Cheese, a staple in cuisines worldwide, comes in a dizzying array of forms, flavors, and textures. But with so many options on supermarket shelves, a fundamental question arises: what brands of cheese are actually “real” cheese? The answer, surprisingly, isn’t always straightforward. Understanding the nuances of cheese production, labeling regulations, and ingredient lists is crucial for discerning genuine cheese from processed imitations.
Decoding the Dairy Aisle: What Defines “Real” Cheese?
At its core, real cheese is a product of natural processes. It begins with milk, usually cow’s milk, but also from goats, sheep, or buffalo. This milk is then curdled, typically using rennet (an enzyme) and sometimes with the aid of bacterial cultures. The curds are separated from the whey (the liquid portion of the milk) and then processed further, either by pressing, heating, aging, or a combination thereof, to create the diverse types of cheese we know and love.
The defining characteristic of real cheese lies in its simplicity. The ingredient list should be relatively short and contain primarily milk, salt, enzymes (like rennet), and possibly cheese cultures or natural coloring. When additives become excessive, and the production process deviates significantly from this traditional method, the product often falls into the category of “processed cheese products” rather than true cheese.
Processed Cheese vs. Real Cheese: A Critical Distinction
The distinction between real cheese and processed cheese is paramount. Processed cheese, often marketed under brand names recognizable to most consumers, involves blending real cheese with emulsifiers, preservatives, and other additives. This process creates a product with a longer shelf life, a smoother texture, and a consistent flavor profile. While convenient, processed cheese sacrifices the complexity and nutritional benefits of real cheese.
The most common example of processed cheese is American cheese singles. These slices are not simply slices of cheddar or other cheese. Instead, they are a blend of cheeses, often lower quality cheddar, along with emulsifying salts, artificial colors, and preservatives. This combination results in a product that melts smoothly but lacks the depth of flavor and nutritional value of a traditional cheese.
Identifying Real Cheese Brands: A Guide to the Supermarket
Navigating the cheese section can feel overwhelming, but with a little knowledge, you can confidently select real cheese brands. The key is to carefully examine the product labels. Here’s what to look for:
Ingredient Lists: The Tell-Tale Sign
The ingredient list is your most valuable tool. Real cheese will typically have a concise list, including milk (pasteurized or unpasteurized), salt, enzymes (rennet or microbial rennet), and cheese cultures. Some cheeses may also contain natural coloring, such as annatto.
Avoid products with lengthy ingredient lists that include:
- Emulsifiers: These chemicals, such as sodium phosphate or sodium citrate, are used to create a smooth, consistent texture in processed cheese.
- Preservatives: Sorbic acid, potassium sorbate, and other preservatives extend shelf life but are not necessary for real cheese.
- Artificial Colors: While some cheeses use annatto for coloring, avoid those with artificial colorings like Yellow #5 or Yellow #6.
- Artificial Flavors: Real cheese derives its flavor from the milk, cultures, and aging process. Artificial flavors indicate a processed product.
- Modified Food Starch: This ingredient is often used to alter the texture and consistency of processed cheese.
Reading the Label: Understanding “Cheese Food” and “Cheese Product”
Pay close attention to the product’s name. Terms like “cheese food,” “cheese product,” or “cheese spread” indicate a processed cheese item. These products contain less cheese and more additives than real cheese. The percentage of actual cheese content may also be listed on the label. A higher percentage generally indicates a better-quality product.
“Pasteurized Process Cheese Food” is a specific category governed by regulations. It must contain at least 51% natural cheese by weight and can include other dairy ingredients and emulsifiers. While it contains some real cheese, it’s still considered a processed product.
Recognizable Real Cheese Brands
While it’s impossible to provide an exhaustive list, certain brands have established reputations for producing high-quality, real cheese. These brands often focus on traditional cheesemaking methods and use minimal additives. Some examples include:
- Cabot Creamery: Known for its cheddar cheeses, Cabot is a co-operative owned by farm families and prioritizes natural ingredients.
- Tillamook: This Oregon-based co-operative produces a variety of cheeses, including cheddar, mozzarella, and jack, with a focus on quality and tradition.
- Sartori: Specializing in artisan cheeses like BellaVitano, Sartori uses traditional cheesemaking techniques and high-quality milk.
- BelGioioso Cheese: This company produces a range of Italian cheeses, including mozzarella, provolone, and parmesan, using fresh, local milk.
- Roth Cheese: Known for its Gruyere and other specialty cheeses, Roth focuses on European-style cheesemaking methods.
It’s important to remember that even within these brands, some products may be more processed than others. Always check the ingredient list to ensure you’re selecting a real cheese option.
Exploring Artisan and Local Cheeses
Beyond national brands, consider exploring artisan and local cheeses. Farmers markets and specialty cheese shops are excellent sources for finding unique, high-quality cheeses made with traditional methods and locally sourced milk. These cheeses often have a richer flavor and a more complex texture than mass-produced varieties. Building a relationship with a local cheesemaker can provide valuable insights into the cheesemaking process and ensure you’re getting a truly authentic product.
The Health Implications of Real vs. Processed Cheese
The nutritional profiles of real and processed cheese differ significantly. Real cheese provides a good source of protein, calcium, and vitamins A and B12. It also contains healthy fats, although moderation is still important.
Processed cheese, on the other hand, tends to be higher in sodium and saturated fat due to the added ingredients. It may also contain fewer vitamins and minerals than real cheese. The emulsifiers and preservatives used in processed cheese may also have potential health implications, although more research is needed. Choosing real cheese offers a more nutritious and wholesome option.
Cheese Varieties and Authenticity
The type of cheese also influences its authenticity. Some cheeses, by their very nature, are more likely to be real cheese than others.
Hard Cheeses: Parmesan, Cheddar, Gruyere
Hard cheeses like Parmesan, Cheddar, and Gruyere are typically made with traditional methods and minimal additives. These cheeses are aged for extended periods, which contributes to their complex flavors and textures. Authentic Parmesan, for example, will bear the “Parmigiano-Reggiano” designation, indicating that it was produced in a specific region of Italy using traditional methods.
Soft Cheeses: Brie, Camembert, Goat Cheese
Soft cheeses like Brie, Camembert, and Goat Cheese can also be excellent choices for real cheese. Look for brands that use high-quality milk and traditional cheesemaking techniques. Goat cheese, in particular, often comes from smaller producers who prioritize natural ingredients.
Fresh Cheeses: Mozzarella, Ricotta
Fresh cheeses like Mozzarella and Ricotta are typically made with simple ingredients and are best consumed soon after production. Authentic Mozzarella di Bufala, made from buffalo milk, is a particularly prized variety. When buying fresh cheeses, pay close attention to the freshness date.
Blue Cheeses: Gorgonzola, Roquefort, Stilton
Blue cheeses like Gorgonzola, Roquefort, and Stilton are characterized by their distinctive blue veins, which are the result of introducing specific molds during the cheesemaking process. These cheeses are often made with traditional methods and offer a complex and pungent flavor. Look for cheeses that are aged properly to develop their characteristic flavor and texture.
Tips for Choosing Real Cheese
- Read the label carefully: Pay attention to the ingredient list and look for minimal additives.
- Choose reputable brands: Research brands known for producing high-quality, real cheese.
- Explore artisan and local cheeses: Visit farmers markets and specialty cheese shops to discover unique and authentic options.
- Consider the type of cheese: Hard, soft, and blue cheeses are often more likely to be real cheese than processed cheese products.
- Trust your taste: Real cheese has a richer, more complex flavor than processed cheese.
Conclusion: Savoring the Authentic Taste of Real Cheese
In a world of processed foods, choosing real cheese offers a connection to tradition, craftsmanship, and authentic flavor. By understanding the difference between real and processed cheese and carefully examining product labels, you can confidently select cheeses that are both delicious and nutritious. So, the next time you’re at the supermarket, take a moment to appreciate the artistry and history behind real cheese and savor the authentic taste of this timeless food.
What is the difference between “real” cheese and processed cheese products?
“Real” cheese, also known as natural cheese, is made directly from milk through a process involving coagulation, curd formation, and aging. It adheres to specific standards set by regulatory bodies regarding milk source, ingredients, and manufacturing processes. These cheeses typically contain only milk, salt, enzymes, and cultures; any added colors or preservatives are minimal and clearly declared. The flavor and texture of natural cheese are directly influenced by the milk’s origin, the cheesemaking techniques, and the aging process, leading to a wide variety of distinct and nuanced tastes.
Processed cheese products, on the other hand, are manufactured from a blend of natural cheeses, often including byproducts and offcuts, along with emulsifiers, stabilizers, added flavors, and colors. The intense processing alters the cheese’s natural structure, resulting in a uniform texture and meltability, but often at the expense of flavor complexity. These products are designed for convenience and extended shelf life, and while they may contain some real cheese, the addition of numerous other ingredients distinguishes them significantly from their natural counterparts.
How can I identify a “real” cheese at the grocery store?
The most reliable way to identify real cheese is by carefully reading the product label. Look for a simple ingredient list that primarily includes milk, salt, enzymes (like rennet), and bacterial cultures. If you see an extensive list of ingredients including artificial colors, artificial flavors, stabilizers like gums, or emulsifiers such as sodium phosphate, it’s likely a processed cheese product.
Pay attention to the product name as well. Terms like “cheese product,” “cheese food,” or “cheese spread” usually indicate that it is not natural cheese. “Real” cheeses often bear names that reflect their origin (e.g., Cheddar, Brie, Gouda) or specific aging process. Ultimately, scrutinizing the ingredient list is the best way to determine the authenticity of the cheese you’re purchasing.
Are all imported cheeses considered “real” cheeses?
While many imported cheeses are indeed authentic and made according to traditional methods, it’s not safe to assume that all imported cheeses are automatically “real” cheese. Some imported products may also undergo processing or include additives similar to those found in domestic processed cheese products. The key is to approach them with the same level of scrutiny as any other cheese product.
Just like with domestic brands, it’s crucial to examine the ingredient list of imported cheeses. Look for the same indicators of authenticity – a short list containing primarily milk, salt, enzymes, and cultures. Don’t be swayed solely by the country of origin; verify the composition of the product before making a purchase if your goal is to consume natural, unprocessed cheese.
What are the health implications of consuming processed cheese products regularly?
Regular consumption of processed cheese products can have potential health implications due to their composition. They often contain higher levels of sodium compared to natural cheeses, which can contribute to elevated blood pressure and increase the risk of cardiovascular diseases. Furthermore, the added emulsifiers, stabilizers, and artificial ingredients may have adverse effects on gut health and overall well-being, although research in this area is still ongoing.
Beyond the specific additives, processed cheese products tend to be less nutrient-dense than natural cheeses. While they may provide some calcium and protein, they often lack the beneficial bacteria and complex flavor profiles found in aged cheeses. Therefore, a diet heavy in processed cheese may displace more nutritious food choices and contribute to an imbalanced intake of essential vitamins and minerals.
Does the price of cheese indicate whether it is “real” cheese?
While price can be an indicator, it’s not a foolproof method for determining if a cheese is “real.” Generally, natural cheeses, especially those aged for longer periods or made with specialized techniques, tend to be more expensive than processed cheese products. This is due to the higher cost of quality milk, the labor-intensive production processes, and the time required for aging.
However, price alone can be misleading. Some mass-produced natural cheeses may be relatively inexpensive, while certain heavily marketed processed cheese products might be priced higher due to branding or perceived convenience. The best approach is to combine price consideration with careful reading of the label to ensure you are getting what you expect in terms of ingredients and processing.
Are there any specific cheese brands known for consistently producing “real” cheese?
Numerous cheese brands are known for their commitment to producing natural, high-quality cheeses. Many artisanal and specialty cheese producers, both domestic and international, prioritize traditional cheesemaking methods and use minimal additives. Checking online reviews and resources like cheese societies and food blogs can help identify brands with a strong reputation for authenticity.
Major dairy companies also offer a range of natural cheeses alongside their processed products. It’s essential to distinguish between the different product lines within the same brand. Look for specific product names within those brands that are labeled as natural or artisan, and always double-check the ingredient list to confirm that it aligns with your definition of “real” cheese.
What is the role of enzymes like rennet in making “real” cheese?
Rennet is a crucial enzyme used in the cheesemaking process to coagulate the milk, causing it to separate into curds and whey. Traditionally, rennet was derived from the stomach lining of young ruminant animals, but vegetarian and microbial rennet alternatives are also widely used today. The type of rennet used can subtly influence the flavor and texture of the final cheese.
Without rennet (or a suitable alternative), milk would not properly solidify into curds, making cheese production impossible. The enzyme acts as a catalyst, breaking down proteins in the milk and allowing them to bind together to form a solid mass. This curd is then further processed to create the different varieties of cheese we enjoy, with the type of rennet used being a key element of the cheesemaking recipe.