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<title>Processed cheese</title>

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<span id="openzim-page-title" class="mw-page-title-main"><span class="mw-page-title-main">Processed cheese</span></span>

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<p><b>Processed cheese</b> (also known as <b>process cheese</b>; related terms include <b>cheese food</b>, <b>prepared cheese</b>, <b>cheese product</b>, and/or <b>government cheese</b>) is a product made from <a href="Cheese" title="Cheese">cheese</a> mixed with an <a href="Emulsifying" class="mw-redirect" title="Emulsifying">emulsifying</a> agent (actually a calcium <a href="Chelator" class="mw-redirect" title="Chelator">chelator</a>). Additional ingredients, such as vegetable oils, <a href="Fermentation_(food)" class="mw-redirect" title="Fermentation (food)">unfermented</a> dairy ingredients, salt, <a href="Food_coloring" title="Food coloring">food coloring</a>, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50–60% cheese and 40–50% other ingredients.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup>

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<div class="mw-heading mw-heading2"><h2 id="History">History</h2></div>

<p>Processed cheese was first developed in Switzerland in 1911, when Walter Gerber and Fritz Stettler, seeking a cheese with longer shelf life and influenced by <a href="Fondue" title="Fondue">fondue</a> and <a href="Cheese_sauce" title="Cheese sauce">cheese sauces</a>, added <a href="Sodium_citrate" title="Sodium citrate">sodium citrate</a> to melted <a href="Emmentaler_cheese" class="mw-redirect" title="Emmentaler cheese">Emmentaler cheese</a> and found that the emulsified cheese sauce could be re-cooled into a solid again.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Shortly after, in 1916, Canadian-American businessman <a href="James_L._Kraft" title="James L. Kraft">James L. Kraft</a> applied for the first <a href="U.S._patent" class="mw-redirect" title="U.S. patent">U.S. patent</a> covering a new method of storing cheese, which halts the <a href="Cheese_ripening" title="Cheese ripening">maturation</a> process by sterilization.<sup id="cite_ref-perfin_5-0" class="reference"><a href="#cite_note-perfin-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-patents-US_6-0" class="reference"><a href="#cite_note-patents-US-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup>

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<div class="mw-heading mw-heading2"><h2 id="Advantages">Advantages</h2></div>

<p>Processed cheese has several technical advantages over natural cheese,<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> including a far longer <a href="Shelf_life" title="Shelf life">shelf life</a>, resistance to separating when cooked (meltability), and a uniform look and physical behavior. Its mass-produced nature also provides a dramatically lower cost—to producers and consumers alike—than conventional <a href="Cheesemaking" title="Cheesemaking">cheesemaking</a>. This, in turn, enables industrial-scale production volumes, lower distribution costs, a steadier supply, and much faster production time compared to traditional cheeses.

</p><p>Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes. Unlike some unprocessed cheeses, heating does not alter its taste or texture.

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<div class="mw-heading mw-heading2"><h2 id="Chemistry">Chemistry</h2></div>

<p>Processed cheese is made with the goal of being meltable without the fat separating from the protein. A traditional cheese consists of individual <a href="Fat_globules" class="mw-redirect" title="Fat globules">fat globules</a> trapped in a network of <a href="Casein" title="Casein">casein</a>, with <a href="Calcium" title="Calcium">calcium</a> holding the casein molecules together. With prolonged heating, the typical result is a lumpy combination of <a href="Protein" title="Protein">protein</a> gel and liquid <a href="Fat" title="Fat">fat</a> on top.<sup id="cite_ref-Rhylander_8-0" class="reference"><a href="#cite_note-Rhylander-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Processed cheese adds a <i>calcium-sequestering agent</i>, often mistakenly called an "<a href="Emulsifier" class="mw-redirect" title="Emulsifier">emulsifier</a>" ("emulsifying salt" and "emulsifying agent" are correct, however),<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> to stop calcium from being able to hold this casein network together. Smaller groups of linked casein molecules are then able to better mix into the fat when melted, forming microscopic droplets instead of large lumps. Common calcium-sequestering agents include <a href="Sodium_phosphate" title="Sodium phosphate">sodium phosphate</a>, <a href="Potassium_phosphate" title="Potassium phosphate">potassium phosphate</a>, <a href="Tartrate" title="Tartrate">tartrate</a>, and <a href="Citrate" class="mw-redirect" title="Citrate">citrate</a>.<sup id="cite_ref-p36903331_10-0" class="reference"><a href="#cite_note-p36903331-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> (<a href="Tartaric_acid" title="Tartaric acid">Tartaric acid</a> found in wine is <i>the</i> original calcium-sequestering agent used in Swiss fondue.)<sup id="cite_ref-Rhylander_8-1" class="reference"><a href="#cite_note-Rhylander-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup>

</p><p>The longer shelf-life is not directly because of the emulsifying agent, but because it allows existing heat-based sterilization methods, such as canning, to be applied to the cheese without forming lumps.<sup id="cite_ref-patents-US_6-1" class="reference"><a href="#cite_note-patents-US-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup>

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<div class="mw-heading mw-heading2"><h2 id="Sale_and_labeling">Sale and labeling</h2></div>

<p>Processed cheese is often sold in blocks and packs of individual slices, often separated by wax paper, or with each slice individually wrapped by machine. Processed cheese was initially sold in unpressurized cans;<sup id="cite_ref-patents-US_6-2" class="reference"><a href="#cite_note-patents-US-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> some is still sold this way.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup>

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<div class="mw-heading mw-heading3"><h3 id="United_Kingdom">United Kingdom</h3></div>

<p>In the United Kingdom, processed cheese is typically sold in individually wrapped slices, often referred to as "singles" (in reference to <a href="Kraft_Singles" title="Kraft Singles">Kraft singles</a>, despite the branded product not being typically available in the UK.) Sometimes, adjectives like "cheesy" are used in the name of "singles" to circumvent laws regarding what can be referred to as <a href="Cheese" title="Cheese">cheese</a>. <a href="Dairylea_(cheese)" title="Dairylea (cheese)">Dairylea</a> and <a href="The_Laughing_Cow" title="The Laughing Cow">The Laughing Cow</a> are leading brands.

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<div class="mw-heading mw-heading3"><h3 id="United_States">United States</h3></div>

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</style><div role="note" class="hatnote navigation-not-searchable">See also: <a href="American_cheese" title="American cheese">American cheese</a></div>

<p>In 1916, Canadian-American <a href="James_L._Kraft" title="James L. Kraft">James L. Kraft</a> applied for the first <a href="U.S._patent" class="mw-redirect" title="U.S. patent">U.S. patent</a> for a method of making processed cheese.<sup id="cite_ref-patents-US_6-3" class="reference"><a href="#cite_note-patents-US-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-KraftHistory_13-0" class="reference"><a href="#cite_note-KraftHistory-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> <a href="Kraft_Foods_Inc." title="Kraft Foods Inc.">Kraft Foods Inc.</a> developed the first commercially available, shelf-stable, sliced processed cheese; it was introduced in 1950. The first commercially available individually wrapped cheese slices were introduced in the US by Clearfield Cheese Co. in 1956.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> These forms of processed cheese have become ubiquitous in U.S. households ever since, most notably used for <a href="Cheeseburgers" class="mw-redirect" title="Cheeseburgers">cheeseburgers</a> and <a href="Grilled_cheese_sandwiches" class="mw-redirect" title="Grilled cheese sandwiches">grilled cheese sandwiches</a> because of its ability to cook evenly, distribute/stretch smoothly, and resist <a href="Congelation" title="Congelation">congealing</a>, unlike traditional <a href="Cheddar_cheese" title="Cheddar cheese">cheddar cheeses</a>. Competitors lobbied unsuccessfully to require processed cheese be labeled "embalmed cheese".<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup>

</p><p>The best known processed cheese in the United States is marketed as <a href="American_cheese" title="American cheese">American cheese</a> by Kraft Foods,<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>a<span class="cite-bracket">]</span></a></sup> <a href="Borden_Milk_Products" class="mw-redirect" title="Borden Milk Products">Borden</a>, and other companies. It is yellow or off-white, mild, has a medium consistency and melts easily. It is typically made from a blend of cheeses, most often Colby and cheddar. Another type of processed cheese created in the United States is <a href="Provel_cheese" title="Provel cheese">Provel</a> <a href="Pizza_cheese" title="Pizza cheese">pizza cheese</a>, which uses cheddar, <a href="Swiss_cheese_(North_America)" title="Swiss cheese (North America)">Swiss</a>, and <a href="Provolone" title="Provolone">provolone</a> cheeses as flavorants.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> Provel cheese is commonly used in <a href="St._Louis-style_pizza" class="mw-redirect" title="St. Louis-style pizza">St. Louis-style pizza</a>.<sup id="cite_ref-LawTamime2011_18-0" class="reference"><a href="#cite_note-LawTamime2011-18"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup>

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<div class="mw-heading mw-heading2"><h2 id="Legal_definitions">Legal definitions</h2></div>

<p>The high proportion of <a href="Food_additive" title="Food additive">additives</a> in processed cheese and similar products (e.g. unfermented dairy products, emulsifiers, oils, salts, and colors) means that some products made in this way cannot legally be labeled as cheese in many countries, even though similar products containing a higher percentage of cheese can be.

</p><p>In the United States, the term "processed cheese" refers to products with the highest cheese content, made from cheese, up to 5% milkfat, and other allowed additives. Terms such as "cheese food" or "cheese spread" refer to products with lower amounts of cheese.<sup id="cite_ref-Article133_19-0" class="reference"><a href="#cite_note-Article133-19"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> "Cheese product" is an unregulated term used by some manufacturers for products that do not meet any of the standards.

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<div class="mw-heading mw-heading3"><h3 id="United_States_2">United States</h3></div>

<p>In the United States, processed cheese is defined, categorized, and regulated by the <a href="Food_and_Drug_Administration" title="Food and Drug Administration">Food and Drug Administration</a> (FDA) under the U.S. <a href="Code_of_Federal_Regulations" title="Code of Federal Regulations">Code of Federal Regulations</a> Title 21, Section 133 ("Cheeses and Cheese-Related Products"). Three of the main classes are:<sup id="cite_ref-Article133_19-1" class="reference"><a href="#cite_note-Article133-19"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup>

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<dl><dt>Pasteurized process cheese (§133.169)</dt>

<dd>PPC is a product made from one or more cheeses (excluding certain cheeses such as <a href="Cream_cheese" title="Cream cheese">cream cheese</a> and <a href="Cottage_cheese" title="Cottage cheese">cottage cheese</a>, but including <a href="American_cheese" title="American cheese">American cheese</a>)<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>b<span class="cite-bracket">]</span></a></sup>, mixed with emusifying salts.</dd>

<dd>Acceptable additives include acidifying agents, source of milkfat (cream, anhydrous milkfat, dehydrated cream), water, salt, artificial color, spices or flavorings (other than those simulating the flavor of cheese), and <a href="Enzyme-modified_cheese" title="Enzyme-modified cheese">enzyme-modified cheese</a>. PPC in consumer-sized packages can also include mold inhibitor and lecithin. Added milk fat must not exceed 5% by weight.</dd>

<dd>In the final product, moisture must not be more than 41 percent of the weight, and fat content not less than 49 percent. The moisture and fat contents must also fall into the acceptable range for its source cheese(s).</dd>

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</style><span class="vanchor"><span class="vanchor-text">Pasteurized process cheese food</span></span> (§133.173)</dt>

<dd>PPCF is made from one or more of the cheeses available for pasteurized process cheese composing not less than 51 percent of the final weight, mixed with one or more optional dairy ingredients such as cream, fluid milk, or whey.</dd>

<dd>Acceptable additives include emulsifying salts, acidifying agents, water, salt, artificial color, spices or flavorings (other than those simulating the flavor of cheese), and <a href="Enzyme-modified_cheese" title="Enzyme-modified cheese">enzyme-modified cheese</a>. PPCF in consumer-sized packages can also include mold inhibitor and lecithin.</dd>

<dd>The final solid form must be less than 44 percent moisture and have a fat content greater than 23 percent.</dd>

<dt>Pasteurized process cheese spread (§133.179)</dt>

<dd>PPCS is made similarly to pasteurized process cheese food but must be spreadable at 70 °F (21 °C). Moisture must be between 44 and 60 percent of the total weight, and fat content greater than 20 percent. <a href="Nisin" title="Nisin">Nisin</a> may be added.</dd></dl>

<div class="mw-heading mw-heading4"><h4 id="Use_of_unregulated_terms">Use of unregulated terms</h4></div>

<p>The FDA does not maintain a standard of identity for either "pasteurized prepared cheese product", a designation which particularly appears on many Kraft products, or "pasteurized process cheese product", a designation which appears particularly on many American store- and generic-branded singles. Since by using undefined terms the manufacturers technically avoid being accused of false labeling, products carrying such labels are free to use <a href="Milk_protein_concentrate" title="Milk protein concentrate">milk protein concentrate</a> (MPC) in their formulations, an ingredient the FDA does not permit in processed cheese. The desire to use inexpensive imported milk protein concentrate to replace some of the cheese in their products is noted as motivation for the manufacturers to introduce these and similar terms, and for the relabeling of some products.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> After an <a href="FDA_Warning_Letter" class="mw-redirect" title="FDA Warning Letter">FDA Warning Letter</a> protesting Kraft's use of MPC in late 2002,<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> some varieties of <a href="Kraft_Singles" title="Kraft Singles">Kraft Singles</a> formerly labeled "pasteurized process cheese food" became "pasteurized prepared cheese product", <a href="Velveeta" title="Velveeta">Velveeta</a> was relabeled from "pasteurized process cheese spread" to "pasteurized prepared cheese product", and <a href="Easy_Cheese" title="Easy Cheese">Easy Cheese</a> from "pasteurized process cheese spread" to "pasteurized cheese snack".

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<div class="gallerytext"><a href="Government_cheese" title="Government cheese">Government cheese</a> from 2023: a large chunk of American pasteurized process <i>cheese</i> and a small chunk of processed Cheddar <i>cheese</i></div>

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<div class="gallerytext">A 1948 U.S. advertisement for an American pasteurized cheese <i>food</i></div>

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<div class="gallerytext"><a href="Easy_Cheese" title="Easy Cheese">Easy Cheese</a>, a "pasteurized process cheese snack" (unregulated term), on a pretzel</div>

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<div class="gallerytext"><a href="Velveeta" title="Velveeta">Velveeta</a>, a "pasteurized prepared cheese product" (unregulated term)</div>

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<div class="gallerytext"><a href="Cheez_Whiz" title="Cheez Whiz">Cheez Whiz</a>, a "cheese dip" (unregulated term) commonly used for <a href="Cheesesteak" title="Cheesesteak">cheesesteaks</a></div>

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<ul><li><a href="Cheese_sauce" title="Cheese sauce">Cheese sauce</a></li></ul>

<div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2></div>

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<li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text">Current <a href="Kraft_Singles" title="Kraft Singles">Kraft Singles</a> do not qualify as "process cheese" legally; see <a href="#Legal_definitions">§ Legal definitions</a> below.</span>

</li>

<li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text">Under the U.S. <a href="Code_of_Federal_Regulations" title="Code of Federal Regulations">Code of Federal Regulations</a> Title 21, Article 133, Section 169 (Pasteurized process cheese), the allowed usage of the term "American Cheese" for certain types of "Pasteurized process cheese" is detailed. Specifically, in paragraph (e)(2)(ii) of section 133.169, it states, "In case it is made of cheddar cheese, washed curd cheese, colby cheese, or granular cheese or any mixture of two or more of these, it may be designated 'Pasteurized process American cheese'; or when cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these is combined with other varieties of cheese in the cheese ingredient, any of such cheeses or such mixture may be designated as 'American cheese'."</span>

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<div class="mw-heading mw-heading2"><h2 id="References">References</h2></div>

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</style><cite id="CITEREFDelany2018" class="citation web cs1">Delany, Alex (25 April 2018). <a rel="nofollow" class="external text" href="https://www.bonappetit.com/story/what-is-processed-cheese">"What Is Processed Cheese, and Should We Eat It?"</a>. <i>Bon Appetit</i><span class="reference-accessdate">. Retrieved <span class="nowrap">26 June</span> 2020</span>.</cite></span>

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<li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><cite id="CITEREFCostello2019" class="citation news cs1">Costello, Rose (22 October 2019). <a rel="nofollow" class="external text" href="https://www.irishtimes.com/life-and-style/food-and-drink/what-s-really-in-a-packet-of-processed-cheese-slices-1.4046233">"What's really in a packet of processed cheese slices?"</a>. Irish Times<span class="reference-accessdate">. Retrieved <span class="nowrap">26 June</span> 2020</span>.</cite></span>

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<li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><cite id="CITEREFUstunol2009" class="citation journal cs1">Ustunol, Zey (April 2009). <a rel="nofollow" class="external text" href="https://www.canr.msu.edu/uploads/234/76591/cheese.pdf">"Processed Cheese: What is that Stuff Anyway?"</a> <span class="cs1-format">(PDF)</span>. <i>Michigan Dairy Review</i>. <b>14</b> (2). Michigan State University<span class="reference-accessdate">. Retrieved <span class="nowrap">4 December</span> 2021</span>.</cite></span>

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<li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.patrimoineculinaire.ch/Produkt/Schmelzk%C3%A4se%2F%20Fromage%20fondu/136">Schmelzkäse/ Fromage fondu</a> in the online <a href="Culinary_Heritage_of_Switzerland" title="Culinary Heritage of Switzerland">Culinary Heritage of Switzerland</a> database.</span>

</li>

<li id="cite_note-perfin-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-perfin_5-0">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.perfins.com.au/OZ-Revenue-Perfins/Victoria-Revenue-ZK-Perfins.html">"Kraft Foods Ltd"</a>. <i>Private Revenue Perfins of Victoria</i>. Article includes historical information about a stamp used by Kraft Foods Ltd. in 1932 in Australia<span class="reference-accessdate">. Retrieved <span class="nowrap">15 January</span> 2021</span>.</cite><span class="cs1-maint citation-comment"><code class="cs1-code">{{cite web}}</code>: CS1 maint: others (link)</span></span>

</li>

<li id="cite_note-patents-US-6"><span class="mw-cite-backlink">^ <a href="#cite_ref-patents-US_6-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-patents-US_6-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-patents-US_6-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-patents-US_6-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text">Kraft, James Lewis, <a rel="nofollow" class="external text" href="https://pdfpiw.uspto.gov/.piw?Docid=01186524">"Process of sterilizing cheese and an improved product produced by such process,"</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20200716011827/https://pdfpiw.uspto.gov/.piw?Docid=01186524">Archived</a> 16 July 2020 at the <a href="Wayback_Machine" title="Wayback Machine">Wayback Machine</a> U.S. patent no. 1,186,524 (filed: March 25, 1916 ; issued: June 6, 1916).<br>

However, Kraft's process did not include the use of emulsifiers in processed cheese. The first U.S. patent for the use of emulsifiers was awarded in 1921 to George Herbert Garstin:<br>

<ul><li>Garstin, George Herbert <a rel="nofollow" class="external text" href="https://pdfpiw.uspto.gov/.piw?Docid=01368624">"Cheese and process for sterilizing same,"</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20200717101354/https://pdfpiw.uspto.gov/.piw?Docid=01368624">Archived</a> 17 July 2020 at the <a href="Wayback_Machine" title="Wayback Machine">Wayback Machine</a> U.S. patent no. 1,368,624 (filed: October 28, 1920 ; issued: February 15, 1921). – describes the use of phosphates in the form of orthophosphoric acid</li>

<li><cite id="CITEREFUstunol2009" class="citation journal cs1">Ustunol, Zey (April 2009). <a rel="nofollow" class="external text" href="https://www.canr.msu.edu/uploads/234/76591/cheese.pdf">"Processed cheese: What is that stuff anyway?"</a> <span class="cs1-format">(PDF)</span>. <i>Michigan Dairy Review</i>. <b>14</b> (2): <span class="nowrap">1–</span>4.</cite></li></ul>

</span></li>

<li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><cite class="citation cs2"><a rel="nofollow" class="external text" href="https://www3.epa.gov/ttnchie1/ap42/ch09/final/c9s06-1.pdf"><i>AP-42, 9.6.1: Natural And Processed Cheese</i></a> <span class="cs1-format">(PDF)</span>, US EPA, July 1997</cite></span>

</li>

<li id="cite_note-Rhylander-8"><span class="mw-cite-backlink">^ <a href="#cite_ref-Rhylander_8-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Rhylander_8-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><cite id="CITEREFRhylander2021" class="citation web cs1">Rhylander, Summer (14 April 2021). <a rel="nofollow" class="external text" href="https://www.cheeseprofessor.com/blog/sodium-citrate-cheese-sauce">"Why Sodium Citrate is the Secret to the Silkiest Cheese Sauce"</a>. <i>The Cheese Professor</i>.</cite></span>

</li>

<li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text">John R. Sevenich (1993-11-08). Quote: 'Sodium phosphates are not emulsifiers in the strict sense, i.e. they are not surface-active substances, yet they are commonly included in the group of ingredients called "emulsifying agents". (See Caric et al., Food Microstructure, Vol. 4, pgs. 297-312 (1985).' US patent No. 5,466,477 — Preparation of process cheese using liquid sodium phosphate</span>

</li>

<li id="cite_note-p36903331-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-p36903331_10-0">^</a></b></span> <span class="reference-text"><cite id="CITEREFDeshwalGómez-MascaraqueFenelonHuppertz2023" class="citation journal cs1">Deshwal, GK; Gómez-Mascaraque, LG; Fenelon, M; Huppertz, T (23 February 2023). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10004449">"A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese"</a>. <i>Molecules (Basel, Switzerland)</i>. <b>28</b> (5): 2085. <a href="Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.3390%2Fmolecules28052085">10.3390/molecules28052085</a></span>. <a href="PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10004449">10004449</a></span>. <a href="PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/36903331">36903331</a>.</cite></span>

</li>

<li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><cite id="CITEREFGordon2017" class="citation journal cs1">Gordon, A. (2017). "Case study: formula safe foods—canned pasteurized processed cheese". <i>Food Safety and Quality in Developing Countries</i>: <span class="nowrap">149–</span>184. <a href="Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2FB978-0-12-801226-0.00006-2">10.1016/B978-0-12-801226-0.00006-2</a>. <a href="ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <bdi>978-0-12-801226-0</bdi>. <q>Canned processed cheese is traditionally used in Europe (particularly the Netherlands and Austria) for convenience, with the Austrian dairy firm Woerle and its Happy Cow brand of canned processed cheese (Fig. 6.1) being the European market leader. Canned processed cheese has also been used in other parts of the developed world for emergency preparedness as emergency supplies in the case of storms or other natural disasters, or as a stock item camping supply for outdoor activities, including in the US Army as a standard part of the field rations (Field Ration K, Processed American Cheese).</q></cite></span>

</li>

<li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20130531110313/http://emmi-gerber.ch/index.php?id=1656">"Emmi Gerber – Über Gerber"</a>. Emmi Fondue AG. Archived from <a rel="nofollow" class="external text" href="http://emmi-gerber.ch/index.php?id=1656">the original</a> on 31 May 2013<span class="reference-accessdate">. Retrieved <span class="nowrap">26 March</span> 2013</span>.</cite></span>

</li>

<li id="cite_note-KraftHistory-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-KraftHistory_13-0">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20131203064955/http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/CorporateTimeline_KraftGroceryCo_version.pdf">"Kraft Foods Corporate Timeline"</a> <span class="cs1-format">(PDF)</span>. Kraft Foods Group, Inc. Archived from <a rel="nofollow" class="external text" href="http://www.kraftfoodsgroup.com/SiteCollectionDocuments/pdf/CorporateTimeline_KraftGroceryCo_version.pdf">the original</a> <span class="cs1-format">(PDF)</span> on 3 December 2013<span class="reference-accessdate">. Retrieved <span class="nowrap">26 March</span> 2013</span>.</cite></span>

</li>

<li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://pdfpiw.uspto.gov/.piw?Docid=02759308&homeurl=http%3A%2F%2Fpatft.uspto.gov%2Fnetacgi%2Fnph-Parser%3FSect1%3DPTO1%2526Sect2%3DHITOFF%2526d%3DPALL%2526p%3D1%2526u%3D%25252Fnetahtml%25252FPTO%25252Fsrchnum.htm%2526r%3D1%2526f%3DG%2526l%3D50%2526s1%3D2759308.PN.%2526OS%3DPN%2F2759308%2526RS%3DPN%2F2759308&PageNum=&Rtype=&SectionNum=&idkey=NONE&Input=View+first+page">U.S. Patent 2759308</a> by Arnold Nawrocki was assigned to Clearfield Cheese Co. in 1956.</span>

</li>

<li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.nndb.com/people/021/000165523/">"James L. Kraft"</a>. <i>www.nndb.com</i><span class="reference-accessdate">. Retrieved <span class="nowrap">7 July</span> 2017</span>.</cite></span>

</li>

<li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text"><cite id="CITEREFHulin2007" class="citation book cs1">Hulin, Belinda (2007). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=pZAv_kYu-9UC&dq=provel&pg=PA7"><i>The Everything Pizza Cookbook: 300 Crowd-Pleasing Slices of Heaven</i></a>. F+W Publications, Inc. p. 7. <a href="ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <bdi>978-1-59869-259-4</bdi><span class="reference-accessdate">. Retrieved <span class="nowrap">30 September</span> 2012</span>.</cite></span>

</li>

<li id="cite_note-LawTamime2011-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-LawTamime2011_18-0">^</a></b></span> <span class="reference-text"><cite id="CITEREFBarry_A._LawA._Y._Tamime2011" class="citation book cs1">Barry A. Law; A. Y. Tamime, eds. (24 June 2011). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=Turm77IMxnUC&pg=PT355"><i>Technology of Cheesemaking</i></a>. John Wiley & Sons. p. 355. <a href="ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <bdi>978-1-4443-4789-0</bdi>.</cite></span>

</li>

<li id="cite_note-Article133-19"><span class="mw-cite-backlink">^ <a href="#cite_ref-Article133_19-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Article133_19-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-133#133.169">"21 CFR Part 133 - Cheeses and Related Cheese Products"</a>. <i>Code of Federal Regulations</i>.</cite></span>

</li>

<li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.aae.wisc.edu/pubs/mpbpapers/pdf/mpb80.pdf">"U.S. Imports of Concentrated Milk Proteins: What We Know and Don't Know?"</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210624205008/https://aae.wisc.edu/pubs/mpbpapers/pdf/mpb80.pdf/">Archived</a> 24 June 2021 at the <a href="Wayback_Machine" title="Wayback Machine">Wayback Machine</a>, Jesse, <i>Marketing and Policy Briefing Paper No. 80,</i> Department of Agricultural and Applied Economics, College of Agricultural and Life Sciences, University of Wisconsin-Madison Cooperative Extension, University of Wisconsin-Extension, February 2003. Accessed 8 February 2010.</span>

</li>

<li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.chicagobusiness.com/cgi-bin/news.pl?id=23741">"What is 'Real Kraft Cheese'?"</a>, <i>Chicago Business</i>, 5 February 2007. Accessed 9 February 2010.</span>

</li>

<li id="cite_note-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-23">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20110110185442/https://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2002/ucm145363.htm">"Warning Letters: Kraft Foods North America, Inc. 18-Dec-02"</a>. <i><a href="US_Food_and_Drug_Administration" class="mw-redirect" title="US Food and Drug Administration">US Food and Drug Administration</a></i>. 18 December 2002. Archived from <a rel="nofollow" class="external text" href="https://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2002/ucm145363.htm">the original</a> on 10 January 2011<span class="reference-accessdate">. Retrieved <span class="nowrap">7 April</span> 2015</span>.</cite></span>

</li>

</ol></div></div>

<div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2></div>

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<div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Processed_cheese" class="extiw external" title="commons:Category:Processed cheese">Processed cheese</a></span>.</div></div>

</div>

<ul><li><a rel="nofollow" class="external text" href="https://pubsapp.acs.org/cen/whatstuff/stuff/7806sci2.html?">American Chemical Society article on processed cheese</a></li>

<li><a rel="nofollow" class="external text" href="https://web.archive.org/web/20060719152753/http://www.americanheritage.com/articles/magazine/it/2001/1/2001_1_8.shtml">"From Cheese to Cheese Food: How Kraft persuaded Americans to accept cheese by divorcing it from its microbe-laden origins"</a>, <i>American Heritage</i>, January 2001</li>

<li><cite id="CITEREFKocaErbayUrgu_Öztürk2022" class="citation book cs1">Koca, Nurcan; Erbay, Zafer; Urgu Öztürk, Müge (2022). "Regulations and legislations on processed cheese". <i>Processed Cheese Science and Technology</i>. pp. <span class="nowrap">449–</span>490. <a href="Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2FB978-0-12-821445-9.00004-2">10.1016/B978-0-12-821445-9.00004-2</a>. <a href="ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <bdi>978-0-12-821445-9</bdi>.</cite> (purchase needed)</li></ul>

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</style><div id="Processed_cheese20" style="font-size:114%;margin:0 4em"></div></th></tr><tr><td colspan="2" class="navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="American_cheese" title="American cheese">American cheese</a></li>

<li><a href="Cheese_spread" title="Cheese spread">Cheese spread</a></li>

<li><a href="Cheez_Whiz" title="Cheez Whiz">Cheez Whiz</a></li>

<li><a href="Chesdale" title="Chesdale">Chesdale</a></li>

<li><a href="Cold_pack_cheese" title="Cold pack cheese">Cold pack cheese</a></li>

<li><a href="Cup_cheese" title="Cup cheese">Cup cheese</a></li>

<li><a href="Dairylea_(cheese)" title="Dairylea (cheese)">Dairylea</a></li>

<li><a href="Easy_Cheese" title="Easy Cheese">Easy Cheese</a></li>

<li><a href="Imitation_cheese" class="mw-redirect" title="Imitation cheese">Imitation cheese</a></li>

<li><a href="Korall" title="Korall">Korall</a></li>

<li><a href="Kraft_Singles" title="Kraft Singles">Kraft Singles</a></li>

<li><a href="James_L._Kraft" title="James L. Kraft">James L. Kraft</a></li>

<li><a href="Pimento_cheese" title="Pimento cheese">Pimento cheese</a></li>

<li><a href="Pizza_cheese" title="Pizza cheese">Pizza cheese</a></li>

<li><a href="Primula_(food)" title="Primula (food)">Primula</a></li>

<li><a href="Provel_cheese" title="Provel cheese">Provel cheese</a></li>

<li><a href="The_Laughing_Cow" title="The Laughing Cow">The Laughing Cow</a></li>

<li><a href="Velveeta" title="Velveeta">Velveeta</a></li></ul>

</div></td></tr></tbody></table></div>

<div class="navbox-styles"></div><div role="navigation" class="navbox" aria-labelledby="Cheese432" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><div id="Cheese432" style="font-size:114%;margin:0 4em"><a href="Cheese" title="Cheese">Cheese</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Types_of_cheese" title="Types of cheese">Types</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">

<li><a href="Brined_cheese" title="Brined cheese">Brined</a></li>

<li><a href="Cottage_cheese" title="Cottage cheese">Cottage</a></li>

<li><a href="Cream_cheese" title="Cream cheese">Cream</a></li>

<li><a href="Green_cheese" title="Green cheese">Green</a></li>

<li><a href="Pasta_filata" class="mw-redirect" title="Pasta filata">Pasta filata</a></li>

<li><a href="Types_of_cheese#Smear-ripened" title="Types of cheese">Smear-ripened</a></li>

<li><a href="Smoked_cheese" title="Smoked cheese">Smoked</a></li>

<li><a href="Washed-rind_cheese" title="Washed-rind cheese">Washed-rind</a></li>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Animal milk</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Camel_milk#Camel_cheese" title="Camel milk">Camel</a></li>

<li><a href="Moose_cheese" title="Moose cheese">Moose</a></li>

<li><a href="Reindeer_cheese" title="Reindeer cheese">Reindeer</a></li>

<li>Sheep</li>

<li>Water buffalo</li>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Regions</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Argentine_cheese" title="Argentine cheese">Argentina</a></li>

<li><a href="List_of_Bosnia_and_Herzegovina_cheeses" title="List of Bosnia and Herzegovina cheeses">Bosnia and Herzogovina</a></li>

<li><a href="List_of_Cornish_cheeses" title="List of Cornish cheeses">Cornwall</a></li>

<li><a href="Egyptian_cheese" title="Egyptian cheese">Egypt</a></li>

<li><a href="List_of_French_cheeses" title="List of French cheeses">France</a></li>

<li><a href="List_of_German_cheeses" title="List of German cheeses">Germany</a></li>

<li><a href="List_of_Irish_cheeses" title="List of Irish cheeses">Ireland</a></li>

<li><a href="List_of_Israeli_cheeses" title="List of Israeli cheeses">Israel</a></li>

<li><a href="List_of_Italian_cheeses" title="List of Italian cheeses">Italy</a></li>

<li><a href="Cheeses_of_Mexico" title="Cheeses of Mexico">Mexico</a></li>

<li><a href="List_of_Dutch_cheeses" title="List of Dutch cheeses">Netherlands</a></li>

<li><a href="List_of_Norwegian_cheeses" title="List of Norwegian cheeses">Norway</a></li>

<li><a href="List_of_Polish_cheeses" title="List of Polish cheeses">Poland</a></li>

<li><a href="Serbian_cheeses" title="Serbian cheeses">Serbia</a></li>

<li><a href="List_of_Spanish_cheeses" title="List of Spanish cheeses">Spain</a></li>

<li><a href="Swiss_cheeses_and_dairy_products" title="Swiss cheeses and dairy products">Switzerland</a>

<li><a href="Tibetan_cheese" title="Tibetan cheese">Tibet</a></li>

<li><a href="List_of_Turkish_cheeses" class="mw-redirect" title="List of Turkish cheeses">Turkey</a></li>

<li><a href="List_of_British_cheeses" title="List of British cheeses">United Kingdom</a></li>

<li><a href="List_of_American_cheeses" title="List of American cheeses">United States</a></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Special designations</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Government_cheese" title="Government cheese">Government cheese</a> (United States)</li>

<li><a href="List_of_European_cheeses_with_protected_geographical_status" title="List of European cheeses with protected geographical status">European cheeses with protected geographical status</a>

<ul><li><a href="List_of_Greek_Protected_Designations_of_Origin_cheeses" title="List of Greek Protected Designations of Origin cheeses">Greek</a></li>

<li><a href="List_of_Italian_PDO_cheeses" title="List of Italian PDO cheeses">Italian</a></li></ul></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Organizations</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="American_Cheese_Society" title="American Cheese Society">American Cheese Society</a></li>

<li><a href="International_Cheese_Awards" title="International Cheese Awards">International Cheese Awards</a></li>

<li><a href="Lucerne_Cheese_Festival" title="Lucerne Cheese Festival">Lucerne Cheese Festival</a></li>

<li><a href="Mountain_Cheese_Olympics" title="Mountain Cheese Olympics">Mountain Cheese Olympics</a></li>

<li><a href="National_Cheese_Exchange" title="National Cheese Exchange">National Cheese Exchange</a></li>

<li><a href="Swiss_Cheese_Union" title="Swiss Cheese Union">Swiss Cheese Union</a></li>

<li><a href="The_Great_British_Cheese_Festival" title="The Great British Cheese Festival">The Great British Cheese Festival</a></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">List articles</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="List_of_cheese_dishes" title="List of cheese dishes">Cheese dishes</a></li>

<li><a href="List_of_cheesemakers" title="List of cheesemakers">Cheesemakers</a></li>

<li><a href="List_of_cheeses" title="List of cheeses">Cheeses</a>

<ul><li><a href="List_of_blue_cheeses" title="List of blue cheeses">Blue cheeses</a></li>

<li><a href="List_of_goat_cheeses" title="List of goat cheeses">Goat milk cheeses</a></li>

<li><a href="List_of_sheep_milk_cheeses" title="List of sheep milk cheeses">Sheep milk cheeses</a></li>

<li><a href="List_of_stretch-curd_cheeses" title="List of stretch-curd cheeses">Stretch-curd cheeses</a></li>

<li><a href="List_of_water_buffalo_cheeses" title="List of water buffalo cheeses">Water buffalo cheeses</a></li></ul></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Miscellaneous</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Cheesemaking" title="Cheesemaking">Cheesemaking</a></li>

<li><a href="Cheese_ripening" title="Cheese ripening">Cheese ripening</a></li>

<li><a href="Cheese_soup" title="Cheese soup">Cheese soup</a></li>

<li><a href="Dairy_salt" title="Dairy salt">Dairy salt</a></li>

<li><a href="The_Moon_is_made_of_green_cheese" title="The Moon is made of green cheese">The Moon is made of green cheese</a></li>

<li><a href="Truckle" title="Truckle">Truckle</a></li>

<li><a href="Tyromancy" title="Tyromancy">Tyromancy</a></li></ul>

</div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div>

<ul><li><span class="noviewer" typeof="mw:File"><span title="Category"></span></span> Category: Cheese</li>

<li><b>Cheese dishes</b></li>

<li><b>Cheesemakers</b></li>

<li><b><a href="List_of_cheeses" title="List of cheeses">List of cheeses</a></b></li></ul>

</div></td></tr></tbody></table></div>

<div class="navbox-styles"></div><div role="navigation" class="navbox" aria-labelledby="American_cheeses57" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><div id="American_cheeses57" style="font-size:114%;margin:0 4em"><a href="List_of_American_cheeses" title="List of American cheeses">American cheeses</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Types</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Kraft_Singles" title="Kraft Singles">Kraft Singles</a></li>

<li><a href="Swiss_cheese_(North_America)#Variants" title="Swiss cheese (North America)">Baby Swiss</a></li>

<li><a href="Bergenost" title="Bergenost">Bergenost</a></li>

<li><a href="Brick_cheese" title="Brick cheese">Brick</a></li>

<li><a href="Cheese_curd" title="Cheese curd">Cheese curd</a></li>

<li><a href="Colby_cheese" title="Colby cheese">Colby</a></li>

<li><a href="Colby-Jack" title="Colby-Jack">Colby-Jack</a></li>

<li><a href="Cream_cheese" title="Cream cheese">Cream cheese</a></li>

<li><a href="Creole_cream_cheese" title="Creole cream cheese">Creole cream cheese</a></li>

<li><a href="D'Isigny" title="D'Isigny">D'Isigny</a></li>

<li><a href="Farmer_cheese" title="Farmer cheese">Farmer</a></li>

<li><a href="Humboldt_Fog" title="Humboldt Fog">Humboldt Fog</a></li>

<li><a href="Kunik_cheese" title="Kunik cheese">Kunik</a></li>

<li><a href="Liederkranz_cheese" title="Liederkranz cheese">Liederkranz</a></li>

<li><a href="Maytag_Blue_cheese" title="Maytag Blue cheese">Maytag Blue</a></li>

<li><a href="Monterey_Jack" title="Monterey Jack">Monterey Jack</a></li>

<li><a href="Muenster_cheese" title="Muenster cheese">Muenster</a></li>

<li><a href="Pinconning_cheese" title="Pinconning cheese">Pinconning</a></li>

<li><a href="String_cheese" title="String cheese">String</a></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Regions</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Wisconsin_cheese" title="Wisconsin cheese">Wisconsin cheese</a></li></ul>

</div></td></tr></tbody></table></div>

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This article is issued from <a class="external text" title="Last edited on 2025-06-14" href="https://en.wikipedia.org/wiki/?title=Processed_cheese&oldid=1295589227">Wikipedia</a>. The text is available under <a class="external text" href="https://creativecommons.org/licenses/by-sa/4.0/deed.en">Creative Commons Attribution-Share Alike 4.0</a> unless otherwise noted. Additional terms may apply for the media files.

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