Ever wonder, when you're looking packages of cheese, just what they all MEAN? My favorite label has always been
"cheese food"...isn't that saying the same thing twice? Isn't ALL cheese considered to be "food?" Anyhow, to clear
up some of the confusion, these are the types of cheese, and why they differ from each other:
The ingredients in different cheeses all affect the taste and texture of the final product. Cow, goat, sheep, buffalo,
camel and reindeer milk are all used in cheeses, and result in very different tastes. The cooking conditions for the
cheese mixture will also affect texture.
Natural cheese and Process cheese are exactly what they sound like: Natural
cheese is made directly from the curd of the milk, is not blended with other ingredients and is sometimes (but not
always) not pasteurized. When heated and melted, Natural cheese will "separate"...that is, there will be some liquid
that runs off of the melted cheese. Process cheese starts with Natural cheese and then is pasteurized,
with other ingredients added to enhance flavoring, change texture, and preserve the cheese longer. Process cheese will
melt smoothly when heated, which makes for easier sauces, if you are a "beginning" cook. Process Cheese Food is
made the same way as regular Process cheese, but may have other ingredients. Cheese Food has more moisture and lower
fat than Process cheese. Process Cheese Spread is lower in fat and higher in moisture than Cheese Food.
So, what about Cold Pack Cheese? Well, it is made by grinding and mixing one or more natural cheeses.
The "cold" part comes from the fact that this cheese isn't heated during its processing. It can be flavored or not.
Cold Pack Cheese Food is the same process as Cold Pack cheese, but other dairy ingredients are
added (more milk, more fat).
For more detailed information about specific cheeses, keep an eye on our site...coming soon: a Cheese Selection Guide!
