Unprocessed cheese, also known as natural cheese, is cheese made directly from milk without additional ingredients.
It goes through a process of curdling, cutting, heating, draining, salting, and curing to turn milk into cheese.
Unprocessed cheese contrasts with processed cheese, which contains extra ingredients and goes through further manufacturing to create a uniform product.
How Unprocessed Cheese is Made
The process of turning milk into unprocessed cheese has been practiced for thousands of years, originating as a way to preserve nutrition and calories from dairy. Here are the basic steps:
1. Curdling the Milk
First, bacteria cultures are added to milk to lower the pH and cause curdling. Rennet, an enzyme, is also added to help separate the solids (curds) from the liquid whey.
2. Cutting the Curds
The curdled milk is then cut into small cubes to help expel more whey. This impacts the cheese's final moisture content.
3. Heating & Draining
Next, the cut curds are cooked and stirred at various temperatures. The curds are then drained from the whey.
4. Salting & Pressing
The curds are salted to help preserve them and improve flavor. They're also pressed into blocks to remove more moisture and firm up the texture.
5. Aging
Finally, the cheeses are aged for anywhere from a few weeks to a few years depending on variety. Aging affects the flavor and shelf life.
The traditional cheesemaking process requires no more than milk, cultures, rennet, salt, and time. This makes unprocessed cheese relatively pure compared to varieties with more ingredients.
Key Takeaway: Unprocessed cheeses are made by curdling milk with cultures, cutting curds, cooking, draining, salting, pressing, and aging the cheese.
Differences Between Unprocessed and Processed Cheese
There are a few major ways that unprocessed and processed cheeses differ:
Ingredients
- Unprocessed cheeses contain just milk, cultures, rennet, salt, and enzymes.
- Processed cheeses include extra ingredients like emulsifiers, saturated vegetable oils, extra sodium, food coloring, or dairy protein concentrates.
Nutritional Profile
- Unprocessed cheeses retain more calcium and protein from the original milk.
- Processed cheeses often have less protein, calories, and nutrients. The added emulsifiers also change the fat profile.
Flavor
- The flavor of unprocessed cheese depends on the milk variety, aging, and local environment. This results in hundreds of unique cheese types.
- Processed cheeses have a uniform melt and flavor.Consistency
Consistency
- Unprocessed cheeses range in texture from soft to firm. Consistency depends on moisture content.
- Processed cheeses have a perfectly smooth, uniform texture thanks to added emulsifiers.
Melting Ability
- Unprocessed cheeses melt best when freshly cut. Older, harder cheeses don't liquefy as easily.
- Processed cheeses contain sodium citrate and other emulsifiers that make them melt extremely smoothly.
Key Takeaway: Unprocessed cheeses have fewer ingredients, better nutrition, unique flavors, and variable textures compared to processed cheeses.
Unprocessed cheese retains more of milk's original qualities while processed cheese is engineered for a consistent melting ability.
Health Benefits of Unprocessed Cheese
Despite having high fat and sodium content, unprocessed cheeses can offer some surprising health benefits when consumed in moderation as part of a balanced diet:
- Unprocessed cheeses are an excellent source of bone-strengthening calcium and vitamin D. Calcium content is higher compared to processed cheeses.
- Unprocessed cheeses provide protein for building and repairing muscle tissue. Just an ounce or two a day can help meet protein needs.
- Fermented unprocessed cheeses contain probiotics that support gut and digestive health. Examples include gouda, cheddar, and cottage cheese.
- The conjugated linoleic acid (CLA) in full-fat cheese may provide anti-inflammatory benefits. CLA is a type of heart-healthy unsaturated fat.
- Full-fat cheeses improve satiety and delay hunger compared to low-fat cheeses. The fat and protein keep you satisfied.
The key is sticking to reasonable portion sizes of 1-2 ounces per day. Nutritionally-dense unprocessed cheese can be part of a balanced diet without much risk of negative health effects.
Key Takeaway: When eaten in moderation, unprocessed cheese provides important nutrients like calcium and protein that benefit health.
Common Types of Unprocessed Cheese
There are thousands of types of cheese in the world. But most unprocessed cheeses fall into these main categories:
Fresh Cheese
Fresh soft cheeses are unripened, meaning they are ready to eat almost immediately after being made. Popular fresh cheeses include cottage cheese, cream cheese, ricotta, goat cheese, and feta. They have the highest moisture content and a mild, fresh flavor.
Soft Ripened Cheese
These cheeses are ripened from the outside in to develop a bloomy rind with a creamy interior. Well-known soft ripened cheeses are brie and camembert. The rind is edible and contributes flavor.
Semi-Soft Cheese
With a smooth, supple texture, these cheeses are very approachable. Favorites like havarti, gouda, and monterey jack fall into this category. They ripen from the inside out and have a bit more complexity.
Hard Cheese
Given more time to ripen, these cheeses become firm in texture with rich flavor. Parmesan, cheddar, and swiss are examples of hard cheeses. They keep the longest without spoiling.
Blue Cheese
Inoculated with penicillium mold, these veined cheeses are sharply flavored. Well-known blues include gorgonzola, roquefort, and stilton. The mold contributes to strong smell and acquired taste.
There are so many unique flavors and textures to experience thanks to traditional cheesemaking methods.
Key Takeaway: Common categories of unprocessed cheese include fresh, soft ripened, semi-soft, hard, and blue.
Purchasing and Storing Unprocessed Cheese
Follow these tips for choosing quality unprocessed cheese and keeping it fresh:
- Look for cheese made from milk of specific animals like cow, goat, or sheep. This indicates a more traditional approach.
- A short ingredient list is better. It should just contain milk, cultures, rennet, enzymes, and salt.
- Choose cheese from small, local creameries when possible for artisanal quality. Support your regional cheesemakers.
- Look for natural rinds. Unprocessed cheeses will have rinds that form naturally from aging rather than added wax or plastic.
- Store cheese in the coldest part of the refrigerator, wrapped in parchment paper. Avoid plastic wrap which can cause mold.
- Let cheese come to room temperature before serving to bring out aromas and flavors. This takes about 30 minutes.
- Throw out moldy or spoiled cheese. Don't try to cut off just the moldy parts, as the spores spread.
With the right selection and storage methods, you can enjoy the fresh taste of unprocessed cheeses.
Key Takeaway: Choose unprocessed cheeses with simple ingredients from small creameries, store properly refrigerated, and serve at room temperature.
Unprocessed Cheese in Recipes
Unprocessed cheeses lend their unique flavors, textures, and melting abilities to both sweet and savory dishes:
- Fresh soft cheeses like ricotta and goat cheese are delicious in gnocchi, ravioli fillings, dips, and cheesecake.
- Meltable havarti and gouda are great sliced on sandwiches and burgers or shredded into omelets.
- Sharp cheddar and Parmesan add a tasty punch to soups, pasta, salads, and grilled cheese.
- Soft-ripened brie baked inside puff pastry creates an elegant appetizer.
- Blue cheese crumbles pair perfectly with salads, chicken wings, and steak as a topping.
- Aged Gruyere melted into fondues and gratins takes these dishes to the next level.
The natural flavor and smooth melting ability of unprocessed cheese makes it an indispensable ingredient. Use it to take your comfort food to the next level!
Key Takeaway: Unprocessed cheeses lend unique flavor, texture, and meltability to both sweet and savory dishes.
Is Unprocessed Cheese Safe to Eat When Pregnant?
Pregnant women need to take extra precautions when consuming cheese. Here's what to know about eating unprocessed cheeses during pregnancy:
- Avoid unpasteurized cheeses: Soft cheeses made from unpasteurized (raw) milk could contain listeria or other bacteria that can harm your baby. Stick to pasteurized dairy products.
- Watch the soft cheeses: The soft texture of brie, feta, and blue cheeses means they can harbor more bacteria. Take extra care and check labels.
- Hard cheeses are safest: Hard cheeses like cheddar, Parmesan, and Swiss don't present the same safety concerns.
- Heat it up: Cooking cheeses until steaming hot helps kill any bacteria present.
- Check labels: Look for "made with pasteurized milk" on cheese labels to be safe.
As long as you take precautions, you can still enjoy nutritious unprocessed cheese in moderation during a healthy pregnancy. Speak to your doctor about how much is right for you.
Key Takeaway: Pregnant women should avoid unpasteurized soft cheeses but can safely eat pasteurized hard cheeses.
Is Store-Bought Unprocessed Cheese Still Considered Processed?
While store-bought cheeses don't undergo the extensive processing that makes processed cheeses like Kraft singles, some people still consider them a processed food, while others don't. Here's a breakdown:
- Traditional cheesemaking techniques are used. Store-bought cheeses are still made by curdling, cutting, cooking, salting, and aging milk.
- The ingredients are simple. They include milk, cultures, enzymes, salt, and sometimes ashes or spices to flavor.
- Small batches are produced locally. Store-bought cheeses come from artisanal creameries rather than massive factories.
- The nutrition is still superior to processed cheeses. More natural calcium, protein, and probiotics are present.
- Flavor and textures vary. Each cheese has unique qualities based on the regional terroir.
- Preservatives may be added. Though usually in minimal amounts to prevent molding.
So while not quite as pure as homemade cheeses, quality store-bought unprocessed cheeses made in small batches still retain many nutritional benefits and artisanal qualities. Their production methods and ingredients differ greatly from processed cheeses.
Key Takeaway: Store-bought unprocessed cheeses are still considered natural and retains more benefits than processed varieties.
FAQs
Is it healthy to eat cheese every day?
Eating around 1-2 ounces of unprocessed cheese daily as part of a balanced diet is perfectly healthy for most people. Just be mindful of limiting sodium intake if consuming daily.
Is unprocessed cheese better for you than processed cheese?
Yes, unprocessed cheese has more nutrition and less artificial additives than processed cheese. However, both are high in saturated fat and sodium.
Does unprocessed cheese have lactose?
Some lactose remains in fresh cheeses, but aging cheeses like cheddar and Parmesan lowers their lactose content. Lactose-sensitive people can often tolerate aged hard cheeses.
Is unprocessed cheese safe to eat when pregnant?
Pasteurized unprocessed cheeses are safe in pregnancy. But avoid soft cheeses made from raw unpasteurized milk, as they could contain bacteria.
What's the healthiest unprocessed cheese to eat?
Some good choices are gouda for its probiotics, Parmesan for extra calcium, goat cheese for gut-friendly fats, and feta for lower calories.
Conclusion
While all cheese originates from milk, unprocessed "real" cheeses differ greatly from processed varieties.
Through traditional cheesemaking techniques, unprocessed cheeses better retain the nutrition, flavors, textures, and meltability that make cheese so prized.
When shopping for natural cheese, look for quality ingredients, small local producers, proper aging, and robust flavors that reflect the regional terroir.