Posted on 01/03/2023 7:57:44 AM PST by mylife
Gosh, I can’t say which is my fave. I love them all. Except I hate bleu cheese and Roquefort. Those are two that are not in my fridge, except for some bleu cheese dressing for my husband when we have wings.
Two that I enjoy that I have trouble finding locally are Sage Derby and Cotswold. They are a fun change. And BOTH are in my fridge for the moment. They will only be around for a few more days, I’m sure.
Cheddar, American and cream cheese raise breast cancer risk.
“... eating high amounts of cheddar and cream cheeses may increase women’s risk of breast cancer, but a high intake of yogurt may reduce risk of the disease... Cheddar, cream cheese may raise breast cancer risk by 53 percent...”
“How cheddar and cream cheese could give you breast cancer: Eating too much can raise the risk by 50%
“... US scientists looked at more than 3,000 women over 11 years, measuring dairy intake using a food questionnaire.
“They found cheese raised the risk of breast cancer by 53 per cent, particularly a high intake of cheddar and cream cheeses, plus American varieties.
“However eating yoghurt appeared to cut the risk by 30 per cent for the women studied.”
https://www.dailymail.co.uk/health/article-4322418/How-cheddar-cream-cheese-breast-cancer.html
“Contrary to our observations between yogurt and breast cancer, we observed a marginally significant 53% increased risk of breast cancer associated with higher “other cheese” (American, cheddar, and cream cheese) intake (OR: 1.53; 95% CI: 0.99, 2.34; P = 0.05). No associations were observed with the remaining dairy groups and breast cancer in these data.”
https://pubmed.ncbi.nlm.nih.gov/29955696/
(Maybe someone with more medical background than I have can help interpret the data regarding risk. An increased risk of 53% sounds large, but the original study characterizes this as only “marginally significant.”)
Oh, I’m with you on the goat cheese. Not one of my faves.
I do love duck pate. I hadn’t had any in 30 years until this last September and it was in the menu at the restaurant we went to on vacation. So nice to have it again, but it wasn’t as good as I remember from years ago.
Slowly I turned...
“Have you.....SHUT THAT BLOODY BOUZOUKI OFF!”
Pimento Cheese!
I had something called a ‘Country Pate’ at a restaurant in the National Gallery many years ago. I really liked that, but I think it didn’t actually have a lot of liver in it; just enough.
Cabot’s aerosol whipped cream is also excellent, hint of buttery taste. Not available in Arizona, unfortunately.
The Pimento Cheese Sandwich is the one classic Southern party item that I can’t stand. It’s too sweet.
"Pimento."
I am convinced that Nick Parks modeled Wallace’s face after Prince Charles’.
It ALL depends on HOW MUCH. Based on that theory, donuts could be part of a healthy diet ... provided you eat them few and far between.
I don’t think I’ve ever eaten goat cheese.
Well, there are lots of cheeses made from goat’s milk; but I’m speaking of the stuff generally referred to as Chevre in our supermarkets. (My husband always says it tastes like licking a goat :-)
Sounds like something I would enjoy once in a while. Growing up, we would sometimes have liver for dinner. I didn’t like it, but would eat it anyway. Mostly because that’s how it was back then. If you didn’t eat, you went to bed hungry. And after receiving a spanking for being disobedient and rude. Only had to learn that lesson once.
I would agree with your husband. Very barn animal tasting and smelling.
My preference is extra sharp cheddar. So sharp it makes your mouth bleed.
My wife prepares basically the same breakfast every morning for us for the past decade plus:
1/2 of an Ora Theat thin cut into half with a slice of smoked Gouda, some sliced smoked ocean salmon, a couple of cherry tomatoes as a side with some walnuts/almonds/grapes.
It seems to be working as I’m 84 and she will soon be 83.
In fact, we are in the top 1% of being still around Americans at various ages.
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