We use cookies to track usage and preferences. See Cookie Policy
Pocketmags Digital Magazines Pocketmags Digital Magazines

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.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Psychologies - No. 134 Sleep Easy
If you own the issue, Login to read the full article now.
Single Issue - No. 134 Sleep Easy
$3.99
Or 399 points
Annual Digital Subscription
Only $ 2.31 per issue
Including 6 Back Issues free!
SAVE
37%
Was $29.99
Now $29.99
6 Month Digital Subscription
Only $ 2.61 per issue
SAVE
29%
$16.99
Or 1699 points
Monthly Digital Subscription
Only $ 2.76 per issue
SAVE
25%
$2.99
Or 299 points

View Issues

About Psychologies

Psychologies November 2016 - Sleep Easy
Ways to Pay Pocketmags Payment Types
At Pocketmags you get Secure Billing Great Offers HTML Reader Gifting options Loyalty Points