The history of processed cheese

The production of processed cheese dates back to 1911. In that year, the W. Gerber company in Thun, Switzerland, processed natural cheese into a more durable form suitable for export to America. The processing method was even shrouded in secrecy for a time.

How are processed cheeses made?

Cheese melting technology

Processed cheeses are produced by further technological processing of natural cheeses. Cheese melting is a process in which natural cheeses are crushed and ground, mixed with other ingredients and so-called melting salts (emulsifiers), and heated to 85–95 °C while stirring continuously, or even up to 120 °C during sterilization. This melts the mixture into a thin, paste-like mass or viscous liquid. With the exception of some special types, it is packaged while still hot and cooled in containers.

Raw materials

The basis for the production of high-quality processed cheese is natural cheese with an impeccable taste and aroma. The use of natural cheese with any quality defects is prohibited, as the principle that high-quality and safe raw materials are a prerequisite for high-quality processed cheese also applies in cheese processing. Other ingredients used in production include butter, cottage cheese, dried milk, and whey, as well as flavorings and additives such as vegetables, sometimes fruit, meat, mushrooms, spices, and others.

If vegetable fat or soy protein, for example, is used in production to replace the milk component, the product may no longer be called processed cheese under current legislation. Such products are also manufactured in processing plants today, but they are labeled as processed products, spreads, or food products.

The importance of processed cheese

Processed cheese is a popular food, especially in Czechia. Here, consumption reaches around 2.1 kg per capita per year, which is double the consumption in most countries around the world. Globally, 10–12% of natural cheese is processed into processed cheese.

Processed cheeses remain an important source of calcium and offer a number of interesting advantages, such as longer shelf life, spreadability, the ability to be flavored as desired, and low production costs. They can be included in the current trend of "convenience food."

Myths and facts about processed cheese