Understanding the Spectrum of Cheese Processing
Not all cheese is created equal, and the term "processed" can have different meanings in the dairy world. On one end of the spectrum is artisanal cheese, made in small batches with minimal intervention. On the other end is highly processed cheese food, which bears little resemblance to its natural counterpart. To determine where Sargento falls, it's crucial to understand the distinction between natural cheese and processed cheese food.
Sargento explicitly states that their products are natural cheese. This means they are made with milk, cultures, and enzymes, following traditional cheesemaking methods. Processed cheese food, in contrast, is made by grinding and heating natural cheeses at high temperatures, mixing them with additional dairy ingredients, emulsifiers, and other additives. The resulting product is designed for a uniform, soft texture and extended shelf life, not for natural flavor and composition. The key difference lies in both the ingredients and the industrial techniques used to create the final product.
Decoding Sargento's Ingredients
A quick look at the ingredients list on most Sargento products reveals a straightforward, minimal recipe. For example, their natural Swiss cheese lists only four ingredients: pasteurized milk, cheese culture, salt, and enzymes. Their natural medium cheddar has a similar, simple list, plus annatto for color. This reflects a natural, rather than highly processed, product. The ingredient lists for these block and sliced cheeses are short and contain items you would expect to find in traditional cheese making.
However, it's important to note the ingredients in some of their more convenient products, like shredded cheeses. Sargento's shredded parmesan, for instance, includes powdered cellulose, a common anti-caking agent. While powdered cellulose is a safe, plant-based ingredient, its addition is a form of processing. This is done for consumer convenience, to prevent the shreds from clumping together in the bag. It is a minor step in the overall process and does not fundamentally change the cheese into a highly processed food, but it is a distinction worth making for those seeking the absolute minimum of processing.
The Sargento Production Process
Sargento's production methods align with its "natural cheese" label. The company follows a centuries-old process, albeit on an industrial scale. The basic steps, as Hogan of Sargento described, involve:
- Milk being combined with cultures and enzymes.
- Curds forming and separating from the whey.
- The curds being pressed into blocks of cheese.
This is a standard process for making natural cheese. Sargento also focuses on innovation in packaging, such as their zippered bags and vacuum sealing, but this does not alter the fundamental nature of the cheese inside. They source cheese from other cheesemakers and use certified cheese graders to ensure quality, emphasizing their focus on real, natural cheese.
Comparing Sargento to Processed Cheese Food
To truly understand why Sargento is not highly processed, let's compare it directly to a typical processed cheese product. The differences are stark, from ingredients to texture and nutritional content.
| Feature | Sargento Natural Cheese | Typical Processed Cheese Food |
|---|---|---|
| Core Ingredients | Milk, cultures, salt, enzymes (minimal list) | Natural cheese (often 51%), water, emulsifiers, vegetable oils, and other additives |
| Processing Method | Traditional cheesemaking: curdling, pressing, aging | Grinding, mixing, heating, and emulsifying with additives |
| Texture | Varies by cheese type (e.g., firm cheddar, soft provolone) | Uniformly soft, pliable, and melts into a gooey consistency |
| Nutritional Profile | Reflects the natural milk source, higher protein and calcium content per gram | Often lower in protein and calcium relative to natural cheese |
| Labeling | Clearly labeled as "Natural Cheese" | Labeled as "Processed Cheese Food" or "Cheese Product" |
Is Sargento Highly Processed? The Verdict
Based on the evidence, the answer is a definitive no, Sargento cheese is not highly processed. It is, in fact, natural cheese that has undergone the standard, time-honored process of cheesemaking. The level of processing is minimal and purposeful, focused on creating a real, flavorful dairy product, not a synthetic cheese-like substance.
While some of their products, like shredded varieties, include minor anti-caking additives for convenience, this does not qualify them as "highly processed" in the same way that processed cheese food or ultra-processed foods are defined. The Harvard Nutrition Source describes ultra-processed foods as those with artificial colors, flavors, and preservatives that promote shelf stability and increase palatability, with multiple ingredients involved. Sargento's simple ingredient lists and traditional methods do not fit this description.
Conclusion: Making an Informed Choice
In a market saturated with cheese-like products, Sargento's commitment to producing natural cheese is a significant distinction. While it undergoes industrial manufacturing, it remains fundamentally different from the highly processed cheese foods found elsewhere in the dairy aisle. By understanding the ingredients and the production process, consumers can confidently differentiate between Sargento's offerings and more processed alternatives. When choosing cheese, checking the ingredient list is the most effective way to determine its true nature, and Sargento's list holds up well against scrutiny. For those concerned with the highest level of processing, opting for a solid block of cheese from any brand, including Sargento, is always the safest bet. You can learn more about the broader definition of processed foods from authoritative sources like The Nutrition Source at Harvard University.
