That's how the production of processed cheese would ideally be. However, the reality is these products are often loaded with preservatives, flavors, emulsifiers, and hardeners, and cheese constitutes ...

To start the cheese-making process, you take some (usually ... bacteria break down the proteins and especially the fats into a whole quite a large number of molecules that have flavors." ...

What is that stuff anyway? USDA research chemist Michael Tunick takes look at what goes into making processed cheese like Velveeta and Kraft Singles. Following is a transcript of the video.

The lowest category is "unprocessed or minimally processed ... is also not obvious why salami is considered to be ultra-processed, yet cheese, which often requires considerably more processing ...