Been eating a lot of aged cheeses recently including gruyere, comte.. maybe parmigianno from time to time..
What's the take on the acidity of these cheeses? I saw some news article on how cheese can be dangerously acidic.. Like I can really taste and feel the acidity of some of these cheeses especially the closer to the rind you go.. An issue or nothing to worry about?
What's the take on the acidity of these cheeses? I saw some news article on how cheese can be dangerously acidic.. Like I can really taste and feel the acidity of some of these cheeses especially the closer to the rind you go.. An issue or nothing to worry about?