The “process” is melting, and the “crap” they add is milk and phosphates.
Calling Kraft singles “not real cheese” is the equivalent to calling a sauce Mornay “not real cheese” - technically correct I guess, but its still made out of perfectly safe ingredients and serves it’s purpose well.
The “process” is melting and adding emulsifying agents, vegetable oils, unfermented dairy ingredients, salt, food coloring, and sometimes sugar. the end product typically contains about 50-60% cheese.
They used to sell it without the wrappers though too. But now it’s so unpopular that they often only have tv he individually wrapped ones.
I buy this stuff once a year for smash burgers in the summer. Use the rest up for grilled cheeses and then try to forget imitation just wasted all that plastic.
Just eat real cheese, not this processed crap that’s so gunky it sticks together. Double win!
The “process” is melting, and the “crap” they add is milk and phosphates.
Calling Kraft singles “not real cheese” is the equivalent to calling a sauce Mornay “not real cheese” - technically correct I guess, but its still made out of perfectly safe ingredients and serves it’s purpose well.
The “process” is melting and adding emulsifying agents, vegetable oils, unfermented dairy ingredients, salt, food coloring, and sometimes sugar. the end product typically contains about 50-60% cheese.
and no, a mornay is not a cheese, its a sauce.
You’re describing the process for almost every packaged cheese
Took a lot of digging to find a sane comment. No one is putting singles out on the charcuterie board, but it has a purpose, and it does it well.
They used to sell it without the wrappers though too. But now it’s so unpopular that they often only have tv he individually wrapped ones.
I buy this stuff once a year for smash burgers in the summer. Use the rest up for grilled cheeses and then try to forget imitation just wasted all that plastic.