What is the difference between processed and natural cheese?
The debate over cheese terminology often comes down to one key difference: the production process. Natural cheese is made directly from milk, following traditional steps of curdling, draining, and aging. Processed cheese, on the other hand, involves additional steps where natural cheeses are ground, mixed, and heated at high temperatures with added dairy ingredients, emulsifiers, and other additives.
The Sargento approach: Focusing on natural ingredients
Sargento emphasizes its commitment to producing natural cheese. The company's products, whether shredded, sliced, or in block form, are created using standard cheesemaking techniques from cultured pasteurized milk, cheese culture, salt, and enzymes. For example, their Natural American Sliced Cheese contains only five ingredients, a stark contrast to some competitors that list nine or more. This simplified, minimal-additive approach aligns with the industry definition of natural cheese.
A Closer Look at Sargento's Ingredients
To see why Sargento is classified as natural cheese, let's examine a typical ingredient list from one of their products. This showcases the fundamental difference compared to processed varieties. For instance, their Sharp Cheddar Shredded Cheese lists:
- Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (Vegetable Color)]
- Potato Starch and Powdered Cellulose (to prevent caking)
- Natamycin (a natural mold inhibitor)
These anti-caking agents are commonly used to prevent shredded cheese from clumping, not to alter the core cheese composition like emulsifiers do in processed cheese.
Comparison: Sargento Natural Cheese vs. Processed Cheese Food
| Feature | Sargento Natural Cheese | Processed Cheese Food (e.g., Kraft Singles) |
|---|---|---|
| Primary Ingredients | Cultured pasteurized milk, cheese culture, salt, enzymes. | At least 51% cheese, mixed with milk solids, emulsifiers, and preservatives. |
| Processing | Cured and aged; sliced or shredded from a larger block. | Heated, mixed, and emulsified to create a uniform, smooth product. |
| Texture | Varies by type; can be firm, crumbly, or soft. | Uniformly soft, often described as 'rubbery' or pliable. |
| Melting Profile | Melts with distinct cheese flavor and texture. | Melts into a smooth, even, and sometimes glossy consistency. |
| Flavor | Distinct cheese flavor profiles (sharp, mild, nutty). | Typically mild and salty, with a less complex flavor. |
| Appearance | Non-glossy, more rustic appearance. | Often has a shiny or glossy sheen. |
The “Processed” American Cheese category
While Sargento makes Natural American Slices, this is a special product to distinguish itself from the standard. Regular American cheese is often legally defined as “Pasteurized Process Cheese Food,” a category with different legal requirements than natural cheese. Processed cheese food only requires 51% natural cheese content, allowing for other ingredients to make up the rest. Sargento's Natural American Slices, however, use only 100% natural cheese and fewer ingredients, specifically to deliver a more authentic experience.
Why Sargento's designation matters to consumers
For consumers, understanding that Sargento offers natural cheese is important for several reasons. Primarily, it means a simpler, less modified product. It appeals to those who prioritize minimal ingredients and traditional food processing. For some, the flavor, texture, and melting properties of natural cheese are also preferable to the uniform characteristics of processed cheese. Additionally, the presence of additives like powdered cellulose in shredded varieties is for functionality, not to alter the cheese's core identity. For more on cheese categories, the Wisconsin Cheese Makers Association is a great resource.
Conclusion: Sargento is not a processed cheese
In conclusion, based on industry standards and Sargento's own company information, Sargento cheese is not considered processed. It falls into the category of natural cheese, which is made using traditional methods from milk, culture, salt, and enzymes. The presence of common anti-caking agents in shredded products is for functionality, and even their American-style cheese is specifically marketed as 'natural' due to its composition. When comparing Sargento to other common cheese products, it’s clear their production and ingredients place them firmly in the natural cheese category, offering consumers a less-processed option for their favorite dishes.
Frequently Asked Questions (FAQs)
Is Sargento cheese healthy?
Sargento cheese offers various nutritional benefits, including being a good source of protein and calcium. However, the healthiness of any cheese depends on overall diet. Some products are noted to be higher in saturated fat. As with any food, moderation is key.
Why does shredded Sargento cheese have powder on it?
The fine powder on Sargento shredded cheese is an anti-caking agent, typically powdered cellulose and/or potato starch, which prevents the cheese from clumping together in the bag. This is not a filler and is considered harmless.
Is Sargento cheese organic?
Sargento cheese is not certified organic. Organic cheese comes from cows that are raised on organic feed without synthetic pesticides or fertilizers, a distinction that Sargento does not hold.
Can I eat Sargento cheese if I am lactose intolerant?
For individuals with lactose intolerance, hard, aged cheeses like certain Cheddar, Swiss, and Parmesan varieties may be tolerated better, as they are naturally lower in lactose. Sargento's website offers guidance but recommends consulting a doctor or dietitian for medical advice.
How does Sargento Natural American compare to Kraft Singles?
Sargento Natural American cheese differs significantly from processed options like Kraft Singles. Sargento uses 100% natural cheese and fewer ingredients, providing a more authentic cheese experience, whereas Kraft Singles are typically a "processed cheese food" with added ingredients.
What are the white crystals on Sargento cheese?
The small white crystals sometimes seen on Sargento cheese are most likely calcium lactate crystals, which form naturally during the aging process, especially on Cheddar and Colby varieties. They are harmless and safe to eat.
What is natamycin in Sargento cheese?
Natamycin is a natural, food-grade mold inhibitor used in some Sargento products, like certain sliced cheeses. It is derived through fermentation and is used to prevent the growth of yeast and mold.
