>
> I bet the milk was pasteurized.
> Also if most of it was not fermented, there is a bunch of
carbohydrates in the form of
> milk sugars.

For those who know about Milk,

What kinds of carbs are in Cheddar and Cottage Cheese;  and
does pasteurization affect them with respect to food value,
I mean nutritious value?

Winston Price wrote about healthy Swiss people living in
high valleys:    Is Swiss Cheese still nutritious and what
difference between Swiss Cheese from "Suisse"  and from
Wisconsin or Oregon?

Regards,  Lorenzo