My ancestors (I remember my great grandma) used to make cheese with milk from a cow, Annatto, salt and lime/lemon juice. Today, after years of industrial revolution, with the help of science and technology, the four ingredients process has morphed into the following nightmare: Water, Salt, Artificial Coloring, Flavorings, Lecithin, Enzyme Modified Cheese, Dehydrated Cream, Anhydrous Milk-fat, Phosphoric Acid, Albumin from cheese whey, Acetic Acid, Monosodium Phosphate, Potassium Citrate, Sodium Tartrate, Potassium Sorbate. Some call it Pasteurized Process Cheese Food (PPCF).
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I was educated in Catholic schools and spent 6 years at the Petit Seminaire College Saint-Martial, a Jesuit seminary in Port-au-Prince. I am a twice Ordained minister from the Open Ministry Church, and the Universal Life Church The Monastery. I am not religious or an atheist, I enjoy spirituality. Religion, politics and gardening (not necessarily in that order) are my favorite subjects of conversation. Other areas of interest include: Human diversity, criminal and constitutional law (graduated from the police academy CCJST), Africa, ancient history, slavery, automotive technology and research at the GM training Center (Tech I and III), Chrysler Technical Training (BE and T-121). View all posts by mypbbooks