It’s no wonder thatcharcuterie boardshave grown in popularity in recent years.
Oh, they might look like cheese.
They might taste like cheese, too.
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They might even have the word “cheese” in the brand name.
The U.S. Food and Drug Administration (FDA) setsthe rulesfor what qualifies as cheese and what doesn’t.
Is there a place for fake cheese in a modern world so obsessed with real ingredients?
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Does it sometimes just hit the spot, in spite of its phoniness?
In the meantime, let’s call out these cheese wannabes with all theirunpronounceable ingredients and unnatural colors.
It has a mild flavor and an unmistakable yellow-orange color that even kids probably know is not real cheese.
Any cheese that you might squeeze is probably not legit, so buyer beware.
Did Kraft change the recipe?
Instead, it changed the label, opting for the less regulated “cheese product” descriptor.
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But are Kraft Singles actually cheese?
We’re talking about things like milk protein concentrate, whey, calcium phosphate and sodium phosphate.
C’mon, you didn’t think that plasticy, ooey gooey texture was natural, now did you?
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Like Velvetta, Kraft Singles previously drewFDA scrutinyfor failing to live up to labeling standards.
The company then switched from calling it a “cheese food” to a “cheese product.”
It actually meets the U.S. definition of cheeseit’s just not realparmesancheese.
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American imitations like Kraft’s contain a lot more than that.
Notably, the newer packaging no longer includes the “100%” language.
Next time, skip the green shaker bottle.
Grab a block of real Parmigiano and a cheese grater instead.
What, did the unconventional spelling give it away?
Easy Cheese
It may be easybut it ain’t real cheese!
The list further includeslactic acid, sodium alginate, and sorbic acid as a preservative.
(Dare we even ask how bacon flavor gets into the Cheddar n' Bacon variety?)
If aerosol is your thing, save it for hairspray.
Put a nice piece of Gruyere on a cracker instead.
It may not have that pretty floral pattern, but trust us, it’s just better.
