It ain’t easy being cheesy. Mr. Cheetah first made this sage observation back in the ’80s, and it certainly still applies to the manufacture of his favorite bright-orange snack. Turning a hunk of cornmeal into a knobby Cheeto may take only a few minutes, but it requires a fine-tuned industrial dance that leaves no room for error. Frito-Lay’s quality-control folks will not tolerate anything less than maximum crunchiness.
Full story: Making Cheetos: It Ain’t Easy Being Cheesy
