How to Buy

CHEESE

United States PREPARED BY Home and

Department of Agricultural Garden Bulletin
Agriculture Marketing Number 256
Service
How to Buy
CHEESE

Because it is such a well-liked food,

cheese is a favorite among cooks and
food lovers. With the wide variety of
flavors, colors, and consistencies to
choose from, cheeses are suitable for any
meal of the day, from appetizers to
desserts and snacks.

The United States Department of Agriculture (USDA) prohibits discrimination in its

programs on the basis of race, color, national origin, sex, religion, age, disability,
political beliefs, and marital or familial status. (Not all prohibited bases apply to all
programs.) Persons with disabilities who require alternative means for communica-
tion of program information (braille, large print, audiotape, etc.) should contact the
USDA Office of Communications at (202) 720-5881 (voice) or (202) 720-7808
(TDD).

To file a complaint, write the Secretary of Agriculture, U.S. Department of

Agriculture, Washington, DC 20250, or call (202) 720-7327 (voice) or
(202) 720-1127 (TDD). USDA is an equal employment opportunity employer.
 1

Points to Consider
Wholesomeness...nutritive value...quality...informative
labeling...and use are some of the points to consider
when purchasing cheese.

Wholesomeness
Before grading or inspection of a cheese product is
provided, the processing plant must meet the U.S.
Department of Agriculture’s specifications for quality
and sanitation. A USDA dairy inspector checks the
plant, incoming raw products, and processing and
packaging techniques.

Nutritive Value
Cheese, like many other milk products, provides
protein, vitamins, minerals, fat, saturated fat, and
cholesterol. While cheese is one of the best sources of
calcium, it may also be high in sodium and saturated
fat. A 11/2-ounce serving of natural cheese supplies the
same amount of calcium as 1 cup of milk or yogurt, as
well as 12 to 14 grams total fat, 9 grams saturated fatty
acids, 44 milligrams cholesterol, and 173 calories. For
sodium, while 1 cup of milk contains 120 milligrams,
11/2 ounces of natural cheese could contain from 110 to
450 milligrams, while 2 ounces of process cheese
could contain 800 milligrams. Use the Nutrition Facts
panel on each individual product label to learn about
the nutrient content of that food and how it fits into an
overall daily diet.

Choose a diet low in fat, saturated fat, and cholesterol

to help reduce the risk of getting certain diseases and
to help maintain a healthy weight. The Dietary
Guidelines for Americans suggest choosing a diet
containing 30 percent or less of calories from fat and
less than 10 percent of calories from saturated fatty
acids. Also, some health authorities suggest that
dietary cholesterol be limited to an average of 300
milligrams or less per day.
2

The Food Guide Pyramid (see inside back cover)

suggests 2 to 3 servings each day of food from the
milk, yogurt, and cheese group. Count as a serving
11/2 ounces of natural cheese or 2 ounces of process
cheese.

Tips: Fat-free, “part skim,” or lowfat cheeses are

available. When you choose a higher fat cheese,
balance your fat intake by choosing other foods that
are low in fat.

Quality Assurance
USDA’s Agricultural Marketing Service has estab-
lished U.S. grade standards for four varieties of
cheese: Cheddar, Colby, Monterey, and Swiss. The
cheese industry uses the grade standards to identify
levels of quality, to have a basis for establishing
prices at wholesale, and to provide consumers with
the qualities they want. Generally, these grades do not
appear on consumer packages, but the U.S. Grade
shield may appear on some consumer packages of
Cheddar cheese, including low-fat varieties.

Using USDA’s Cheese Grades

The USDA grade shield means that the cheese has
been inspected and graded by an experienced and
highly trained government grader. And it means the
cheese was produced in a USDA-approved plant,
under sanitary conditions. It is your guarantee of
consistent and dependable quality.

USDA Grade AA Cheese

Cheddar cheese meeting the U.S. Grade AA is the
highest quality. It meets exacting USDA standards,
has a fine, highly pleasing flavor, a smooth, compact
texture, uniform color, and attractive appearance.

To earn this grade, cheese must be produced with

special care — in the quality of the milk, cheese-
making skill, curing or ripening process, and packag-
ing.
 3

The AA shield is assurance of consistently fine

Cheddar flavor and texture in every package.

USDA Grade A Cheese

Cheddar cheese meeting the U.S. Grade A is also of
good quality, but not as high as AA. The flavor is
pleasing. However, there may be more variation in
flavor and texture between packages.

USDA “Quality Approved” Cheese

Cheese and cheese products not covered by a U.S.
grade standard may be inspected and bear the USDA
“Quality Approved” inspection shield on the label.
Pasteurized process cheese, cheese food and spreads,
and cottage cheese are examples of cheese products
receiving USDA inspection.

To carry the “Quality Approved” shield, the product

must be manufactured in a plant meeting the USDA
sanitary specifications for plants and equipment.

Lab els
Labels on natural cheese, pasteurized process cheese,
and related products carry important descriptive
information. The name of a natural cheese will appear
as the variety, such as “Cheddar cheese,” “Swiss
cheese,” or “Blue cheese.”

Pasteurized process cheese labels will always include

the words “pasteurized process,” together with the
name of the variety or varieties of cheese used — for
example, “pasteurized process American cheese” or
“pasteurized process Swiss and American cheese.”

Cheese food also contains ingredients other than

cheese and therefore is labeled as “pasteurized
process cheese food.” Cheese spreads have a different
composition from cheese foods and are labeled as
“pasteurized process cheese spread.” All the ingredi-
ents used in the preparation of these products are
listed on the respective labels along with the kinds or
varieties of cheese used in the mixture. Also, the
milkfat and moisture content may be shown.
4

Coldpack cheese and coldpack cheese food are

labeled in the same manner as other cheese and
cheese foods, except that the names “club cheese” or
“comminuted cheese” may be substituted for the
name “coldpack cheese.”

Check the Cure

The age or degree of curing is very important label
information on certain varieties of natural cheese. For
example, Cheddar cheese may be labeled as “mild,”
“medium” or “mellow,” and “aged” or “sharp.” In
some cases, pasteurized process cheese may be
labeled to indicate a sharp flavor when a much higher
proportion of sharp or aged cheese was used in its
preparation.

Check the Name

Look for the name of the cheese item. Don’t confuse
the brand name with the name of the cheese. For some
purposes, you may want natural cheese, for others,
process cheese or cheese food. For still others,
pasteurized process cheese spread or coldpack cheese
may best serve your needs. In many cases, products
may be packaged alike, but the names on the labels
will be different.

Making Natural Cheese

Cheesemaking is a centuries old art. It consists of
separating most of the milk solids from the milk by
curdling with rennet or bacterial culture or both. The
curd is then separated from the whey by heating,
stirring, and pressing.

Most cheeses in this country are made from whole

milk. For certain types of cheese, both milk and cream
are used. For other types, skim milk, whey or mix-
tures of all of these are used.

The distinctive flavor, body and texture characteristics

of the various cheeses are due to: 1) the kind of milk
used; 2) the method used for curdling the milk and for
cutting, cooking, and forming the curd; 3) the type of
 5

bacteria or molds used in ripening; 4) the amount of

salt or other seasonings added; and 5) ripening
conditions such as temperature, humidity, and length
of time. Sometimes only minor differences in the
procedures followed may make the difference be-
tween one variety of cheese and another.

After the cheese has been formed into its characteris-

tic shape, it is coated with wax or other protective
coating or wrapping, then cured or aged for varying
lengths of time, depending upon the kind or variety of
cheese being made.

When the cheese has reached its proper curing stage,

it is often cut or sliced from larger blocks or wheels
into smaller sizes. The refrigerated showcase in a
modern food market is most enticing with its display
of various shapes and sizes of cheese packages such
as wedges, oblongs, segments, cubes, slices, blocks,
and cut portions.

Care in the Home

All natural cheese should be refrigerated. When
possible store the cheese in its original wrapper or
covering. To store opened cheeses for any extended
period, wrap them tightly in clinging plastic wrap to
keep all air and moisture away from the surface. The
following storage times are guidelines for maintaining
the quality of cheese in the refrigerator after purchase:

Soft unripened cheeses: cottage — 10-30 days;

creamed and neufchatel — opened 2 weeks; ricotta —
5 days.

Ripened or cured cheeses: hard and wax coated

Cheddar, Edam, Gouda, Swiss, brick, etc. — un-
opened 3-6 months, opened 3-4 weeks, sliced 2
weeks.

■ Mold formed on natural, hard, block cheeses is not

harmful and may be removed; just cut off at least an
inch around and below the mold spot, keeping the
knife out of the mold itself. The particular mold in the
interior of cheeses such as Blue, Gorgonzola,
 Characteristics of Some Popular Varieties of Natural Cheeses
Kind or Name Kind of Milk Used Ripening or Flavor Body and Texture Color Retail Uses
Place of Origin in Manufacture Curing Time Packaging
Soft, Unripened Varieties
Cottage, plain or Cow’s milk skimmed; Unripened Mild, acid Soft, curd particles White to Cup-shaped Salads, with fruits
creamed plain curd, or plain of varying size creamy containers, vegetables,
(Unknown) curd with cream white tumblers, dishes sandwiches, dips,
added cheese cake

Cream, plain Cream from cow’s Unripened Mild, acid Soft and Smooth White 3- to 8-oz. Salads, dips,
(U.S.A.) milk packages sandwiches
snacks, cheese
cake, desserts

Neufchatel Cow’s milk Unripened Mild, acid Soft, smooth similar White 4- to 8-oz. Salads, dips,
(Nû-shä-te•l´) to cream cheese packages sandwiches,
(France) but lower in milk fat snacks, cheese
cake, desserts
 Characteristics of Some Popular Varieties of Natural Cheeses-Continued
Kind or Name Kind of Milk Used Ripening or Flavor Body and Texture Color Retail Uses
Place of Origin in Manufacture Curing Time Packaging
Ricotta Cow’s milk, whole or Unripened Sweet, Soft, moist or dry White Pint and quart Appetizers, salads,
(R¼i-c ō l-ta) partly skimmed, or nut-like paper and snacks, lasagne,
(Italy) whey from cow’s milk plastic ravioli, noodles and
with whole or skim containers, 3 other cooked
milk added. In Italy, lb. metal cans dishes, grating,
whey from sheep’s desserts
milk
Firm, Unripened Varieties
Gjetost, 1 Whey from goat’s milk Unripened Sweetish, Firm, buttery Golden Cubical and Snacks, desserts,
(Y ē t-ôst) or a mixture of whey Caramel consistency brown rectangular served with dark
(Norway) from goat’s and cow’s breads, crackers,
milk biscuits or muffins

1
Imported only
 Characteristics of Some Popular Varieties of Natural Cheeses-Continued
Kind or Name Kind of Milk Used Ripening or Flavor Body and Texture Color Retail Uses
Place of Origin in Manufacture Curing Time Packaging
Myost (Müs-ôst) Whey from cow’s milk Unripened Sweetish, Firm, buttery Light brown Cubical, Snacks, desserts,
also called Primost caramel consistency cylindrical, served with dark
(Pr ē m-ôst) pie-shaped breads
(Norway) wedges

Mozzarella Whole or partly Unripened Delicate, Slightly firm, Creamy white Small round or Snacks, toasted
(M ō -tsa-rel´la) also Skimmed cow’s milk; mild plastic braided form, sandwiches,
called Scamorza in Italy, originally made shredded, cheeseburgers,
(Italy) from buffalo’s milk sliced cooking, as in meat
loaf, or topping for
lasagne, pizza, and
casseroles
Soft, Ripened Varieties
Brie (Brē ) Cow’s milk 4 to 8 weeks Mild to Soft, smooth when Creamy yellow Circular, Appetizers,
(France) pungent ripened interior; edible pie-shaped sandwiches,
brown and wedges snacks; good with
white crust crackers and fruit,
dessert
 Characteristics of Some Popular Varieties of Natural Cheeses-Continued
Kind or Name Kind of Milk Used Ripening or Flavor Body and Texture Color Retail Uses
Place of Origin in Manufacture Curing Time Packaging
Camembert Cow’s milk 4 to 8 weeks Mild to Soft, smooth; very Creamy yellow Small circular Appetizers,
¼
(Kam´êm-bar) pungent soft when fully interior; edible cakes and sandwiches,
(France) ripened thin white, or pieshaped snacks; good with
gray-white portions crackers and fruit
crust such as pears and
apples, dessert

Limburger Cow’s milk 4 to 8 weeks Highly Soft, smooth when Creamy white Cubical, Appetizers, snacks,
(Belgium) pungent, ripened; usually interior; rectangular good with crackers,
very contains small yellow surface rye or other dark
strong irregular openings breads, dessert
 Characteristics of Some Popular Varieties of Natural Cheeses-Continued
Kind or Name Kind of Milk Used Ripening or Flavor Body and Texture Color Retail Uses
Place of Origin in Manufacture Curing Time Packaging
Bel Paese2 Cow’s milk 6 to 8 weeks Mild to Soft to medium Creamy yellow Small Wheels, Appetizers; good
(Bel P a¼-a-z e• ) moderately firm, creamy interior; slightly wedges, with crackers,
(Italy) robust gray or segments snacks,
brownish sandwiches,
surface, dessert
sometimes
covered with
yellow wax
coating

Brick Cow’s milk 2 to 4 months Mild to Semisoft to medium Creamy yellow Loaf, brick, Appetizers,
(U.S.A.) moderately firm, elastic, slices, cut sandwiches,
sharp numerous small portions snacks, dessert
openings

Muenster Cow’s milk 1 to 8 weeks Mild to Semisoft, numerous Creamy White Circular cake, Appetizers,
(Mün´ster)
˜ mellow small openings. interior; yellow blocks, wedges, sandwiches,
(Germany) Contains more tan surface segments, slices snacks, dessert
moisture than brick

2
Italian trademark-licensed for manufacture in U.S.A.; also imported.
 Characteristics of Some Popular Varieties of Natural Cheeses-Continued
Kind or Name Kind of Milk Used Ripening or Flavor Body and Texture Color Retail Uses
Place of Origin in Manufacture Curing Time Packaging
Por du Salut Cow’s milk 6 to 8 weeks, Mellow to Semisoft, smooth, Creamy yellow Wheels and Appetizers, snacks,
(Por dü Sa-lü´) robust robust buttery, small Wedges served with raw
(France) openings fruit, dessert
Firm, Ripened Varieties
Cheddar Cow’s milk 1 to Mild to very Firm, smooth, some White to Circular, Appetizers,
(England) 12 months sharp openings medium cylindrical, loaf, sandwiches,
or more yellow-orange pie-shaped sauces, on
wedges, vegetables, in hot
oblongs, slices, dishes, toasted
cubes, sandwiches,
shredded, grating,
grated cheeseburgers,
dessert

Colby Cow’s milk 1 to 3 months Mild to Softer and more White to Cylindrical, Sandwiches,
(U.S.A.) mellow open than Cheddar medium pie-shaped snacks,
yellow-orange wedges cheeseburgers
 Characteristics of Some Popular Varieties of Natural Cheeses-Continued
Kind or Name Kind of Milk Used Ripening or Flavor Body and Texture Color Retail Uses
Place of Origin in Manufacture Curing Time Packaging
Caciocavallo Cow’s milk. (In Italy, 3 to Piquant, Firm, lower in Light or white Spindle or Snacks,
(Kä´-cho-kä-val´l ō ) cow’s milk or mixtures 12 months similar to milkfat and interior; clay or ten-pin sandwiches,
(Italy) of sheep’s, goat’s, and Provolone moisture than tan colored shaped, bound cooking, dessert;
cow’s milk) but not Provolone surface with cord, cut suitable for grating
smoked pieces after prolonged
curing

Edam ( Ē d- a¼m) Cow’s milk, partly 2 to 3 months Mellow, Semisoft to firm, Creamy yellow Cannon ball Appetizers, snacks,
(Netherlands) skimmed nut-like smooth; small or medium shaped loaf, salads, sandwiches,
irregularly shaped yellow-orange cut pieces, seafood sauces,
or round holes; interior; surface oblong dessert
lower milkfat than coated with red
Gouda wax

Gouda (Gou´-dá) Cow’s milk, whole or 2 to 6 months Mellow, Semisoft to firm, Creamy yellow Ball-shaped Appetizers, snacks,
(Netherlands) partly skimmed nut-like smooth; small or medium with flattened salads, sandwiches,
irregularly shaped yellow-orange top and seafood sauces,
or round holes; interior; may or bottom dessert
higher milkfat than may not have
Edam wax coating
 Characteristics of Some Popular Varieties of Natural Cheeses-Continued
Kind or Name Kind of Milk Used Ripening or Flavor Body and Texture Color Retail Uses
Place of Origin in Manufacture Curing Time Packaging
Provolone Cow’s milk 2 to 12 Mellow to Firm, smooth Light, creamy Pear shaped, Appetizers,
¯ ¯ ¯
(Pro-vo-lo-ne•), also months or sharp, interior; light sausage and sandwiches,
smaller sizes and more smoky brown or salami shaped, snacks, souffle,
shapes called salty yellow wedges, slices macaroni and
Provolette, surface spaghetti dishes,
provolocini pizza; suitable for
(Italy) grating when fully
cured and dried

Swiss, also called Cow’s milk 3 to 9 months Sweet, Firm, smooth with Light yellow Segments, Sandwiches,
Emmentaler nut-like large round eyes pieces, slices snacks, sauces,
(Switzerland) fondue,
cheeseburgers

Parmesan Partly Skimmed 14 months Sharp, Very hard, granular, Creamy white Cylindrical, Grated for season-
(Pär´mē -zan), also cow’s milk to 2 years piquant lower moisture and wedges, ing in soups, or
called Reggiano milkfat than shredded, vegetables, spaghetti,
(Italy) Romano grated ravioli, breads,
popcorn; used
extensively in pizza
and lasagne
 Characteristics of Some Popular Varieties of Natural Cheeses-Continued
Kind or Name Kind of Milk Used Ripening or Flavor Body and Texture Color Retail Uses
Place of Origin in Manufacture Curing Time Packaging
Romano Cow’s milk. In Italy, 5 to 12 months Sharp, Very hard, granular Yellowish- Round with flat Seasoning in soups,
¯
(R ō -mä´-no), sheep’s milk (Italian piquant interior, ends, wedges, casserole dishes,
called Sardo law) greenish- shredded, ravioli, sauces,
Romano or black surface grated breads; suitable for
Pecorino Romano grating when cured
(Italy) for about 1 year

Sap Sago1 Skimmed cow’s milk 5 months or Sharp, Very hard Light green by Conical, Grated to flavor
(S a¼p´-sä-go) more pungent addition of shakers soups, meats,
(Switzerland) clover-like dried, macaroni, spaghetti,
powdered hot vegetables;
clover leaves mixed with butter
makes a good spread
on crackers or bread
Blue-Vein Mold Ripened Varieties
Blue, spelled Bleu Cow’s milk 2 to 6 months Tangy, Semisoft, pasty, White interior, Cylindrical, Appetizers, salads,
on imported peppery sometimes crumbly marbled or wedges, dips, salad dressing,
cheese, streaked with oblongs, sandwich spreads;
(France) blue veins of squares, cut good with crackers,
mold portions dessert
1
Imported only
 Characteristics of Some Popular Varieties of Natural Cheeses-Continued
Kind or Name Kind of Milk Used Ripening or Flavor Body and Texture Color Retail Uses
Place of Origin in Manufacture Curing Time Packaging
Gorgonzola . Cow’s milk. In Italy, 3 to Tangy, Semisoft, pasty, Creamy white Cylindrical, Appetizers, snacks,
(Gôr-g o¼n-z ō -la) cow’s milk or goat’s 12 months peppery sometimes crumbly, interior, wedges, salads, dips,
(Italy) milk or mixtures of lower moisture mottled or oblongs sandwich spreads;
these than Blue streaked with good with crackers,
blue-green veins dessert
of mold. Clay-
colored surface

Roquefort1 Sheep’s milk 2 to 5 months Sharp, Semisoft, pasty, White or Cylindrical, Appetizers, snacks
¯
(Rok´-fert)
˜ or or more slightly sometimes creamy white wedges salads, dips,
(Rok-fôr´)
ˆ peppery crumbly interior, sandwich spreads;
marbled or good with crackers,
streaked with dessert
blue veins of
mold

Stilton1 Cow’s milk 2 to 6 months Piquant, Semisoft, flaky; Creamy white Circular, Appetizers, snacks,
(England) milder than slightly more interior, wedges, salads, dessert
Gorgonzola crumbly than blue streaked with oblongs
or blue-green
Roquefort veins of mold
1
Imported only
16

Roquefort, or Stilton has been carefully developed to

produce the characteristic color and distinctive flavor
of those varieties and is consumed as part of the
cheese.

■ Ends or pieces of cheese that have become dried

out and hard may be grated and kept refrigerated in a
clean, airtight container, and used for garnishing or
accenting.

■ Store aromatic cheeses such as Limburger in tightly

sealed containers. These cheeses are fast-curing and
are best when used soon after purchase.

■ Normally, frozen cheese will lose its characteristic

body and texture, becoming crumbly and mealy.
However, small pieces (1 pound or less, not over 1
inch thick) of certain varieties may be frozen for as
long as 6 months — if they are handled and stored
properly. To prevent evaporation, cut cheese should
be tightly wrapped in foil or other moistureproof
freezer wrapping, then frozen immediately. Freeze the
product quickly, at a temperature setting of 0 °F. or
lower.

■ Cheese varieties that can be successfully frozen in

small pieces are: Brick, Cheddar, Edam, Gouda,
Muenster, Port du Salut, Swiss, Provolone, Mozza-
rella, and Camembert. Small cheeses, such as
Camembert, can be frozen in their original packages.
When removed from the freezer, cheese should be
thawed in the refrigerator and used as soon as possible
after thawing.

■ Except for soft, unripened cheeses such as cottage

and cream cheese, all cheese should be served
unchilled to help bring out distinctive flavor and
texture characteristics. This usually requires 20
minutes to 1 hour or more at room temperature. Soft
and semisoft cheeses should not be kept at room
temperature longer than 2 hours.
 17

Ripening Classifications
■ Unripened Varieties
The soft, unripened varieties such as cottage cheese
contain relatively high moisture and do not undergo
any curing or ripening. They are consumed fresh —
soon after manufacture. Firm, unripened cheeses such
as Gjetost and Mysost also may be used soon after
manufacture; but, because they contain very low
moisture, they may be kept for several weeks or
months.

■ Soft, Ripened Varieties

In the soft, ripened cheeses, curing progresses from
the outside, or rind of the cheese, towards the center.
Particular molds and bacterial cultures that grow on
the surface of some cheeses contribute to their charac-
teristic flavor, body, and texture. Curing continues as
long as the temperature is favorable. These cheeses
usually contain more moisture than semisoft, ripened
varieties.

■ Semisoft, Ripened Varieties

These cheeses ripen from the interior as well as from
the surface. The process begins soon after the cheese
is formed, with the aid of a characteristic mold or
bacterial culture, or both. Curing continues as long as
the temperature is favorable. These cheeses contain
higher moisture than the firm, ripened varieties.

■ Firm, Ripened Varieties

These cheeses ripen with the aid of a bacterial culture
distributed throughout the entire cheese. Ripening
continues as long as the temperature is favorable. The
rate and degree of curing is also closely related to the
moisture content. Therefore, being lower in moisture
than softer varieties, they usually require a longer
curing time.

■ Very Hard, Ripened Varieties

These cheeses also are cured with the aid of a bacte-
rial culture and enzymes. The rate of curing, however,
is much slower because of the very low moisture and
higher salt content.
18

■ Blue-Vein Mold Ripened

Curing is accomplished by the aid of bacteria, but
more particularly by the use of a characteristic mold
culture that grows throughout the interior of the
cheese to produce the familiar appearance and charac-
teristic flavor.

Kinds of Cheese
The charts in this pamphlet will help you in learning
some of the more popular and generally available
varieties of natural cheese, their general classification,
principal characteristics, and some of their uses.

Pasteurized Process Cheese

Pasteurized process cheese is a blend of fresh and
aged natural cheeses that have been shredded, mixed
and heated (pasteurized), after which no further
ripening occurs. It melts easily when reheated. The
blend may consist of one or more varieties of natural
cheese and may contain pimentos, fruits, vegetables,
or meats. Smoked cheese or smoke flavor may also be
added.

The flavor of pasteurized process cheese depends

largely on the flavor of the cheese used, and may be
modified by flavorings added. Pasteurized Gruyere
cheese has a nutsweet flavor, somewhat similar to
Swiss.

Other available varieties are pasteurized process

American cheese, pasteurized process Swiss cheese,
pasteurized process Swiss cheese blended with
American, and pasteurized process Brick cheese.

Process cheese is packaged in slices, 1/2-, 1-, 2-, and

5-pound loaves, and cut portions. It may be used in
main dishes, for snacks and cheeseburgers, with cold
cuts and salads, on grilled or toasted sandwiches, in
numerous sandwich combinations, and in casseroles.
All pasteurized process cheese products should be
kept refrigerated after opening.
 19

Pasteurized Process Cheese Food

Pasteurized process cheese food is prepared in much
the same manner as process cheese, except that it
contains less cheese, with nonfat dry milk, or whey
solids and water added. This results in a lower milkfat
content and more moisture than in process cheese.
Pasteurized process cheese food also may contain
pimentos, fruits, vegetables or meats, or may have a
smoked flavor.

Cheese food has milder flavor and softer texture. It

spreads more easily and melts more quickly than
process cheese. The most popular variety is pasteur-
ized process American cheese food, packaged in
slices, rolls, links and loaves. It may be used any
place where process cheese is used, although it is not
likely to add as much cheese flavor.

Pasteurized Process Cheese Spread

Pasteurized process cheese spread is made in much
the same manner as pasteurized process cheese food,
but generally contains higher moisture, and the
milkfat content is usually lower. A stabilizer is used
in this product to prevent separation of ingredients. It
is normally more spreadable than cheese food. Cheese
spread also may contain pimentos, fruits, vegetables
or meats, or may have a smoked flavor.

The flavor of pasteurized process cheese spread

depends largely on the flavor of the cheese used and
may be modified by added flavorings. Some available
varieties are pasteurized process American cheese
spread, pasteurized process pimento cheese spread,
pasteurized process pineapple cheese spread, and
pasteurized process Blue cheese spread.

Spreads are packaged in jars and loaves. They are

convenient for use as snacks, in stuffing celery stalks,
in deviled eggs, and as an ingredient in noodle
casseroles, meatballs, hot vegetables, sandwiches,
sauces, and dressings.
20

Coldpack Cheese
Coldpack cheese, or Club cheese, is a blend of one or
more varieties of fresh and aged natural cheese.
Coldpack cheese is similar to process cheese, except
that it is mixed into a uniform product without
heating. It may have a smoked flavor.

Coldpack American cheese and Coldpack Swiss

cheese are the principal varieties. Their flavor, usually
aged or sharp, is the same as the natural cheese used.
The body is softer than natural cheese and it spreads
easily.

Coldpack cheese is packed in jars, rolls, or links. It is

especially good as an appetizer, snack, or dessert.
Always refrigerate coldpack cheese products after
opening.

Coldpack Cheese Food

Coldpack cheese food is prepared in the same manner
as Coldpack cheese but includes dairy ingredients
used in process cheese food. In addition, sweetening
agents such as sugar or corn syrup may be added.

Coldpack cheese food may contain pimentos, fruits,

vegetables, or meats, or may have a smoked flavor.
The flavor resembles the cheese from which it is
made but is milder. It is softer than natural cheese and
spreads more easily due to the added ingredients and
higher moisture content. It is packaged the same way
as Coldpack cheese and may be served in the same
manner.
 21

For more information about nutrition, write:

U.S. Department of Agriculture,
Center for Nutrition Policy and Promotion
1120 20th Street NW, Suite 200 North
Washington, DC 20036

Food Guide Pyramid

A Guide to Daily Food Choices

Fats, Oils, & Sweets KEY

USE SPARINGLY Fat (naturally occurring Sugars
and added) (added)

These symbols show fat and

added sugars in foods.

Milk, Yogurt, Meat, Poultry, Fish,

& Cheese Dry Beans, Eggs,
Group & Nuts Group
2-3 SERVINGS 2-3 SERVING

Vegetable Fruit
Group Group
3-5 SERVINGS 2-4 SERVING

Bread, Cereal,
Rice, & Pasta
Group
6-11
SERVING

Source: U.S. Department of Agriculture/U.S. Department of Health and Human Services

Use the Food Guide Pyramid to help you eat better every day...the
Dietary Guidelines way. Start with plenty of Breads, Cereals,
Rice, and Pasta; Vegetables; and Fruits. Add two to three
servings from the Milk group and two to three servings from the
Meat group. Each of these food groups provides some, but not
all, of the nutrients you need. No one food group is more
important than another - for good health you need them all. Go
easy on the fats, oils, and sweets, the foods in the small tip of the
Pyramid.

The “Food Guide Pyramid” booklet (U.S. Department of

Agriculture, Human Nutrition Information Service, August 1992,
Leaflet No. 572) can be purchased. Send a $1 check or money
order, payable to the Superintendent of Documents, to Consumer
Information Center, Department 117-B, Pueblo, CO 81009.
22

HOW TO BUY CHEESE

■ Check the Label

Variety Name
Ingredients
Net Weight
USDA Shield on Cheddar Cheese
Cure on Cheddar Cheese
mild
medium or mellow
aged or sharp

■ Look for the Type

Natural
Pasteurized Process
Coldpack

■ Buy What You Need

Unripened varieties: only what you can use in a
few days
Ripened varieties: only what you can use in a few
weeks

■ Consider Dietary Needs

Fat: reduced fat, lowfat, or nonfat cheese and cheese
products are available for those watching their fat
intake.
Sodium: while many cheeses may be high in sodium,
low-sodium products are also available.

This pamphlet supersedes:

HOW TO BUY CHEESE
Home and Garden Bulletin No. 193
Agricultural Marketing Service
September 1971
Issue Date: July 1995