What Cheese Is Not Highly Processed? A Guide to Natural Options

December 6, 2025 •

4 min read

Many traditional block cheeses are not ultra-processed. Knowing what cheese is not highly processed helps choose healthier options, which contain fewer additives and less sodium.

Quick Summary

Natural and minimally processed cheeses include traditional blocks of cheddar, feta, mozzarella, and Swiss, which are made from simple ingredients. Highly processed cheeses, like slices and spreads, use emulsifying salts and other additives.

Key Points

Natural vs. Processed: Natural cheeses use simple ingredients like milk, salt, and cultures, while highly processed cheeses add emulsifying salts and other stabilizers.
Check Ingredients: A short, recognizable ingredient list is a key sign of a minimally processed cheese.
Buy Blocks: Avoid pre-shredded cheese, as it often contains anti-caking agents to prevent clumping.
Select Known Varieties: Cheddar, mozzarella, feta, Swiss, and Parmesan, when purchased in block form, are typically minimally processed.
Identify Additives: Look for emulsifying agents like sodium phosphate or sodium citrate, which are hallmarks of processed cheese slices or spreads.
Consider the Source: Cheeses with geographic protection designations or those from a deli counter are often higher quality and less processed.

Understanding the Spectrum of Cheese Processing

Not all cheese is created equal. Understanding the differences in processing helps consumers make informed choices. The term "processed cheese" has specific regulations, and many products commonly called cheese are, in fact, "cheese food" or "cheese product," which contain more additives. Natural cheeses adhere to a simpler tradition, retaining more natural character and nutritional value.

The Defining Characteristics of Natural Cheese

Natural cheese uses a minimal number of ingredients: milk, salt, a starter culture, and a coagulant like rennet. The entire process involves curdling the milk, separating the curds and whey, and then aging or ripening the cheese. This results in a product with a complex flavor profile and texture that varies by type. For instance, hard, aged cheeses develop a sharper flavor, while fresh cheeses remain mild and soft. The ingredient list is typically short and recognizable, free from emulsifying salts, artificial flavors, and preservatives common in highly processed versions.

Common Examples of Minimally Processed Cheeses

A wide variety of popular cheeses fall into the minimally processed or natural category. These can generally be purchased in blocks and often display an authentic, nuanced texture and flavor profile.

Cheddar: Authentic cheddar is pressed and aged, resulting in a firm texture and a flavor that sharpens over time. To avoid highly processed versions, look for block cheddar and shred it yourself, as pre-shredded varieties often contain anti-caking agents.
Mozzarella: Fresh mozzarella, sold as small balls (bocconcini) in water or brine, is a stretched-curd cheese with a mild flavor. Low-moisture block mozzarella is also minimally processed, though some commercial versions can have additives.
Feta: Traditional Greek feta is made from sheep's or goat's milk and cured in brine, giving it a salty, tangy taste and a crumbly texture. European Union regulations mandate strict production methods for authentic Greek feta.
Swiss/Emmental: Authentic Swiss-style cheeses like Emmental are natural products with no added preservatives, colors, or flavors. The characteristic holes form naturally from gases produced by bacteria during maturation.
Parmesan: True Parmesan (Parmigiano-Reggiano) is a hard, aged cheese with a granular texture and complex nutty flavor. Its long aging process involves very few ingredients.
Goat Cheese: Many varieties of chevre are minimally processed, made by simply adding acid and cultures to goat's milk to create a soft, tangy cheese.

The Difference Between Natural and Processed Cheese

The fundamental difference lies in the ingredients and manufacturing steps. Processed cheese is designed for uniformity, meltability, and a long shelf life. This is achieved by combining natural cheese with emulsifying salts and other additives.


Feature	Natural Cheese	Processed Cheese
Ingredients	Milk, salt, culture, rennet	Natural cheese, emulsifying salts, stabilizers, water, artificial flavorings, and colorings
Manufacturing	Milk is curdled, separated from whey, and aged for flavor and texture	Natural cheese is shredded, melted with emulsifying salts and additives, and reformed
Texture	Varies by type; can be dense, grainy, or creamy depending on the aging	Uniformly soft, smooth, and creamy; melts easily and consistently
Flavor	Complex, diverse, and nuanced; develops and changes over time	Uniform and mild; often has a salty or tangy taste
Nutritional Profile	Higher in protein, fats, and nutrients; fewer additives	Higher in sodium; contains additives like stabilizers and emulsifiers
Common Forms	Blocks, wheels, and crumbles	Individually wrapped slices, spreads, or blocks of "cheese product"

How to Find Minimally Processed Cheese at the Store

Navigating the dairy aisle requires a discerning eye. Here are some strategies to help you choose the least processed options:

Read the Ingredients List: Look for a short list of simple, recognizable ingredients. The fewer the items, the better. Avoid products with ingredients like sodium phosphate, sodium citrate, or other emulsifying agents.
Buy Blocks Over Pre-Shredded: Pre-shredded cheeses often contain anti-caking agents like cellulose to prevent clumping. Buying cheese in a block and grating it yourself is the best way to avoid these extra ingredients.
Inspect the Packaging: Natural cheese is often sold in solid blocks or wheels, while processed cheese is frequently found in individually wrapped slices, tubes, or plastic jars.
Look for Designations: Certain geographical protection labels, like Protected Designation of Origin (PDO) for cheeses such as Parmigiano-Reggiano and Greek Feta, guarantee that the cheese was made using traditional methods.
Buy from a Cheesemonger: Specialized cheese shops or deli counters are more likely to carry artisanal and small-batch cheeses that adhere to traditional, less-processed production methods.

Conclusion: Making Informed Cheese Choices

Choosing minimally processed cheese involves paying attention to the product's ingredient list, form, and production method. While all cheese production involves some level of processing, the term "highly processed" generally refers to products altered with extensive additives to create specific properties like a consistent melt or an extended shelf life. By opting for traditional, block-style natural cheeses like cheddar, mozzarella, feta, and Swiss, consumers can enjoy a product closer to its natural state, with a richer flavor and fewer unwanted extras. Reading labels and understanding the difference between a real cheese block and a processed cheese product is the key to making healthier and more delicious choices for your table.

Frequently Asked Questions

The main difference is the ingredient list and manufacturing process. Natural cheese uses milk, salt, cultures, and rennet, while processed cheese adds emulsifying salts, stabilizers, and other additives to a base of natural cheese.

Yes, individually wrapped cheese slices are a classic example of highly processed cheese. They contain emulsifying salts and other additives that give them a uniform texture, consistent melt, and long shelf life.

While the cheese itself may be natural, pre-shredded cheese is often processed with added anti-caking agents, like cellulose or starches, to prevent the shreds from sticking together in the bag. Buying a block and shredding it yourself avoids these additives.

No, traditional feta cheese is not highly processed. It is made from milk, rennet, and salt, and is preserved by curing in a salt brine. Authentic Greek feta is even protected by PDO status, ensuring traditional methods.

To identify real cheese, check the ingredients list for a short, simple list of items like milk, salt, and cultures. Real cheese is typically sold in blocks or wheels, not in individually wrapped slices or spreads, and lacks preservatives and emulsifiers.

Authentic Swiss cheese, like Emmental, is a natural product made from milk, cultures, and rennet, and is not considered highly processed. The distinct holes are formed naturally by bacteria during maturation.

Emulsifying salts, such as sodium citrate or sodium phosphate, are chemicals added to processed cheese during melting to create a smooth, homogenous mixture. They prevent the fats and proteins from separating, which gives processed cheese its signature meltability.