Cheese cubes vs cheese spread vs cheese slices: Which is healthier and what are the preservatives they contain

Cheese has quietly made its way into almost every Indian kitchen. It’s tucked into sandwiches, melted on toast, folded into parathas, or eaten straight from the pack. But with so many forms now available, it can get a little confusing. Should you go for cheese cubes, slices, or that creamy spread? They all taste good, but what’s actually healthier? And what keeps them fresh for months without spoiling? Let’s slice through the layers and find out.

Cheese cubes

These are the small blocks you’ll often see in tiffins or on snack platters. Most popular Indian brands like Amul and Mother Dairy make processed cheddar-style cubes. They are pasteurised, vacuum-packed, and often contain added salt, citric acid, and emulsifiers to keep the texture smooth and the shelf life long.

To prevent spoilage, they usually contain sorbic acid (INS 200) and nisin (INS 234). These are food-grade preservatives that stop yeast and bacterial growth. Thanks to this combination, cheese cubes can stay fresh for several months without refrigeration until opened.

What’s good: rich in calcium and protein, travel-friendly, portion-controlled, and perfect for snacking.

Cheese spread
Creamy and spoonable, cheese spreads are made by blending cheese with milk solids, butter, and stabilisers. They are designed to be smooth, easy to apply, and stay soft even when chilled.

The same preservatives appear here too. Sorbic acid and nisin are used, along with acidity regulators like citric acid to keep the pH balanced. Emulsifying salts such as sodium citrate help maintain texture and prevent separation.

What’s good: great for quick breakfasts, light snacks, and kid-friendly sandwiches. It is also easier to digest for some people due to its smooth, processed texture.

Cheese slices

Those individually wrapped slices you find in burger joints or school tiffins are all about convenience. They melt beautifully, peel easily, and never fall apart. To hold that perfect shape and meltability, manufacturers use emulsifiers like sodium citrate (INS 331) and polyphosphates (INS 452), along with the standard preservatives sorbic acid and nisin.

Some slices also use food-safe colourants to achieve that glossy yellow-orange look. While the plastic wrapping helps keep them intact, it is the preservatives doing the real work behind the scenes.

What’s good: easy to use, mess-free, and ideal for quick sandwiches or burgers.

How they stay fresh
All three cheese types rely on a similar formula to last longer:

Pasteurisation eliminates harmful microbes

Preservatives like sorbic acid and nisin prevent spoilage

Emulsifiers keep the texture smooth and prevent separation

Low moisture content slows down bacterial growth

Vacuum-sealed or individually wrapped packaging keeps air and contamination out

This combination means your cheese can survive on a shelf or in the fridge for weeks or even months without going bad.

Which is healthier?

That depends on your needs. All three options provide calcium and protein but they are also processed and often high in sodium. Cheese cubes are closest in texture to natural cheese and may have fewer additives. Cheese spreads are the most processed but gentle on digestion. Cheese slices are the most convenient but usually contain the most emulsifiers and stabilisers.

If you want a cleaner option, natural cheese blocks like cheddar, mozzarella, gouda, or homemade paneer are worth considering. They are fresher and typically free from added preservatives. But if you're using processed cheese occasionally and in moderation, they can still fit into a balanced diet.

Want to skip preservatives? Make fresh cheese at home

If you prefer your cheese clean and preservative-free, making it at home is simple and satisfying. Boil full-fat milk and turn off the heat once it begins to rise. Stir in lemon juice, vinegar, or curd to curdle the milk. As the whey separates, strain the curds through a muslin cloth. Rinse gently to remove the sourness, tie the cloth, and let it hang for about an hour to drain. What you get is fresh paneer that is soft, rich in protein, and completely free of additives.

If you want to go one step further and make firmer cheese like mozzarella or rennet-set cheese, you can use rennet, an enzyme that helps milk coagulate. It is commonly used in traditional cheesemaking and gives you a more structured, sliceable cheese. Rennet is available in both animal and vegetarian forms, and a small amount goes a long way.

Homemade cheese may not last for months, but it is free of preservatives, easy on the stomach, and a great way to enjoy real, fresh flavour straight from your kitchen.