The FDA calls it “pasteurized processed American cheese food.” In order for a food product to be a true “cheese,” it has to be more than half cheese, which is technically pressed curds of milk. So each Kraft American single contains less than 51% curds, which means it doesn't meet the FDA's standard.
It's Not Cheese
It's actually "pasteurized process cheese food," meaning that the final product has a minimum actual cheese content of 51 percent, fat content of no less than 23 percent, and moisture content of no more than 44 percent.
KRAFT Natural Cheese is made with milk from cows that have not been treated with rbST. No significant difference has been shown between milk derived from rbST-treated and non-rbST-treated cows. Excludes Parmesan, Romano, Asiago, Touch of Philadelphia and KRAFT processed cheese.
Real cheeses, like those from Reny Picot, have an ingredients list consisting of milk, salt, and enzymes. That's it. Reny Picot cheeses are 100% real cheese. Old Europe Cheese exclusively uses fresh Class I milk to make each and every one of our Reny Picot cheeses.
Kraft Singles is a brand of processed cheese product manufactured and sold by Kraft Heinz. Introduced in 1950, Kraft individually wrapped "slices" are not really slices off a block, but formed separately in manufacturing.
A long list of cheeses fall under the category of unprocessed or "all-natural," including Havarti, Swiss, Colby, Gruyere, Manchego and most Cheddars.
Sargento® Cheese
We do what we do for the love of 100% real, natural cheese; from ahead-of-its-time packaging to unique varieties, from industry firsts to industry bests.
American cheese isn't even considered to be real cheese. It's called a "pasteurized cheese product." While it was originally a blend of different cheeses like Colby and cheddar, now the American cheese we see in the likes of Kraft Singles is not made with at least 51 percent of real cheese.
Real cheese is derived from milk, milk fat, and enzymes such as rennet to cause coagulation. While the process for different types of cheese vary according to the location, content, and ingredients such as spices, they all have a similar process that makes it genuine cheese.
Cheddar Cheese (Cultured Milk, Salt, Enzymes), Skim Milk, Milkfat, Milk Protein Concentrate, Whey, Calcium Phosphate, Sodium Phosphate, Contains Less than 2% of Modified Food Starch, Salt, Lactic Acid, Milk, Annatto and Paprika Extract (Color), Natamycin (a Natural Mold Inhibitor), Enzymes, Cheese Cultures, Vitamin D3.
Real cheese is made from raw, unpasteurized milk, and is full of healthy saturated fats, great flavor and wholesome nutrition. Unfortunately, many of the cheeses sold in grocery stores and used in restaurants are not real, raw cheeses.
It contains only 60% cheese and 40% fillers. Although casually referred to as American cheese in the US, it's usually technically referred to as a pasteurized cheese food product (cheese product) like Velveeta or Kraft singles. McDonalds uses a version made specifically for them (presumably to lower their costs).
The cheese slice used in our menu items like our Big Mac®, Cheeseburger and Quarter Pounder™ with Cheese contains approximately 60% real cheese (51% Cheddar and 9% Other Cheeses).
The synthetic cheeses are created with a combination of starches and thickening agents to create similar texture to the real thing BUT without containing a single ounce of dairy product.
Is Kraft Singles Healthy? Kraft Singles are not considered a healthy food choice, as they are highly processed and contain a high amount of sodium [2], preservatives, and other additives. Additionally, they contain saturated fat and cholesterol, increasing the risk of developing heart disease.
Cheddar is “real” cheese, made from 100 percent cow's milk that's been coagulated with rennet, an enzyme that separates curds from whey. The only other ingredients that may be added to cheddar cheese are salt and food coloring.
Le Gruyère AOP surchoix is the world's new No. 1 cheese.
Processed cheese undergoes the same processes as natural cheese; however, it requires more steps and many different forms of ingredients. Making processed cheese involves melting natural cheese, emulsifying and adding preservatives and other artificial ingredients or colorings.
The major differences between processed and natural cheese are that natural cheeses have the whey (watery part of the milk) pressed out of them, while processed cheese does not; and processed cheese has a longer shelf life as compared to natural cheese.
Popular types of natural cheeses include unripened (e. g., cottage cheese, cream cheese), soft (e. g., Brie, Camembert), semi-hard (e. g., Brick, Muenster, Roquefort, Stilton), hard (e. g., Colby, Cheddar), blue veined (e. g., Blue, Gorgonzola), cooked hard cheeses (e. g., Swiss, Parmesan), and pasta filata (stretched ...