Cheese is not only delicious but also very nutrient-rich since it is made from milk.
It is a concentrated source of protein, calcium, phosphorous, and vitamin A. But not all cheeses are created equal.
There are natural cheeses made from curdling milk with an enzyme and/or an acid, and then there are Processed cheeses.
Let’s talk about processed cheese, which is so commonly eaten in the United States that it is also called ‘American Cheese.’
It might seem convenient to use and afford, but its production and nutritional value are far from it.
Let’s explore processed cheese, how it’s made, and why it might not be the best choice for our health.
Is Processed Cheese like plastic?
Processed cheese is not natural cheese but a mixture of cheeses blended with emulsifying agents to create the smooth texture we see in American cheese slices or spreads.
Making processed cheese involves taking real cheese and adding several non-cheese ingredients to extend shelf life, improve texture, and reduce production costs.
It’s a highly processed product that mimics traditional cheese’s flavor, texture, and reliability.
Common examples include those pre-wrapped slices of American cheese, cheese spreads, and some shredded cheese blends.
The FDA, under the Department of Health and Human Services, is responsible for regulating it. This is the official requirement for processed cheese as stated by the FDA:
(a)(1) Pasteurized process cheese is the food prepared by comminuting and mixing, with the aid of heat, one or more cheeses of the same or two or more varieties, except cream cheese, Neufchatel cheese, cottage cheese, lowfat cottage cheese, cottage cheese dry curd, cook cheese, hard grating cheese, semisoft part-skim cheese, part-skim spiced cheese, and skim milk cheese for manufacturing with an emulsifying agent prescribed by paragraph (c) of this section into a homogeneous plastic mass.
(“CFR – Code of Federal Regulations Title 21,” 2024)
The troubling thing to note is the phrase “homogenous plastic mass.”
The FDA requires food manufacturers to use at least 47% real cheese in the finished product. I’m linking the code of regulation for processed cheese if anyone is interested in reading the full details. (“CFR – Code of Federal Regulations Title 21,” 2024)
How Is Processed Cheese Made?
Here’s a simplified breakdown of the process:
- Melting Real Cheese: Manufacturers start with real cheese, but it’s hard to say if it’s good quality, low-quality, or scraps left over from cheese production. Your guess is as good as mine!
- Adding Emulsifiers: These are chemicals such as sodium citrate or sodium phosphate to help stabilize the mixture and create a smooth, uniform texture.
- Incorporating Fats and Fillers: To bulk up the product, manufacturers often add oils, milk proteins, and other fillers that dilute the natural cheese content. Common ingredients are Oleoresin and modified food starch.
- Enhancing with Artificial Flavors and Colors: Artificial flavors and food dyes are commonly added to replicate the taste and appearance of natural cheese. For example, Kraft American Cheese slices contain Annatto and Paprika for color and added salt for flavor.
- Sterilization and Packaging: The mixture is pasteurized at least 150 F for 30 seconds to kill bacteria, and an antifungal ingredient like Natamycin is added to extend shelf life. This is the reason why it is also called Pasteurized cheese.
The result is a highly processed cheese-like product that may contain less than 50% real cheese, with the rest just being additives, fillers, and artificial ingredients.
Final Thoughts
We love cheese in my house, and while processed cheese might be convenient and affordable (I’m not sure if it is still considered affordable), it comes at the cost of our health. So, let’s ditch the highly processed plastic paste-like cheese products and go for natural, minimally processed options like aged cheddar, gouda, or provolone. This way, we can enjoy cheese’s delicious taste without the drawbacks of artificial additives and unhealthy ingredients.
