Unprocessed or “all-natural” cheeses include Havarti, Swiss, Colby, Gruyere, Manchego, and the majority of Cheddar varieties. Additionally, unprocessed cheeses like Parmesan, goat cheese, Limburger, Provolone, and Gouda exist. However, before buying any of these cheeses, consumers should check the ingredient list to make sure the cheese hasn’t been combined with processed goods.
A goat cheese log, for instance, is OK on its own, but a goat cheese log that is cranberry-orange may contain artificial tastes and colorings. Other cheeses like Port Du Salut, Brie, Bleu Cheese, and Edam are subject to the same warning.
This list also includes several varieties of Gorgonzola, Stilton, Asiago, Camembert, and dry curd cottage cheese from all-natural companies.
The least processed type of cheese is considered to be farmer’s cheese, which can be either pasteurised or unpasteurized and is manufactured from either sheep or goat milk. This cheese is made in a way that does not in any way change the amount of milk fat, so the finished product is all-natural, mild, and easily spreadable.
In order to start the chemical process that separates the curds from the whey, farmer’s cheese can also be manufactured at home using cheesecloth, whole fat milk, and a little bit of vinegar.
Unprocessed cheese is cheese that has not been altered in any way, such as by the addition of emulsifiers or preservatives, or by the removal of the whey during the cheese-making process.
It separates when melted and has more fat than processed cheese. It doesn’t have any additives, though, and is firmer and tastier.
Processed cheese is frequently referred to as “cheese spread,” “cheese food,” or “cheese product” in the United States.