The world of cheese is a complex and fascinating one, with a rich history that spans thousands of years. From the creamy brie of France to the tangy feta of Greece, cheese is a staple in many cuisines around the globe. In America, cheese is a big business, with the average person consuming around 27 pounds of cheese per year. But have you ever stopped to think about the cheese you’re eating? Is it really cheese, or is it a processed imitation? In this article, we’ll delve into the world of American cheese and explore the answer to this question.
What is Processed Cheese?
Before we can determine whether all cheese in America is processed, we need to understand what processed cheese is. Processed cheese is a type of cheese that has been altered from its natural state through various methods, such as heat treatment, emulsification, and the addition of preservatives and additives. This can include cheeses that have been sliced, shredded, or grated, as well as cheeses that have been blended with other ingredients to create a uniform flavor and texture.
Processed cheese can be made from a variety of sources, including natural cheese, milk protein concentrate, and whey. It’s often used in products like cheese slices, cheese strings, and cheese sauces, and is a popular ingredient in many processed foods, such as frozen pizzas and macaroni and cheese.
The History of Processed Cheese in America
Processed cheese has a long history in America, dating back to the early 20th century. One of the first processed cheeses was Velveeta, which was introduced in the 1920s. Velveeta was a revolutionary product that was made by blending natural cheese with milk protein concentrate and other ingredients. It was marketed as a convenient and affordable alternative to natural cheese, and quickly became a staple in many American households.
In the decades that followed, processed cheese became increasingly popular in America. New products like American cheese and Cheez Whiz were introduced, and processed cheese became a common ingredient in many processed foods. Today, processed cheese is a ubiquitous part of the American food landscape, and can be found in everything from fast food to gourmet restaurants.
The State of Cheese in America Today
So, is all cheese in America processed? The answer is no. While processed cheese is certainly a big part of the American cheese market, there are still many artisanal cheesemakers and dairy farmers who produce high-quality, natural cheese.
In recent years, there has been a growing trend towards artisanal and farm-to-table cheese production in America. Many small-scale cheesemakers are now producing a wide range of natural cheeses, from creamy brie to tangy goat cheese. These cheeses are often made using traditional methods and high-quality, locally sourced ingredients.
Artisanal Cheese in America
Artisanal cheese is a type of cheese that is made in small batches using traditional methods and high-quality ingredients. Artisanal cheesemakers often use raw milk and natural rennet to create unique and complex flavor profiles.
Some popular types of artisanal cheese in America include:
- Cabot Clothbound Cheddar: A rich and creamy cheddar cheese made by the Cabot Creamery in Vermont.
- Point Reyes Original Blue: A tangy and creamy blue cheese made by the Point Reyes Farmstead Cheese Company in California.
- Vermont Creamery Goat Cheese: A creamy and mild goat cheese made by the Vermont Creamery in Vermont.
The Benefits of Natural Cheese
So, why choose natural cheese over processed cheese? There are many benefits to eating natural cheese, including:
- Better flavor: Natural cheese often has a more complex and nuanced flavor profile than processed cheese.
- Higher nutritional value: Natural cheese is often higher in protein and lower in additives and preservatives than processed cheese.
- Supporting local agriculture: By choosing natural cheese from local cheesemakers, you’re supporting local agriculture and the local economy.
How to Choose Natural Cheese
If you’re looking to choose natural cheese over processed cheese, here are a few tips to keep in mind:
- Read the label: Check the ingredient list to make sure the cheese doesn’t contain any additives or preservatives.
- Look for certifications: Look for certifications like “USDA Organic” or “American Cheese Society” to ensure that the cheese meets certain standards.
- Choose local: Consider choosing cheese from local cheesemakers to support the local economy and ensure that the cheese is fresh and of high quality.
Conclusion
While processed cheese is certainly a big part of the American cheese market, it’s not the only option. There are many artisanal cheesemakers and dairy farmers who produce high-quality, natural cheese. By choosing natural cheese, you’re not only getting a better flavor and higher nutritional value, but you’re also supporting local agriculture and the local economy. So next time you’re at the grocery store, consider choosing natural cheese over processed cheese. Your taste buds – and your local cheesemaker – will thank you.
Additional Resources
If you’re interested in learning more about natural cheese and artisanal cheesemaking, here are a few resources to check out:
- The American Cheese Society: A non-profit organization dedicated to promoting and supporting artisanal cheesemaking in America.
- The Cheese School of San Francisco: A school that offers classes and workshops on cheese and cheesemaking.
- Culture Magazine: A magazine that covers the world of cheese and cheesemaking, with a focus on artisanal and farm-to-table cheese production.
Is all cheese in America processed?
No, not all cheese in America is processed. While it is true that a significant portion of cheese sold in the United States is processed, there are many artisanal and farmstead cheesemakers producing high-quality, non-processed cheese. These cheesemakers use traditional methods and high-quality milk to create unique and delicious cheeses that are free from additives and preservatives.
In recent years, there has been a growing interest in artisanal and farmstead cheese, leading to an increase in the number of small-scale cheesemakers across the country. These cheesemakers are helping to preserve traditional cheesemaking techniques and promote the production of high-quality, non-processed cheese. As a result, consumers have more options than ever before when it comes to choosing non-processed cheese.
What is the difference between processed and non-processed cheese?
The main difference between processed and non-processed cheese is the way it is made. Processed cheese is made using a combination of natural cheese, milk, and other ingredients, such as whey, milkfat, and food additives. These ingredients are blended together and then heated and pasteurized to create a uniform product. Non-processed cheese, on the other hand, is made using only milk and natural enzymes, such as rennet, to coagulate the milk and create the cheese.
Non-processed cheese is often characterized by its unique flavor and texture, which can vary depending on the type of milk used, the cheesemaking technique, and the aging process. Processed cheese, by contrast, has a more uniform flavor and texture, and is often designed to melt well and have a long shelf life. While processed cheese can be convenient and affordable, many consumers prefer the taste and nutritional benefits of non-processed cheese.
How can I tell if a cheese is processed or non-processed?
One way to tell if a cheese is processed or non-processed is to read the ingredient label. Processed cheese often contains a long list of ingredients, including additives and preservatives, while non-processed cheese typically has only a few ingredients, such as milk, salt, and enzymes. You can also look for certifications, such as “USDA Organic” or “American Cheese Society Certified,” which can indicate that the cheese is made using high-quality, non-processed methods.
Another way to determine if a cheese is processed or non-processed is to ask the cheesemaker or the store staff. Many cheesemakers and specialty food stores are happy to provide information about the cheesemaking process and the ingredients used. You can also look for cheeses that are labeled as “raw milk” or “farmstead,” which can indicate that the cheese is made using non-processed methods.
Is processed cheese bad for me?
While processed cheese can be a convenient and affordable option, it is often high in sodium, saturated fat, and calories. Processed cheese can also contain additives and preservatives, such as artificial colors and flavors, which can be detrimental to our health. Consuming high amounts of processed cheese on a regular basis can increase our risk of chronic diseases, such as heart disease and obesity.
That being said, not all processed cheese is created equal. Some processed cheeses are made using higher-quality ingredients and fewer additives, making them a better option for those who want the convenience of processed cheese without sacrificing too much nutrition. However, it is still important to consume processed cheese in moderation and to balance it with a diet rich in whole, nutrient-dense foods.
Can I make my own non-processed cheese at home?
Yes, you can make your own non-processed cheese at home. Making cheese at home is a fun and rewarding process that requires just a few simple ingredients, such as milk, salt, and enzymes. There are many different types of cheese that can be made at home, from simple cheeses like ricotta and mozzarella to more complex cheeses like cheddar and gouda.
To get started, you will need a few basic supplies, such as a large pot, a cheese mold, and a thermometer. You can find many recipes and tutorials online to help guide you through the cheesemaking process. Making cheese at home can be a great way to control the ingredients and the quality of the cheese, and to experiment with different flavors and techniques.
Where can I find non-processed cheese?
Non-processed cheese can be found in many different types of stores, from specialty food shops to farmers’ markets. Many health food stores and co-ops carry a selection of artisanal and farmstead cheeses, and some larger grocery stores are starting to carry more non-processed cheese options. You can also find non-processed cheese online, through websites and online marketplaces that specialize in artisanal foods.
Another great way to find non-processed cheese is to visit a local farmers’ market or to join a community-supported agriculture (CSA) program. Many farmers and cheesemakers sell their products directly to consumers through these channels, providing a great way to get fresh, high-quality cheese while supporting local agriculture.
Is non-processed cheese more expensive than processed cheese?
Yes, non-processed cheese is often more expensive than processed cheese. This is because non-processed cheese is typically made using higher-quality ingredients and more labor-intensive methods. Artisanal and farmstead cheesemakers often use raw milk and traditional cheesemaking techniques, which can be more time-consuming and expensive than the methods used to make processed cheese.
However, many consumers feel that the unique flavor and nutritional benefits of non-processed cheese are worth the extra cost. Non-processed cheese can also be more cost-effective in the long run, as it is often more dense and flavorful than processed cheese, meaning that less is needed to achieve the same flavor and satisfaction. Additionally, buying non-processed cheese directly from the cheesemaker or through a CSA program can often be more cost-effective than buying through a retail store.