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What kind of cheese are we talking about here? From a can at midnight, or slices of american, or higher end stuff from actual farms?

If you're just nomming on the low-grade stuff, take a page from the foodie playbook and try to develop a taste for the richer, better stuff. It's typically not the kind of thing you'll sit down and eat a package of in front of the TV, instead treating it more like...well, a treat, to be savored and enjoyed. Consumption will be a lot lower at that point.

Good luck! Though, Unicornassassin makes a good point, why do you need to cut it out? Going paleo, or do you know that it's really something you just eat that much of?

"The world will never starve for want of wonders, but for want of wonder." --GK Chesterton

Domine, non sum dignus ut intres sub tectum meum, sed tantum dic verbo et sanabitur anima mea...

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