What Brands Of Cheese Are Real Cheese?

What Brands Of Cheese Are Real Cheese? Demystifying Dairy Authenticity

The question of what constitutes “real cheese” often boils down to ingredient authenticity and processing methods. In essence, real cheese is primarily made from milk, salt, enzymes, and cultures, while processed cheese products frequently include added oils, emulsifiers, and artificial flavors which disqualify them as authentic cheese.

What Defines “Real” Cheese?

The term “real cheese” is often used to differentiate traditional cheeses from highly processed alternatives. While regulations vary by country, the core distinction lies in the ingredients and manufacturing process. Understanding these factors is crucial for discerning authentic cheese from its imposters.

Ingredients: The Foundation of Authenticity

Real cheese production hinges on a few key ingredients:

• Milk: The primary ingredient, ideally from cows, goats, or sheep. Quality directly impacts the cheese’s flavor and texture.
• Salt: Plays a critical role in flavor development, moisture control, and preservation.
• Enzymes: Typically rennet (animal or microbial), used to coagulate the milk and form curds.
• Cultures: Bacteria that convert lactose (milk sugar) into lactic acid, contributing to the cheese’s unique flavor profile.

Processed cheese products, on the other hand, may contain:

• Vegetable oils: Added for texture and melting properties.
• Emulsifiers: Such as sodium phosphate, to bind ingredients together and create a smooth consistency.
• Artificial colors and flavors: To enhance appearance and taste.
• Preservatives: To extend shelf life.

The Cheesemaking Process: Tradition vs. Modernity

Traditional cheesemaking involves:

1. Heating the milk: To pasteurize it (optional) and prepare it for coagulation.
2. Adding cultures: To initiate the fermentation process.
3. Adding rennet: To coagulate the milk into curds.
4. Cutting the curds: To release whey (liquid).
5. Cooking the curds: To further expel whey and develop texture.
6. Draining the whey: Separating the curds from the liquid.
7. Salting: To control moisture and flavor.
8. Aging: Allowing the cheese to develop its characteristic flavors and textures over time.

Processed cheese products often deviate significantly from this process. They might involve:

• Blending different cheeses: Often low-quality varieties.
• Adding non-dairy ingredients: Such as vegetable oils and emulsifiers.
• Heating and mixing: To create a homogenous, shelf-stable product.

Decoding Labels: A Consumer’s Guide

Navigating the cheese aisle requires careful label reading. Look for terms like “cheese,” “natural cheese,” or specific cheese types (e.g., cheddar, brie, gouda). Avoid products labeled as “processed cheese food,” “cheese product,” or “cheese spread,” as these typically indicate the presence of non-cheese ingredients. Pay close attention to the ingredient list, prioritizing products with minimal ingredients that align with the traditional cheese recipe.

Brands Known for “Real” Cheese: A Starting Point

While many brands offer authentic cheese options, these are recognized for prioritizing quality and traditional methods:

Note: This is not an exhaustive list, and availability may vary depending on location. Always read labels carefully.

Benefits of Choosing Real Cheese

Choosing real cheese over processed alternatives offers several advantages:

• Superior Flavor: Real cheese boasts complex and nuanced flavors developed through natural fermentation and aging.
• Better Nutritional Value: Generally higher in protein, calcium, and other essential nutrients, while lower in additives and unhealthy fats.
• Healthier Ingredients: Avoids artificial colors, flavors, and preservatives.
• Support for Sustainable Practices: Choosing artisan and farmstead cheeses often supports local economies and environmentally friendly farming methods.

Common Mistakes Consumers Make

Consumers often fall prey to deceptive marketing tactics and misleading labeling. Common mistakes include:

• Assuming all cheese products are created equal: Failing to recognize the difference between “cheese” and “cheese product.”
• Focusing solely on price: Opting for cheaper options without considering ingredient quality.
• Ignoring the ingredient list: Overlooking the presence of additives and non-cheese ingredients.
• Relying on branding alone: Assuming that a well-known brand automatically guarantees authenticity.

Why Regulations Matter: A Global Perspective

Cheese labeling regulations vary significantly across countries. In some regions, standards are stricter, requiring specific ingredients and manufacturing processes for a product to be labeled as “cheese.” Understanding these regulations can help consumers make informed choices, particularly when purchasing imported cheeses.

Frequently Asked Questions (FAQs)

Is cheddar cheese always “real” cheese?

No, not always. While traditional cheddar cheese is made from milk, salt, enzymes, and cultures, some cheddar cheese products may contain added ingredients like vegetable oils, emulsifiers, and artificial colors. Always check the ingredient list to ensure you’re buying authentic cheddar.

What’s the difference between processed cheese and cheese food?

“Processed cheese” must contain at least 51% natural cheese by weight. “Cheese food” can contain a blend of cheese, whey, milk solids, and other dairy ingredients. Both categories typically include additives like emulsifiers and preservatives. Neither is considered “real” cheese in the truest sense.

Is vegan cheese considered “real” cheese?

No. Vegan cheese is made from plant-based ingredients like nuts, soy, or starches, and does not contain any dairy products. Therefore, it doesn’t qualify as “real” cheese, which is derived from animal milk. Vegan cheese is an alternative, not a substitute in terms of dairy origin.

How can I tell if a cheese is aged naturally?

Naturally aged cheeses will usually have a more complex flavor profile and may exhibit natural imperfections in texture and color. Labels may indicate “naturally aged” or specify the aging period. Avoid cheeses with artificially enhanced colors or flavors, as these are less likely to be naturally aged.

Are imported cheeses always better quality?

Not necessarily, but many imported cheeses are produced according to traditional methods and stringent regulations, resulting in high-quality products. For example, Parmigiano-Reggiano must be made in a specific region of Italy following strict guidelines. Research the specific cheese and producer to determine its quality.

What is rennet, and why is it used in cheesemaking?

Rennet is an enzyme used to coagulate milk and form curds, separating the solids from the whey. Animal rennet is derived from the stomachs of young calves, while microbial rennet is produced by fungi or bacteria. Some cheeses are also made with vegetable rennet.

Is organic cheese always “real” cheese?

While organic cheese must meet certain standards regarding milk production and ingredients, it doesn’t automatically guarantee it’s “real” in the sense of being minimally processed. Organic cheese can still contain additives. Always check the ingredient list. Organic certification focuses on the source and production of the milk, not necessarily the entire cheesemaking process.

Why is cheese so expensive?

The cost of cheese reflects the cost of milk, labor, aging time, and other inputs. High-quality cheeses made with traditional methods and aged for extended periods are often more expensive due to the increased time and resources required for production.

What are the nutritional benefits of real cheese?

Real cheese is a good source of protein, calcium, phosphorus, and vitamins A and B12. It also contains healthy fats. However, moderation is key, as some cheeses are high in saturated fat and sodium.

Does the type of milk used (cow, goat, sheep) affect the cheese’s quality?

Yes, the type of milk significantly impacts the cheese’s flavor, texture, and nutritional profile. Cow’s milk cheese tends to be milder and more readily available. Goat’s milk cheese has a tangier flavor, and sheep’s milk cheese is often richer and creamier. Each milk type lends unique characteristics to the final product.

Is it better to buy cheese in blocks or pre-shredded?

Buying cheese in blocks is generally preferred because it often contains fewer additives like cellulose powder or potato starch, which are used to prevent clumping in pre-shredded cheese. Additionally, freshly grated cheese tends to have a better flavor and melting quality.

Where can I find authentic “real” cheese?

Look for artisanal cheese shops, farmers’ markets, and specialty grocery stores. These venues often carry a wider selection of high-quality, traditionally made cheeses from both domestic and international producers. Read labels carefully and ask questions about the cheese’s origin and production methods.

Ready to Level Up Your Cooking? Watch This Now!