What cheeses are not processed?

When it comes to cheese, there are a lot of options available, but not all of them are created equal. Many cheese lovers opt for natural, unprocessed cheese for its pure taste and texture. In this blog post, we’ll explore what cheeses are not processed and why they’re a great choice for your next cheese platter or recipe.

What Does it Mean for Cheese to be Processed?

Before we dive into what cheeses are not processed, let’s define what it means for cheese to be processed. Processed cheese is typically made from a combination of natural cheese, emulsifiers, salt, and other ingredients. It’s then heated, melted, and mixed together to create a smooth and consistent texture. Processed cheese can come in many forms, including slices, blocks, and spreads.

While processed cheese is convenient and has a long shelf life, it can lack the complexity and depth of flavor found in natural cheeses. Processed cheese also contains more additives and preservatives, which can be a concern for some people.

Now that we’ve covered what processed cheese is, let’s take a look at some types of cheese that are not processed.

Natural Cheese

The term “natural cheese” refers to cheese that is made using only natural ingredients, including milk, rennet, and salt. Natural cheeses can be divided into two categories: soft and hard.

Soft Cheeses

Soft cheeses have a creamy, spreadable texture and are usually aged for a shorter period of time. Some examples of soft cheeses include:

Brie: A soft, creamy cheese with a mild, buttery flavor. Brie is usually aged for around four weeks and pairs well with crackers, fruit, and nuts.

Camembert: Similar to Brie, Camembert is a soft cheese with a bloomy rind and a creamy interior. It has a slightly earthy flavor and is best served with bread or crackers.

Goat Cheese: Made from goat’s milk, this tangy cheese has a soft, crumbly texture and a distinctive flavor. Goat cheese is great on salads or in pasta dishes.

Feta: A salty, tangy cheese made from sheep or goat’s milk. Feta is crumbly and can be used in salads, sandwiches, and wraps.

Hard Cheeses

Hard cheeses have a firmer texture and are usually aged for a longer period of time. Some examples of hard cheeses include:

Cheddar: A popular cheese with a sharp, tangy flavor. Cheddar can be aged for varying lengths of time, resulting in different flavors and textures.

Parmesan: A hard, salty cheese that is often grated over pasta dishes. Parmesan is aged for at least 12 months, giving it a rich, nutty flavor.

Gouda: A semi-hard cheese with a nutty, buttery flavor. Gouda can be aged for varying lengths of time, resulting in different flavors and textures.

Swiss: A mild, nutty cheese with a distinctive holey texture. Swiss cheese is aged for around three to four months and is a great addition to sandwiches and burgers.

Artisan Cheese

Artisan cheese refers to cheese that is made in small batches using traditional methods. Artisan cheese makers often use high-quality, locally sourced ingredients and age their cheese for extended periods of time. Some examples of artisan cheeses include:

Blue Cheese: A strong, pungent cheese with blue veining. Blue cheese is aged for several months and pairs well with crackers, fruit, and honey.

Gorgonzola: Similar to blue cheese, Gorgonzola is a creamy, pungent cheese with blue veining. It has a slightly sweet flavor and pairs well with pears and walnuts.

Mozzarella: A fresh, mild cheese that is often used in Italian dishes such as pizza and caprese salad. Mozzarella is usually made from cow’s milk and has a soft, stretchy texture.

Ricotta: A fresh, creamy cheese that is often used in Italian dishes such as lasagna and cannoli. Ricotta is made from the whey left over from other cheese production.

Halloumi: A salty, firm cheese that is often grilled or fried. Halloumi is made from a mixture of sheep and goat’s milk and has a unique texture that holds up well to heat.

Raw Milk Cheese

Raw milk cheese is made from unpasteurized milk and is often considered the purest form of cheese. Because it’s made with unpasteurized milk, raw milk cheese has a more complex and nuanced flavor than cheese made with pasteurized milk. Some examples of raw milk cheeses include:

Roquefort: A creamy, blue cheese made from sheep’s milk. Roquefort is aged for several months and has a tangy, salty flavor.

Gruyere: A nutty, semi-hard cheese that is often used in fondue. Gruyere is aged for several months and has a slightly sweet flavor.

Munster: A soft, creamy cheese with a pungent aroma. Munster is aged for several weeks and pairs well with crusty bread and beer.

Conclusion

When it comes to cheese, natural, unprocessed cheese is a great option for those looking for a pure, flavorful experience. Whether you’re a fan of soft, creamy cheeses or hard, nutty cheeses, there are plenty of options to choose from. So next time you’re in the cheese aisle, consider opting for a natural cheese and savor the unique flavors and textures that come with it.