Most commercial spreadable cheeses, from familiar brands sold in tubs to individually wrapped portions, are indeed processed. The term "processed" refers to any number of manufacturing techniques that change a food from its natural state. For most spreadable cheeses, this involves heat treatment and the use of special emulsifying agents to create the product's signature smooth, uniform consistency. While some naturally soft cheeses like ricotta or fromage blanc can be made spreadable at home with minimal processing, the versions lining supermarket shelves are a different category entirely.
The Anatomy of Processed Spreadable Cheese
Unlike artisanal natural cheese, which relies on cultures and aging to develop texture and flavor, processed cheese is engineered for consistency and convenience. This process involves several key steps:
Raw Material Selection
Manufacturers start with a blend of natural cheeses, often offcuts or slightly imperfect blocks. These cheeses are chosen for their specific flavor profiles and degrees of ripeness. Sometimes, other ingredients like powdered milk, whey, or water are also added to the base mixture.
The Role of Emulsifying Salts
At the heart of the processed cheese-making process are emulsifying salts, such as sodium phosphate and sodium citrate. When heated, these agents perform a crucial chemical function: they act as calcium-sequestering agents. In natural cheese, calcium holds the casein protein network together. The emulsifying salts disrupt this network, breaking it down and replacing the calcium with sodium ions. This allows the fat and protein to bind evenly, creating a stable, homogeneous mass that won't separate when melted. This is why processed cheese melts into a smooth, gooey liquid, unlike natural cheese, which might separate into an oily, lumpy mess when heated.
Pasteurization and Packaging
After melting and emulsification, the mixture is pasteurized at a high temperature. This heating process, combined with the additives, gives the product an extended shelf life. The hot cheese is then poured into molds or tubs, where it cools and sets into its final spreadable form before being packaged. For versions meant for ambient shelf life, aseptic packaging is used.
Natural vs. Processed Spreadable Cheese
| Feature | Processed Spreadable Cheese | Natural Soft Cheese (Made Spreadable) |
|---|---|---|
| Ingredients | Natural cheeses, emulsifying salts, milk protein concentrate, water, stabilizers, colorings, flavorings, and preservatives. | Milk, cream, starter cultures, enzymes, and salt. |
| Manufacturing | Heated, melted, and blended with emulsifying salts to create a homogeneous, stable product. | Cultured, drained, and sometimes whipped or blended with minimal additions. |
| Texture | Very smooth, uniform, and consistent. Melts predictably without separating. | Softer, creamier, and sometimes lumpier texture. More prone to separating when heated. |
| Flavor | Consistent, often mild flavor profile. Can include added flavorings. | More complex, often tangy flavor that varies depending on the cultures used. |
| Shelf Life | Long shelf life due to pasteurization and preservatives. | Shorter shelf life due to higher moisture and lack of preservatives. |
| Nutrition | Often higher in sodium and additives; potentially lower in protein per serving compared to natural cheese. | Generally offers better nutritional content, potentially containing beneficial probiotics. |
What About Cream Cheese?
This is where the line can blur. Traditional cream cheese, made from milk and cream cultured with lactic acid bacteria, could be considered a soft, natural spreadable cheese. However, many commercially available brands add stabilizers and gums to improve texture and shelf stability, pushing them further into the "processed" category. A truly unprocessed cream cheese would contain only a few ingredients like milk, cream, and culture, while processed varieties will list gums and stabilizers.
Conclusion: The Final Verdict on Processed Spreads
Ultimately, whether a spreadable cheese is processed depends entirely on its formulation and manufacturing. For the vast majority of products found in the average grocery store, the answer is a definitive "yes." The smooth texture, consistent flavor, and long shelf life are all hallmarks of a product designed through a controlled industrial process involving emulsifying salts and other additives. While naturally soft cheeses can be made spreadable at home with minimal effort, the commercial convenience of a pre-made tub almost always comes with a dose of processing. When making a purchasing decision, consumers should read the ingredient list to differentiate between a simply blended natural cheese and a fully processed cheese spread.
Health Considerations
While processed cheese is safe to eat, it does differ nutritionally from its natural counterparts. Higher sodium and saturated fat content are common in processed spreads, which can be a concern for those with certain health conditions. In contrast, some natural, soft spreadable cheeses may contain beneficial probiotics and have a simpler ingredient list.
Check out this guide from the EPA for a deeper technical dive into the process of making processed cheese.
