"Our cheese consumption is increasing every year—though, of course, you realize that there is cheese and something that is called cheese but bears no resemblance whatsoever to real cheese. Venerable author Clifton Fadiman described processed cheese as a 'triumph of technology over conscience.' He was referring to that yellow material that goes on top of burgers or is the other named ingredient in 'macaroni and cheese.' These products bear no relationship to the cheeses the pilgrims brought over on the Mayflower in 1620. We Americans use the term 'cheese' remarkably loosely. And yet, the real stuff can make a cheese lover out of anyone."
--Irena Chalmers, "Cheese wizzes,"
"The Last Word," September/October 2009, Chef Magazine


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