Sara El Batta

Processed cheese has several technical advantages over traditional cheese, including: far longer shelf-life; resistance to separating when cooked; and a uniform look and physical behavior. Its mass-produced nature provides arguably its greatest advantage over natural cheese: a dramatically lower cost, to producers and consumers, alike, than conventional cheesemaking. This is often due to ingredients that are more widely varied and of lower quality. This, in turn, enables industrial-scale production volumes, lower distribution costs, a steadier supply, and much faster production time compared to traditional cheeses.