What are the primary differences between natural cheese and processed cheese?

What are the primary differences between natural cheese and processed cheese?

There are a number ideas and misconceptions about the differences between natural and processed cheese. Some of these have been invented to entice you to purchase one product over another by setting up the belief that one is a superior product. Other ideas come from the existence of so many different varieties of processed products and cheese foods. There are some products which are made with a number of chemicals; these are “cheese food,” and are not to be confused with the processed product itself.

Certainly, each product has its own rightful place in your refrigerator and on your dinner table, and you cannot make a sound decision at the grocery store if you do not understand the fundamental differences between the two alternatives. It is first important to understand that the term, “natural cheese,” is a commercial term, not a scientific one. The second point to remember is that “processed cheese” is not necessarily a chemically enhanced product.

Natural

As the name suggests, natural cheese has nothing added to it. It is made from milk, usually cow’s milk, but sometimes milk from a goat, sheep, or other mammal, and is made by introducing a curdling agent and allowing it to age for a given amount of time. Of course, this is an over simplified explanation, but the final product is natural cheese. The only thing done to it is it is chopped, sliced, shredded, or cooked for eating.

Processed

Processed cheese is made from its natural counterpart, with salt, whey, and emulsifiers added. An emulsifier is added to prevent the surface of the cheese from forming tiny pools of fat on the surface, which is a tendency in its natural counterpart. These emulsifiers may include sodium phosphate, tartrate, citrate, or potassium phosphate. It is also these emulsifiers that allow processed cheese to melt smoothly without clumping and prevent the oils from separating when heated. This is why processed alternatives are usually smoother, creamier, and preferred for sauces and cooking.

An added advantage to this processed alternative is that it boasts a longer shelf life. When stored and packaged correctly, it can last much longer than natural cheese does, meaning that you do not have to feel obligated to serve and eat it immediately upon purchase. It also tends to be less expensive than natural cheese. Good processed cheese will offer you the great taste you are seeking with a creamier texture and a lower price tag.