#dairy-products

#dairy-products

Cheese consumption in Switzerland averages 51.8 pounds per person annually, significantly higher than the U.S. at 39.5 pounds, showcasing a deep cultural affinity for cheese.

The most contaminated products were ripened cheeses, containing a staggering 1,857 plastic particles per kilogram, which is around 45 times more than bottled water.

To make homemade mascarpone cheese, just add 2 cups of heavy cream to a saucepan over medium heat. Once simmering, monitor it until it reaches a temperature between 180 and 185 degrees Fahrenheit.

Cottage cheese and Greek yogurt are nutritious dairy staples rich in protein, helping with muscle growth, metabolism, and satiety.

Milk products in the store are pasteurized, and that's all forms of milk: Whole milk, skim milk, 2% milk, cheeses, yogurts, and those things are all pasteurized.

The hype around cheeses often overlooks American cheese, yet this versatile product can be appreciated through unconventional recipes that enhance its creamy texture.