cheeses

The production of most hard cheeses and some soft cheeses tends to remove a lot of the hormone and lactose content, as well as some of the denatured proteins.

Right - They're talking about cheeses like parmesan reggiano, which are typically grated and used in small quantities.

Its different to point to specialist shops, or have enormous choice of best cheeses in every large supermarket.

Take some French cheeses which stink unbelievably bad yet have a smooth, creamy & almost sweet taste.

The only decent cheeses at this Whole Foods are the safe choices like hard aged cheese.

That's odd, they substituted the (Double) Gloucester and Cheshire cheeses - are they not possible to obtain in the US?

Thinking about food the first time to mind would be temperature control for charcuterie and cheeses.

There's plenty of places which have good high culture but struggle to produce passable cheeses.

That said, I think it's hard enough to get cheese that is simply cheese, let alone crafted/aged cheeses that I'll keep with cow/goat based cheeses for the foreseeable future.

It seems so simple and basic in Spain, where the ham and cheeses are unbelievably good, but here in the U.

You can get unusual different cheeses every weekend if you're willing to take a trip to some random village in a tucked-away valley.

The best pastries in the world + a wide variety of cold cuts, cheeses and spreads with lots of butter and rye bread.

See the link for "yoghurt cheeses" at the end of the article.

After all, at a fundamental level pizza is oven-baked "stuff on flatbread", even the flatbread (dough) can be customised (different styles, seasoning, stuffing), to say nothing of the base sauce, cheeses and other toppings.

Cheeses, olives, halvah etc go from fridge to the table, back to fridge, and get restocked on the weekends...