No/yes: The actual taste that comes about in making cheeses relies on germ action that digests/breaks down the lactose in the cheese. The action of various germs flavors the cheese. Some like sharp cheddar have little lactose left, while processed cheese spreads may have a lot.
Answered 7/24/2017
607 views
A doctor has provided 1 answer
A doctor has provided 1 answer
A doctor has provided 1 answer
A doctor has provided 1 answer
90,000 U.S. doctors in 147 specialties are here to answer your questions or offer you advice, prescriptions, and more.
Ask your question