Cheese, a beloved food enjoyed globally, comes in countless varieties. But amidst the shelves overflowing with creamy, spreadable, and easily meltable options, a crucial question arises: Is there any cheese that’s not processed? The answer, thankfully, is a resounding yes. To understand the difference, we need to delve into what “processed” truly means in the context of cheese.
Understanding Processed vs. Natural Cheese
The term “processed cheese” refers to cheese products manufactured by blending natural cheeses with emulsifiers, vegetable oils, extra salt, food colorings, and other additives. This process creates a stable, uniform product with an extended shelf life. The defining characteristic of processed cheese is that it undergoes significant alteration from its original form.
Natural cheese, on the other hand, is made using traditional methods. These methods involve coagulating milk, separating the curds from the whey, and then aging the curds. The ingredients are typically limited to milk, salt, rennet (an enzyme used to coagulate milk), and sometimes cheese cultures. The key difference is the minimal intervention and reliance on natural processes.
The Hallmarks of Natural Cheese
Natural cheese boasts several characteristics that distinguish it from its processed counterparts.
Ingredients
Natural cheeses generally contain only a handful of ingredients: high-quality milk (cow, goat, sheep, or buffalo), salt, rennet (either animal or vegetable-based), and cheese cultures. These cultures are specific strains of bacteria that contribute to the cheese’s unique flavor and texture during aging. Some natural cheeses may include additional ingredients like herbs, spices, or vegetable ash for specific flavor profiles.
Production Methods
The production of natural cheese relies on traditional techniques passed down through generations. The milk is first pasteurized (though some artisanal cheeses use raw milk). Then, rennet is added to coagulate the milk, forming curds. These curds are then cut, heated, and drained to remove the whey. The resulting curds are then pressed, salted, and aged for varying periods, depending on the type of cheese. The aging process is crucial for developing the cheese’s distinct flavor and texture.
Flavor and Texture
Natural cheeses offer a wide range of flavors and textures, from the mild and creamy texture of a young Brie to the sharp and crumbly texture of an aged Parmesan. The flavor complexity comes from the interaction between the milk, cultures, and aging process. These cheeses often have nuanced flavors that develop over time, providing a more complex and satisfying tasting experience.
Nutritional Value
Natural cheeses retain more of the milk’s natural nutrients compared to processed cheeses. They are a good source of protein, calcium, and vitamins A and B12. Additionally, some natural cheeses contain beneficial probiotics from the cheese cultures used in their production.
Popular Examples of Natural Cheese
Many popular and widely available cheeses fall into the natural cheese category. Here are a few examples:
- Cheddar: A firm, aged cheese with a range of flavors from mild to sharp.
- Mozzarella: A semi-soft cheese traditionally made from buffalo milk.
- Parmesan: A hard, granular cheese aged for a minimum of 12 months.
- Brie: A soft, creamy cheese with a bloomy rind.
- Gouda: A semi-hard cheese with a nutty flavor.
- Swiss: A firm cheese with characteristic holes and a mild, nutty flavor.
- Feta: A crumbly, salty cheese traditionally made from sheep’s milk.
- Goat Cheese (Chèvre): A tangy cheese made from goat’s milk, available in various forms.
Identifying Processed Cheese: What to Look For
Distinguishing processed cheese from natural cheese is crucial for those seeking minimally processed foods. Here are key indicators:
Ingredient List
Carefully examine the ingredient list. Processed cheeses often contain a long list of ingredients, including emulsifiers (like sodium phosphate, sodium citrate), artificial colors, artificial flavors, and preservatives (like sorbic acid, potassium sorbate). Natural cheeses have much shorter ingredient lists, typically containing only milk, salt, rennet, and cultures.
Texture and Consistency
Processed cheeses tend to have a very uniform and smooth texture. They often melt very easily and evenly. Natural cheeses, on the other hand, exhibit a wider range of textures, depending on the type and aging process. They may be crumbly, firm, creamy, or have a rind.
Packaging and Labeling
Look for terms like “processed cheese food,” “cheese spread,” or “pasteurized processed cheese product” on the packaging. These terms indicate that the cheese has undergone significant processing. Natural cheeses are usually labeled simply as “cheese” followed by the specific type (e.g., Cheddar cheese, Brie cheese).
Price
Processed cheeses are often cheaper than natural cheeses due to the lower cost of ingredients and manufacturing processes. While price is not always a definitive indicator, it can be a helpful clue.
The Benefits of Choosing Natural Cheese
Opting for natural cheese offers several advantages:
Superior Flavor
Natural cheeses provide a more complex and nuanced flavor experience compared to processed cheeses. The flavors develop naturally through the aging process, creating a depth and richness that is unmatched by the artificial flavors often found in processed cheeses.
Better Nutrition
Natural cheeses retain more of the milk’s natural nutrients, making them a more nutritious choice. They are a good source of protein, calcium, and essential vitamins. The absence of artificial additives and preservatives also contributes to a healthier dietary choice.
Support for Artisanal Producers
Choosing natural cheese often supports small-scale, artisanal producers who use traditional methods and prioritize quality over mass production. This contributes to the preservation of traditional cheesemaking techniques and supports local economies.
Reduced Additives
Natural cheeses contain fewer additives compared to processed cheeses. This can be particularly important for individuals with sensitivities to certain additives or those who prefer to minimize their intake of processed foods.
Common Misconceptions About Natural Cheese
Several misconceptions surround natural cheese, hindering people from fully appreciating its qualities.
Natural Cheese is Always High in Fat
While some natural cheeses are high in fat, many lower-fat options are available. Cottage cheese, ricotta, and some varieties of goat cheese are naturally lower in fat content. Furthermore, the fat in natural cheese is often conjugated linoleic acid (CLA), a type of fatty acid linked to potential health benefits.
Natural Cheese is Difficult to Find
Although processed cheese is prevalent in supermarkets, natural cheese is readily available. Look for specialty cheese counters in grocery stores, farmers’ markets, and cheese shops. Many online retailers also offer a wide selection of natural cheeses.
Natural Cheese is Always Expensive
While some artisanal and imported natural cheeses can be expensive, many affordable options are available. Familiar varieties like Cheddar, Mozzarella, and Feta can be found at reasonable prices in most supermarkets.
Storing Natural Cheese Properly
Proper storage is essential to maintain the quality and freshness of natural cheese.
General Guidelines
Wrap cheese tightly in cheese paper or parchment paper followed by plastic wrap. This helps to retain moisture while allowing the cheese to breathe. Store cheese in the refrigerator’s crisper drawer, where the temperature is more stable. Avoid storing cheese near strong-smelling foods, as it can absorb odors.
Specific Cheese Types
Soft cheeses like Brie and Camembert should be consumed shortly after purchase, as they have a shorter shelf life. Hard cheeses like Parmesan and Cheddar can be stored for longer periods if properly wrapped. Blue cheeses should be wrapped separately to prevent mold from spreading to other cheeses.
Incorporating Natural Cheese into Your Diet
Natural cheese is a versatile ingredient that can be enjoyed in many ways.
Snacking
Enjoy a slice of cheese with crackers, fruit, or nuts for a satisfying and nutritious snack.
Cooking
Use natural cheese in your favorite recipes, such as grilled cheese sandwiches, pizzas, pasta dishes, and salads.
Cheese Boards
Create a cheese board featuring a variety of natural cheeses, accompanied by fruits, nuts, olives, and crackers for an elegant appetizer or dessert.
Wine Pairing
Pair different types of natural cheese with complementary wines for a delightful culinary experience. For example, sharp Cheddar pairs well with Cabernet Sauvignon, while creamy Brie pairs well with Chardonnay.
Raw Milk Cheese: A Special Note
A special category of natural cheese is raw milk cheese. These cheeses are made from milk that has not been pasteurized. Raw milk cheeses offer a more complex and intense flavor due to the presence of natural enzymes and bacteria that are destroyed during pasteurization. However, raw milk cheeses also carry a higher risk of containing harmful bacteria, so it is important to purchase them from reputable sources and to be aware of any potential health risks.
Conclusion: Embracing the World of Natural Cheese
In conclusion, the world of cheese is far more diverse than processed slices and spreads. Natural cheeses offer a richer flavor profile, superior nutritional value, and a connection to traditional cheesemaking practices. By understanding the differences between processed and natural cheeses, you can make informed choices and enjoy the countless delights that the world of natural cheese has to offer. Explore different varieties, experiment with pairings, and savor the unique flavors and textures that only natural cheese can provide. The journey into the world of natural cheese is a rewarding one, offering a more authentic and satisfying culinary experience.
What exactly is natural cheese, and how does it differ from processed cheese?
Natural cheese is made directly from milk, using processes that have been around for centuries. The basic ingredients are milk, a starter culture of bacteria to ferment the milk, rennet to coagulate it, and salt to preserve it and enhance flavor. Different types of natural cheese are created by varying these ingredients and the production process, including temperature, aging time, and specific molds or bacteria used.
Processed cheese, on the other hand, is made by blending natural cheeses with other ingredients like emulsifiers, preservatives, and artificial colors. This process creates a consistent product with a longer shelf life and often a milder flavor compared to natural cheese. Processed cheese is generally less expensive to produce and offers a smoother, meltier texture than many natural cheeses.
How can I identify natural cheese at the grocery store?
The best way to identify natural cheese is to carefully read the ingredient list. Look for cheeses that list milk, cheese cultures, salt, and enzymes (including rennet) as the main ingredients. Avoid cheeses with long lists of additives, emulsifiers (like sodium phosphate or sodium citrate), and artificial colors or flavors.
Another clue is the labeling. While not a guarantee, terms like “artisan,” “farmhouse,” or names associated with specific regions or traditions often indicate a natural cheese. Consider the price point, as natural cheeses tend to be more expensive due to the labor-intensive and time-consuming production methods involved.
What are some popular examples of natural cheeses?
There are countless examples of natural cheeses spanning a vast spectrum of flavors and textures. Cheddar, mozzarella, Parmesan, Gruyere, Brie, and Gouda are all well-known examples of natural cheese. Each of these varieties has specific production methods that contribute to its unique characteristics.
Beyond these familiar options, many regional and artisanal cheeses fit into the natural cheese category. Consider exploring options like Roquefort from France, Manchego from Spain, or a local farmhouse cheddar. These often showcase unique terroir and traditional cheesemaking techniques.
Does aging significantly affect the characteristics of natural cheese?
Yes, aging plays a crucial role in developing the flavor and texture of many natural cheeses. During the aging process, enzymes break down proteins and fats in the cheese, creating complex flavor compounds and altering the texture from soft and fresh to firm and crumbly. The length of aging, temperature, and humidity are all carefully controlled to achieve the desired result.
For example, a young cheddar might be mild and creamy, while an aged cheddar can be sharp, tangy, and crumbly. Similarly, a young Gouda might be soft and buttery, while an aged Gouda can be firm with crystallized amino acids that add a salty crunch. The aging process truly transforms the cheese.
Are there any health benefits associated with eating natural cheese?
Natural cheese can offer several nutritional benefits. It’s a good source of protein, calcium, and certain vitamins like A, B12, and K2. The fermentation process involved in cheesemaking can also produce beneficial probiotics that support gut health.
However, natural cheese is also high in fat and sodium, so moderation is key. The saturated fat content should be considered, and individuals with lactose intolerance may need to choose aged varieties that are naturally lower in lactose or opt for lactose-free alternatives. Choosing smaller portions and balancing cheese consumption with a healthy diet is recommended.
Is it possible to make natural cheese at home?
Yes, it is definitely possible to make natural cheese at home, although it requires patience and attention to detail. Simpler cheeses like ricotta, mozzarella, and paneer are relatively easy to make with readily available ingredients and equipment. These involve heating milk, adding an acid to coagulate it, and draining the whey.
More complex cheeses like cheddar or brie require more specialized equipment, precise temperature control, and a longer aging process. However, with practice and the right resources, even these cheeses can be made at home. There are numerous recipes and tutorials available online and in cookbooks to guide aspiring cheesemakers.
What is the best way to store natural cheese to maintain its freshness and flavor?
Proper storage is crucial for maintaining the quality of natural cheese. The ideal storage conditions vary depending on the type of cheese, but generally, cheese should be stored in the refrigerator at a consistent temperature between 35°F and 45°F. Wrapping the cheese properly is also essential to prevent it from drying out or absorbing odors from other foods.
For hard cheeses, wrap tightly in wax paper or cheese paper and then store in a loosely sealed plastic bag or container. For soft cheeses, store in their original packaging or a tightly sealed container. Avoid storing cheese near strong-smelling foods. Consume within a reasonable timeframe to enjoy its optimal flavor and texture.