Processed Cheese Spread Archives - Cheese Scientist

The Polarising World of Processed Cheeses (FDA Definitions)

Jonah Kincaid — Thu, 28 Sep 2023 06:11:09 +0000

In the diverse realm of cheese, there’s room for both purists who appreciate artisanal varieties and those who value convenience. Processed cheeses, though often frowned upon, offer a unique blend of affordability and texture that has earned them a special place in our kitchens. In this journey through the world of processed cheeses, we’ll explore their various forms, analyse their nutritional characteristics, and compare them to their unprocessed counterparts.

What are processed cheeses?

Processed cheese, also known as process cheese, is a type of cheese product made from natural cheese and other ingredients. It undergoes specific processing steps to alter its texture, meltability and shelf life.

The key characteristics of processed cheese include its smooth and uniform consistency, ability to melt evenly and long-lasting freshness.

Different types of processed cheeses

According to the U.S. Food and Drug Administration (FDA), processed cheeses fall into three main categories:

1. Pasteurized process cheese

This is a cheese product made by crumbling and mixing one or more varieties of cheese with an emulsifying agent, resulting in a homogeneous mass. Optional ingredients can be added to enhance flavour and texture. But it must contain at least 51% cheese by weight.

Click here for the complete FDA file on pasteurized process cheese.

2. Pasteurized process cheese food

This type of product is similar to pasteurized process cheese, but it may also include other dairy ingredients. According to the FDA, it must contain at least 51% cheese by weight and typically has a moisture content not exceeding 44%.

3. Pasteurized process cheese spread

Finally, this type of processed cheese incorporates emulsifying agents and optional ingredients for a spreadable consistency at 21°C (70°F). Moreover, it must contain at least 51% cheese by weight and typically has a moisture content ranging from 44% to 60%.

You can find the complete FDA file on pasteurized processed cheese spreads here.

What about pasteurized cheese products?

The FDA doesn’t establish a specific standard of identity for either “pasteurized prepared cheese product” or “pasteurized process cheese product”. Interestingly, such labels are commonly found on various Kraft and store-branded singles in the United States.

This labelling strategy allows manufacturers to avoid potential accusations of false advertising. Consequently, products with these designations have the flexibility to incorporate milk protein concentrate (MPC) into their formulations, even though the FDA prohibits the use of MPC in processed cheese.

The primary incentive behind this labelling is the manufacturers’ desire to use cost-effective imported MPC as a partial cheese substitute.

Following an FDA Warning Letter addressing Kraft’s use of MPC in late 2002, some Kraft Singles, previously labelled as “pasteurized process cheese food”, were rebranded as “pasteurized prepared cheese product”.

Likewise, Velveeta transitioned from “pasteurized process cheese spread” to “pasteurized prepared cheese product”. And Easy Cheese changed to “pasteurized cheese snack”.

This relabelling allowed manufacturers to adapt to regulatory concerns while continuing to offer their products to consumers.

How does processed cheese compare to real cheese?

While processed cheese products offer convenience and affordability, they differ from real cheese in several ways:

Ingredients: Real cheese typically consists of milk, enzymes and bacteria, without emulsifiers or additives.

Flavour: Natural cheeses offer a wide range of flavours and aromas, whereas processed cheeses have a milder taste.

Texture: Natural cheeses come in various textures, from crumbly Feta to creamy Brie, while processed cheeses have a consistent texture.

Nutritional analysis: Processed cheeses vs real cheeses

While both processed cheese and real cheese have their place in the world of culinary delights, their nutritional profiles differ significantly. Processed cheese often provides a lower-calorie, lower-fat option, but it may contain higher levels of sodium and additives.

Real cheese, on the other hand, offers a richer source of essential nutrients like calcium and protein but is higher in calories and saturated fat.

The choice between processed and real cheese ultimately depends on your dietary preferences, nutritional needs and culinary goals. Incorporating both into your diet in moderation can provide a well-rounded and enjoyable cheese experience.

Always check product labels to make informed choices based on your health and taste preferences.

Why are processed cheeses more affordable?

Processed cheeses are generally cheaper than real, unprocessed cheese. Several factors contribute to their lower cost:

Lower cheese content

Both process cheese food and process cheese product contain less real cheese than their unprocessed counterparts. Real cheese can be relatively expensive, so reducing the cheese content lowers the production cost.

Additives and fillers

Furthermore, these products often contain additives, fillers and other ingredients that are less expensive than real cheese. These additives help achieve the desired texture, consistency and flavour without relying solely on costly cheese.

Processing and shelf life

The manufacturing process for process cheese involves blending, emulsifying and melting cheese. Of course, this is more cost-effective than ageing and curing real cheese.

Additionally, the processing techniques extend the shelf life of these products, reducing potential waste and costs associated with spoilage.

Mass production

Process cheese foods and products are often produced on a large scale, which can lead to cost savings through economies of scale.

While these products are more budget-friendly, it’s important to consider the trade-offs. They may not offer the same depth of flavour, nutritional value or texture as real cheese.

Examples of processed cheeses

Processed cheese comes in various forms, each tailored to specific culinary applications and consumer preferences. Here are examples of each type of processed cheese:

1. Pasteurized process cheese

American Cheese: This is one of the most well-known types of processed cheese. According to the FDA, American Cheese can comprise of Cheddar, Colby, Granular Cheese and/or Washed Curd Cheese. It is often used in burgers, sandwiches and grilled cheese.

Process Swiss Cheese: Processed Swiss cheese is typically a mixture of deli Swiss and Gruyère cheeses. It is popular for its mild, nutty flavour. And is often used in classic dishes like Reuben sandwiches and cheeseburgers.

2. Pasteurized process cheese food

Sandwich-Mate Singles: Marketed as “Imitation Pasteurized Process Cheese Food”, this brand of Singles is high in calcium and cholesterol free. However, it is high in sodium and has almost no protein content.

Williams Cheese Smoked Swiss Block: This block of pasteurised process cheese food is hickory smoked. The cheese ingredients include Swiss, Cheddar and Colby.

3. Pasteurized process cheese spread

Kraft Old English Spread: Thanks to its very high fat and sodium contents, this spread has a hugely appealing texture and flavour profile. But, for this same reason, it is not the healthiest of choices.

Amish Country Limburger Spread: This hugely popular Amish spread is made using Limburger cheese. So, you can expect some of that savoury and meaty goodness to shine through.

Conclusion

In the world of cheese, processed cheeses have carved out a unique place. While they may not share the same artisanal allure as their natural counterparts, they offer convenience, versatility and affordability that have made them kitchen staples for many.

While processed cheeses often receive criticism for their ingredient lists and manufacturing processes, they continue to be beloved for their creamy meltability, consistent texture and ease of use.

It’s important to recognise that processed cheeses, like any food, have their place in a balanced diet. Of course, moderation is key. And understanding the differences in nutrition between processed and natural cheeses empowers you to make informed choices.

So, the next time you’re faced with the choice between processed cheese and its natural counterpart, consider your culinary needs, budget and dietary preferences.

How do you like to use processed cheeses? Let us know in the comments below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

cheesescientist.com

The post The Polarising World of Processed Cheeses (FDA Definitions) appeared first on Cheese Scientist.

Is Mondelēz’s Easy Cheese Real Cheese or Not?

Jonah Kincaid — Sun, 30 Jul 2023 05:05:11 +0000

Ah, the world of cheese, where aromas and flavours blend like a delightful symphony. But amidst this orchestra of genuine cheeses, there exists a quirky character – Mondelēz’s Easy Cheese! Today, dear cheese aficionados, we delve into the heart of this peculiar product and answer the burning question: Is Easy Cheese real cheese or just an imposter trying to fit in with the cheesy elite?

Official Cheese Definition Test

Now this is a hotly debated topic even amongst cheese professionals. And you will be hard-pressed to find an accurate definition of what makes a product cheese. The main reason for this is how complex and varied cheeses can be.

However, we wanted to give this a go. After prolonged deliberations, we’ve come up with these essential characteristics:

Criterion 1: Milk or milk-derived ingredient
Criterion 2: Allowed, but optional ingredients (click here for list)
Criterion 3: Coagulation of milk (or milk-derived product)
Criterion 4: Separation of curds and whey

You can read more about our Official Cheese Definition test by clicking here.

What is Easy Cheese?

Picture this: a can with a built-in nozzle, ready to spray your cheese fantasies into reality!

Introducing Easy Cheese, a quirky cheese spread from Mondelēz International, known by various fun names like “spray cheese” and “cheese in a can.” Packaged in a metal can with a flexible nozzle, this creamy delight offers instant cheesy satisfaction.

Originally released by Betty Lou Foods, Easy Cheese found fame when Nabisco branded it as “Snack Mate” from 1965 to 1984. Vintage ads showcased its vibrant orange peaks atop appetisers, making it the “Instant Cheese for Instant Parties”.

Today, Mondelēz’s Easy Cheese continues to delight with flavours like Cheddar, Sharp Cheddar, Cheddar ‘n Bacon and American. And some discontinued varieties like Pimento and Nacho are fondly remembered. This whimsical creation invites cheese enthusiasts to embrace its playfulness and add a squirt of cheesy joy to their culinary adventures.

Easy Cheese: Real cheese or not?

So, this brings us to today’s debate. Let’s dive into the curiously captivating world of this “Cheese in a Can”. Read on as we answer your burning questions and debunk some myths along the way.

For this blog post, we’re putting the Cheddar flavour of Easy Cheese to the test.

Milk-derived ingredients

Now, brace yourselves, for we’re about to uncover the closely guarded secrets of Easy Cheese’s composition. Actually, the star ingredient here is Cheddar Cheese, together with cow’s milk and various other milk extracts.

Therefore, Easy Cheese passes Criterion 1 of our Cheese Definition Test.

Other ingredients

In addition to this, Mondelēz’s Easy Cheese also contains sorbic acid (preservative), annatto (natural colouring agent), enzymes and cheese cultures. Of course, all of those are on the list of authorised ingredients in making cheese.

But wait, there’s more! Emulsifiers, canola oil and sodium alginate dance their way into the mix, giving Easy Cheese its distinctive texture and longevity.

Since most of those ingredients are not on our authorised list, Easy Cheese fails Criterion 2 of our Cheese Definition Test.

Production method

Let’s now take a peek into the fascinating world of Easy Cheese production.

It all begins with melting cheese down to a gooey, molten state, and then blending it with various companions, including the enigmatic emulsifiers. Afterward, this creamy amalgamation is pushed into its iconic can, just waiting for the moment when a squeeze unleashes a cheesy eruption.

As you can see, the production of Easy Cheese does not include coagulation and separation of curds from whey. Therefore, this food product fails both Criterion 3 and Criterion 4 of our Cheese Definition Test.

Scorecard: Easy Cheese is NOT real cheese

So, is Mondelēz’s Easy Cheese real cheese or not? The verdict is quite clear. Because it fails Criteria 2, 3 and 4 of our Cheese Definition Test, Easy Cheese is most definitely not real cheese. As a matter of fact, the FDA classifies this product as a processed cheese spread.

Now, this leads us to another question. Does this mean that you should not eat Easy Cheese? Well, consuming it in small amounts is unlikely to be detrimental to your health. But keep in mind that there are a number of additives in this product which can be quite harmful if consumed in excess.

So, if you’re looking for a quick cheese fix, we recommend that buy a block of commercial Cheddar or Colby from your nearest grocery store. And start grating!

Are you an Easy Cheese fiend? We’d love to hear your thoughts on our scorecard. Leave us a comment below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

cheesescientist.com

The post Is Mondelēz’s Easy Cheese Real Cheese or Not? appeared first on Cheese Scientist.

Is The Laughing Cow (La Vache Qui Rit) Real Cheese or Not?

Jonah Kincaid — Tue, 28 Mar 2023 23:15:18 +0000

If you’re a cheese lover, you’ve probably heard of The Laughing Cow (La Vache Qui Rit). But have you ever wondered whether this famous spread is real cheese or not? In this blog post, we will explore the origins, ingredients and production methods to determine whether Laughing Cow is real cheese.

Official Cheese Definition Test

However, we wanted to give this a go. After prolonged deliberations, we’ve come up with these essential characteristics:

Criterion 1: Milk or milk-derived ingredient
Criterion 2: Allowed (but optional) ingredients
Criterion 3: Coagulation of milk (or milk-derived product)
Criterion 4: Separation of curds and whey

You can read more about our Official Cheese Definition test by clicking here.

The Laughing Cow: Real cheese or not?

So, this brings us to today’s debate. Let’s explore the supporting and opposing arguments for La Vache Qui Rit’s claim to be real cheese.

What is The Laughing Cow (La Vache Qui Rit)?

Laughing Cow is a brand of soft spread that is sold in small, individually-wrapped portions. It is commonly used as a sandwich filling or as a snack with crackers. Laughing Cow was first produced in France in 1865, and it has since become a popular spread around the world.

Supporting: Milk-derived ingredients

As you can see on the list above, La Vache Qui Rit contains rehydrated skim milk, cow’s milk and cow’s milk fat. As such, it passes Criterion 1 of our Cheese Definition Test. Indeed, its main ingredient is milk or milk-derived.

Opposing: Other ingredients and production method

Unfortunately, Laughing Cow contains a large number of additives that are not on our allowed list of ingredients. Some examples include a range of emulsifying agents and zinc and iron supplements. As a result, it fails Criterion 2 of our Cheese Definition Test.

Moreover, the production process for Laughing Cow cheese involves blending pre-made cheese, milk, and other dairy ingredients in a large mixing tank. The emulsifying salts are then added to the mixture, which is heated and homogenised to create a smooth, creamy texture. The cheese is then packaged in individual portions and shipped to stores.

As you can see, this process includes neither coagulation nor separation of curds and whey. Consequently, Laughing Cow also fails Criterion 3 and Criterion 4 of our Cheese Definition Test.

Scorecard: Laughing Cow is NOT cheese. But it is still delicious!

In conclusion, Laughing Cow is a soft, spreadable cheese that is made from a blend of natural cheese, milk, and other dairy ingredients. Because of its list of ingredients and production methods, it fails Criterion 2, Criterion 3 and Criterion 4 of our Cheese Definition Test.

Having said that, it is still a tasty and convenient snack that is enjoyed by millions of people around the world. Whether you consider it real cheese or not, there’s no denying that Laughing Cow is a delicious spread.

Do you agree with our test results? Let us know how you feel about this French snack in the comments below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

cheesescientist.com

The post Is The Laughing Cow (La Vache Qui Rit) Real Cheese or Not? appeared first on Cheese Scientist.

The Laughing Cow Nutrition Facts (Is It Good For You?)

Jonah Kincaid — Thu, 15 Dec 2022 03:10:00 +0000

There are very few foods that take me back to my childhood the way La Vache Qui Rit does. Also known as The Laughing Cow among anglophones, this commercial French spread was the ultimate spread on a warm crunchy baguette. But is it healthy? Read on to discover the nutrition facts for The Laughing Cow.

What type of cheese is Laughing Cow?

The Laughing Cow is a well-known brand of cheese, particularly famous for its creamy and spreadable cheese wedges. Similar to Boursin, The Laughing Cow cheese is a processed cheese product that comes in a round packaging with individual foil-wrapped wedges.

The cheese is smooth, soft and easy to spread, making it a popular choice for snacks and appetizers. It’s often enjoyed with crackers, bread or fresh vegetables. The brand was created by Léon Bel in France in 1921. The iconic logo features a cheerful cow and reflects the brand’s light-hearted and playful image.

Over the years, The Laughing Cow cheese has become a beloved snack option around the world due to its convenient packaging and creamy texture.

Nutrition fact sheet

Nutrition Facts Summary for The Laughing Cow

Due to its high fat and low carbohydrate contents, The Laughing Cow is a great option for people following a ketogenic diet. Moreover, it is made with pasteurised cow’s milk. This fact, combined with its lack of rind, make The Laughing Cow safe to eat during pregnancy.

However, La Vache Qui Rit is high in moisture and relatively high in lactose. As such, the regular versions of this cheese-based product should be avoided by lactose intolerant cheese lovers. Having said that, you can buy a lactose free version of The Laughing Cow.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA