Is it just my imagination, or has the quality of CHEESE somehow changed "drastically" over the last decade?
Im not referring to the expensive exotic cheeses here. Just the "everyday" cheeses like cheddar, gouda, etc.
Im noticing that cheese "reduces" by as much as 50% when melted or grilled. I get the strange nagging feeling that cheese is no longer made with dairy milk, but water and milk powder instead. Even the "texture" has changed it seems. Is this even possible? What's actually happening here? I used to stick to the Woolies Mature Cheddar, because it "tastes" like cheese at least, but now I notice (when grilled) it becomes more rubbery than any other cheese EVER. Guys, what's going on here? Does any1 KNOW what happened to cheese?
Im not referring to the expensive exotic cheeses here. Just the "everyday" cheeses like cheddar, gouda, etc.
Im noticing that cheese "reduces" by as much as 50% when melted or grilled. I get the strange nagging feeling that cheese is no longer made with dairy milk, but water and milk powder instead. Even the "texture" has changed it seems. Is this even possible? What's actually happening here? I used to stick to the Woolies Mature Cheddar, because it "tastes" like cheese at least, but now I notice (when grilled) it becomes more rubbery than any other cheese EVER. Guys, what's going on here? Does any1 KNOW what happened to cheese?
