Cheese is a man made food phenomenon stemming from a highly developed art form centuries old. Cheese making is basically a process of separating the milk solids (the curd) from the liquid portion (they whey) facilitated by the action of the enzyme rennin and lactic acid bacteria. The characteristic flavor and body are produced by varying the milk source (cow, goat, sheep) by the addition of salt and other added seasonings, by using different molds and bacteria for ripening the cheese, and by changing the time, temperature, and ripening climate. The result is hundreds of different tastes, textures, and varieties of cheese.
The bacteria added to milk during cheese production are lactic acid bacteria; these are the same bacteria that bring about the normal souring of milk. Because the required pasteurization has destroyed this bacteria there is no choice but to put this “starter” back. The rennin used to accelerate the liquid solid separation is a natural enzyme obtained from the stomach of young calves.
Because these constituents of cheese - the milk, the rennin, and the bacteria - are real, as opposed to manufactured, ingredients, cheese is included in the classification of whole or natural foods. Not all cheese, however, is unadulterated.
The composition of cheese is regulated by a government standard of identity which specifies the ingredients that may be use, the maximum moisture content and minimum fat content, and sets requirements for pasteurizing or holding the milk to remove the chance of harmful bacterial growth. Many chemical additives are also permitted in this government standard, with some exempt from labeling; we will delve into them shortly.
Since there are so many possibilities when it comes to cheese buying, we'd best first evaluate the different cheese making processes to eliminate those not fit for a whole foods kitchen. The labels of all cheeses, with the exception of natural cheese, will indicate by which process they were made.
Cheese Checkpoints
Here is a quick summary of what to look for on the cheese label before you buy
If the cheese is natural, the name appears alone, such as Cheddar Cheese, Swiss Cheese, or is preceded by the word natural. If the cheese is otherwise processed, the words Pasteurized Process, Pasteurized Process Cheese Food, or Pasteurized Process cheese Spread will appear, with the name of the variety or varieties of cheese included. Cold pack cheese will be labeled as such or as club or comminuted. American cheese is the one exception; the descriptive adjective may be missing, but it is never a natural cheese
On the label of natural cheese look for
- Added preservatives
- Bleached milk
You can also discover from the label
Where present, the degree of curing, such as mild or mellow, aged or sharp
The animal the milk came from. If not stated, the milk is cow's milk. Other possibilities include sheep and goat's milk. Many people prefer these cheeses since sheep and goat's milk are less likely to contain high levels of DDT
Most domestic cheese is made with pasteurized milk, otherwise it is cured for a specified period of time to insure its safety. Only pasteurized milk cheese may be imported by law.
