I was in the supermarket last week and noticed that a 2-pound loaf of a brand name pasteurized recipe cheese product was over $8. I thought, wow, that isn’t even real cheese and it started out as a commodity product. As much as I love cheese dip made from that processed cheese spread product, I also know that there is no benefit from eating it. I always pick “real” cheese for my sandwiches, and I hope that many of you do as well. So what is a “real” cheese? I am talking about various cheeses such as cheddar, swiss, ricotta and parmesan. In this column, I will touch base about all of those and more and what makes these cheeses a bit different from each other.