Anatomy of Easy Cheese

I came across this wonderful article on WIRED magazine that details the role of various ingredients in Kraft Easy Cheese. As is with most processed food, Easy Cheese utilizes many mysterious ingredients, and while some of these are better off uneaten—mainly preservatives, others serve to improve the taste and texture of food. Give the article a read!

About Earl

Hi, my name is Earl. I am a student who loves to analyze food and eat healthy. My careful eye for food has caused me to become interested in the science behind food and cooking, and I write about my explorations into food on my website While I believe in sticking to whole, natural foods, I'm not afraid to work with avant-garde ingredients and equipment such as constant temperature water baths and sodium alginate. I also love photography, technology, and journalism.

19. January 2011 von Earl
Categories: Molecular Gastronomy | Tags: | Comments Off on Anatomy of Easy Cheese