Don’t feel bad about your cheese problem – it’s just science!

Do you have a cheese problem? (We sure do, so no judgment here!)

Turns out there is a scientific explanation behind why we can’t help but love cheese.

Researchers from the University of Michigan have revealed that cheese contains a chemical found in addictive drugs.

Using the Yale Food Addiction Scale, designed to measure a person’s cravings, the study found that cheese is particularly lovable (and hard to turn down) because it contains casein.

The chemical, which is found in all dairy products, can trigger the brain’s opioid receptors, producing a feeling of euphoria similar to the feelings reported by hard-drug addicts when they use drugs.

Researchers asked 500 students to complete a questionnaire to identify food cravings, with pizza topping the list as the most addictive food of all.

In addition, they found that the top-ranking foods on the addiction scale were those containing cheese.

Scientists studying dairy products found that in milk, casein has a minuscule dosage. But producing a pound of cheese requires about 10 pounds of milk — with addictive casein coagulating the solid milk fats and separating them from the liquids.

As a result, the super-strength chemical becomes concentrated when in solid form, so you’ll get a higher hit of addictive casein by eating cheese than you will having your morning bowl of cereal or glass of milk.

The research results follow a recent study revealing that the average person eats around 35 pounds of cheese a year – so if you’re addicted to cheese, you can take comfort in the fact you are not alone!

BTW: Charcuterie is PERFECT FOR PICNICS!

May we recommend some incredible cheeses for your next get-together? 😁

CHARNWOOD SMOKED CHEDDAR

This delicious smoky Cheddar cheese, lightly dusted with paprika, is made by award-winning British cheesemaker Clawson.

Charnwood has a firm and creamy texture with a superb balance of flavors and a wonderful smoky aroma, and brings lively variety to a cheeseboard. Try it on crackers with a pint of cider.
MORE INFO | ORDER ONLINE HERE  

RED HOT DUTCH

This tantalizing combination of classic Dutch Edam cheese laced with spicy chili peppers is not for the faint of heart! A special treat for the adventurous cheese explorer seeking a spicy cheese.

It is soft enough to melt well but also firm enough to shred and slice, making it ideal for Charcuterie boards, picnics and lakeside snack trays. MORE INFO | ORDER ONLINE

WHITE STILTON WITH APRICOT

One of Long Clawson Dairy’s most popular blended cheeses, also known as Sunburst, features succulent dried apricot pieces adding their delicate sweetness to White Stilton for a finished product that is crumbly, tangy, and sweet.

The milk for White Stilton comes from farms in the Leicestershire, Nottinghamshire and Derbyshire areas of UK, near Clawson’s original dairy founded in 1911, and the milk goes into production within 24 hours.

It is an excellent dessert cheese served with White Zinfandel; it goes well on Charcuterie boards with spicy counterparts and makes a killer grilled cheese when combined with peppers! MORE INFO | ORDER ONLINE

WENSLEYDALE LEMON & HONEY

A fresh, young cheese aged only three weeks, Wensleydale Lemon & Honey is made from milk drawn from cows grazing the sweet limestone pastures of farms in Upper Wensleydale.

A mildly tart yet rich and creamy flavor is the hallmark of the cheese. You can eat this cheese alone, but try pairing it with a crisp apple for a simple, refreshing treat. The cheese’s candied-lemons sour notes also interact beautifully with the sweetness of a pie or cake. MORE INFO | ORDER ONLINE

BAYLEY HAZEN BLUE

One of Eureka Charcuterie’s most popular blue cheeses, Bayley Hazen Blue, is made by Jasper Hill Farm of Vermont. In 2014, Bayley Hazen was voted the “World’s Best Unpasteurized Cheese” at the World Cheese Awards.

The milk comes from the farm’s Ayrshire cows, which produce milk that is wondrously high in fat and protein.

Short and stout in stature, Bayley Hazen Blue is big, bold and boisterous in flavor. Encased in a soft, natural rind, the paste is slightly drier than most American-made blues. It is bursting with deep, dark flavors that often hint at tobacco and roasted hazelnuts, and on rare (and lovely!) occasions, sweet black licorice. MORE INFO | ORDER ONLINE | RECIPE

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