Here in Europe (and perhaps only in Spain) I've noticed that most of the cheeses (hard and soft, but more often hard) contain an interesting list of artificial additives in the ingredients: conservatives, acid correctors, colors etc. Finding cheeses without these is a real chore. Going organic helps, but the offerings are small.
My questions are:
- Is it like that everywhere else?
- How bad is it for the consumers?
- Why do they do it? is there a law of some kind regarding this?
I feel this question might be considered on the border of suitability for the site, feel free to suggest a different site if you think it is inappropriate here.