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An American writer, who amongst other things, gave a good written description of "processed cheese" -
" . . . no matter what the law may say, I refuse to call this stuff cheese. For me (though it"s only fair to say that millins like the stuff) the processed cheeses belong to the same family as ordinary commercial white bread, powdered coffee, cellophaned cake and our more popular carbonated beverages. The most can say for it is that it is non-poisonous; the worst, that it represents the triumph of technology of science over conscience.
In preparation of this solidified floor wax - of the product of emulsification with sodium citrate, sodium phosphate or rochelle salts; of steaming and blending odd lots of cheese; of paralyzing whatever germs might result either in loss of profit or gain of flavour - every problem but one is solved: that of making cheese".