Natural form

Foil-wrapped processed cheese wedges fanned out on a wooden board, ready to unwrap.

Shows the most recognizable retail form — individual foil-wrapped triangular wedges — teaching readers exactly what to look for in stores.

Dairy & Eggs

Processed Cheese

Smooth, shelf-friendly cheese blended with emulsifiers; spreadable wedges and creamy melts.

Processed cheese is made by blending natural cheese with emulsifying salts and other dairy to create a smooth, consistent product that melts evenly and keeps well. It comes as spreadable wedges, foil triangles, and slices, and is used in sandwiches, dips, sauces, and on bread. Brands like Laughing Cow and plavleny syr are mild, creamy, and very stable.

Processed cheese is a stabilized blend of natural cheeses—typically cheddar, colby, swiss, or brick—combined with emulsifiers such as sodium citrate, phosphates, or tartaric acid esters, along with whey proteins, flavorings, and often colorants. Developed in Switzerland in 1911 and commercialized by James L. Kraft in the United States starting in 1915, it was invented to solve two persistent problems: natural cheese spoils quickly and behaves unpredictably in mass-production cooking. The emulsifiers bind with the cheese proteins and fats, creating a stable emulsion that resists separation when heated. This gives processed cheese its defining characteristic: it melts at lower temperatures than natural cheese and produces a smooth, glossy, clump-free result every time. The flavor is intentionally milder and less complex than aged natural cheeses, which many cooks consider a limitation—but that mildness is precisely what makes processed cheese useful in applications where you want cheese to contribute texture and richness without dominating other flavors.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

American Cheese (processed)

Most common US variety; typically a blend of cheddar and colby; pale orange or white; sold as slices, blocks, or shreds

Cheese Singles

Pre-sliced individual portions; individually wrapped; most commonly labeled "American cheese"

Cheese Loaf

Soft, pliable processed cheese sold in rectangular loaves; spreads easily at room temperature

Cheese Spread

Softer texture; examples include Cheez Whiz (whipped processed cheese spread) and similar jarred or canned products

Velveeta

Brand name now used generically; a smooth, melt-friendly processed cheese loaf; technically a "Pasteurized Process Cheese Spread"

La Vache Qui Rit (Laughing Cow)

French spreadable processed cheese; sold in foil-wrapped wedges; softer and more mild than block processed cheese

Babybel (processed)

Small, round, wax-coated processed cheese; versions include original, light, and flavored varieties

String Cheese (processed)

Processed mozzarella-style cheese designed to peel into strings; popular as a snack

Smoked Processed Cheese

Processed cheese with smoke flavoring or actually smoked during processing; has a distinct brownish color and smoky taste

Low-fat / Fat-free Processed Cheese

Formulated with fat replacers and additional protein to mimic texture; melting behavior may differ from full-fat versions

Common uses

Melting onto burgers, hot dogs, and sandwiches for smooth, consistent coverageClassic grilled cheese sandwiches—processed cheese melts evenly without tough or rubbery spotsCheese sauces for macaroni and cheese, nachos, and casserolesFondue base, often blended with natural cheeses for flavor while ensuring smooth, stable meltCheese dips for parties, typically thinned with milk or creamPizza, especially in commercial settings where uniform melting and browning are valuedOmelets and scrambled eggs, folded or stirred in for a creamy resultPatty melts and French dip sandwichesTopping for chili, tomato soup, or french onion soupStuffed into chicken breasts or pork cutlets before cookingSpread on crackers or celery for quick snacksBreakfast burritos and breakfast sandwichesQueso fundido and similar Mexican-style melted cheese dishesThinly sliced on charcuterie boards as a mild, crowd-pleasing component

Tips & pitfalls

Add 1–2 tablespoons of milk, cream, or white wine per cup of shredded processed cheese when making a sauce—this improves smoothness and prevents the sauce from becoming stiff as it cools
Use medium heat and stir frequently when melting; high heat causes proteins to seize and creates a rubbery, grainy texture
Combine processed cheese with an equal amount of a more flavorful natural cheese (gruyère, aged cheddar, fontina) to get reliable melt with better flavor depth
Add a small amount of butter or margarine to processed cheese when melting it—this helps moderate the heat and can improve the final texture of sauces
Remove from heat just before it reaches desired consistency; the sauce will continue to thicken as it cools
Processed cheese browns less than natural cheese under a broiler due to added moisture—do not expect significant browning or blistering
If the cheese becomes grainy from overheating, fix it by adding a splash of cold liquid and whisking vigorously while reheating gently
Grate refrigerated processed cheese on the coarse side of a box grater for faster and more even melting in sauces
Cut processed cheese into uniform pieces to ensure even melting in any application
Store opened packages tightly wrapped or in an airtight container to prevent drying out and absorbing refrigerator odors

Nutrition

295kcal

Energy

1234 kJ · per 100 g

Where the calories come from

Protein 9%Carbs 5%Fat 86%

Protein

7.1g

14% DV

Carbs

3.5g

1% DV

Fat

28.6g

37% DV

Fiber

0% DV

Sugars

3.5g

of which

Sodium

436mg

19% DV

Notable micronutrients

Vitamin A34% DV

Vitamin B1217% DV

Riboflavin (B2)15% DV

Phosphorus7% DV

Niacin (B3)6% DV

Iron6% DV

Source · USDA FoodData Central · Cheese spread, cream cheese base

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In the shops

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Good to know

Composition: Blend of natural cheeses (cheddar, colby, swiss, or brick), emulsifiers (sodium citrate, sodium phosphate, disodium phosphate, tartaric acid esters), whey proteins, and often added flavorings and colorants
Origin: Switzerland, 1911; Walter Gerber and Heinrich J. Schärer filed the first patent; James L. Kraft developed the process in the US around 1915, introducing prepackaged sliced processed cheese in 1916
US regulation: "Processed cheese" must contain ≥51% cheese by weight; "cheese food" and "cheese product" contain less; "imitation cheese" contains no natural cheese
Melting behavior: Melts at lower temperatures than natural cheese; emulsifiers prevent fat separation and protein clumping; produces smooth, glossy sauces without graininess
Shelf life: Sealed packages: 6–9 months; opened: 3–4 weeks refrigerated
Common forms: Pre-sliced singles, block, loaf, spread, spray-can (whipped), and shreds
Storage: Refrigerate after opening; keep tightly wrapped to prevent drying and absorbing odors
Color: Pale orange (American-style, colored with annatto) or white (uncolored varieties)

Substitutes

Natural Cheddar — Good flavor but requires help to melt smoothly; add a teaspoon of lemon juice or white wine per cup to improve melt; will not be as glossy as processed
Gruyère — Excellent melting cheese with rich, nutty flavor; ideal for fondues, gratins, and sandwiches; more expensive but superior flavor
Fontina — Italian cheese that melts exceptionally smoothly; mild to medium flavor; good for sauces and grilled sandwiches
Monterey Jack — Mild, buttery cheese that melts well; good for cheese sauces and Southwestern dishes; blend with a sharper cheese for more flavor
Colby — American cheese with mild, slightly sweet flavor; similar to processed American but made from real cheese; melts acceptably on its own
Muenster — Smooth melting, mild flavor; works as a direct substitute in many applications; acceptable for nachos and burgers