A long list of cheeses fall under the category of unprocessed or "all-natural," including Havarti, Swiss, Colby, Gruyere, Manchego and most Cheddars. Additionally, Parmesan, goat cheese, Limburger, Provolone and Gouda are unprocessed cheeses; however, buyers should check the ingredient label of these cheeses before purchase to ensure the cheese has not been mixed with processed foods.
As an example, a log of goat cheese is fine on its own, but a cranberry-orange goat cheese log might have artificial flavors and colorings. The same warning also applies to other cheeses, such as Port Du Salut, Brie, Bleu Cheese and Edam. Stilton, Asiago, Camembert and all natural brands of dry curd cottage cheese also make this list, along with certain kinds of Gorgonzola.
Farmer's cheese made from either sheep or goats' milk is considered to be the least processed form of cheese, and can be pasteurized or unpasteurized. Because the method of making this cheese doesn't alter the milk fat content in any way, the end result is an all-natural, mild, easily spreadable product full of health benefits. Farmer's cheese can also be made at home with cheesecloth, whole fat milk and a dash of vinegar to activate the chemical reaction that separates the curds from the whey.
Unprocessed cheese is cheese in its natural form without the addition of emulsifiers or preservatives and with the whey removed in the cheese making process. Compared to processed cheese, it separates when melted and contains more fat. However, it is firmer and more flavorful and does not contain any additives.
In the United States, processed cheese is often labeled as "cheese spread," "cheese food" or "cheese product."