Amazoniac
Member
What's puzzling about Jenn's interesting comment is that the other cheese, from a farmer next to him, has a completely different fat profile.milk_lover said:post 111729Why don't you ask the owner of the local company? You can call him and change your voice (better with high-pitched voice for further misleading) so this way he won't know it's you and your relationship with him remains intact. We need to get to the bottom of this.Amazoniac said:post 111711 The brick one from the upside down image just doesn't feel right, even though I didn't have any apparent reaction to it on the short term, I had a bit of digestive upset that I think won't be beneficial in the long term, especially consuming it frequently.
Edit: forgot to mention that it's a cheesed salt, not a salted cheese as you can confirm from the label.
And I'm still trying to find another possible explanation for that strange fat profile..
Also, what is the difference between cheesed salt and salted cheese?
He wouldn't mind any question, his farm welcomes visitors at any time, he doesn't have anything to hide.
One of them you can taste a little bit of cheese in between the salt..
Last edited by a moderator: