The choices for cheeses that are available at most grocery stores involve mass-produced cheese products. Many of those cheese products aren’t the same that are available through relatively small cheese producers who use traditional ingredients and methods to produce outstanding varieties of cheese. Instead, most of the cheeses sold in stores are processed cheese and cheese foods that don’t taste as well as more traditional varieties.
Processed cheeses are the standard in most stores, although you can find some mass-produced natural cheeses. Some stores also might stock more delicious varieties of cheeses that are like those made by relatively small producers, such as Cows Around the Corner Cheese. Those who enjoy great natural cheese will appreciate the care and skill needed to produce outstanding varieties instead of buying processed cheese off the shelf at a grocery store.
Consuming processed cheese and cheese food isn’t necessarily bad for the body, but it requires moderation. Processed cheese isn’t as flavorful or as healthful as naturally produced cheese. It does, however, work great when added to hamburgers or used to top off sandwiches and other finger foods that people eat for work and school lunches. Processed cheeses also work better for retailers.
Processed Cheeses Generate More Profits with Less Flavor
Processed cheeses are those that include preservatives and other ingredients that aren’t found in naturally produced cheeses. Processed cheese is pasteurized and contains preservatives and other ingredients that aren’t found in naturally produced cheese. Those ingredients help make processed cheese more viable for mass production, shipping to large supermarkets and grocery stores and kept on shelves for a relatively long time.
Processed cheese isn’t necessarily bad for the human body, but its preservatives, sodium content, and other ingredients can build up inside the body. Those who eat lots of processed cheeses run the risk of high blood pressure and cardiovascular diseases. Eating processed cheese in moderation helps make it better for the body, but the flavor and health benefits don’t approach what people can get from smaller producers of traditionally made cheeses, like Lavender Hills Farm cheese.
Relatively small cheese producers have lower overhead costs than the makers of mass-produced processed cheese. Locally sourced cheese is fresh and supports the local community and economy. It also tastes much better than mass-produced processed cheese. The ingredients are natural, and the flavor is superior to most store-bought cheeses.
Greater Care Needed for Naturally Produced Cheese
Many smaller cheese producers sell their goods directly from their production facilities. They also market their cheeses through local stores, which makes regional cheese among the freshest available in stores. Instead of buying processed cheese that is packaged in plastic and sold on store shelves or in dairy departments, smaller producers package their cheeses in more traditional ways, including wax paper and similar coverings.
Naturally produced cheese requires refrigeration to stay fresh and prevent mold, unlike processed cheese. Some processed cheese foods don’t require refrigeration at all and last for many months or longer. That’s great for retailers but shows how unnatural such types of cheese truly are. Instead of enjoying the mouthwatering flavor of naturally made cheeses, processed cheese, and cheese foods often use cheese flavoring and dyes to make them look and taste like natural cheese.
Those who want to enjoy the great taste of naturally made cheese will find locally produced products to be ideal. Many small cheese producers uphold centuries-old traditions that produce the best possible cheeses and cheese varieties. Those cheeses are ideal for serving hors d’oeuvres with fine wines, fruit drinks, and other great foods and beverages that make special occasions even more special.