All cheese is processed. There is no such thing as “natural” cheese. It just so happens that the specific “process” for creating the kind of cheese being discussed here was developed in Switzerland, not America, so you can thank Europe for that.
Another interesting factoid is that the reason Amercan cheese is dyed yellow is that, a long time ago, Amercans would dye their cheese with Annato so it could easily be identified when selling it. It was so popular with Europeans that it became the standard.
You’re welcome.
