This week's slice of history is a uniquely American invention: processed cheese.
The U.S. patent for processed cheese was issued to James L. Kraft on June 6, 1916. Kraft was born in 1874 and grew up on a farm in Ontario, Canada, where he and his brothers developed a business delivering dairy products. He moved to Chicago in 1903 with only a few dollars in his pocket, rented a horse and wagon, and started a cheese delivery service. He bought cheese wholesale and delivered it to stores around the city.
As his business grew, Kraft brought in his brothers and built a cheese manufacturing plant in Stockton, Illinois, in the northwest corner of the state.
Kraft became curious about an issue that plagued the industry: Cheese spoiled quickly, especially during the summer. He hypothesized that the same bacteria used to produce the cheese also caused it to spoil. He began experimenting with heating techniques to destroy the bacteria while preserving the cheese's flavor and consistency. He perfected the process in 1914 and patented it in 1916.
Kraft's processed cheese could be packed into round cans or rectangular tins for easy shipping and storage. Because of its long shelf life, the U.S. government purchased 5 million pounds to feed soldiers during World War I.
Although many in the cheese industry condemned Kraft's creation as an abomination, by 1930, 40% of all cheese consumed in the United States was made by Kraft.
Copy Edited by Eryn Lent
