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. Snoop around last week's post on the Kraft Krusade for total cheese-dominance.
Originally published in culture's winter 2010 issue
One of the UK’s biggest newspapers, the Daily Telegraph, recently ran a short column titled, “Blessed Are the British Cheesemakers.” Having tasted many cheeses from Britain, I was prepared to cheer the essay based on the title alone. My goodwill quickly deflated, however, once I read the first paragraph. The writer—award-winning journalist and editor Clive Aslet—started his homage to British cheesemakers by first trampling on American ones, claiming, “I couldn’t live in the [United States] because of the cheese. America seems unable to cope with this most glorious of foods, both a staple which fills the sandwich and a luxury that enchants the epicure.”