The first processed cheese appeared more than a hundred years after the writing of this fable and a little less than a hundred years ago - in 1911. It was invented in the cheese country of Switzerland by two food scientists, Walter Gerber and Fritz Stettler, who work in the defense industry. The main food for Swiss conscripts and reservists has traditionally been fondue. The addition of citric acid salts prevented this melted cheese-based dish from stale. So they discovered melting salts, without which there is simply no processed cheese. And the American James L. Kraft, the founder of the Kraft Foods company of the same name, patented his method of producing processed cheese in 1916. His company introduced sliced processed cheese for the first time in the world in 1950.
During World War I, Kraft received an order to supply his products to American troops based in the world's most cheese country, France.
In the production of processed cheeses, a wide variety of types of cheeses are used, as well as cottage cheese, sour cream, milk powder, butter and other raw materials, sometimes not always of high quality.
Processed cheese is considered to be dead cheese, since all the nutrients in it are killed during processing.
The shelf life of processed cheese is about 6-7 months.
High-quality processed cheese does not stick to your hands or teeth. Its surface is smooth and shiny, while the cheese should not break and crumble. Its color is the same everywhere.
Processed cheeses are not even considered by gourmets as cheeses. This cheese is the cheapest type of cheese.
Such cheeses contain less calcium than hard cheeses and more sodium, so people with hypertension and other cardiovascular diseases should avoid this type of cheese. As well as those who have an increased acidity of gastric juice, since during cooking, not only lactic but also citric acid is added to processed cheeses to accelerate ripening. But processed cheeses contain less cholesterol.
Processed cheeses are considered harmful due to their high content of melting salts and fats. It is better not to offer them to children.
During the Soviet era, processed cheese was especially popular among the population; it was an indispensable attribute of cakes and a snack for those who like to drink.
In 2004, the processed cheese factory "Karat" in connection with the 40th anniversary of the beginning of the production of cheese "Druzhba" decided to immortalize this brand and announced a competition for the production of the project of the monument. A crow and a fox share a two-hundred-kilogram cheese "Druzhba", which is made of bronze and has a size of one and a half meters. the cheese is reproduced as authentically as possible, in a classic multi-colored package.