Most of the cheese made in the United States is made into processed
cheese, a blend of different cheeses. Processed cheese keeps better
than natural cheese, and it melts more evenly when used in cooking.
Some processed cheese is made from at least two kinds of cheese.
Other processed cheese is a mix of different batches of the same
kind of cheese that changes in taste and in texture. The cheeses
are ground up and then they are blended with the help of heat
and chemicals called emulsifiers. Processed cheese made from only
one kind of cheese is named for that cheese. For example, processed
Swiss cheese is made only from Swiss cheese. Although, processed
cheese labeled Pasteurized Process American Cheese may be made
from a mixture of cheeses, including cheddar, Colby, and washed
curd cheese. In the United States, all kinds of cheeses used in
processed cheese made from two or more kinds of cheese must be
identified on the label.
Processed cheese foods and processed cheese spreads are made like
processed cheese. But cream, milk, or whey are added to make them
moist. Fruit, spices, meat, or vegetables are added for extra
flavor. Cold-pack cheese is a blend of natural cheeses. Its manufacturing
process doesn't involve heat. Much cold-pack cheese includes wine
or meat as flavoring.