What Kind of Cheese is Considered Processed?: Navigating Your Nutrition Diet

October 7, 2025 •

4 min read

According to industry data, approximately 14% of the world's natural cheese production is allocated to creating processed cheese products each year. Understanding what kind of cheese is considered processed? is essential for anyone on a nutrition diet, as the composition, ingredients, and nutritional profile differ significantly from natural cheese.

Quick Summary

Processed cheese is a food product created by melting and blending natural cheese with emulsifying salts and other dairy or non-dairy ingredients. This process gives it a long shelf life and consistent meltability, defining products like American cheese and Velveeta.

Key Points

Definition: Processed cheese is a blend of natural cheese with emulsifying salts and other additives, heated and blended for consistency and shelf life.
Common Examples: Products like American cheese slices, Velveeta, and many cheese spreads are classified as processed cheese or related products.
Labeling is Key: The FDA differentiates between 'processed cheese' (highest cheese content), 'cheese food' (less cheese, more moisture), and 'cheese product' (broad, unregulated category).
Nutritional Differences: Processed cheese is typically higher in sodium and additives than natural cheese, although it retains some protein and calcium.
Functionality over Flavor: The emulsifiers in processed cheese prevent oil separation upon melting, making it ideal for certain cooking applications like burgers.
Read Ingredients: True cheese products list cheese as the primary ingredient, while non-cheese products may start with milk, water, or vegetable oils.
Convenience vs. Quality: The appeal of processed cheese lies in its long shelf life and consistent performance, often at the cost of the complex flavor and texture found in natural varieties.

What Defines a Processed Cheese?

Processed cheese is a dairy product made by combining natural cheese with emulsifying agents, and often other ingredients, under heat and agitation. This manufacturing process was initially developed to create a product with a longer shelf life and better melting properties than natural cheese. Unlike natural cheese, which is made directly from milk through curdling and aging, processed cheese is a reconstituted product designed for consistency and convenience.

The Key Ingredients in Processed Cheese

To achieve its smooth texture, uniform melt, and extended shelf life, processed cheese includes a variety of additives beyond just natural cheese. These can include:

Emulsifying Salts: Primarily sodium phosphates and citrates, these are crucial for preventing the fat from separating from the protein during heating. They effectively create a stable emulsion, leading to the smooth, homogenous texture.
Milk or Whey Proteins: Often added to improve texture and adjust nutritional content.
Vegetable Fats and Oils: These are sometimes used as a cost-effective alternative or supplement to milkfat, particularly in products with a lower cheese content.
Preservatives: Ingredients like sorbic acid or potassium sorbate may be added to increase the product's longevity.
Flavorings and Colorings: These are used to provide a consistent flavor profile and appearance, such as the distinct orange hue of many American cheese products.

Different Categories of Processed Cheese Products

Not all processed cheeses are created equal. In the United States, for example, the FDA has specific definitions based on the proportion of natural cheese and other ingredients. Understanding these classifications is key to identifying what kind of cheese is considered processed? in different forms:

Pasteurized Process Cheese: This contains the highest percentage of natural cheese (at least 51% in the final product) and may be a blend of different varieties like cheddar or Swiss. American cheese, when sold at the deli, often falls into this category.
Pasteurized Process Cheese Food: This product contains a lower percentage of natural cheese (at least 51% cheese component, but often diluted with other dairy ingredients) and a higher moisture content. It has a softer texture and milder flavor than standard processed cheese. Some individually wrapped slices, like certain Kraft Singles, are classified as 'cheese food'.
Pasteurized Process Cheese Spread: With even higher moisture and lower fat content, these products are designed to be spreadable at room temperature. They include many of the common cheese spreads found in jars.
Pasteurized Prepared Cheese Product: This is a broad, unregulated category that can be applied to products that do not meet the minimum cheese percentage requirements of the other definitions. Velveeta is a well-known example of a "pasteurized prepared cheese product".

Natural Cheese vs. Processed Cheese: A Comparative Look

When evaluating choices for a nutrition diet, it is helpful to compare processed and natural cheese side-by-side. The differences in manufacturing lead to distinct nutritional profiles and characteristics.


Feature	Natural Cheese	Processed Cheese
Composition	Made from milk, salt, and cultures; aged for varying durations.	Blend of natural cheese, emulsifiers, and other additives; reheated and reformed.
Texture	Can range from soft and creamy (e.g., brie) to hard and crumbly (e.g., parmesan).	Uniformly smooth and creamy due to emulsifying salts.
Melting	Can separate into fat and solids when heated, depending on the variety.	Melts smoothly and evenly, does not 'oil off' or clump.
Shelf Life	Shorter shelf life; requires refrigeration.	Significantly longer shelf life; some products can be stored unrefrigerated.
Sodium Content	Varies by type, but generally has a lower sodium content than processed varieties.	Often has a significantly higher sodium content due to emulsifying salts and added salt.
Nutrients	A good source of protein, calcium, and healthy fats. Some contain probiotics.	Can contain high-quality protein and calcium, but also higher sodium and potentially less beneficial nutrients.

Health and Nutrition Considerations

The nutritional impact of processed cheese is a key consideration for a mindful diet. While it provides protein and calcium, the increased sodium, saturated fat, and additives should be noted. A single portion of processed cheese may contain a high percentage of the daily recommended intake for sodium, which is a concern for individuals with high blood pressure. Moreover, some processed cheese products, classified as 'cheese food' or 'cheese product', have lower proportions of actual cheese and may contain additional fillers.

Natural cheese, on the other hand, offers a more complete and nutrient-dense option. Many varieties, particularly aged ones, also contain probiotics that support a healthy gut microbiome. Making informed choices means reading food labels carefully and understanding the legal definitions of different products. For example, some products might be marketed as "American slices" but contain no natural cheese, using vegetable oil and other ingredients instead.

Conclusion: Making Informed Choices

In summary, processed cheese is a manufactured product derived from natural cheese but altered significantly through the addition of emulsifying salts, heat, and other additives. Common examples include individually wrapped American cheese slices, Velveeta, and many cheese spreads. While offering convenience, a uniform melt, and a long shelf life, these products often come with higher sodium levels and a different nutritional profile compared to natural cheese. For those on a nutrition diet, understanding these differences is crucial for making conscious food choices and ensuring a balanced intake of nutrients.

Reading food labels, identifying terms like 'pasteurized process cheese food' or 'pasteurized prepared cheese product,' and paying attention to the ingredient list will help you distinguish between a product with a high cheese content and a low-content alternative. Ultimately, both natural and processed cheese have a place in the market, but an informed consumer knows how to choose the right one for their health and dietary needs.

For more detailed information on US food regulations and classifications for cheese, you can consult resources from the Food and Drug Administration (FDA).

Frequently Asked Questions

American cheese is a processed cheese because it is made by blending different natural cheeses, such as cheddar and colby, with emulsifying agents and other ingredients. This mixture is then heated, cooled, and reformed into blocks or individually wrapped slices.

According to the FDA, Velveeta is a "pasteurized prepared cheese product" rather than a processed cheese. This is because it contains less than the minimum percentage of actual cheese required to be called 'processed cheese', incorporating ingredients like whey and milk protein concentrate instead.

Processed cheese melts smoothly due to the addition of emulsifying salts, such as sodium phosphate and sodium citrate. These additives prevent the fat from separating from the protein when heated, resulting in a smooth, consistent melt without clumping or becoming oily.

Not all individually wrapped 'singles' are processed cheese. Some are classified as 'pasteurized process cheese food,' which contains less actual cheese and more additives. You can tell the difference by reading the label; genuine processed cheese products will say so, while others may be labeled as 'cheese product' or 'American slices'.

Yes, processed cheese often contains higher levels of sodium compared to natural cheese. The added emulsifying salts and salt contribute to a significantly higher sodium content, which can be a health consideration for some individuals.

The main difference is the proportion of actual cheese and moisture content. Processed cheese food has a lower minimum percentage of real cheese and a higher maximum moisture content than processed cheese. This results in a softer texture and milder flavor.

Most string cheese is made from mozzarella and, while it undergoes processing involving heating and stretching to achieve its stringy texture, it is generally considered a natural cheese rather than a processed one. However, some lower-quality versions may include additives.