Top Five Common Misconceptions About Cheese

Cheese is a very misunderstood food in the U.S. because most of what's offered doesn't even contain dairy in it. And the few cheeses that do, often have been so processed that they're no longer like their European kin. So to give a better idea of what "real cheese" is really like, I'm going to debunk some of the common myths that are toted as fact. And let you in on what types of cheese you should be eating, and what you should and shouldn't be doing with them.

Myth #1: Velveeta and Kraft are cheese.

Velveeta, and Kraft's cheese products, are just that, cheese-like products. If you read the nutritional facts on the back of any of these you'll see how very little, if any of these items, are composed primarily of milk. (Keep in mind, the first thing listed under ingredients on the nutritional facts is what the item is predominently made of.) Most of the time they're jam packed with food coloring, additional flavoring, additives, preservatives, and oil. None of which is needed to make cheese!

Myth #2: It's Okay to Freeze Cheese.

If you intend to use one of the "plastic" cheese substitutes mentioned above, then the freezer will have no effect, but neither will an entire lack of refridgeration.

Now, for real cheese, freezing cheese corrupts with the texture and taste because it messes with the milk fat present in cheese by stifling it's maturing process. If you'd like to take good care of your cheese, wrap it in wax paper and keep it in your vegetable bin (the temp is normally just right in there).

Myth #3: Vermont Cheddar is from Vermont.

There's no DOC (Denominaci de Origen Calificada in Spain & Denominazione di Origine Controllata in Italy) or AOC (Appellation d'Origine Controlee in France) here in America to keep people from listing items (like Vermont Cheddar), as just that, even though it might have been made in Ohio. In Europe, almost every major cheese producing country has a department that regulates what cheese can be produced, where it can be produced, and what they're allowed to say on the package. So when you're eating "Wisconsin Cheddar" next time, you might want to check the back to see if that's really where it came from!

Myth #4: Color indicates Flavor.

In U.S. factory produced cheeses, the "yellow" that so many think indicates flavor actually indicates that Yellow No 5, a flavorless dye, has been added to the cheese. For the artisanal (hand-made) cheeses, or other imported cheeses, annatto, an flavorless natural coloring from a thystle plant is often used. And without coloring, cheese is naturally white. Coloring cheeses was said to have begun so that farmers could help customers differentiate their cheese from a competitors.

Myth #5: Cheese will give you Heart Disease.

The study that published this information was found to be false as Greece and France, both countries that consume more cheese than the US, had low numbers of heart disease. Though cheese is still known to be high in saturated fat.

Cheese is as complex as it's taste and because of such things, you can't always believe "everything you see and hear about it". As with many other things, if you think what you're hearing about your favorite dairy product might prove false, look it up! It might just be another common misconception about cheese.