What Is Processed Cheese?

I’m on record as being a massive cheese fan. There are very few members of the fromage family that I don’t consider to be extremely delicious. And I’m no snob. I love the fancy cheeses, such as brie, bleu, and camembert, but I have an equal affection for the cheddars, cheese curds, and even the “cheese products” of the world. Cheese products? Yep. Today, we’re looking at what is, surprisingly, one of the most controversial cheeses around—so much so that it often can’t actually be referred to as a “cheese” at all. I’m talking processed cheese, cheese product, Velveeta and pals! But what is processed cheese? How does it differ from the non-processed version? Let’s find out.

What is processed cheese?

Let us first consider, how is cheese made? Essentially, milk is fermented. Admittedly the process is slightly more complex than that, and if you want a full explanation of the steps that give us cheese, you can read all about it on the US Dairy website.

That’s basically the end for the line for most cheese, but not so for processed cheese. Processed cheese goes through additional processing—specifically, the addition of an emulsifying agent which helps give the resulting product a smooth, consistent texture. From here, even more ingredients, such as salts, dyes, and unfermented dairy products, can also be added. 

Classic examples of processed cheese include things like Velveeta, Cheese Whiz, Kraft Singles, and a lot of cheese dips. 

What is cheese product?

“Cheese product” is just another way to refer to processed cheese. Because “cheese” has a specific legal definition, food items that are highly processed cannot technically be called by that name. But…you know, they’re basically cheese, right? Thus we have the unregulated term “cheese product.” 

Incidentally, it’s always good to be on the lookout for sly marketing terms like this. Another one I like is “smoke-flavored,” which connotes that something tastes like smoke, but has not actually undergone any smoking process. 

What is emulsifying agent?

At the risk of getting to the reaches of my scientific understanding, I will attempt to define an emulsifying agent. Basically, an emulsion is a mixture of two liquids that would not normally be able to combine without the help of a specific chemical trigger, which is known as an emulsifying agent. 

This emulsifying agent, often sodium citrate, helps keep the fats, proteins, and moisture content of the cheese together, leading to a smooth, very meltable consistency. 

Processed cheese vs natural cheese

I’m not sure I’ve ever typed the phrase “natural cheese” before. Isn’t cheese inherently unnatural? It does not really occur in nature as far as I know. But I guess there has to be something to compare processed cheese to. 

When it comes to processed vs unprocessed cheese, there are a few crucial differences. We have discussed the terminology—processed cheese usually has to be called a “cheese product” because it contains additives that you won’t find in unprocessed cheese. 

However, those additives have some advantages: Processed cheese is typically cheaper to produce, more shelf stable, more melty, and more consistent than its natural counterpart. 

The downside to these additives is, of course, that they are unnatural. The artificial flavor and texture may be off-putting to some. There may also be ingredients such as added salts, dyes, or even sugars in processed cheese that some people may wish to avoid.