My lack of pretension about food and in particular, cheese is well known. I have always been in the “if it tastes good…don’t ask questions” school.
But while researching something food-related for my real day job (which is in PR by the way), I came across this interesting piece about the facts and the science behind processed cheese.
10 Things to Know About Processed Cheese
When I say “processed cheese”, apparently what I really mean is “cheese food”. As it can’t actually be classified as “cheese”.
“Cheese food” is a food product made from normal cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colorings, or whey. Many flavors, colors and textures of processed cheese exist.
That means this stuff:
And this stuff (I am looking at you America!)
Cheese in a can? REALLY?
And yes. This stuff Australia:
If you don’t have time to read the entire link. Let me leave you with this pearl of information:
“Processed cheese was invented over 100 years ago in Switzerland, but it took an American, James L. Kraft, to manufacture the first commercially available sliced processed cheese, just after World War 2”.
So Americans can be blamed for many things – Mormonism, that weird code of football they play and of course Milli Vanilli. But don’t blame them for cheese in a can.
