SEE ALSO: How some of your favourite foods score on our Cheese Definition Test →

How is Cheese Defined?

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 (syneresis)

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

What is Mascarpone?

Mascarpone is an Italian dairy product made by curdling heavy cream with acid, such as citric or tartaric acid. Unlike aged cheeses, it requires no rennet or bacterial cultures, and it’s ready to use as soon as it cools and firms up. It has an ultra-smooth texture, high fat content (usually around 60–75%), and a mild, slightly sweet flavour.

Does Mascarpone Meet The Definition of Cheese?

Let’s analyse Mascarpone against the key criteria of what makes a cheese:

Criterion 1: Milk or milk-derived ingredient

For something to be considered cheese, it must be made from milk or a milk-derived ingredient.

Mascarpone is made entirely from cream, which is a milk-derived product. Since cream is separated from milk but still originates from it, it meets this criterion. Many cheeses, such as Brillat-Savarin and other triple-crème cheeses, also contain extra cream.

Passes – Mascarpone is made from a milk-derived ingredient (cream).

Criterion 2: Allowed (but optional) ingredients

Cheesemaking allows for certain additional ingredients, including salt, rennet, cultures and acids. However, these must be used within the framework of traditional cheese production.

Mascarpone is made by adding an acid (like citric or tartaric acid) to heavy cream. Acid-based coagulation is a legitimate cheesemaking process, used in Ricotta and some fresh cheeses. Since the use of acid aligns with traditional cheesemaking methods, Mascarpone does not introduce any disallowed ingredients.

Passes – Mascarpone uses acid, an allowed ingredient in cheese-making.

Criterion 3: Coagulation of milk (or milk-derived product)

Cheese must be made by coagulating proteins in milk or a milk-derived product. This is what separates cheese from other dairy products like yogurt or sour cream.

Mascarpone undergoes acid coagulation, which thickens the cream by denaturing proteins. However, traditional cheese-making primarily relies on the coagulation of casein, the main milk protein. Because Mascarpone is made from cream rather than milk, it contains very little casein. Instead, the acid destabilizes the whey proteins and butterfat, creating a thick, spreadable consistency.

While this is a form of coagulation, it differs from the curd formation seen in most cheeses. However, Ricotta is also made primarily from whey proteins rather than casein, and it is still considered a cheese.

Partially passes – Coagulation occurs, but it is not primarily casein-based.

Criterion 4: Separation of curds and whey (syneresis)

One of the defining steps in cheese-making is separating the curds from the whey. Even fresh cheeses like Cottage Cheese and Queso Fresco undergo whey drainage to create a solid or semi-solid structure.

Mascarpone does not undergo whey separation. Instead, the acid thickens the cream into a smooth, homogenous mixture, with no curds forming and no liquid whey draining away. This is where Mascarpone differs the most from traditional cheeses.

Fails – There is no curd formation or whey separation.

Final Verdict: Is Mascarpone Real Cheese?

Criterion	Mascarpone Verdict
1: Milk or milk-derived ingredient	Passes (made from cream, a milk-derived ingredient)
2: Allowed (but optional) ingredients	Passes (uses acid, an acceptable cheese-making ingredient)
3: Coagulation of milk (or milk-derived product)	Partially passes (coagulation occurs, but it’s mainly whey proteins, not casein)
4: Separation of curds and whey	Fails (no curd formation or whey separation)

Mascarpone passes two criteria, partially meets one and fails one. While it shares some characteristics with fresh cheeses, its lack of curds and whey separation makes it questionably a cheese.

Why Do People Think Mascarpone is Cheese?

1. Marketing and tradition – Italian culinary tradition often refers to Mascarpone as a cheese, likely because it is made from dairy and thickened using acid. However, this is more of a cultural classification than a technical one.
2. Supermarket labelling – Many grocery stores and brands label Mascarpone as cheese because it is sold in the same section as fresh cheeses.
3. Confusion with Cream Cheese – Mascarpone is sometimes mistaken for Cream Cheese, which is a true fresh cheese because it contains curds and undergoes whey drainage.

Does it Matter Whether Mascarpone is Cheese or Not?

For most people, probably not. Whether you spread it on a tart or mix it into tiramisu, Mascarpone will still taste delicious. But for dairy purists, cheesemakers and scientists, classification matters.

Mislabelling dairy products can create confusion about how they are made, stored and used in cooking.

The Final Answer: Mascarpone is a Cream Product

It fits within an expanded definition of cheese, similar to Ricotta, but it does not meet all four criteria. If you follow a strict definition, Mascarpone is not a true cheese. If you allow for some flexibility (as with Ricotta), it could be considered a fresh cheese-like cream product.

So, is Mascarpone cheese? It depends who you ask!

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 Mascarpone Real Cheese or Not? (Cheese Definition Test) appeared first on Cheese Scientist.

SEE ALSO: How some of your favourite foods score on our Cheese Definition Test → 

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.

SEE ALSO: How some of your favourite foods score on our Cheese Definition Test → 

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 are Kraft Singles?

Ah, the iconic Kraft Singles – those individually-wrapped slices that somehow find their way into countless sandwiches and burgers. But let’s get one thing straight from the start: are they actually real cheese?  

Before we delve into the nitty-gritty, let’s take a moment to appreciate the abundance of processed cheese options out there. From Velveeta to Cheez Whiz, the market is brimming with tantalising choices. Each brand has its own twist on the art of transforming cheese into a melt-in-your-mouth sensation.  

Kraft Singles: Real cheese or not?

So, this brings us to today’s debate. Let’s dive into the curiously captivating world of these cheese-like squares. Read on as we answer your burning questions and debunk some myths along the way. 

For this Cheese Definition Test, we will be investigating the original version of Kraft Singles, American.

Milk-derived ingredients

Now, let’s uncover the secret behind those neon-orange squares. If you take a peek at the ingredient list, you’ll find some familiar companions such as milk, Cheddar cheese, whey, milk protein concentrates and milk fat. 

Since those ingredients are all either milk or milk-derived, Kraft Singles pass Criterion 1 of our Cheese Definition Test. 

Other ingredients

But, brace yourself, because here’s where things take a detour from traditional cheese. Kraft Singles also contain modified food starch, emulsifiers and preservatives. It’s like a science experiment in your sandwich! 

Since most of those ingredients are not on our authorised list, Kraft Singles fail Criterion 2 of our Cheese Definition Test. 

Production method

The process of crafting Kraft Singles can only be described as a cheese metamorphosis. It begins with real cheese, which is melted down into a creamy concoction.  

Then, emulsifiers step in to create a harmonious union of oil and water, resulting in the smooth, sliceable texture we know so well. Finally, the mixture is carefully portioned into those iconic squares, ready to be packaged and distributed to cheese lovers everywhere. 

As you can see, the production of Kraft Singles 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: Kraft Singles are NOT real cheese, but…

So, what have we learned today, my dear cheese aficionados? Kraft Singles may not fit the traditional definition of real cheese, but they have carved out their own unique place in our sandwich-loving hearts. With a blend of milk, whey and a touch of science, they bring convenience and a certain nostalgic charm to our meals. 

While indulging in Kraft Singles every now and then is perfectly acceptable, let’s not forget the wide world of artisanal cheeses waiting to be explored. From tangy Cheddar to creamy Brie, there’s a universe of flavours out there to tantalise your taste buds.

Are you a die-hard Kraft Singles fan? I’d love to hear your thoughts on its Cheese Definition Scorecard! Hit me 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 Are Kraft Singles Real Cheese or Not? appeared first on Cheese Scientist.

SEE ALSO: How some of your favourite foods score on our Cheese Definition Test → 

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 
• 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 String Cheese?

Firstly, what exactly is String Cheese? It’s a type of food that has been pulled and stretched, resulting in a stringy texture that separates into strips or “strings” when pulled apart. This makes it a popular snack for kids and adults alike, as it’s easy to eat and doesn’t require any utensils. 

Popular brands of string cheese include Baker, Sargento and Bega Stringers. Moreover, you can find traditional versions of this cheese around the world. Examples of include Oaxaca, Korbáčik and Dil Peyniri. 

For this Cheese Definition Test, we will be investigating the commercial versions like Baker, Sargento and Bega. 

String Cheese: Real cheese or not?

So, this brings us to today’s debate. Let’s explore the supporting and opposing arguments for this popular snack’s claim to be real cheese. 

Milk and other ingredients

As you can see in the diagram above, the ingredients are pasteurised part-skimmed milk, culture, salt and enzymes. If that sounds familiar, it’s because they are the four ingredients that make up America’s favourite cheese, Mozzarella. And a number of different cheeses from all around the world. 

Since it is made using milk, it passes Criterion 1 of our Cheese Definition Test. Furthermore, every single ingredient is on our authorised list. As a result, String Cheese also passes Criterion 2 of our test. 

Production methods

Actually, the first step in making String Cheese is to make Low-Moisture Part-Skimmed Mozzarella. And this involves coagulating part-skimmed cow’s milk with rennet enzymes to produce curds.  

Once the curds have formed, the cheesemaker allows them to drain to reduce the moisture content. This step separates the curd from the whey and produces a curd mass that has very low moisture. 

The remaining steps in making this cheese involve melting the curds in warm water and stretching them to align the casein proteins. Compared to Low-Moisture Part-Skimmed Mozzarella, String Cheese is stretched more extensively. In modern times, this process is often mechanised. 

Since its production involves coagulation of milk and draining of curds, String Cheese also passes Criterion 3 and Criterion 4 of our Official Cheese Definition Test.

Opposing arguments

Well, this is going to be a very short section. Indeed, there are no opposing arguments to String Cheese’s claim to be real cheese. 

Scorecard: String Cheese is the REAL deal!

So, there you have it, folks. String cheese is indeed real cheese. It may not be your typical block of Cheddar or wheel of Brie, but it’s still made from the same basic ingredients and production process. So, go ahead and enjoy your favourite snack without any guilt or shame! 

One final word of caution though. There are some commercial products that are marketed as “String Cheese” that also contain unauthorised ingredients. Because of this, be sure to check the ingredients list when shopping for the real deal. 

Are you a die-hard fan of this stretchy delight? I’d love to hear your thoughts on this hugely popular snack. Please leave 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 String Cheese Real Cheese or Not? appeared first on Cheese Scientist.

SEE ALSO: Our Cheese Definition Test Scorecards archive → 

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

For a product to be called cheese, the main ingredient has to be milk (raw or pasteurised) or a milk-derived product. The latter may include skim milk, whey (sweet and sour) and cream. 

You will notice here that we don’t include any plant-derived “milks” such as soy milk or almond milk. The reason for this is that they don’t meet the definition of dairy. As such, any plant-based product will fail Criterion 1 of our Cheese Definition Test. 

Criterion 2: Allowed (but optional) ingredients

In addition to milk and milk-derived ingredients, we have collated a list of allowed (but optional) ingredients.  

• Salt 
• Cheese culture 
• Enzymes (for flavour e.g., lipase) 
• Calcium chloride (coagulation aid) 
• Sorbic acid and/or lactic acid (preservative) 
• Hydrogen peroxide (preservative, must be accompanied by catalase enzyme) 
• Colouring agent (e.g., annatto) 
• Flavouring agent 

If the food product contains any non-milk (or non-milk-derived) ingredient that is NOT on this list, it will fail Criterion 2 of our Cheese Definition Test. 

Criterion 3: Coagulation of milk (or milk-derived product)

The production process must include a step that involves coagulation of the milk or milk-derived ingredient. For the purpose of our definition, you can use either of the following to bring about coagulation: 

• Rennet: This includes coagulating enzymes of animal, plant or microbial origin.  Most traditional cheeses around the world use rennet for coagulation. You can read more about the different types of rennet here.
• Acid: You can also bring about the coagulation of milk without using rennet. Some acids used in cheesemaking include vinegar and lemon juice. And examples of rennet-free cheeses include Ricotta and Paneer. 

Criterion 4: Separation of curds and whey

Finally, after coagulation, there has to be a step where you separate the formed solid mass (curd) from the leftover liquid (whey). This process can take place in a number of different ways: 

• Ladling: This is a traditional method of separating curds and whey. After coagulation, the cheesemaker scoops the curd out with a ladle and places into a cheesecloth-lined mould. Then, they pour off the remaining liquid (whey). One spectacular example of a cheese made this way is Camembert de Normandie. 
• Cutting and draining: After coagulation, you cut the curd into small pieces with a knife or curd cutter. The, you warm and stir the mixture, causing the curds to shrink and expel whey. Actually, this process is used to make traditional cheeses like Cheddar and Parmigiano Reggiano. 
• Using a cheese press: This method is often used for harder cheeses. After the curds have formed and been cut, they are placed into a mould and pressed using a cheese press. The pressure helps to remove more whey and create a firmer cheese. Gouda and Gruyère are two hugely popular cheese that are pressed during production. 
• Centrifugation: Lastly, centrifugation is a common industrial cheese production method. The maker places the curds and whey in a centrifuge, which spins rapidly to separate them. Once this is done, they collect the curds and process them further to make cheese. 

Summary

To summarise, a food product must meet every single criterion to pass our Cheese Definition Test. If you have a look through our scorecards below, you will find that a number of commercial food products (e.g., Cheez Whiz and Velveeta) do not pass our Cheese Definition Test. 

We want to point out here that this is merely a technical test. And our results should not impact whether you eat and enjoy those food products or not. 

How do you feel about our test? 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 What Is Cheese? (Official Cheese Definition Test) appeared first on Cheese Scientist.

SEE ALSO: How some of your favourite foods score on our Cheese Definition Test → 

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
• 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.

Velveeta: Real cheese or not?

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

What is Velveeta?

Velveeta is a processed cheese product that comes in a block or loaf form. It is one of many commercial products made by Kraft Foods. It has a smooth texture and a mild, creamy taste, making it a popular choice for recipes that call for melted cheese. Velveeta is often used in dishes like Macaroni & Cheese, Grilled Cheese Sandwiches and Nachos. 

Supporting: Milk-derived ingredients

Velveeta is made from a combination of milk, milkfat, whey protein concentrate and milk protein concentrate. Since those are milk or milk-derived ingredients, it passes Criterion 1 of our Cheese Definition Test. 

Opposing: Other ingredients and production methods

In addition to the milk-derived ingredients, Velveeta also contains salt, preservatives (lactic acid and sorbic acid), cheese cultures, enzymes and food colouring (apocerotenal and annatto). All of those ingredients are allowed under Criterion 2 of our Cheese Definition Test. 

However, the producers of Velveeta also use emulsifiers, stabilisers and a number of other ingredients that are not allowed under Criterion 2. As a result, Velveeta fails to meet this criterion of our Cheese Definition Test. 

In addition to this, the production process for Velveeta involves blending the various ingredients together in a large mixer. While its original recipe used a mixture of Cheddar, Colby and Swiss cheese, it has since been altered. Presently, Kraft Foods use pasteurised milk, whey and other milk extracts. 

The mixture is then heated, which causes the proteins to denature and the emulsifiers to form a stable, homogeneous mixture. The cheese is then poured into moulds and chilled until it solidifies into the familiar block or loaf shape. As you can see, the production does not involve coagulation or separation of curds from whey. Therefore, Velveeta fails Criterion 3 and Criterion 4. 

Scorecard: Velveeta is NOT cheese. But it is still an American staple!

So, is Velveeta real cheese or not? The short answer is NO. Actually, the FDA classifies this popular food as a “Processed Cheese Product”. While Velveeta contains some of the same ingredients as traditional cheese, it also includes a variety of other additives that are not allowed.  

However, that doesn’t mean that Velveeta isn’t a tasty and accessible ingredient that can be used in a wide variety of dishes. Whether you consider it “real” cheese or not, there’s no denying that Velveeta has earned a place in many people’s hearts (and stomachs). 

Having said that, Velveeta does not offer the same nutritional value as real cheese. Hence, moderation is key when it comes to consuming this processed product.

Are you a Velveeta fan? I’d love to hear your thoughts on this popular food product. Please leave 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 Velveeta Real Cheese or Not? appeared first on Cheese Scientist.

SEE ALSO: How some of your favourite foods score on our Cheese Definition Test → 

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
• 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.

SEE ALSO: How some of your favourite foods score on our Cheese Definition Test →

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
• 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.

Brunost: Real cheese or not?

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

What is Brunost?

Brunost, which translates to “Brown Cheese” in English, is a traditional Norwegian food. It has a distinctive brown colour and a caramel-like flavour.

You can read more about its history, production and our serving suggestions by clicking here.

Supporting: Milk-derived ingredients

As you can see from the list above, Brunost contains both milk and whey. Moreover, most recipes for this product require the addition of cream to create a richer flavour and texture. 

Hence, Brunost satisfies Criterion 1 in our cheese definition. Indeed, you have to use at least one milk-derived dairy product to make it. In addition to this, Brunost also passes Criterion 2 because it does not contain any ingredients that are not on our list.

Opposing: No coagulation and draining

On the other hand, the production of Brunost involves heating whey until it caramelises. Indeed, you do not add any coagulating agent and, hence, do not separate any solids from liquid. 

As a result, Brunost does not meet Criterion 3 and Criterion 4 in our definition of cheese above. 

Scorecard: Brunost is NOT cheese but who cares! It is delicious!

Despite this debate, Brunost cheese is still considered a beloved and unique food item in Norway and beyond. Its sweet and caramel-like flavour and smooth texture make it a popular choice for sandwiches, snacks, and even desserts.  

Ultimately, whether or not you consider Brunost a real cheese, there is no denying its delicious taste and long-standing tradition in Norwegian cuisine.  

According to our criteria, Brunost is NOT real cheese. Do you disagree? Hit us up in the comments below and let’s get this debate under way (or is it under whey?!) 

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 Brunost Real Cheese or Not? appeared first on Cheese Scientist.

SEE ALSO: How some of your favourite foods score on our Cheese Definition Test →

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
• 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 Cheez Whiz?

Cheez Whiz is a brand of processed cheese sauce made by Kraft Foods in the United States. Yes, this gooey orangish-yellow spread dates back to the early 1950’s when it was first developed by a team of scientists led by Edwin Traisman. At the time, Kraft wanted to develop a mild cheese spread that would replicate some of the qualities of the spread used in Welsh rarebit.

Presently, you can buy Cheez Whiz in the USA, Canada, Mexico, the Philippines and Venezuela. And it is most often sold in a glass jar. 

Is Cheez Whiz real cheese?

The short answer to this is NO. As a matter of fact, the FDA recognises Cheez Whiz as a processed cheese product. The reason for this is because of the large number of non-dairy ingredients that are present in this commercial product.

But it wasn’t always so. According to Dean Southworth, one of the scientists at Kraft, their original recipe included a significant amount of real cheese. However, the recipe evolved over time for commercial reasons.

What can you use Cheez Whiz in?

In the US, Cheez Whiz is very commonly used as the cheese in a Philadelphia-style Cheesesteak. In addition to this, you can often find this American cheese product as a topping on a number of other foods such as corn chips and hot dogs. 

What are the different varieties of Cheez Whiz?

Wanting to cash in on the popularity of their product, Kraft Foods started marketing a range of varieties of Cheez Whiz. Presently, some of the varieties include the following: 

• Cheez Whiz Tex Mex 
• Cheez Whiz Italia 
• Cheez Whiz Bacon 
• Cheez Whiz Pimiento 

Is Cheez Whiz healthy?

Due to its high saturated fats and sodium content, this product is definitely not a healthy choice. Indeed, anyone with high cholesterol and high blood pressure should avoid Cheez Whiz. 

You can find our complete assessment of the nutrition facts of Cheez Whiz here.

Conclusion: Cheez Whiz is NOT real cheese. But it is an American classic!

So, is Cheez Whiz real cheese or not? The short answer is NO. Actually, the FDA classifies this popular food as a “Processed Cheese Product”. While Cheez Whiz contains some of the same ingredients as traditional cheese, it also includes a variety of other additives that are not allowed.  

However, that doesn’t mean that Cheez Whiz isn’t a tasty and accessible ingredient that can be used in a wide variety of dishes. Could you even image a Philly Cheesesteak without the goopy melted Cheez Whiz on top?

Are you a Cheez Whiz fan? I’d love to hear your thoughts on this popular food product. Please leave 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. 

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