The Fundamental Difference: Natural vs. Processed
At its core, the question of what counts as real cheese comes down to one key distinction: whether it is a natural cheese or a processed cheese product. Natural cheese is a dairy product made from a simple process using milk, salt, a starter culture of good bacteria, and a coagulating enzyme like rennet. The end product is a pure concentration of milk solids. In contrast, processed cheese is a manufactured food item that often begins with natural cheese, but then melts and blends it with other ingredients such as emulsifiers, vegetable oils, and whey protein concentrate. The result is a product that may be more shelf-stable and melt more smoothly, but lacks the complexity and purity of its natural counterpart.
The Ingredients of Natural Cheese
Making natural cheese is a craft that, despite regional variations, follows a timeless formula. The ingredients are simple and few, which is a hallmark of authenticity. This process includes several distinct steps:
- Milk: The base ingredient can come from cows, goats, sheep, or buffalo, and can be either raw or pasteurized.
- Starter Culture: These beneficial bacteria are added to the milk to convert lactose into lactic acid, which helps to coagulate the milk and contributes significantly to the final flavor and texture.
- Rennet: This enzyme is added to the milk to cause it to curdle, separating the milk solids (curds) from the liquid (whey). Some cheeses use an acid, like lemon juice or vinegar, instead.
- Salt: Salt is added for flavor, as a preservative, and to help control the growth of bacteria.
- Aging: After forming, the curds are pressed and aged under controlled conditions. This maturation process develops the cheese's unique flavor, aroma, and texture.
The Ingredients and Process of Processed Cheese
Processed cheese is engineered to achieve specific qualities, such as a long shelf life, consistent flavor, and a perfect melt. This requires a much more complex ingredient list than natural cheese. For example, Kraft Singles are a processed cheese product that cannot legally be called real cheese because they contain less than 51% actual cheese.
Here are some of the key ingredients and steps involved in producing processed cheese:
- Melting and Blending: Natural cheese (often less desirable pieces or varieties) is melted down and blended together.
- Emulsifying Salts: These are a crucial addition, as they prevent the cheese from separating into oil and protein when melted, ensuring a smooth, consistent texture.
- Other Additives: Ingredients like milk protein concentrate, whey protein concentrate, and fat (often vegetable oil) are added to modify the texture and bulk.
- Preservatives and Colorings: Preservatives are used to extend shelf life, while artificial colorings ensure a uniform, bright appearance. Annatto is a natural colorant sometimes used in natural cheese, but a wide range of additives is common in processed versions.
- Shaping and Packaging: The liquid mixture is then poured into molds, cooled, and packaged, often individually wrapped to enhance convenience and longevity.
Natural Cheese vs. Processed Cheese Product Comparison
| Feature | Natural Cheese | Processed Cheese Product |
|---|---|---|
| Ingredients | Milk, salt, culture, rennet. | Milk, whey, emulsifiers, salt, oil, flavorings, and colorings. |
| Melting | Can be stringy, oily, and uneven. | Smooth, uniform, and consistent. |
| Flavor Profile | Complex, varied, and evolves with aging. | Simple, uniform, and salty. |
| Texture | Varies widely (e.g., crumbly feta, soft brie, hard parmesan). | Consistent, soft, and rubbery. |
| Storage | Requires refrigeration and proper wrapping; sensitive to temperature. | Very shelf-stable; less sensitive to temperature changes. |
| Labeling | Labeled by type (e.g., Cheddar, Gouda). | Must be labeled as a “cheese food,” “cheese product,” or “cheese spread”. |
Reading Ingredient Labels
One of the most reliable ways to know what counts as real cheese is to read the ingredient list on the packaging. A natural cheese, whether pre-shredded or in a block, will have a short and recognizable list. Look for milk, salt, cultures, and enzymes. If the product contains a long list of chemical-sounding names, preservatives, emulsifiers, or vegetable oils, it is a processed item. The FDA mandates specific naming conventions, so paying attention to terms like “pasteurized prepared cheese product” or “cheese food” is a major clue.
Why Processed Cheese Still Exists
Despite the clear differences, processed cheese products remain incredibly popular. This is primarily due to their functional benefits and cost-effectiveness. The addition of stabilizers and emulsifiers ensures that the cheese melts consistently without breaking, which is perfect for certain recipes like a classic American cheeseburger or macaroni and cheese. Their long shelf life also makes them a favorite for both manufacturers and consumers who prioritize convenience and budget over complex flavor and natural composition. As an interesting read on the topic, Bon Appétit has an article exploring the merits of processed cheese in certain culinary contexts, which can be found here: What Is Processed Cheese, and Should We Eat It? | Bon Appétit.
Conclusion
To determine what counts as real cheese, remember the fundamental distinction between natural and processed products. Real cheese is made from milk, salt, cultures, and rennet, and is valued for its rich, varied flavor and texture. Processed cheese products, on the other hand, are engineered foods containing a longer list of additives for consistency, meltability, and shelf life. By checking ingredient labels for simple, recognizable components and looking for proper FDA naming conventions, you can confidently identify and choose the type of cheese that best suits your needs, whether you're seeking the depth of natural artisan cheese or the reliable convenience of a processed product.
