WTF (what the fromage) is… why does cheese go so well with, well, everything?
First things first… The cheesemaking process is all about removing moisture (you’ll typically want 10L of milk to make 1kg of cheddar) meaning that what remains is mostly fat, protein and the salt that’s added to most cheese as a preservative. If you’re here, reading this, I’m pretty sure you love those complex, salty, umami …