Which Type of Cheese Is Not Processed?

January 8, 2026 •

4 min read

According to U.S. dairy industry definitions, "natural cheese" is the term for cheese made directly from milk, distinguishing it from products that are heated and blended with emulsifiers. If you've ever wondered which type of cheese is not processed, the answer lies in these authentic varieties made from simple ingredients like milk, salt, and enzymes. These artisanal and traditional cheeses offer complex flavors and superior textures compared to their processed counterparts.

Quick Summary

Natural cheeses are made directly from milk using traditional methods, unlike processed cheese, which is heated and blended with emulsifiers. The key differences involve ingredients, processing methods, flavor complexity, and nutritional content. Varieties range from fresh options like mozzarella to aged types such as cheddar. Understanding these distinctions helps consumers make more informed dietary choices.

Key Points

Natural vs. Processed: Natural cheese is made directly from milk, cultures, and enzymes, while processed cheese involves blending natural cheese with additives and emulsifiers.
Traditional Production: The creation of natural cheese follows time-honored techniques like coagulation and aging, which develop complex flavors and textures.
Diverse Varieties: Numerous types of cheese are not processed, including fresh (mozzarella, feta), soft-ripened (Brie), semi-hard (Gouda), and hard cheeses (Parmesan).
Ingredient Transparency: Checking the ingredient list is the best way to identify unprocessed cheese, which will have a short, simple list of ingredients.
Melting Properties: Natural cheese may separate if overheated, unlike processed cheese, which is engineered for a perfectly smooth melt due to emulsifiers.
Nutritional Value: Many natural cheeses contain beneficial probiotics and enzymes, while processed cheese often contains more sodium and additives.

Understanding the Difference Between Natural and Processed Cheese

While all cheesemaking involves a form of processing, the term “processed cheese” refers to a distinct category of food products that undergo additional manufacturing steps. The journey from milk to natural cheese involves adding a starter culture and rennet to coagulate the milk, separating the curds from the whey, and then aging the curds. In contrast, processed cheese is made by blending natural cheeses with emulsifying salts, milk solids, water, and other additives, then heating the mixture to create a homogenous product with an extended shelf life. This fundamental difference in production methods results in stark contrasts in flavor, texture, and nutritional value between natural and processed cheese.

The Characteristics of Natural Cheese

Natural cheese is prized for its complexity and artisanal qualities. The vast spectrum of natural cheese is defined by several factors, including the type of milk used (cow, goat, sheep), the cultures, and the aging process. This aging process, or affinage, allows microbes and enzymes to break down proteins and fats, developing intense and nuanced flavors. The texture can range dramatically, from the soft and creamy consistency of Brie to the hard, granular texture of Parmigiano-Reggiano. Natural cheese is a living food that continues to evolve in flavor and character over time.

Types of Cheeses That Are Not Processed

Virtually any cheese sold in a block, wedge, or wheel that is not explicitly labeled as "processed" falls into the natural cheese category. These can be further categorized by their moisture content and age.

Fresh Cheeses: These are unaged and have a high moisture content. Examples include mozzarella, fresh goat cheese (chèvre), feta, ricotta, and cottage cheese.
Soft-Ripened Cheeses: Characterized by a soft, bloomy rind, these include Brie and Camembert.
Semi-Hard Cheeses: Aged for a moderate period, these have a firmer texture. Examples include Gouda, Havarti, and Monterey Jack.
Hard Cheeses: With a low moisture content and a long aging period, these cheeses are firm and often crumbly. Parmesan (Parmigiano-Reggiano) and aged cheddar are classic examples.
Blue Cheeses: These are inoculated with specific molds to create their distinctive blue veins and tangy flavor. Roquefort and Gorgonzola are two well-known varieties.

The Role of Ingredients and Manufacturing

The ingredient list is one of the easiest ways to identify a processed cheese. Natural cheese contains minimal ingredients: milk, cultures, enzymes (like rennet), and salt. A processed cheese, however, will list ingredients such as emulsifying salts (e.g., sodium phosphate), milk protein concentrate, or food colorings. The inclusion of these additives is what gives processed cheese its unnaturally smooth melt and long shelf life, while masking the natural aging process.

Nutritional and Health Aspects

Natural cheese generally offers a more robust nutritional profile than processed cheese. Many natural cheeses, particularly those made from raw or grass-fed milk, are rich in probiotics, enzymes, and essential fatty acids like Conjugated Linoleic Acid (CLA). In contrast, the additives and higher sodium content in processed cheese may negate some potential health benefits. The heating process for processed cheese can also destroy many of the beneficial enzymes and bacteria found in natural varieties.

Comparison of Natural vs. Processed Cheese


Feature	Natural Cheese	Processed Cheese
Ingredients	Milk, cultures, enzymes, salt	Natural cheese, emulsifiers, oils, whey, additives
Texture	Varies widely (creamy to crumbly)	Uniformly soft, smooth, and creamy
Flavor	Complex, nuanced, develops with aging	Consistent and often mild
Shelf Life	Shorter; sensitive to temperature	Extended; more shelf-stable
Melting	Can separate if overheated	Melts smoothly without separating
Nutritional Profile	Higher in nutrients and beneficial bacteria	Often higher in sodium and additives

How to Choose Your Cheese

When standing in the grocery store aisle, discerning between the two types is straightforward. Look for blocks, wedges, or wheels of cheese, which are typically natural. Be wary of products labeled as "cheese food," "cheese product," or individually wrapped slices, as these are almost always processed. Reading the ingredient label will confirm the presence of emulsifiers and other additives. For those prioritizing health and flavor, opting for authentic blocks of cheese offers the best experience.

Conclusion

The distinction between natural and processed cheese is significant, affecting flavor, nutritional content, and culinary performance. Natural cheeses, made with minimal ingredients and traditional techniques, offer a depth of flavor and character that processed products simply cannot replicate. By prioritizing real blocks of cheese and reading ingredient labels, consumers can easily identify and choose unprocessed options, enjoying the superior taste and texture that only authentic cheesemaking provides. While processed cheese has a place for convenience, selecting natural cheese elevates any meal and aligns with a preference for wholesome, less-modified foods.

Frequently Asked Questions

The primary difference lies in their ingredients and production. Unprocessed, or natural, cheese is made directly from milk, cultures, and enzymes and is then aged. Processed cheese starts with natural cheese and adds emulsifying salts, milk solids, and other additives, heating and blending the mixture to create a consistent, longer-lasting product.

Yes, classic American cheese, especially the individually wrapped slices, is a prime example of processed cheese. It is created by blending different natural cheeses, heating them, and adding emulsifiers and other ingredients.

The easiest way is to look at the product form and the label. Natural cheese is typically sold in blocks, wheels, or wedges. Products labeled as “cheese food,” “cheese product,” or that list ingredients like sodium phosphate are processed.

Yes, many unprocessed cheeses melt beautifully, particularly younger, high-moisture varieties like young Gouda, mozzarella, and mild cheddar. However, they can sometimes separate if subjected to too-high heat. In contrast, older, harder cheeses like Parmesan will soften but won't become gooey.

While natural cheese generally has a simpler ingredient list and may contain beneficial probiotics and enzymes, its nutritional value depends on the type. Some natural cheeses are still high in fat and sodium, so moderation is key.

Popular examples include Cheddar, Swiss, Feta, Mozzarella, Parmesan, Brie, and cottage cheese. These are all traditional cheeses made directly from milk.

Yes, you can make simple unprocessed cheeses at home with basic ingredients like milk, acid (vinegar or lemon juice), salt, and sometimes rennet. Fresh cheeses like paneer, ricotta, and queso fresco are relatively straightforward to make yourself.