Natural cheese is made directly from milk. The protein, minerals and butter fat of milk make up the curds that are pressed into various forms to provide the finished product. Some natural cheeses are left white, while others are given the familiar yellow- orange color by the addition of a colorant, annatto. If raw, by law the cheese is ripened or aged for sixty days to assure killing any harmful bacteria.

   Pasteurized process cheese is a blend of natural cheese and emulsifying agents which have been heated to a point at which all further ripening stops. Since the ripening has stopped, this type of cheese has a flavor and texture which remains constant after processing. It has no rind and is easy to slice or melt for toppings.

   Pasteurized process cheese food, like process cheese, is a blend of natural cheeses that have been heated. The fat content is lower and the moisture content higher than the pasteurized process cheese, and additional ingredients such as skim milk, whey, spices and meats may be added. This type of cheese has a very uniform texture.

   Pasteurized process cheese spread is also a blend of cheeses that have been heated. The fat content is lower and the moisture content higher than in pasteurized process cheese food. This type of cheese has a very soft texture and is most commonly found in loaf from in sandwich spreads, dips and cups.

   Cold pack cheese food is a mixture of various natural cheeses blended without the aid of heat. Cold pack cheese, therefore, retains the original cheese flavor while also keeping nutritional values intact. Spices and other flavorings are often added. It is most often packed in ceramic crocks, plastic cups or cheeseballs.