I'm somewhat interested to learn more about it and see if it makes a difference. That link makes a nice note that research is on-going (may have completed?) to identify if it makes it into the bloodstream when digested from cheese. Still, would explain why I love slathering cheese on things even-though I know it's not good for me.
I lived in France for 3 years and there you really get to appreciate cheese. They have 400 types, but my favorite is still a good Gouda, specially I tried once a Pesto-Gouda that I can still savor it.
Cheese whiz, that sounds like a great idea to engage. I've always found some great cheeses at costco or our vegetable weekend market place. Bread, a nice cheese and wine, a favorite but a chardonnay and peanut M&M's, awesomely awesome! Group Hug!