Serving Cheese in the CACFP
Provides guidance for serving creditable cheeses in the Child and Adult Care Food Program (CACFP).
Overview
This web page provides guidance on which cheese products are creditable toward the meat/meat alternate (M/MA) component of the CACFP meal patterns, CACFP crediting requirements for cheese products, and best practices for serving cheese in the CACFP.
Federal regulations, (Title 21, Code of Federal Regulations (21 CFR), Part 133), have established standards of identity for over 70 cheeses and cheese-related products. These standards:
- Specify the name for each cheese or cheese-related product.
- Define the compositional and manufacturing requirements for the name of each cheese or cheese-related product.
- Require that manufacturers, packers, and distributors include this name on the product label for many cheese and cheese-related products.
Table of Contents
Creditable Cheeses
Natural and Pasteurized Process Cheeses
Natural cheeses and pasteurized process cheeses (which are a made by heating one or more natural cheeses and adding an emulsifying agent) are creditable toward the M/MA component in the CACFP meal patterns. These cheeses typically have a federal standard of identity established in federal regulations (21 CFR, Part 133).
Examples include the following commercially packaged cheeses which may be preceded by the words pasteurized process (e.g., pasteurized process American cheese):
- American (made from Cheddar, Colby, or similar cheeses)
- Brie
- Camembert
- Cheddar
- Colby
- Feta
- Monterey Jack
- Mozzarella
- Muenster
- Provolone
- Parmesan
- Romano
- Queso
- Swiss
Reduced-fat, low-fat, nonfat, light/lite, and low sodium versions of natural cheeses and pasteurized process cheeses are also creditable.
Some creditable cheeses have unique names, such as Farmer, Asadero, Quesadilla, and Oaxaca. These creditable cheeses may not have a federal standard of identity; however, they often are followed by the word cheese, and more importantly, do not include language on the product label that identifies noncreditable cheese-related products, such as cheese product or imitation cheese. Therefore, these are creditable cheese products in the CACFP.
Note: Federal regulations use the word process, instead of the word processed, when referring to language to include on product labels.
Cottage and Ricotta Cheeses
Cottage cheese and Ricotta cheese are creditable toward the M/MA component in the CACFP meal patterns. While there is no federal standard of identity for Ricotta cheese, there is one for cottage cheese and the words cottage cheese are required to be included on the product label.
Reduced-fat, low-fat, nonfat, light/lite, and low sodium versions of cottage cheese and ricotta cheese are also creditable.
Cheese Foods
Cheese foods are made from finely ground cheeses that are mixed with other ingredients (for example, cream, milk solids, or preservative agents). Cheese foods have federal standards that specify the moisture content and the amount of milkfat they must contain. Only foods that meet these federal standards may include the words cheese food on the product label. Cheese foods are creditable toward the M/MA component in the CACFP meal patterns for children and adults only.
Reduced-fat, low-fat, nonfat, light/lite, and low sodium versions of cheese foods are also creditable.
Note: Effective October 1, 2017, cheese foods are not creditable for infants because they are generally higher in sodium and lower in protein than creditable cheeses for infants.
Cheese Spreads
Cheese spreads are a variation of cheese foods that may include sweeteners and ingredients to prevent separation and are spreadable at 70 degrees Fahrenheit. Creditable cheese spreads have federal standards that specify the moisture content and the amount of milkfat they must contain. Only foods that meet these federal standards may include the words cheese spread on the product label (for example, Sharp Cheddar Cheese Spread or Sharp Cheddar, spreadable cheese). Cheese spreads are creditable toward the M/MA component in the CACFP meal patterns for children and adults only.
Note: Products labeled pimento spread (without the word cheese in the statement on the label) are typically made using cream cheese and are not creditable. Products labeled pimento cheese or pasteurized process pimento cheese have a creditable cheese (for example, Cheddar or Colby) as the primary cheese ingredient and are creditable.
Reduced-fat, low-fat, nonfat, and light/lite, and low sodium versions of cheese spreads are also creditable.
Note: Effective October 1, 2017, cheese spreads are not creditable for infants because they are generally higher in sodium and lower in protein than creditable cheeses for infants.
Cheese Substitutes: Natural Cheese, Pasteurized Process Cheese, Cheese Food, and Cheese Spread
Federal regulations, (21 CFR, Part 101.13[d]), define substitute foods as foods that may be used interchangeably with another food that it resembles as long as it is not nutritionally inferior.
Natural cheese substitutes, process cheese substitutes, cheese food substitutes, and cheese spread substitutes are creditable toward the M/MA component in the CACFP meal patterns for children and adults only if substitute follows the name of a creditable cheese on the product label.
Examples:
- Cheddar Cheese Substitute
- Pasteurized Process Swiss Cheese Substitute
- American Cheese Food Substitute
- Sharp Pasteurized Process Cheese Spread Substitute
Reduced-fat, low-fat, nonfat, light/lite, and low sodium versions of cheese substitutes are also creditable.
Note: Cheese food substitutes and cheese spread substitutes are not creditable for infants because they are generally higher in sodium and lower in protein than creditable cheeses for infants.
Noncreditable Cheeses
Cheese Products
Processed cheese products do not meet the federal moisture or milkfat standards for cheese. Cheese products are required to include the words cheese product on the product label and are not creditable toward the M/MA component in the CACFP meal patterns.
Examples of cheese products include loaves of cheese (e.g., boxed Velveeta® loaf) and cheese slices in individually wrapped plastic with the words cheese product on the product label (e.g., Kraft® American slices). If the loaf of cheese or cheese slices in individually wrapped plastic do not include the words cheese product on the label and instead only include the words process cheese or pasteurized process cheese, then the product is creditable toward the M/MA component in the CACFP meal patterns.
Imitation Cheeses
Imitation cheeses are typically made from vegetable oil, not milk, and do not have adequate nutrition compared with creditable cheeses. Imitation cheeses are required to include the words imitation cheese on the product label and are not creditable toward the M/MA component in the CACFP meal patterns.
Examples of imitation cheeses include any shredded, sliced, or loaf cheese-type products that are labeled imitation cheese. Some product labels on imitation cheeses may include words for creditable cheese products, such as imitation pasteurized process cheese food. While cheese foods are creditable for children and adults in the CACFP, the product is still considered an imitation cheese, and is therefore not creditable, because the product label includes the word imitation.
Cream and Neufchatel Cheese
Cream and Neufchatel cheeses contain less protein and more fat per serving compared with creditable cheeses. Cream and Neufchatel cheeses are required to include the words cream cheese or Neufchatel cheese on the product label and are not creditable toward the M/MA component in the CACFP meal patterns.
Some cream and Neufchatel cheese product labels may include words for creditable cheese products, such as cheese spread. While cheese spreads are creditable for children and adults in the CACFP, products labeled cream cheese spread and Neufchatel cheese spread are not creditable.
Products labeled cheese whip, such as cream cheese whip, are also not creditable.
Soy Cheeses
Soy cheese, which is a vegan cheese made from soybeans instead of milk, is not creditable toward the M/MA component in the CACFP meal patterns; however, some soy products (other than soy cheese), are creditable toward the M/MA component in the CACFP meal patterns. For example, edamame and soy nuts (including soy nut butter) may count as a meat alternate.
For more information on crediting soy products, reference the M/MA section of the U.S. Department of Agriculture (USDA) Food Buying Guide (FBG) for Child Nutrition Programs (CNP).
Homemade Cheeses
Homemade cheeses are not creditable toward the M/MA component in the CACFP meal patterns due to potential food safety concerns. Cheese must be commercially prepared, such as those found in grocery stores, to be creditable towards the M/MA component in the CACFP meal patterns.
Cheese Powders
Powdered cheese mixes, such as those included in boxed macaroni and cheese products and cans of powder where liquid is added to make a sauce, are not creditable toward the M/MA component in the CACFP meal patterns. However, the macaroni in these products may be credited toward the grains component in the CACFP meal patterns if the macaroni is made from enriched or whole grain meal or flour.
For more information on creditable grains in the CACFP, reference the California Department of Social Services Determining Creditable Grain Products in the CACFP web page.
Commercial Cheese Sauces
Commercially-prepared cheese sauces, such as cans of nacho cheddar cheese sauce, are not creditable toward the M/MA component in the CACFP meal patterns unless the product is accompanied with acceptable documentation from the manufacturer. Acceptable documentation includes either a Child Nutrition (CN) label or a product formulation statement (PFS) that specifies the product’s contribution to the M/MA component of the CACFP meal patterns.
For more information on CN Labels and PFS, reference the USDA Food Manufacturers/Industry web page.
Crediting Requirements
Serving Size Requirements
The serving size at meals and snacks for the M/MA component in the CACFP meal patterns is accessible on the USDA Nutrition Standards for CACFP Meals and Snacks web page.
For all meals and snacks, a menu item must provide at least ¼ (0.25) ounce equivalents (oz eq) of M/MA to credit towards the M/MA requirement. According to the USDA Crediting Handbook for the CACFP the following cheeses (including substitutes) and amounts credit as ¼ oz eq M/MA:
- Natural and process cheeses: ¼ oz hard cheese
- Cottage and Ricotta cheese: ½ oz
- Cheese foods: ½ oz (not creditable for infants)
- Cheese spreads: ½ oz (not creditable for infants)
Crediting Cheese Used in Homemade Recipes and in Commercially-Prepared Combination Foods
Creditable cheeses used as ingredients in homemade recipes, such as homemade macaroni and cheese, and in commercially-prepared combination foods, such as pizza and burritos, can be credited toward the M/MA component if there is a minimum of ¼ oz eq creditable cheese per serving.
CACFP Operators must document the meal pattern contribution with a standardized recipe, CN label, or a PFS that specifies the product’s contribution to the M/MA component of the CACFP meal patterns.
CACFP Operators do not have to calculate the contribution to the meal pattern when using a USDA standardized recipe (since the contribution to the meal pattern was already verified by the USDA), provided that the recipe is followed exactly, and the serving size listed in the recipe is provided to participants. USDA standardized recipes are accessible on the Institute of Child Nutrition Child Nutrition Recipe Box web page.
The USDA FBG for CNPs includes a Recipe Analysis Workbook tool that calculates crediting for homemade recipes when ingredients, amounts, and the number of servings are entered into the tool, and a Recipe Analysis Workbook template in Appendix A to assist with hand calculations. The USDA Crediting Handbook for CACFP includes a Crediting in Action Section that provides step-by-step guidance on crediting recipes.
For more information on CN labels and PFS, reference the USDA Food Manufacturers/Industry web page.
Optional Best Practices
CACFP Operators should incorporate the following best practices when serving cheese in the CACFP:
- Cut cheese into small thin slices or strips no larger than ½ inch to reduce the risk of choking.
- If serving cheese sticks (and other round foods), slice them in strips or half-moon shapes, rather than serving in round pieces to reduce the risk of and prevent choking.
- Serve only natural cheeses, made with simple and minimally processed ingredients.
- Choose cheeses that are lower in saturated fat and sodium.
- Serve meat alternates, such as beans and eggs, for participants who are lactose intolerant.
Additional Resources
Questions: CACFP Meal Patterns Team CACFPMealPatterns@dss.ca.gov