No doubt it's changed a lot, although, despite the imagery, I know Sargento and anything else pre-shredded in bags loaded with starch to keep it from clumping together gets packed in a facility that looks just like that. Also, what they shred likely comes in blocks up to the thousands of pounds, and not the couple-hundred-pound wheel you saw that guy draw a piece out of with a cheese iron (http://uncyclopedia.wikia.com/wiki/File:Cheese-iron-cache.jpg).
I cheesemongered from 1995 to 2000, and I know there are plenty of things that have come on the scene since I took my whites off for the last time. I miss having it all available to me, although I don't mind not smelling like cheese all the time!
If you love cheese, you might be interested in the facebook page of the American Cheese Society (http://www.facebook.com/AmericanCheeseSociety) - they're the organization dedicated to advancing the cause of the sort of farmstead and artisan cheeses that are the most interesting being made in the States today.
And most cheesemongers love to share their knowledge with interested people - and cut pieces for you to taste. So don't be afraid to loiter about the place reading signs and asking questions - except maybe in the week before Thanksgiving, Christmas, or New Year's Eve, when cranky cheesesellers have been known to launch a kilo Brie Frisbee-style at the 57th person in a row who approaches the counter and says "I need three cheeses for a party." (What can I say, some of us love food in general more than we love people in general. ;D)
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I cheesemongered from 1995 to 2000, and I know there are plenty of things that have come on the scene since I took my whites off for the last time. I miss having it all available to me, although I don't mind not smelling like cheese all the time!
If you love cheese, you might be interested in the facebook page of the American Cheese Society (http://www.facebook.com/AmericanCheeseSociety) - they're the organization dedicated to advancing the cause of the sort of farmstead and artisan cheeses that are the most interesting being made in the States today.
And most cheesemongers love to share their knowledge with interested people - and cut pieces for you to taste. So don't be afraid to loiter about the place reading signs and asking questions - except maybe in the week before Thanksgiving, Christmas, or New Year's Eve, when cranky cheesesellers have been known to launch a kilo Brie Frisbee-style at the 57th person in a row who approaches the counter and says "I need three cheeses for a party." (What can I say, some of us love food in general more than we love people in general. ;D)