Is There Any Real Cheese In Processed Cheese? Here's What You Need To Know

October 23, 2025 •

4 min read

Processed cheese is a product made from real cheese combined with other ingredients like emulsifying agents and preservatives, and in the U.S., products labeled "cheese food" must contain at least 51% natural cheese. This confirms that processed cheese does contain real cheese, but it is not the sole component.

Quick Summary

Processed cheese consists of natural cheese blended with additives like emulsifying salts and milk solids. This manufacturing process creates a consistent texture, extended shelf life, and unique melting characteristics.

Key Points

Contains Real Cheese: Processed cheese starts with natural cheese, but it is not the only ingredient.
Emulsifying Salts Are Key: Additives like sodium phosphate prevent fat and protein separation during melting, ensuring a smooth texture.
Composition Varies by Product: The amount of real cheese depends on the product type; "cheese food" contains at least 51%, while "process cheese" can be higher.
Longer Shelf Life: The addition of preservatives and pasteurization significantly extends the product's shelf life compared to natural cheese.
Consistent Flavor and Texture: Processing ensures that each batch has a uniform, mild flavor and a specific, predictable texture.
Higher Sodium Content: Many processed cheese products have higher sodium levels than their natural counterparts.

The Anatomy of Processed Cheese: A Blend of Ingredients

Processed cheese begins its life as natural cheese, but its journey to the familiar pre-packaged slice involves significant transformation. Rather than being a pure dairy product, it is a formulation of natural cheeses mixed with various other ingredients. This blending process is designed to achieve a consistent texture, a long shelf life, and the perfect, smooth melt that consumers expect from products like American cheese. The foundation is often a combination of different natural cheeses, shredded and heated to form a molten mass. It is at this stage that other components are added to the mixture.

The Critical Role of Emulsifying Salts

One of the most essential components in processed cheese is emulsifying salts. These salts, which commonly include sodium phosphates and citrates, are added for a very specific and crucial purpose. When natural cheese is heated, the proteins (caseins) and fats can separate, causing a grainy or oily consistency. Emulsifying salts prevent this by acting as chelators—they bind to the calcium in the cheese protein network, which allows the protein matrix to disperse evenly and hydrate. This creates a stable, homogeneous, and plastic mass that melts smoothly without becoming oily. The result is the uniform, creamy texture and consistent melt that distinguishes processed cheese from its natural counterparts. Without these key additives, the familiar processed cheese product wouldn't exist.

The Spectrum of Processed Cheese Products

Not all processed cheese products are created equal. The US FDA has established different classifications based on the percentage of natural cheese and moisture content. This is why you see variations like "Pasteurized Process Cheese," "Pasteurized Process Cheese Food," and "Pasteurized Process Cheese Spread" on labels. The specific category determines the required amount of real cheese and the optional ingredients permitted:

Pasteurized Process Cheese: This product contains at least 51% natural cheese, and its moisture and fat content must be consistent with the natural cheese used. It is a homogenized blend of natural cheeses and emulsifying salts.
Pasteurized Process Cheese Food: This product contains at least 51% natural cheese by weight but has higher moisture and lower fat content than pasteurized process cheese. It allows for more optional ingredients like milk solids, whey, and other dairy components.
Pasteurized Process Cheese Spread: This category has the highest moisture content and lowest fat content of the three. It contains at least 51% natural cheese but includes more added water and other optional ingredients, giving it a softer, spreadable consistency.

Natural Cheese vs. Processed Cheese: A Side-by-Side Look

To better understand what sets processed cheese apart, let's compare it directly with natural cheese.


Feature	Natural Cheese	Processed Cheese
Ingredients	Milk, salt, enzymes, cultures.	Natural cheese, emulsifying salts, water, milk solids, flavorings, preservatives.
Production	Coagulation, draining, pressing, aging.	Shredding natural cheese, heating, blending with additives, emulsifying.
Texture	Varies widely (crumbly, hard, soft, creamy).	Consistently smooth, soft, and uniform.
Flavor	Complex, diverse, and develops with age.	Consistent and generally milder.
Melt Properties	Can separate into oil and solids when heated.	Melts smoothly and evenly without separation.
Shelf Life	Shorter and requires refrigeration.	Much longer due to preservatives and processing.

The Trade-offs of Processed Cheese

The popularity of processed cheese is not a fluke; its properties offer distinct advantages for manufacturers and consumers. Its consistent flavor and texture make it a reliable ingredient for food service and packaged goods. The long shelf life and resistance to spoilage reduce waste and cost. Its superior meltability is ideal for dishes where a perfectly smooth sauce is desired. However, these benefits come with trade-offs. The nutritional profile can be less favorable than natural cheese, with higher sodium content and fewer nutrients, though many products are now fortified. The flavor, while consistent, lacks the depth and complexity that cheese connoisseurs appreciate in aged, natural cheeses.

Conclusion: So, Is Processed Cheese Real Cheese?

Yes, processed cheese does contain real cheese, but it is not the same as natural cheese. The production process involves blending natural cheese with water, emulsifying salts, and other additives to achieve specific functional properties like a smooth melt and extended shelf life. The exact amount of real cheese varies depending on the product's classification, ranging from at least 51% for "cheese food" up to higher percentages for "process cheese". While it serves a different purpose than natural cheese, providing convenience and consistency, its composite nature is what gives it its unique characteristics. The final product is a derivative of natural cheese, optimized for mass-market appeal rather than artisanal flavor complexity.

For more technical information on the production of processed cheese, you can consult sources like the Michigan State University Extension guide on the subject: Processed Cheese: What is that Stuff Anyway?

Frequently Asked Questions

The amount of real cheese depends on the product. In the U.S., products labeled "Pasteurized Process Cheese Food" must contain at least 51% natural cheese by weight, while products simply called "Pasteurized Process Cheese" often have a higher proportion.

American cheese is a type of processed cheese. It is made by blending natural cheeses like Cheddar and Colby with other ingredients and heating the mixture. Therefore, it contains real cheese, but it is not considered pure, natural cheese.

Processed cheese melts smoothly due to the addition of emulsifying salts like sodium phosphate and citrate. These salts bind to calcium in the cheese's protein structure, preventing the fat from separating and ensuring a uniform, creamy melt.

Natural cheese is made directly from milk, while processed cheese is a blend of natural cheese and other additives. This results in different textures, flavors, and shelf lives. Processed cheese has a longer shelf life and a smoother melt, while natural cheese offers more complex flavor and a variety of textures.

Yes, there are. Processed cheese often has a higher sodium content and may have fewer nutrients per serving compared to natural cheese, though some products are fortified. The processing can also alter the nutritional profile.

Preservatives are added to processed cheese primarily to extend its shelf life. This makes it more convenient for consumers and reduces waste for manufacturers and retailers.

From a culinary and artisanal perspective, many consider natural cheese superior for its complexity and tradition. However, processed cheese is engineered for specific functions, like consistent melting and long shelf life, serving a different purpose in the food market. It's not necessarily 'inferior,' but rather a different type of product.