You can tell if cheese is real by checking the ingredients (real cheese has milk, salt, cultures/enzymes), looking for authenticity seals (like DOP for Parmigiano-Reggiano), and observing its behavior: real cheese melts and stretches, while processed/fake cheese often burns like plastic or just gets oily. Look for minimal ingredients like milk, salt, and cultures; avoid long lists with oils or fillers; check for PDO stamps on specific types; and test melting—natural cheese melts smoothly, while imitation melts poorly or chars.
Any cheese with an ingredients list of only milk, salt, and enzymes/cultures (like cheddar, Swiss, mozzarella, gouda, feta, goat cheese, cottage cheese, etc.) is 100% real cheese, while "American Cheese" or "cheese products" often contain added emulsifiers and flavorings, making them processed rather than purely natural cheese. Always check the label: if it lists more than milk, salt, and enzymes (like sodium citrate, whey, artificial flavors), it's a cheese product.
Cheese alternatives are products used as culinary replacements for cheese. They are usually products made by blending other fats or proteins and used in convenience foods. The category includes vegan cheeses as well as some dairy-containing products that do not qualify as traditional cheeses, such as processed cheese.
But here's the spooky thing: Kraft Singles isn't actually cheese. Legally, it can't be called or classified that because it contains less than 51% cheese. Instead, Kraft Singles is a processed amalgamation of pasteurized milk by-products. Maybe this doesn't come as a surprised.
Let's get into it!
According to the FDA, American cheese is not real cheese. The organization refers to American cheese as a “pasteurized process cheese,” which means that it only needs to have a minimum of 51% real cheese and can be combined with other ingredients including milk, skim milk, buttermilk, cream and whey proteins.
The unhealthiest cheeses are generally highly processed varieties like American cheese singles or cheese spreads (due to high sodium, additives, and lower nutrients) and very rich, creamy soft cheeses like Brie, Camembert, or triple-crèmes, which are packed with saturated fat and calories, making them best as infrequent treats, says sources 1, 5, 6. Harder cheeses like Stilton and Roquefort can also be high in saturated fat and sodium, respectively, notes sources 4, 8.
Kraft Dinner (with the KD label) is packaged with a processed cheese powder packet (Canada, 2018). Additional ingredients are needed for a "Classic Prep" of Kraft Macaroni and Cheese—milk, butter, and cheese powder—which are added to the noodles.
Pick up the cheese and touch the package. Gently feeling the cheese will give you some indication of its level of firmness. Read the descriptors on the front of the label, looking for taste clues like robust, aged, tangy, sharp, creamy or soft. Turn the package over and read the cheese ingredients.
The "3-3-3 cheese board" (often the 3-3-3-3 rule) is a simple guideline for building balanced charcuterie boards: choose 3 types of cheese, 3 types of meat, 3 types of crunchy carbs/starches, and 3 types of sweet/savory accompaniments (fruits, jams, nuts, pickles) to offer variety and flavor pairings. This method helps ensure a diverse, visually appealing, and delicious spread with different textures and tastes, making assembly easy.
The healthiest cheeses are often fresh, low-sodium options like Cottage Cheese, due to its high protein and low calories, and Mozzarella, known for being lower in sodium and fat. Other excellent choices include Ricotta, Goat Cheese, and Parmesan, offering good protein, calcium, and flavor without excessive calories, though portion control remains key for all cheeses.
The hard truth is that a lot of those “cheeses” in the cheese aisle aren't actually cheese, but food products made from cheese. So if the package says “processed cheese,” “prepared cheese,” or “cheese food,” it's 100% not cheese. Most of the time, it hovers around 50% cheese.
Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. It originates from the village of Cheddar in Somerset, South West England.
Texture: Natural cheese tends to have a denser and slightly grainy texture, while processed cheese has a softer and creamier texture. Flavor: Natural cheese has a more complex and diverse flavor depending on the type and length of aging, while processed cheese tends to have a more consistent flavor.
Typically, probiotics are in cheeses that have been aged but not heated afterward. This includes both soft and hard cheeses, including Swiss, provolone, Gouda, cheddar, Edam, Gruyère, and cottage cheese.
Bega Cheese typically contains healthy fats but is relatively high in saturated fat and sodium, so moderation is recommended for individuals monitoring their heart health. With minimal additives and preservatives, it maintains a naturally wholesome profile.
Cottage cheese
A soft white cheese made from the loose curds of cow's milk, cottage cheese has a unique protein-to-calorie ratio. It's this high protein combined with low calorie content that makes cottage cheese a good choice for weight management, with studies suggesting it may even be as satiating as eating an egg.
Any cheese with an ingredients list of only milk, salt, and enzymes/cultures (like cheddar, Swiss, mozzarella, gouda, feta, goat cheese, cottage cheese, etc.) is 100% real cheese, while "American Cheese" or "cheese products" often contain added emulsifiers and flavorings, making them processed rather than purely natural cheese. Always check the label: if it lists more than milk, salt, and enzymes (like sodium citrate, whey, artificial flavors), it's a cheese product.
McDonald's uses a processed pasteurized American cheese on its burgers. While it's referred to as American cheese, it's actually a cheese product, meaning it's made from cheese and other ingredients. It contains approximately 60% real cheese, with the remaining 40% being other ingredients.
Top vegan cheese brands include Violife, Follow Your Heart, Chao, Miyoko's, and Treeline—each known for flavor, texture, or meltability. Some are better cold, others shine on a charcuterie board or in hot dishes.
CHOOSING THE BEST CHEESES FOR CLEAN EATING
Buy actual cheddar, actual havarti, or gouda. There are so many options out there! The safest bet is always the block or wedge. If you can afford organic, that's always the better option, but not essential.
🧀 Our blind-taste test crowned Waitrose & Partners the best mature cheddar, with Marks and Spencer close behind and Aldi UK taking the Great Value title. Turns out supermarket cheese can outshine the big brands!
Overall, their dairy-free cheese alternative cheddar shreds and mozzarella shreds were good.