HOT BLAST: With extra cheese, please
Nov 19, 2013 | 1161 views |  0 comments | 17 17 recommendations | email to a friend | print
How does it go from this to powder on our favorite salty snack? (AP Photo)
How does it go from this to powder on our favorite salty snack? (AP Photo)
An ode to cheese powder. Yes, as New Yorker writers Sky Dylan-Robbins and Matt Buchanan put it, the stuff "Americans spend billions of dollars each year on boxed macaroni and cheese, cheese puffs, and nearly infinite permutations of 'nacho cheese'-flavored snacks..."

Cheese may be “milk’s leap toward immortality,” as the writer Clifton Fadiman once put it, but until the development of processed cheese in the early twentieth century, it still readily spoiled. Processed cheese is made by heating and melting regular cheese and adding emulsifying salts, leaving it, as James L. Kraft stated in his patent application in 1916, in “such condition that it may be kept indefinitely without spoiling.” Kraft had great initial success selling some six million pounds of processed cheese to the U.S. government during the First World War; our taste for less than natural cheese products has thus been intertwined with war since the beginning. 

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