MILWAUKEE — In the centuries that Americans have been making cheese, they have gotten very good at it, producing world-class Cheddars and chèvres, to name just two varieties. But more recently, cheese making has been something of a struggle.
Under pressure to reduce sodium and saturated fats in American diets — especially those of children — the cheese industry has tried to make products with less salt or fat that consumers will like.
It has not had great success.
“We’ve made some progress in that arena,” said Gregory D. Miller, president of the Dairy Research Institute. “But we have not been able to crack the code.”
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