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Digital Subscriptions > Psychologies > No. 134 Sleep Easy > Cheese please

Cheese please

Spread, smear, slice, wedge or grate – just be sure to get the good stuff, says nutritionist Eve Kalinik

Cheese-making has been on the board for some 9,000 years and, for the vast majority of those, it was practised as a traditional, artisanal craft. But, with the introduction of mass-produced rennet, which allowed cheese to be factory-made in bulk, modern ‘fake’ cheese is a far cry from its wholesome ancestor.

Fortunately, the traditional process has recently seen a trendy renaissance, with smaller, farm-based producers offering the most exceptional varieties. Incredible flavour aside, this also makes for a far more nutritionally superior slice, and a bona fide, wholly healthy addition to the diet. There’s also a lot to be said for food that is made with personal dedication, patience, respect and passion – all integral parts of the cheese-making process – which feed our spirit, too.

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Psychologies November 2016 - Sleep Easy
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