I’m obliged to Francis at Liberty’s Torch for posting this very funny summary of the cheese market.
On one evening not too long ago, a friend of mine, who has an extensive extended family, was dining with most of them. Included were several pre-teens. The bill of fare was, as is common in their not-particularly-pecunious household, macaroni and cheese.
One of the pre-teens commented on how different the entree tasted to him from “real” macaroni and cheese — by which he meant, as pre-teens often do, Kraft Macaroni and Cheese. He contrasted my friend’s wife’s dish unfavorably with the commercial preparation.
An uncle to the clan cleared his throat. “Kevin,” he intoned, “you know I sell cheese, don’t you?” The youngster nodded. “Well, it’s about time you learned about the Great Pyramid of Cheese.” And he told them all about it.
It seems that there are places where they make Cheese. The real stuff, straight from the milk, brimming with the odorific and oleaginous virtues that your narrator has found he cannot renounce. And it is good.
Most of it, anyway. Some wheels of cheese just don’t turn out right. But they’re not thrown away, oh, no. That would be wasteful. They’re sold to factors from other shops, which take them in, and melt them down, and add oil, and chemicals, and further processing, and thereby produce… Cheese Food. Cheese Food is regulated by law to contain no more than 49% non-milk additives, and must not contain any but a specified list of preservatives and artificial flavor enhancers. There are people who eat Cheese Food by choice. There are others who are trying to help them.
But some batches of Cheese Food don’t come out right either, and they’re not thrown away, either. They’re sold to factors from other shops, which take them in, and melt them down, and add oil, and chemicals, and further processing, and thereby produce… Process Pasteurized Cheese Food. PPCF is the step down from Cheese Food, and may contain up to 70% non-milk additives, plus a much wider range of flavor and color enhancers, and preservatives that guarantee that it will not spoil over the three months between your toddler’s two demands for a grilled cheese sandwich right now, mom!
And not all of this is saleable, either, but (you guessed it) it’s not thrown away just for that. The rejected barrels are sold to factors from other shops, which take them in, and melt them down, and add oil, and chemicals, and further processing, and thereby produce… Process Pasteurized Cheese Food Substance. PPCFS may contain up to 82% non-milk additives. The flavor and color are almost entirely chemically produced, and the preservatives in it are reputed to be stronger than formaldehyde. Velveeta was once PPCFS, but has moved up the pyramid to Level 3 (PPCF). Cheez Whiz is PPCFS. A number of people have drawn images of the Blessed Virgin on their basement walls with PPCFS from spray cans, and have made quite a lot of money.
But… that’s right. Some of it doesn’t meet the standards for retail-saleable PPCFS. The rejected barrels are sold to factors from other shops, which take them in, and melt them down, and add oil, and chemicals, and further processing, and thereby produce…
Well, it doesn’t really have a name, and it doesn’t need one, either, because all of it is consumed by a single company.
“And Kevin,” the uncle rumbled, “would you like to guess what that company is?”
Little Kevin swallowed and shook his head.
“It’s the Kraft Company, Kevin.”
And I, who have set this tale down for you, have checked it in all particulars, and every word of it is true. And I’m told that little Kevin no longer asks for Kraft Macaroni And Cheese, either.
Speaking as a lifelong cheese-lover, thanks, Francis, for clarifying the situation for all of us! That explains why I’ve never been a huge fan of Kraft M&C. I’d rather make my own, using real aged cheddar, and perhaps some smoked gouda, and parmesan, and a few other flavorful ingredients. I’ve even been known, in a fit of culinary madness, to make garlic M&C!