How to distinguish quality processed cheese from fake: an expert shares interesting methods

In 1911, processed cheeses were invented in Switzerland. It happened when salt and citric acid were added to fondue and it was seen that it stopped getting stale. Thus, the work of cheesemakers became virtually waste-free.

However, in the last 10-15 years, the technology of processed cheese production has changed significantly, and now you can constantly find cheese products on store shelves. They are much cheaper, and their taste and texture are very different from natural ones. However, TV journalist Kostyantyn Hrubych argues on Facebook that it is better not to buy cheese at all than to replace it with a cheese product. He also explained how to understand that you have purchased a really high-quality dairy product.

For example, product quality expert Olena Sydorenko says that cheese products contain a lot of starch, which makes the product denser. Due to this effect, the cheese will not have the correct consistency and will fall apart literally before our eyes.

There is another way to find out if you have purchased natural cheese. Put a piece on bread and microwave it for one minute. If the cheese is really good, it will melt evenly, become covered with greasy spots, and release a pleasant aroma. But the cheese product is practically odorless and does not melt.

You can also cut a piece of the product. If you see a uniform consistency on the cut, then you are looking at real processed cheese. But if you see cavities, you should know that you have bought a fake. Real processed cheese never crumbles and can be kneaded like plasticine. With each movement, it will become even softer and will not lose its uniform consistency.