What is processed American cheese?
For many, American cheese is synonymous with individually wrapped slices or deli-sliced blocks known for their creamy texture and superior meltability. However, this classic taste and texture is a product of significant processing. Processed American cheese is made by blending different types of natural cheeses, such as cheddar, Colby, and Swiss, and heating them with emulsifying agents like sodium citrate.
This process is designed to create a shelf-stable product with a consistent, mild flavor and a flawless, smooth melt, which doesn't separate when heated, unlike natural cheddar. Fillers and other ingredients, such as milk protein concentrate, whey, and preservatives, are also added, particularly in products labeled "cheese food" or "prepared cheese product".
The FDA's standard of identity
In the U.S., the Food and Drug Administration (FDA) has different standards of identity for processed cheese products, which can be a key indicator for consumers.
- Pasteurized Process American Cheese: Must be made from at least 51% natural cheese. It is cooked with an emulsifying agent to create a consistent product.
- Pasteurized Process American Cheese Food: Resembles the above but contains more moisture and less fat. It allows for additional optional ingredients like dried whey or skim milk.
- Pasteurized Prepared Cheese Product (or 'Singles'): Not legally classified as cheese, these products contain less than 51% actual cheese and are often made with a blend of dairy and non-dairy ingredients.
The arrival of a 'natural' American cheese
In a recent breakthrough, at least one major cheese brand, Sargento, has introduced a "Natural American Cheese" that changes the landscape for consumers seeking less-processed options. This product is made with a significantly shorter, simpler ingredient list that aligns with the requirements for natural cheese. Instead of melting and blending multiple cheeses with emulsifiers, it is crafted from a base of pasteurized milk, cheese cultures, salt, and enzymes, with vegetable coloring added to produce the signature yellow hue.
This product development addresses a key consumer desire: to enjoy the familiar mild flavor and excellent melting properties of American cheese without the longer ingredient list associated with highly processed foods. For years, the perfect, even melt was seen as a feature only possible with emulsifiers, but this innovation proves it can be achieved with a natural cheese process.
Deli American cheese vs. pre-packaged slices
It's a common misconception that American cheese sliced fresh at the deli counter is somehow less processed than the individually wrapped slices. Both are forms of processed cheese. The main difference often lies in their fat and moisture content, which can affect texture and flavor. Deli American is typically a processed cheese, while the individually wrapped slices often fall into the processed cheese food or prepared cheese product category, meaning they contain less actual cheese.
Natural alternatives with similar qualities
If the idea of a fully natural American cheese is still too modern for you, or if you simply want more variety, several traditional cheeses offer a mild flavor and excellent melt for dishes like grilled cheese or burgers.
- Colby: A mild, flavorful cheese with a soft texture that melts well.
- Monterey Jack: Known for its mild flavor and excellent melting properties, it is a staple in many classic recipes.
- Mild Cheddar: A natural cheese that offers a familiar, mild taste, though it may become slightly oily when it melts at higher temperatures.
- Muenster: A semi-soft cheese that melts very smoothly and has a mild, nutty flavor.
- Provolone: While a bit firmer, it has a pleasant melt and a flavor profile that works well in sandwiches.
Processed vs. natural: A nutritional comparison
When evaluating the health implications, a side-by-side look at the nutritional content of processed American cheese and a natural alternative, like cheddar, reveals key differences. This table compares the general nutritional profile per 100 grams, though exact values can vary by brand and product.
| Feature | Processed American Cheese | Natural Cheddar Cheese |
|---|---|---|
| Ingredients | Blended cheeses (min. 51%), emulsifying agents, fillers (whey, protein concentrate), water, salt, coloring. | Cow's milk, cheese culture, salt, enzymes. |
| Melt | Very smooth and creamy due to emulsifiers, does not separate. | Melts well but can become oily if overheated, as it lacks emulsifiers. |
| Flavor | Mild, consistent, and often less complex. | Flavor varies based on aging, from mild to sharp and nutty. |
| Sodium | Higher sodium content due to emulsifying salts and salt added for flavor and preservation. | Generally lower sodium content. |
| Fat | May contain different fat sources and content varies by product type (cheese, cheese food, product). | Fat content can be higher than some processed versions, depending on the type of milk used. |
| Protein & Calcium | Contains a blend of proteins and calcium, with content potentially lower in "cheese food". | Higher in protein and calcium per serving due to higher cheese content. |
How to spot the difference on the label
Making an informed choice at the grocery store requires paying close attention to product labels. Here's how to distinguish between processed and natural American cheese.
- Check the Ingredient List: A truly natural American cheese will have a very short ingredient list, typically only including milk, cultures, salt, and enzymes. If you see ingredients like sodium citrate, milk protein concentrate, or whey protein, you are likely looking at a processed cheese product.
- Look for FDA Terminology: The official FDA designations, as discussed above, are key. Look for
pasteurized process American cheeseorcheese food, which signal processing. The new natural versions are labeled simply asNatural American Cheese, with no qualifying terms indicating processing. - Read the Brand Claims: While marketing can be misleading, claims like "100% real cheese" or "natural" can point you toward a less-processed product. For example, Sargento explicitly markets its product as "100% real, natural cheese".
- Inspect the Texture and Appearance: While both come in slices, a truly natural American cheese may not have the perfectly uniform, rubbery look and texture of a standard Kraft Single, reflecting its more traditional, natural composition.
Conclusion: Making an informed choice
The answer to the question, "Is there an American cheese that's not processed?", is no longer a simple 'no'. While the classic, mild, and perfectly melty American cheese has historically been a processed product, modern innovations have introduced options that legally qualify as natural cheese while retaining many of the desired characteristics.
For the health-conscious consumer, understanding the distinctions between a processed cheese product and a natural cheese is paramount. By checking ingredient lists and knowing the FDA's labeling guidelines, you can make a more informed decision about what you put on your sandwiches and burgers. Whether you opt for a newly available natural American cheese or a natural alternative like Colby or Monterey Jack, prioritizing whole ingredients is a simple and effective strategy for a healthier diet.
Ultimately, the choice comes down to personal preference and dietary goals. However, with new products on the market, it is now possible to enjoy the mild, melty goodness of American cheese with fewer processed ingredients.
