Hold on to your blue boxes and your viscous yellow liquids! This blog series will take you on a wild ride through the history, politics, science, and culture of processed cheese, including the origins of factory cheese, the rise of James L. Kraft, and the miracle of milk protein concentrate.
I love good, organic, artisanal food as much as the next guy. Hell, probably a whole lot more—I really get behind the narrative of Farmer Joe massaging his cows in candlelight before hand-churning a butter so delicious that little dairy angels pop up out of nowhere and give me the thumbs up as soon as I put it in my mouth. Yet what bugs me about a lot of people who subscribe to the idea that wholesome foods are a good and tasty thing is their categorical refusal to eat anything they consider fake, or gross, or processed.