SEE ALSO: Explore the polarising world of processed cheese products →

What is American Cheese?

American Cheese is a processed cheese product made from a blend of ingredients. It typically includes natural cheese, whey, milk solids, cream and emulsifiers. Unlike traditional cheese, which is made through fermentation and ageing, American cheese undergoes additional processing to create a consistent and stable product.

The origins of American Cheese can be traced to early attempts to improve cheese storage and texture. Today, it is manufactured using modern techniques that ensure uniform quality across batches. It is sold in individually wrapped slices, blocks or loaves, often labelled as “pasteurised process cheese” or “cheese food”.

Ingredients of American Cheese

1. Natural cheese base: Aged cheeses like Cheddar or Colby often serve as the foundation. These are melted and blended during processing.
2. Emulsifiers: Ingredients like sodium citrate or sodium phosphate stabilise the mixture, preventing separation when heated.
3. Additional dairy products: Milk, cream or whey are added to adjust texture and flavour.
4. Stabilisers and additives: Modified starches or gums enhance the cheese’s melting properties and shelf life.
5. Salt and preservatives: These improve taste and prolong freshness.

Why American Cheese is so popular

American cheese is designed for versatility and convenience. Its ability to melt smoothly and evenly makes it a staple in fast food, particularly for burgers and grilled sandwiches. The mild flavour pairs well with many ingredients, and its long shelf life adds to its practicality.

While it is often criticised for being “less authentic” than traditional cheeses, its performance and ease of use have earned it a place in kitchens worldwide. Whether in classic comfort foods or quick snacks, American Cheese remains an indispensable ingredient.

Reasons why American Cheese is a spectacular melting cheese

As we mentioned above, American Cheese combines natural cheese, other dairy components, emulsifiers and stabilisers. The process creates a product with consistent melting properties. Let’s take a look at the individual characteristics on this process cheese product that make it an incredible and consistent melter.

1. Emulsifiers prevent separation

Emulsifiers are the unsung heroes of American Cheese, ensuring its smooth, creamy melt. Without them, heating cheese often leads to a messy separation of oil and protein solids. The inclusion of emulsifiers in American Cheese prevents this issue, creating a stable and cohesive melt.

Emulsifiers, such as sodium citrate or sodium phosphate, are chemical compounds that stabilise mixtures of fats and water. They work by acting as a bridge between these two incompatible substances. Fat molecules, which are hydrophobic, don’t naturally mix with water-based proteins. Emulsifiers bind to both, allowing them to blend seamlessly.

In American Cheese, emulsifiers hold the fats and proteins together, even when heated. This prevents the cheese from breaking apart into greasy pools of oil and solid clumps, a common problem with some natural cheeses.

2. High moisture content aids melting

One of the key reasons American cheese melts so well is its high moisture content. This characteristic plays a crucial role in lowering its melting point, ensuring it softens and spreads quickly when exposed to heat.

Moisture is a vital component of any cheese, influencing its texture, softness and melting behaviour. High-moisture cheeses melt faster and more evenly than low-moisture varieties. In American Cheese, the moisture level is carefully controlled during processing. This ensures a consistently soft and pliable product that melts beautifully.

Water acts as a medium, allowing heat to distribute evenly throughout the cheese. This prevents the proteins from tightening too quickly, which can cause clumping or grittiness. Instead, the cheese becomes a smooth, flowing liquid.

3. Fine protein structure ensures smoothness

The smooth, creamy melt of American Cheese can also be credited to its finely dispersed protein structure. Unlike natural cheeses, where protein networks form naturally during ageing, the proteins in American Cheese are restructured during processing. This creates a looser, more uniform matrix that melts seamlessly when heated.

In natural cheeses, milk proteins—primarily casein—form dense networks that trap fat and water. Over time, these networks become more rigid as the cheese ages, resulting in firmer textures. When melted, aged cheeses often clump or become gritty because their tightly bonded proteins don’t break down evenly.

In American Cheese, the processing method disrupts the natural protein network. Proteins are broken down and then recombined in a way that ensures they are evenly distributed. This controlled restructuring eliminates clumping and promotes a silky texture when the cheese melts.

4. Lower fat levels improve consistency

The moderate fat content in American Cheese plays a significant role in its ability to melt evenly and consistently. While natural cheeses with high fat content can provide rich flavours and textures, they often suffer from instability when heated. By keeping fat levels in check, American cheese avoids these common melting pitfalls.

Fat is a key component of cheese, contributing to its flavour, texture and melting behaviour. When cheese is heated, its fat molecules melt and separate from the protein network. In high-fat cheeses, this can result in an oily layer forming on the surface of the melted cheese.

American Cheese, by contrast, contains lower fat levels than many traditional cheeses. This controlled fat content prevents the excessive separation of fats during heating, ensuring a smooth, homogeneous melt without greasiness.

5. Controlled pH levels optimise melting

The precise pH levels of American cheese are another critical factor in its superior melting performance. pH influences the interactions between proteins, fats, and water, which directly affect the cheese’s behaviour when heated. By controlling the pH during processing, manufacturers ensure that American cheese melts evenly, smoothly, and without clumping.

The pH of cheese determines the acidity or alkalinity of its environment. It impacts the structure of casein, the primary protein in milk, which forms the cheese matrix. During melting:

• Low pH (high acidity): Proteins become overly tight, leading to clumping or curdling.
• High pH (low acidity): Proteins are too loose, causing the cheese to become runny and unstable.
• Optimal pH: Proteins maintain a balanced structure that allows even melting without separating.

For American Cheese, the optimal pH is typically between 5.3 and 5.8. This range ensures a stable matrix that melts into a creamy, cohesive texture.

6. Additives enhance melting and shelf stability

Finally, American Cheese owes much of its superior melting properties and long shelf life to carefully selected additives. These ingredients, incorporated during processing, improve the cheese’s functionality, ensuring it performs consistently in both cooking and storage.

Types of additives used include:

1. Preservatives: Additives such as sorbic acid extend the cheese’s shelf life by inhibiting microbial growth.
2. Thickeners and stabilisers: Agents like modified starch or carrageenan maintain texture and consistency, particularly during melting.
3. Colouring agents: Ingredients like annatto or beta-carotene ensure the cheese has its characteristic uniform yellow or orange hue.

Comparisons with natural cheeses

American Cheese is often compared to natural cheeses for its melting properties. Here’s how it stacks up against specific varieties:

American Cheese vs Mozzarella

Mozzarella is known for its stretchiness when melted, making it perfect for pizza and baked dishes. However, this stringy texture can sometimes become rubbery if overheated.

In contrast, American Cheese melts into a smooth, creamy consistency without any stretch, making it ideal for sauces or dips. Mozzarella also has a higher moisture content but lacks the emulsifiers present in American Cheese, which ensure a uniform melt.

American Cheese vs Monterey Jack

Monterey Jack is a semi-soft cheese with good melting properties, often used in Mexican dishes. While it melts easily, it can sometimes become oily or clump if overheated. American Cheese avoids these issues thanks to its controlled fat levels and fine protein structure. Additionally, American Cheese has a more uniform texture when melted, while Monterey Jack may develop slight separation.

American Cheese vs Cheddar

Cheddar, especially aged varieties, is prone to oil separation and clumping when melted. This occurs because its protein network tightens with age. Younger Cheddar melts better but still lacks the smooth consistency of American Cheese.

American Cheese’s emulsifiers and additives prevent separation, ensuring a creamy, lump-free melt, making it better suited for applications like burgers or macaroni and cheese.

American Cheese vs Gruyère

Gruyère is prized for its nutty flavour and smooth melting ability, making it a staple in fondues and French onion soup. However, Gruyère requires careful handling during heating to avoid oil separation.

American Cheese, with its controlled pH and stabilisers, melts more predictably and evenly. While Gruyère offers complex flavours, American Cheese is preferred when consistent texture and ease of use are priorities.

American Cheese vs Raclette

Raclette is designed for melting and has a rich, creamy texture when heated, ideal for traditional raclette dishes. However, it can sometimes become stringy or overly rich due to its high fat content.

American Cheese has a smoother, more controlled melt, free from oil separation or stringiness. It’s also easier to handle and requires no special preparation, unlike Raclette, which often needs to be heated with care.

Why American Cheese is preferred for melting

While natural cheeses bring unique flavours and textures, their melting behaviour can be unpredictable. American Cheese, thanks to its processed nature, overcomes these inconsistencies. It delivers a creamy, even melt under a wide range of conditions, making it a favourite for convenience and reliability in home cooking and fast food alike.

Having said that, there are legitimate concerns over how healthy this type of processed cheese products is. So you should consume it in moderation.

Conclusion

American Cheese melts exceptionally well due to its unique formulation. Emulsifiers, controlled pH levels and high moisture content all contribute to its performance.

Unlike natural cheeses, its processing ensures a consistent melt every time. Whether in a grilled cheese sandwich or on a burger, its creamy texture and ease of melting make it an irreplaceable ingredient in modern cuisine.

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. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

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 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

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 6 Reasons Why American Cheese Melts So Well When Heated appeared first on Cheese Scientist.

SEE ALSO: The healthiest types of cheeses broken down by nutrition facts →

What are processed cheese products?

Processed cheese products and spreads are cheese-based foods that are made by combining natural cheese with other ingredients like emulsifiers, stabilizers, preservatives, and artificial flavourings. Unlike natural cheese, which is made using milk, salt, cultures and rennet, processed cheese undergoes additional processing to improve shelf life, consistency and melting properties.

These products often contain less real cheese and more additives such as oils, whey and food colourings. They are designed to be cheaper, easier to produce, and more versatile than natural cheese. Common examples include:

• American cheese slices
• Cheez Whiz
• Velveeta
• Laughing Cow wedges

Processed cheese products are widely used in fast food, snacks and ready-to-eat meals due to their convenience and uniform texture. However, their nutritional profile is typically less favourable than that of natural cheese, making them a less healthy choice overall.

Let’s have a look at the 5 major reasons why processed cheese products are bad for your health.

Reason 1: High in unhealthy fats

Processed cheese products are often high in unhealthy fats, including trans fats and saturated fats. These fats are added to enhance texture and flavour and to make the product shelf-stable. Unlike the natural fats found in cheese, which provide essential fatty acids and support brain and heart health, trans fats are artificial and have been shown to:

• Raise LDL cholesterol levels: This increases the risk of atherosclerosis, a condition where arteries harden and narrow.
• Lower HDL cholesterol: The “good” cholesterol that helps remove bad cholesterol from the bloodstream.
• Promote inflammation: Chronic inflammation is linked to conditions like heart disease, diabetes and even certain cancers.

Regular consumption of trans fats has been deemed so harmful that many countries have banned their use, yet processed cheese products may still contain trace amounts, depending on manufacturing practices.

Reason 2: Excessive sodium content

One of the key reasons processed cheese products are unhealthy is their high sodium content. Salt is added to enhance flavour and act as a preservative. A single slice of processed cheese can contain up to 300 mg of sodium, which is nearly 15% of the daily recommended intake.

High sodium consumption is linked to:

• Hypertension (high blood pressure): Excessive salt increases water retention, raising blood pressure and putting strain on the heart.
• Kidney damage: High sodium levels force the kidneys to work harder to filter blood, which can lead to kidney disease over time.
• Fluid retention: Excess salt can cause bloating and swelling, especially in individuals with pre-existing conditions like heart or kidney disease.

For those with salt-sensitive conditions, such as hypertension or chronic kidney disease, processed cheese can exacerbate symptoms and contribute to long-term complications.

Reason 3: Loaded with artificial additives

Processed cheese is laden with emulsifiers, stabilisers, preservatives and artificial colouring agents that extend shelf life and improve appearance. Common additives include:

• Sodium phosphate: Used to maintain the cheese’s smooth texture, but excessive intake has been linked to kidney damage and imbalanced calcium levels.
• Artificial colourings: Agents like tartrazine or Yellow 6 are added for visual appeal. These can trigger allergic reactions or hyperactivity in sensitive individuals, particularly children.
• Monosodium glutamate (MSG): Sometimes added to enhance flavour. While not harmful in moderation, MSG can cause headaches, nausea or chest tightness in sensitive individuals.
• Emulsifiers: These help blend fats and water in processed cheese, but research suggests some emulsifiers may disrupt gut bacteria, leading to inflammation and increased susceptibility to diseases like inflammatory bowel disease (IBD).

Long-term exposure to these additives can burden the liver and kidneys, which work to detoxify these substances from the body. This can lead to organ strain and dysfunction over time.

Reason 4: Poor overall nutritional profile

Natural cheeses are nutrient-dense, providing high-quality protein, calcium, phosphorus and other essential nutrients. Processed cheese products, on the other hand, often lack these benefits due to the inclusion of fillers and dilution of nutrients.

The addition of starches, hydrogenated oils, and other non-dairy ingredients reduces the overall protein and calcium content. For example, while 30 grams of natural cheese like Cheddar can provide around 7 grams of protein, the same amount of processed cheese may only deliver 3-4 grams, alongside extra calories and fat.

This makes processed cheese a poor substitute for natural cheese in terms of supporting bone health, muscle repair and overall nutrition.

Reason 5: Risk of overconsumption

Processed cheese is engineered to be hyper-palatable, meaning its taste and texture are designed to make you eat more. This is achieved through the precise balance of fat, salt and flavour enhancers. Overconsumption leads to:

• Excess calorie intake: Processed cheese is calorie-dense, which can contribute to weight gain if consumed in large amounts.
• Cravings for unhealthy foods: Its addictive qualities can make it harder to transition to healthier alternatives.

The combination of high-calorie content and low satiety means you’re likely to consume more processed cheese than you would natural cheese, exacerbating its negative health effects.

Nutrition facts comparison for popular processed cheese products

While all processed cheese products are not as healthy as natural cheeses, they don’t all have the same nutritional profiles. The table below compares the nutritional values of various processed cheese products per 100 grams.

Calories

• Highest: Philadelphia (357 kcal)
• Lowest: Laughing Cow (218 kcal)

Philadelphia is the most calorie-dense, likely due to its higher fat content, while Laughing Cow is lighter in calories, making it a better choice for calorie-conscious consumers.

Total fat and saturated fat

• Total fat highest: Philadelphia (32 g)
• Total fat lowest: Kraft Singles (18 g)
• Saturated fat highest: Philadelphia (21 g)
• Saturated fat lowest: Velveeta (5.4 g)

Philadelphia stands out for its high fat content, contributing to its creamy texture but making it less suitable for people managing cholesterol or weight. Velveeta, with the lowest saturated fat, may seem like a better choice, but its sodium content raises concerns (discussed below).

Cholesterol

• Highest: Philadelphia (107 mg)
• Lowest: Laughing Cow (48 mg)

High cholesterol levels in processed cheeses like Philadelphia may be problematic for heart health, particularly for those already managing high cholesterol levels. Laughing Cow is a better option in this category.

Sodium

• Highest: Cheez Whiz (1,638 mg)
• Lowest: Philadelphia (393 mg)

Processed cheese products like Cheez Whiz and Velveeta have alarmingly high sodium levels, with Cheez Whiz exceeding 1.6 grams per 100 grams. Excessive sodium can lead to high blood pressure and kidney strain. Philadelphia has the lowest sodium, which could be advantageous if you’re on a low-sodium diet.

Carbohydrates and sugars

• Highest carbohydrates: Velveeta (11 g)
• Lowest carbohydrates: Philadelphia (3.6 g)
• Highest sugars: Kraft Singles and Velveeta (11 g each)

Processed cheese products often contain added sugars to enhance flavour. Philadelphia’s lower sugar content makes it less likely to contribute to blood sugar spikes compared to Kraft Singles or Velveeta.

Protein

• Highest: American Slices and Kraft Singles (16 g)
• Lowest: Philadelphia (7.1 g)

If you’re looking for protein-rich options, American Slices and Kraft Singles stand out. However, their high sodium and fat levels may offset this benefit.

Calcium

• Highest: Kraft Singles (1,525 mg)
• Lowest: Philadelphia (26 mg)

Calcium is essential for bone health, and Kraft Singles provides the most calcium. Philadelphia, with only 26 mg, offers minimal calcium, which is surprising for a cheese product.

Lactose

• Highest: Philadelphia (3,618 mg)
• Lowest: Velveeta (1,500 mg)

Philadelphia contains the highest lactose content, making it unsuitable for lactose-intolerants. Velveeta, with lower lactose, might be a more digestible option for those with mild lactose intolerance.

Summary of key insights

• Best for low sodium: Philadelphia
• Best for low calories: Laughing Cow
• Best for high protein: American Slices and Kraft Singles
• Best for high calcium: Kraft Singles
• Worst overall: Cheez Whiz, due to its extremely high sodium and low protein and calcium.
• Most calorie-dense and high in fat: Philadelphia

Processed cheese products vary widely in their nutritional profiles. While they offer convenience, many are high in sodium, unhealthy fats and additives, making them a poor substitute for natural cheese in a balanced diet.

Limited health benefits compared to natural cheese

Natural cheese offers several health benefits, including:

• High-quality protein to build and repair tissues.
• Calcium and phosphorus for strong bones and teeth.
• Probiotics in some varieties, which support gut health.

As you can see, processed cheese products, lack many of these benefits due to the addition of fillers and the removal or alteration of key nutrients during processing. For instance, the heating and emulsifying process can destroy probiotics and reduce the bioavailability of calcium.

How to make healthier choices

If you enjoy cheese but want to avoid the downsides of processed products, consider these tips:

1. Choose natural cheeses: Look for cheeses with minimal ingredients, such as milk, salt, rennet and cultures. Examples include Cheddar, Brie and Gouda.
2. Read labels carefully: Avoid products with long ingredient lists containing additives like sodium phosphate, artificial colours or excessive sodium.
3. Limit consumption: If you do indulge in processed cheese, treat it as an occasional treat rather than a dietary staple.

By understanding the health risks associated with processed cheese products, you can make informed decisions that support your long-term well-being. When it comes to cheese, natural options are always the better choice.

Conclusion

While processed cheese products may be convenient, their high sodium, unhealthy fats and additives make them less healthy than natural cheese. Choosing minimally processed, nutrient-dense cheeses can help you avoid the health risks associated with these products.

By making informed choices, you can enjoy cheese as part of a balanced, healthier diet.

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. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

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 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

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 5 Reasons Why Processed Cheese Products Are Bad For You appeared first on Cheese Scientist.

SEE ALSO: What is the official definition of real cheese? →

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%.

Read more about pasteurized process cheese food in the FDA file here.

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.