There's more varieties of cheese in the UK now than they're in France. You can get dry cheeses, like cheddas and things like this, but you can't get all the really tasty raw milk cheeses that it's all over Europe right now. The fermenting process increases the number of polyphenols which are good for your microbes. So as we rediscover fermented foods and how good they are for us, I do a fabulous fermenting at home.
Tim Spector is a Professor of Genetic Epidemiology at King’s College London, director of the Twins UK study, Scientific co-founder at ZOE, and one of the world’s leading researchers. He's also the author of Food for Life: The New Science of Eating Well, his latest book focusing on nutrition and health. Tim trained originally in rheumatology and epidemiology.
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