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Why would inexpensive cheese manufacturers secretly add expensive ingredients like honey?
Perhaps this aftertaste is caused by some unnatural ingredients in the composition. Nowadays, milk fat substitutes, calcium chloride and many other bad things are added to inexpensive cheeses.
It would be interesting to listen to the opinion of a technologist who produces similar products.
Just because this comment can be easily misinterpreted:
Both plant fats and CaCl2 are natural, neither of them are "bad" (when, like everything, they're consumed in sensible amounts) and they should not be lumped in with "other bad things", even if you don't like those ingredients in your cheese.