All things cheese in France

Monday, 13 August 2012

Cheese, Fat and Sodium

An interesting article in the NYTimes, Ask to Get Slim, Cheese Resists, by Harry Fountain - The U.S. Cheese Industry Works to Reduce Sodium and Fat.  All about how America is trying to make cheese with less fat and less salt and still have something that approximates cheese. Not certain there is a point to this since cheese derived its character from the milk fat and salt acts as a preservative and flavour enhancer.