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Oh hi folks, it’s me, Vitruvius. I was recently involved in a discussion in which some folks were attempting to distinguish between what they were calling “processed” cheese and other (presumably non-processed) cheese, without defining what they mean by “processed” cheese. As I think that’s a less than optimal approach, I’d like to take a moment to sketch out why that is so; perhaps increasing, in the process, your enjoyment of cheese forever.
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In my new On the Matter of “Processed” Cheese essay, I list in point form something like the key steps and phases involved in producing what we call cheese, and it really is a beautiful thing.
What I’d like each of you who are so inclined to do is to decide, for yourself: at what step or phase does the product we are discussing in the essay become cheese, and at what step does it become “processed” cheese. I’ve put some of my annotations in for the record, but you are free to decide for yourself, of course.
I hope you like the essay; if you do, you’re welcome, if you don’t, I’m sorry to have bothered you.