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The list of cheeses in this article is a very idiosyncratic collection. As well as many traditional types, some are new varieties supplied by a single maker. I wonder if they have been slipped in as advertising?
If this goes on, soon there could be thousands of cheeses in the article. I'd suggest culling the list only to include the major traditional types of cheese, not recent inventions proprietary to a single source.
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64.56.11.126 (talk) 14:34, 15 April 2024 (UTC)s Bottom line: Although cheese is high in saturated fat and sodium, it is also rich in calcium and protein, and some fermented types contain probiotics. One can enjoy a modest amount of cheese as part of a healthful diet, but how it is eaten is key.[reply]