Here's where we get into true #notcheese territory. The final product must have a fat content of no less than 23% and a moisture content of no more than 44%, with a minimum actual cheese content of 51%.Ī process cheese, with a minimum of 51% cheese, a moisture content between 44 and 60%, and a milk fat content of at least 20%, that remains spreadable at 70☏ (21☌).īlock cheeses intended for macaroni and cheese, like Velveeta cheese spreads, like Alouette or Laughing Cow Cheez Whiz Easy Cheese. Similar to process cheese, but with a higher percentage of "approved" added ingredients allowed. The precise definition runs over 2,000 words and includes stipulations for moisture (no more than 43%) and fat content (no less than 47%) of various process cheeses.ĭeli-sliced American cheeses, such as Boar's Head or Land O'Lakes, as well as some packaged cheese slices, such as Kraft Deli Deluxe. The level of quality and flavor within this category can vary greatly. Examples (NB: Some of these products have new labeling see the text below the table)Ī food prepared by melting one or more cheeses (most commonly cheddar and/or Colby) together along with optional additional ingredients, such as cream, water, salt, approved coloring, or spices, as well as an emulsifying agent (commonly sodium or potassium citrate or monosodium phosphate, though a number of other salts can be used).
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