Understanding the difference: Processed vs. natural cheese
When you ask, "Is there any American cheese that isn't processed?", the answer is complex. The term "American cheese" can refer to both highly processed products and a category of natural, American-made cheeses. Most consumers are familiar with the industrial, individually-wrapped singles, which, by FDA standards, are legally defined as 'pasteurized process cheese food' and contain less than 51% natural cheese. These products use emulsifying salts, milk proteins, and other additives to achieve their famously smooth, consistent melt and long shelf life.
However, a different type of product exists, and its story is rooted in the American artisan cheese revival that began in the 1970s. Before mass production, "American cheese" simply meant cheese made in the United States, often a type of cheddar. Today, dedicated cheesemakers across the country are producing exceptional, unprocessed cheeses that proudly represent the American culinary landscape.
The case for deli-sliced American cheese
One common point of confusion is the difference between pre-packaged singles and slices from the deli counter. Deli-sliced American cheese, while still processed, is generally considered a higher-quality product. It is often classified as "pasteurized process cheese," which contains a higher percentage of actual cheese (at least 51%) and fewer non-dairy additives than the wrapped singles. While it still contains emulsifiers for a superior melt, the flavor and texture are a noticeable step above its pre-packaged cousin.
The rise of natural American cheese
In a market dominated by processed products, a few brands are changing the game by offering genuinely natural American cheese. Sargento, for instance, launched a product explicitly marketed as '100% Natural American Cheese'. This cheese contains just five ingredients: pasteurized milk, cheese culture, salt, enzymes, and vegetable coloring, distinguishing it from most other American cheese products on the market. It was developed to provide the familiar mild flavor and excellent melt of American cheese without the laundry list of processed ingredients.
How to identify and find unprocessed American cheese
For those seeking a truly unprocessed option, it's best to look beyond the "American cheese" label and focus on specific styles. Many traditional cheeses made in the U.S. fall into this category. The American artisan cheese movement has spurred a resurgence in high-quality, handcrafted cheese. You can find these cheeses at specialty cheese shops, farmers' markets, and some upscale grocery stores. To identify them, check the ingredient list for simple components like milk, salt, and cultures, and look for labels like "artisanal" or "farmstead".
American cheese vs. unprocessed alternatives: a comparison
| Feature | Processed American Cheese (Singles) | Deli American Cheese | Sargento Natural American Cheese | Traditional American Cheeses (Cheddar, Colby) |
|---|---|---|---|---|
| FDA Label | "Pasteurized Process Cheese Product" or "Food" | "Pasteurized Process American Cheese" | "Natural Cheese" | "Cheddar," "Colby," etc. |
| Key Ingredients | Cheese blend, milk, whey, emulsifiers, color, preservatives | Cheese blend, milk, emulsifiers, color | Pasteurized milk, cheese culture, salt, enzymes, color | Milk, salt, cheese cultures, enzymes |
| Melting Properties | Exceptionally smooth and uniform melt due to emulsifiers | Smooth and creamy melt, superior to singles | Melts well, with a creamy, real-cheese texture | Can become oily or separate when melted |
| Flavor Profile | Mild and distinctly "processed" | Mild and creamy, but more pronounced than singles | Mild but with a mild sharpness, tasting more like natural cheese | Varies based on type and aging; e.g., Cheddar has a sharper taste |
| Where to Buy | Major grocery stores | Grocery store deli counter | Major grocery stores (sliced) | Specialty cheese shops, farmers' markets |
Natural American cheese and the artisanal movement
While the term "American cheese" is synonymous with a processed product for many, a vibrant artisanal cheese scene exists in the US, producing many excellent, natural cheeses. Makers across the country are reviving old traditions and creating new ones. For example, Vermont Creamery and Jasper Hill Farm are renowned for their high-quality, natural products. The American Cheese Society, founded in 1983, has also played a crucial role in promoting and supporting this movement. These cheesemakers emphasize quality ingredients and traditional methods, resulting in products with more complex and nuanced flavors. Exploring cheeses like aged cheddars or artisanal colby provides a genuine, unprocessed American cheese experience. Finding these products often requires a visit to a specialty store, but the difference in quality is substantial.
What about white American cheese?
The only meaningful difference between white and yellow American cheese is the added coloring, which typically comes from annatto. Both varieties follow the same processing methods. White American cheese is not inherently more or less processed than its yellow counterpart. However, when purchasing, be mindful of the product's classification; white singles are still a processed cheese product, while white deli slices are a pasteurized process cheese.
Conclusion
While the American cheese we know from ubiquitous singles is, by definition, a processed product, it's a mistake to assume all American-made cheese is processed. Consumers can find higher-quality, less-processed options at the deli counter, with some brands like Sargento even offering a truly natural, minimal-ingredient American cheese. More broadly, the American artisan cheese movement provides access to a wealth of unprocessed, high-quality cheeses. To ensure you're getting an authentic, unprocessed product, check labels for the term "natural cheese" and a simple ingredient list. The perfect, unprocessed American cheese is waiting for you—just not in the individually wrapped variety.
