Our family loves cheese.  We eat approximately 20 to 25 pounds of cheese a month.  Sounds ridiculous, I know.  Of course favorites, like most Americans, are cheddar and mozzarella.  The grown-ups and more adventurous children also like some good bleu cheese, brie, feta, goat, etc.  But now it is getting a bit creepy.

As more and more foods are “enhanced”, we hate to think of all of the “extras” we are eating with all of that cheese (not to mention other foods).  Dairy is a huge culprit for hormones and antibiotics.  While we buy hormone free, antibiotic free milk (to the tune of 10 gallons a week), we buy regular store cheese.  And regular store eeeeewwww factor, too.

Now the big thing is genetically modified foods.  The human genome project says that “in 2006, a total of 252 million acres of transgenic crops were planted in 22 countries by 10.3 million farmers.”  It goes on to say that the US produced 53% of worldwide GM foods.  Big eeeeeewwwww. As it turns out manufacturers have been using genetically modified bacteria to make cheese since the 80’s.  But I didn’t know that before today, and now I wish I had never started this stinkin’ post.

For a very thorough article on the development of genetically modified foods see this article from Purdue University.  Warning: while it has a very concise but complete history, it is obviously very pro-GM foods.

In my hunting for sources for this post I found this blog post on genetically modified poison from the cheese slave.  Right up my alley.  If you do nothing else online today go here and watch her YouTube vid.  6 and a half minutes of horror.

Go here for an even creepier article on cloned cows for cheaper cheese.

This is so gross, the 9 cheese sticks I just ate are curdling my stomach (cheese lovers, the word play IS intended).