Spray cheese, that quintessential convenience food, evokes strong reactions. For some, it’s a nostalgic treat, a quick and easy way to add a cheesy flavor to crackers or sandwiches. For others, it’s a processed food abomination, a far cry from real cheese. But regardless of your stance, you’ve likely wondered: what is it really called? The answer, as it turns out, is more nuanced than you might expect. While “spray cheese” is the most common and widely understood term, a closer look reveals a variety of names and classifications.
The Popular Names: Spray Cheese, Easy Cheese, and Cheese in a Can
The most frequently used name is, unsurprisingly, spray cheese. This is a generic descriptor that accurately reflects the product’s form and method of application. It’s simple, direct, and easily understood by consumers. However, this isn’t the only moniker it goes by.
Easy Cheese, a brand name owned by Kraft Foods, has become almost synonymous with the product itself. Similar to how “Kleenex” is often used to refer to facial tissues or “Band-Aid” for adhesive bandages, “Easy Cheese” is frequently used interchangeably with “spray cheese,” regardless of the actual brand. This is a testament to the brand’s long-standing presence and market dominance.
Another common term is cheese in a can. This name highlights the packaging format and distinguishes it from other types of cheese that come in blocks, slices, or shredded form. While perhaps less elegant than “spray cheese,” it’s equally descriptive.
Beyond the Basics: Other Descriptors and Regional Variations
Beyond these three primary names, you might encounter other, less common descriptors. Some people refer to it as aerosol cheese, emphasizing the propellant used to dispense the cheese-like substance. This term is technically accurate, but it often carries a more negative connotation, highlighting the processed nature of the product.
Regional variations may also exist. In some areas, people might use a more informal or slang term, depending on local customs and language. However, “spray cheese,” “Easy Cheese,” and “cheese in a can” remain the most widely recognized and understood names across different regions.
The Official Designation: Processed Cheese Spread in a Pressurized Container
While the informal names are convenient, the official designation offers a more precise, albeit less catchy, description. Legally and from a manufacturing standpoint, spray cheese is typically classified as a processed cheese spread in a pressurized container. This label highlights several key aspects of the product.
First, it’s a processed cheese. This means it’s made from a blend of cheeses, often including cheddar, Colby, or other varieties, along with emulsifiers, stabilizers, and other ingredients. The processing helps to create a smooth, spreadable texture and extends the shelf life of the product.
Second, it’s a cheese spread. This distinguishes it from other types of processed cheese, such as cheese slices or blocks. The spreadable consistency is essential for its intended use as a topping for crackers, sandwiches, and other snacks.
Third, it’s packaged in a pressurized container. This refers to the aerosol can and the propellant used to dispense the cheese. The pressure allows the cheese to be sprayed out in a consistent stream.
Decoding the Ingredients List: What’s Actually in Spray Cheese?
The ingredients list of spray cheese can vary slightly depending on the brand and specific formulation, but generally, it includes:
- Cheese: Typically cheddar cheese, but other cheeses may be used.
- Water: Used to adjust the consistency of the spread.
- Whey: A byproduct of cheese production, used as a filler.
- Milk Protein Concentrate: Adds protein and helps with texture.
- Vegetable Oil: Contributes to the smooth, spreadable texture.
- Modified Food Starch: A thickener and stabilizer.
- Emulsifiers: Such as sodium phosphate, help to blend the ingredients and prevent separation.
- Salt: Enhances flavor.
- Lactic Acid: Adds a tangy flavor.
- Sorbic Acid: A preservative.
- Annatto: A food coloring that gives the cheese a yellow-orange hue.
- Propellant: Usually nitrous oxide, used to propel the cheese out of the can.
Understanding the Role of Each Ingredient
Each ingredient plays a specific role in the final product. The cheese provides the primary flavor, while the water, whey, and milk protein concentrate contribute to the texture and volume. The vegetable oil and emulsifiers create the smooth, spreadable consistency. The modified food starch acts as a thickener and stabilizer, preventing the cheese from separating. The salt and lactic acid enhance the flavor, while the sorbic acid helps to preserve the product. The annatto provides the characteristic yellow-orange color. Finally, the propellant allows the cheese to be dispensed in a sprayable form.
The History of Spray Cheese: From Innovation to Nostalgia
The story of spray cheese is a fascinating journey from innovative technology to nostalgic snack. It emerged in the mid-20th century, a time of rapid advancements in food processing and packaging. The invention of aerosol technology paved the way for a variety of new products, including spray cheese.
The Early Days: The first commercially available spray cheese appeared in the 1960s. It was marketed as a convenient and fun way to add cheese flavor to snacks and appetizers. The novelty of the product, combined with its ease of use, made it an instant hit.
Kraft’s Easy Cheese: Kraft Foods quickly recognized the potential of spray cheese and introduced its own version, “Easy Cheese.” Through clever marketing and widespread distribution, Easy Cheese became the dominant brand in the market, solidifying its position as a household staple.
The Evolution of the Product: Over the years, the formulation and packaging of spray cheese have undergone some changes. Manufacturers have experimented with different cheese blends, flavorings, and propellants. However, the basic concept remains the same: a processed cheese spread dispensed from a pressurized can.
Spray Cheese Today: Today, spray cheese continues to be a popular snack, although it faces competition from a wider range of convenient food options. While some criticize its processed nature, others appreciate its nostalgic appeal and ease of use. It remains a common sight at parties, picnics, and sporting events.
The Controversy: Is Spray Cheese “Real” Cheese?
One of the most debated aspects of spray cheese is whether it can truly be considered “real” cheese. The answer is complex and depends on your definition of cheese.
Arguments Against: Critics argue that spray cheese is too heavily processed and contains too many additives to be considered real cheese. They point to the long list of ingredients, which includes emulsifiers, stabilizers, and artificial colors, as evidence of its artificial nature. They also argue that the flavor and texture of spray cheese are significantly different from those of natural cheeses.
Arguments For: Proponents argue that spray cheese is still made from cheese, albeit processed cheese. They point out that it contains milk proteins and other components derived from cheese. They also argue that the processing methods used to create spray cheese are similar to those used to make other types of processed cheese, such as cheese slices and spreads.
The Verdict: Ultimately, whether or not you consider spray cheese to be “real” cheese is a matter of personal opinion. It’s undeniable that it’s a highly processed product, but it also contains ingredients derived from cheese. It’s best to think of it as a distinct category of cheese-flavored product, rather than a direct substitute for natural cheeses.
Alternatives to Spray Cheese: Exploring Other Cheese Options
If you’re looking for alternatives to spray cheese, there are plenty of other cheese options to choose from. These options range from natural cheeses to other types of processed cheese.
- Natural Cheeses: Natural cheeses, such as cheddar, Swiss, and mozzarella, offer a wider range of flavors and textures than spray cheese. They’re also less processed and contain fewer additives.
- Cheese Slices: Cheese slices are a convenient alternative to spray cheese for sandwiches and burgers. They come in a variety of flavors and can be easily added to any meal.
- Cheese Spreads: Cheese spreads, such as cream cheese and Neufchâtel, offer a creamy texture and a mild flavor. They’re a great option for spreading on crackers or bagels.
- Shredded Cheese: Shredded cheese is a versatile option that can be used in a variety of dishes, from tacos to casseroles. It’s available in a wide range of flavors and textures.
Making Your Own Cheese Spread: A DIY Approach
For those who prefer a more natural and homemade option, it’s also possible to make your own cheese spread. This allows you to control the ingredients and customize the flavor to your liking.
You can start with a base of cream cheese or ricotta cheese and then add your favorite cheeses, herbs, and spices. For example, you could combine cream cheese with shredded cheddar cheese, chopped chives, and garlic powder. Or you could mix ricotta cheese with grated Parmesan cheese, dried oregano, and black pepper.
The possibilities are endless, and you can experiment with different combinations until you find your perfect homemade cheese spread.
The Enduring Appeal of Spray Cheese: A Cultural Icon
Despite its controversies and criticisms, spray cheese continues to hold a certain appeal for many people. It’s a cultural icon, representing a time of innovation, convenience, and perhaps a touch of nostalgia.
Its ease of use, long shelf life, and unique flavor have made it a staple at parties, picnics, and sporting events. It’s a quick and easy way to add a cheesy flavor to crackers, sandwiches, and other snacks.
Whether you love it or hate it, spray cheese is a product that has left its mark on American culture. It’s a reminder of the ever-evolving landscape of food and the enduring appeal of convenience.
So, the next time you reach for a can of spray cheese, remember that it’s more than just a processed food product. It’s a piece of history, a cultural icon, and a source of both nostalgia and debate. And while it may be called spray cheese, Easy Cheese, cheese in a can, or processed cheese spread in a pressurized container, it will always be, at its core, a uniquely American creation.
FAQ 1: What is spray cheese commonly referred to as?
Spray cheese goes by several names, reflecting its unique application and composition. The most prevalent name is “spray cheese,” accurately describing its delivery method. However, it is also frequently called “aerosol cheese,” highlighting the pressurized can it comes in.
Additionally, some consumers might refer to it as “easy cheese,” a brand name that has become somewhat genericized, much like Kleenex for tissues. Other less common names include “cheese in a can” or, depending on regional variations and slang, even more descriptive terms related to its perceived texture or flavor.
FAQ 2: What exactly is spray cheese made of?
Spray cheese isn’t simply melted cheddar shoved into a can. The ingredients are a complex mix designed for consistency, shelf life, and ease of spraying. Typically, the base consists of cheese solids (often cheddar, Colby, or a blend), whey, milk protein concentrate, and vegetable oil for smoothness.
Beyond the dairy-derived elements, spray cheese contains a variety of emulsifiers, stabilizers, and preservatives. These components, such as sodium citrate, sodium phosphate, and sorbic acid, ensure the cheese remains emulsified, prevents separation, and inhibits microbial growth, allowing it to be stored at room temperature for extended periods.
FAQ 3: How does the aerosol can work to dispense the cheese?
The magic of spray cheese lies in the pressurized aerosol can. The can contains the cheese mixture along with a propellant, typically a gas like nitrous oxide or carbon dioxide. These propellants are dissolved in the cheese mixture under pressure.
When the nozzle is pressed, the valve opens, releasing the pressure. The dissolved propellant expands rapidly into a gas, forcing the cheese mixture out of the nozzle in a stream. As the cheese is expelled, the propellant gas dissipates into the air, leaving behind the cheesy product.
FAQ 4: Is spray cheese actually “real” cheese?
Whether spray cheese qualifies as “real” cheese is a subject of debate. From a purist perspective, it deviates significantly from traditionally made cheeses. The processing methods and added ingredients alter its texture, flavor profile, and nutritional content considerably.
However, it does start with cheese solids, which technically makes it a cheese-based product. Legally, the labeling standards vary, but spray cheese typically falls under the category of “processed cheese food” or a similar designation, indicating it’s a derivative of cheese rather than a pure, unaltered cheese product.
FAQ 5: What are some common uses for spray cheese?
Spray cheese is primarily used as a quick and convenient snack topping. It’s frequently paired with crackers, pretzels, or vegetables. Its ease of application makes it a popular choice for casual gatherings, children’s snacks, and on-the-go consumption.
Beyond simple snacking, some people use spray cheese in creative ways, such as decorating appetizers or adding a cheesy element to dishes like nachos or sandwiches. However, due to its unique texture and flavor, it’s generally not used in more sophisticated culinary applications.
FAQ 6: What are the nutritional considerations of spray cheese?
Spray cheese’s nutritional profile differs significantly from natural cheeses. While it does contain some calcium and protein derived from the cheese solids, the overall levels are generally lower compared to traditional cheeses. Additionally, the presence of vegetable oils and other additives contributes to a higher fat content, particularly saturated fat.
Furthermore, spray cheese tends to be high in sodium due to the addition of sodium-based preservatives and emulsifiers. Therefore, it should be consumed in moderation as part of a balanced diet, taking into account its calorie content and potential impact on sodium intake.
FAQ 7: How should spray cheese be stored and what is its shelf life?
One of the appealing aspects of spray cheese is its long shelf life and ease of storage. Unopened cans of spray cheese can be stored at room temperature, typically in a pantry or cupboard, for extended periods. The exact expiration date is printed on the can.
Once opened, however, the can should be refrigerated to maintain the quality and prevent spoilage. While refrigeration isn’t strictly necessary for food safety, it will help preserve the texture and flavor of the remaining cheese. Follow the manufacturer’s recommendations for how long opened spray cheese can be stored in the refrigerator.