Amount of moisture 2. Based on moisture content, cheese may be classified as soft, semihard, and hard. More than 2000 names have been given to cheeses with somewhat different characteristics, but there are only about 10 distinct types of natural cheese. A large proportion of the cheese produced in the US is made into pasteurized process cheese. Process cheese is made by grinding and blending together different samples of natural cheese with heat and emulsifying agents.
Water is added.
Similar to cheese foods except that moisture content is somewhat higher and milk fat is lower. Spreads may be flavored with pimento, olives, pickles, onion or other added ingredients. Coldpack cheese or club cheese is a blend of one or more varieties of natural cheeses prepared without heat or emulsifiers. Spices or smoke flavoring may be added. Cooking temperatures for cheese should be low to prevent stringiness and toughness.