Well, a few dozen words, which apparently still can’t compete with the number of ingredients required to make cheese “food”. When a food producer has to state the obvious, I get concerned. I start thinking about lobbies, factories, manufacturing, chemicals, and processes – things that sounded fun on the Jetsons but have disturbing consequences in reality.
Maybe I’m easily entertained, but I get a real kick (more pain than humor, actually) from “foods” I see in the grocery store. Some days, I can’t even make it through the center aisles – it’s just too much. But even the dairy case can be a minefield of scientific stupefaction for which no chemistry refresher course could possibly prepare me. Case in point: cheese food.
When did the food supply become about food products instead of food? When did it become acceptable to label something meant for human ingestion as a “cheese food”? What’s next: milk food, beef food, and perhaps food food?
I grew up in Maine: lots of trees, animals, mountains, farms. I grew up with the knowledge that cheese was something that came from milk after some fairly simple processing. Something about Miss Moppet and curds and whey. These days, cheese “food” comes from a factory and includes things like “anhydrous milkfat”. Google at your own risk. And schools feed it to our kids, meanwhile, and feel good because there’s calcium in it!
It’s a mass-produced, centralized, chemical-laden world of cheese food we live in, Apples. I encourage you to be vigilant about eating only fresh foods that don’t need descriptions like “process” or “product” or, as if we should eat something that comes with a reminder, “food”.
Here’s some clickativity  from a less-perplexed soul who took the time to explain exactly what goes into cheese “food”. Read at your discretion.
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