Sargento® Creamery Sliced Cheddar Cheese is an example of a product made from 100% real, natural cheese.
Understanding "100% Real Cheese"
When you choose cheese, understanding the difference between "real cheese" and "cheese products" is crucial for both taste and quality. Real cheese, also known as natural cheese, is made directly from milk, cultures, enzymes, and salt, undergoing a natural curdling and aging process. This traditional method results in distinct flavors, textures, and aromas unique to each cheese type.
What Makes a Cheese "Real"?
Authentic, 100% real cheese is derived directly from dairy milk through a precise process involving:
- Milk: The primary ingredient, typically cow, goat, or sheep milk.
- Starter Cultures: Beneficial bacteria that ferment the milk sugar (lactose), producing lactic acid.
- Rennet: An enzyme (or a microbial alternative) that causes the milk to coagulate, forming curds.
- Salt: Added for flavor, preservation, and to control moisture.
- Aging: The curds are pressed, shaped, and then aged for varying periods, which develops their characteristic flavors and textures.
Unlike "processed cheese food" or "cheese product," which often contain emulsifiers, artificial flavors, and very little actual cheese, real cheese retains its natural integrity and complex nutritional profile.
Sargento® Creamery Sliced Cheddar: A Real Cheese Example
One notable example of a cheese recognized for being 100% real, natural cheese is Sargento® Creamery Sliced Cheddar Cheese. This product is specifically sliced from 100% real, natural cheese. Its exceptional melt is attributed to the simple addition of real cream, which enhances its creamy texture without compromising its natural cheese status.
Choosing real cheese ensures you're enjoying a product with authentic flavor, superior texture, and the natural goodness derived directly from dairy.
Distinguishing Real Cheese from Processed Cheese Products
To further clarify, here's a simple comparison:
| Feature | Real Cheese | Processed Cheese Product |
|---|---|---|
| Ingredients | Milk, cultures, enzymes, salt | Cheese (often <51%), water, oils, emulsifiers, dyes, flavorings |
| Production | Natural curdling, pressing, aging | Blending, heating, chemical additives |
| Texture | Varies greatly (firm, soft, crumbly), natural melt | Uniformly smooth, rubbery, melts artificially |
| Flavor | Complex, distinct, nuanced | Mild, uniform, often artificial |
| Labeling | "Cheese," "Natural Cheese" | "Pasteurized Process Cheese Food," "Cheese Product" |
By understanding these distinctions, consumers can make informed choices, ensuring they select genuine, high-quality dairy products.
