonly include emulsifying agents (like sodium phosphate), milkfat, extra dairy products like whey, and preservatives. The purpose of these additions is to create a product with a longer shelf life, consistent texture, and superior meltability without the separation of fat that can occur with natural cheese.
Why Sargento is Not a Processed Cheese
Sargento's own labeling and FAQs confirm that its products are natural cheese, sliced from blocks of 100% real, natural cheese. The company highlights its traditional approach to cheesemaking, which includes:
- Starting with high-quality, fresh milk from local Wisconsin farms.
- Using enzymes and cultures to curdle the milk and form curds.
- Pressing the curds into a block, which then becomes cheese.
- Listing only simple, natural ingredients on its packaging, such as milk, cheese culture, salt, and enzymes.
Additionally, some Sargento products, like their shredded cheeses, contain powdered cellulose, but the company clarifies this is a naturally derived anti-caking agent, not a filler or substitute for cheese. The simple, limited ingredient list is a stark contrast to the longer, more complex list found in many processed cheese products.
The Ingredients Tell the Story
When comparing the ingredients of a Sargento natural cheese product to a typical processed cheese food, the difference is clear. A block or slice of Sargento cheddar, for instance, contains just a handful of ingredients necessary for cheesemaking. A processed cheese slice, like Kraft Singles, has historically contained a higher number of ingredients to achieve its characteristic texture and longevity.
Sargento's recent innovation, their 'Natural American Cheese,' is a prime example of their commitment to this philosophy. This product was developed to provide the familiar melt and texture of American cheese while using only five natural ingredients, unlike competing processed versions that may have nine or more.
The Melting Point: Natural vs. Processed
One of the most noticeable differences between Sargento's natural cheese and processed cheese is how they behave when heated. Natural cheeses, when heated for too long or at too high a temperature, can become oily and the fat and protein can separate. Processed cheese, thanks to its emulsifying salts, melts in a perfectly smooth, uniform pool.
To achieve a consistent melt, Sargento dedicated significant research to developing their Natural American Cheese, which delivers excellent meltability without the use of chemical emulsifiers. This innovation gives consumers a product that performs like a processed cheese but without the extra additives. Understanding this difference can help you choose the right cheese for your culinary needs, whether it’s a perfectly melty grilled cheese or a high-quality cheese board.
Comparison Table: Sargento (Natural) vs. Processed Cheese
| Feature | Sargento (Natural Cheese) | Processed Cheese |
|---|---|---|
| Ingredients | Typically milk, cultures, salt, enzymes. Minimal additives. | Blends of natural cheese with emulsifying salts, water, and other ingredients. |
| Production Method | Traditional process involving curdling milk, pressing curds, and aging. | Grinding, mixing, heating natural cheese with additives. |
| Texture | Varies by cheese type (firm, creamy, etc.). Slices from solid blocks. | Uniform, soft, and consistent. |
| Melting Behavior | Can become oily or stringy if overheated, but modern natural options have improved. | Melts smoothly and evenly due to emulsifying agents. |
| Shelf Life | Shorter shelf life; requires refrigeration. | Longer shelf life due to preservatives and processing. |
Conclusion: Making the Right Choice
In conclusion, the claim that Sargento is a processed cheese is a myth. By definition, and according to the company itself, Sargento produces natural cheese using a traditional cheesemaking process and a simple, real ingredient list. The differences in ingredients, production, and melting characteristics highlight the divide between these two categories. Your preference for natural versus processed cheese will depend on your taste, desired melt performance, and ingredient priorities. For those seeking a product that is 100% real, natural cheese without emulsifying salts, Sargento is a brand that delivers on that promise.
For more detailed information on processed cheese regulations and ingredients, you can refer to the Michigan State University Extension's guide on the topic. Source: Processed Cheese: What is that Stuff Anyway? - Michigan State University Extension
