Ninety percent of the cheese in this country is made with a genetically modified enzyme.
Four ingredients make real cheese. Milk, salt, starter cultures, rennet.
A pharmaceutical company figured out how to insert cow genes into a modified fungus to produce rennet at scale. That enzyme, called fermentation-produced chymosin, now sits in roughly 9 out of 10 cheese packages on your grocery shelf.
Meanwhile Kraft Singles cannot legally call themselves cheese. The FDA requires at least 51% real cheese for that word on the label. Kraft's product falls below it. The package says "pasteurized prepared cheese product." Sodium phosphate. Milk protein concentrate. Annatto coloring. A long ingredient list stretched far from four ingredients.
Italy and France have laws protecting real cheese. The recipe is locked. The ingredients are milk, salt, cultures, animal rennet. Zero room for shortcuts.
That breakdown from Riverside Homestead Life on YouTube is worth your time.
I'd rather sell you something with four ingredients you can pronounce. Direct from ranch. No middleman stretching the list.
Your rancher,
Jason Hanley | 208-714-0478