How to cook processed cheeses

Processed cheese is the most common type of cheese eaten in the United States, where it was originally developed. In processed cheese, one or more types of cheese are heated (which stops the aging process) and melted. An emulsifier is then added as a binding agent. Additional dairy ingredients may be added, such as cream, whole or skim milk, buttermilk, or dried milk. Depending on the process, other thickeners or emulsifiers may be added for firmness and smoothness. A common type of processed cheese is American cheese, which is usually derived from cheddar cheese.

Processed cheeses have a mild flavor and melt easily and smoothly. They have a number of uses, from spreads to pasta toppings to dips. However, there are nutritional trade-offs. Processed cheeses are often higher in sodium than traditional cheeses and are somewhat lower in protein and other nutrients.

The U.S. Food and Drug Administration (FDA) closely regulates the composition of processed cheese. Label terms that indicate you are using a processed cheese include pasteurized process cheese, cheese food, and cheese spread.