Is Swiss Cheese Considered an Ultra-Processed Food?

October 13, 2025 •

4 min read

While the term 'ultra-processed' often conjures images of junk food, the reality is that the level of processing in foods like cheese exists on a spectrum. Traditional Swiss cheese, such as Emmental, is the product of a refined, time-honored process that relies on just a few basic ingredients: milk, bacterial cultures, and rennet. This puts it in a different category than its industrial counterparts, which are often fortified with a long list of additives.

Quick Summary

Traditional Swiss cheese is not classified as ultra-processed, as it's made with minimal, kitchen-familiar ingredients and a natural aging process. The NOVA classification system helps distinguish minimally processed foods like authentic Swiss from heavily modified industrial products containing numerous additives and fillers.

Key Points

NOVA Classification: The NOVA system, a widely used food classification model, places foods into four categories based on the degree of processing, with Group 4 being ultra-processed.
Traditional Swiss Cheese: Authentic Swiss cheese (like Emmental) is a minimally processed food (NOVA Group 3), made using a few key ingredients: milk, bacterial cultures, rennet, and salt.
Defining Ultra-Processed: Ultra-processed foods are industrial formulations containing many additives like emulsifiers, flavorings, and preservatives not commonly found in home kitchens.
Processed Cheese Products: Imitation Swiss cheese or spreads, which have a long list of industrial ingredients, are considered ultra-processed (NOVA Group 4).
Checking Ingredients: To ensure a product is not ultra-processed, consumers should check the ingredient list for simplicity and look for traditional, block-style cheeses.
Healthier Cheese Choices: Selecting whole, block cheese over pre-grated or individually wrapped varieties helps avoid unnecessary additives like anti-caking agents.

Understanding the NOVA Classification System

To determine if Swiss cheese is an ultra-processed food, it is first necessary to understand the NOVA food classification system. This globally recognized system categorizes foods based on the degree, nature, and purpose of their industrial processing. It divides all foods into four distinct groups:

Group 1: Unprocessed or Minimally Processed Foods. These are natural foods that have been altered very little from their original state. Examples include fresh fruits, vegetables, whole grains, eggs, and raw milk. Minimal processing might include washing, freezing, or pasteurization, but no extra ingredients like salt or sugar are added.
Group 2: Processed Culinary Ingredients. These are substances derived directly from Group 1 foods through processes like pressing, milling, and refining. They are not typically consumed alone but are used in the kitchen to prepare dishes. Common examples include butter, sugar, vegetable oils, and salt.
Group 3: Processed Foods. This category includes simple products made by combining Group 1 and Group 2 ingredients. The purpose of processing is usually preservation or to make the food more palatable. Examples include canned vegetables, salted nuts, and traditional, artisanal cheeses.
Group 4: Ultra-Processed Foods (UPFs). These are industrial formulations made mostly or entirely from substances derived from foods, often with many additives that are not used in home cooking. They typically have five or more ingredients and are designed to be convenient, highly palatable, and have a long shelf life. Examples include sugary cereals, mass-produced packaged breads, and processed cheese slices.

The Traditional Swiss Cheese-Making Process

Traditional Swiss cheese, like the famous Emmental, is a testament to minimal processing. The process begins with fresh, high-quality milk, which is often unpasteurized in traditional recipes. Next, specific bacterial cultures and rennet are added to the milk to cause it to curdle. After the milk has formed a jelly-like mass, the cheesemaker cuts the curd into small pieces and heats it gently. The curds are then pressed into molds to release the whey.

Crucially, the cheese is then placed in a brine bath, where it absorbs salt, which intensifies the flavor and forms the rind. Finally, the cheese is left to mature in a cellar for several months, or even years, during which time the distinctive 'eyes' or holes are formed by carbon dioxide released by the bacteria. This entire process relies on simple ingredients and natural biological processes, not industrial additives or complex synthetic formulas.

Swiss Cheese vs. Ultra-Processed Cheese

The contrast between traditional Swiss cheese and ultra-processed cheese products is stark, particularly when examined through the NOVA lens. The following table highlights the key differences:


Feature	Traditional Swiss Cheese	Ultra-Processed Cheese Products
NOVA Classification	Group 3 (Processed Food)	Group 4 (Ultra-Processed Food)
Key Ingredients	Milk, bacterial cultures, rennet, salt	Cheese scraps, vegetable oils, whey, emulsifiers, modified starches, preservatives, artificial flavors, and colors
Manufacturing Process	Curing and aging in a controlled environment; reliant on natural bacteria	Industrial blending, heating, and packaging; designed for long shelf life
Nutritional Profile	Good source of calcium and protein; can be high in salt and fat	Often high in sodium, saturated fat, and sugar; can contain nutrient-poor fillers
Appearance & Texture	Firm to semi-hard, with distinctive 'eyes' or holes	Homogenous, smooth, and uniform; often comes in individually wrapped slices or as a spread

When Swiss Cheese Becomes Ultra-Processed

While traditional Swiss cheese is not ultra-processed, it is possible for a Swiss-style cheese product to fall into the ultra-processed category. This happens when the original ingredients are heavily modified or when the product includes a long list of industrial additives. For example, pre-sliced 'Swiss-flavored' cheese singles or cheese spreads may contain emulsifiers, stabilizers, and other additives not found in traditional recipes. A key takeaway is that the degree of processing depends on the final product, not just the base ingredient. Always check the ingredient list to be sure.

How to make healthier cheese choices

To ensure you are consuming a minimally processed or processed food, as opposed to an ultra-processed one, consider these tips:

Choose traditional, block cheese: Purchasing cheese in a solid block and slicing or grating it yourself is the best way to avoid additives. Pre-grated cheese often contains anti-caking agents like potato starch, pushing it further up the processing scale.
Read the ingredient list: Be wary of products with long ingredient lists containing unfamiliar additives, oils, and fillers. Simple, traditional cheese has a very short ingredient list: milk, culture, rennet, and salt.
Opt for natural varieties: Stick to naturally made cheeses like traditional Swiss (Emmental), Cheddar, and Brie over highly modified cheese spreads, individually wrapped singles, or processed cheese food.
Consider the source: Artisanal or locally-produced cheeses often adhere to more traditional, less industrial methods of production. Check the packaging to see if it specifies a traditional aging or manufacturing process.

Conclusion

In conclusion, traditional, block-form Swiss cheese is not considered an ultra-processed food under the NOVA classification system. It is a minimally processed or processed food that relies on a natural fermentation and aging process using a small number of basic ingredients. The term 'ultra-processed' is reserved for industrial food products that contain many added ingredients not typically used in home cooking. However, some imitation Swiss cheese products, like individually wrapped slices, may fall into the ultra-processed category due to added emulsifiers and other industrial additives. By paying attention to ingredient lists and opting for traditional varieties, consumers can confidently differentiate between authentic cheese and its ultra-processed counterparts.

Visit the British Heart Foundation for more information on ultra-processed foods.

Frequently Asked Questions

No, not all cheese is ultra-processed. Traditional cheeses like Swiss, Cheddar, and Brie are typically categorized as processed foods (NOVA Group 3), as they are made with minimal ingredients through fermentation and aging. Only cheese products with added industrial ingredients are considered ultra-processed.

The NOVA classification system is a method that categorizes foods into four groups based on their level of processing. This helps identify the extent of industrial processing and distinguish between minimally altered foods and ultra-processed ones.

Processed cheese is made by combining a few basic ingredients like milk, salt, and cultures through traditional methods like fermentation. Ultra-processed cheese products, like individually wrapped singles, are industrial formulations that include additional additives like emulsifiers, preservatives, and artificial flavors.

Check the ingredient list. Ultra-processed cheese will have a long list of ingredients, including additives you wouldn't use in home cooking, such as emulsifiers and modified starches. Traditional, unprocessed cheeses will have a very short ingredient list.

Pre-shredded cheese is often coated with anti-caking agents like potato starch to prevent clumping, which moves it further up the processing scale. While it may not always be classified as ultra-processed, purchasing block cheese is a safer option to avoid additives.

Yes, individually wrapped 'cheese singles' are a classic example of an ultra-processed cheese product. They contain a blend of different cheeses, emulsifying agents, and other additives to create a uniform, shelf-stable product.

Traditional Swiss cheese can be a healthy part of a balanced diet, offering good sources of calcium and protein. However, like all cheeses, it can be high in saturated fat and salt, so moderation is key.