Process cheese has a long shelf life and does not change in flavor or texture as it ages. This cheese is most often used on "cheeseburgers," or sold as individually wrapped slices in the grocery store.

There are four types of process cheese:

• Pasteurized process cheese is a blend of natural cheeses that have been shredded, mixed with emulsifiers and heated to a point at which all further ripening stops by pasteurization. The most popular flavor is American.
• Pasteurized process cheese food has the same consistent flavor, body and texture as process cheese, but contains additional milk solids and moisture and has a lower fat content. This type of cheese is usually individually wrapped.
• Pasteurized process cheese spread is similar to cheese food but contains a lower fat content and a higher moisture level.
• Pasteurized process cheese product (PPCP) has no existing federal standards. PPCP is similar to cheese spread but contains a lower fat content and a higher moisture level.