re: #120 Mostly sane, most of the time.

To be really, really boring about this, if it’s cheese, it’s made the traditional cheese way, which means that milk has rennet added, the curds are cut and pressed, and it ages. If it’s re-processed after that, it’s cheeze.

My family introduced American Pasturized Cheese Food Product in pressurized cans (Spray Cheeze) to an Italian village. We’re going to Parmagian Hell for that.