Ridiculous History A Ridiculous History of Processed Cheese
Mar 20, 2025
Dive into the quirky world of processed cheese, exploring its evolution from ancient roots to modern delights. Discover how this not-quite-cheese has become a staple in American cuisine, from burgers to mac and cheese. The hosts tackle the science behind its creation and the addictive nature of cheese with humor. You'll hear tales of Swiss origins, Kraft's impact, and memorable culinary anecdotes, including the great cheesesteak debate. Get ready for a cheesy journey that blends history, culture, and a sprinkle of absurdity!
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Processed Cheese Composition
- Processed cheese is primarily actual cheese, often around 50%, mixed with other ingredients.
- Emulsifying agents like sodium citrate are crucial for achieving the desired meltiness and longer shelf life.
Ancient Processed Cheese
- The earliest mention of processed cheese comes from Homer's Iliad, around 800 BCE.
- It describes mixing goat or sheep milk with wine and flour, a precursor to fondue.
Fondue: A Struggle Meal
- Fondue, originating in the Swiss Alps in the 1800s, was initially a peasant food born out of necessity.
- Harsh winters limited access to fresh produce, leading to the combination of aged cheese, bread, wine, and herbs.