A woman eats a traditional Hungarian langos, a deep-fried dough topped with sour cream, cheese and onion, at a market in Budapest, Hungary, September 27, 2017. REUTERS/Laszlo Balogh 

A woman eats a traditional Hungarian langos, a deep-fried dough topped with sour cream, cheese and onion, at a market in Budapest, Hungary, September 27, 2017. REUTERS/Laszlo Balogh 

"Bolani" with fresh "laban", also known as Afghan pie with Syrian cream cheese, is served in the Manga Cowboy restaurant in Budapest, Hungary, September 29, 2015. A bunch of restaurants in Budapest have found a mouth-watering way to challenge Hungarian attitudes to Europe's migrant crisis - by serving up tasty dishes from Syria and other countries that are providing many of the refugees. Picture taken September 29, 2015. REUTERS/Bernadett Szabo 

A guest eats "bolani" with fresh "laban", also known as Afghan pie with Syrian cream cheese, in the Manga Cowboy restaurant in Budapest, Hungary, September 29, 2015. A bunch of restaurants in Budapest have found a mouth-watering way to challenge Hungarian attitudes to Europe's migrant crisis - by serving up tasty dishes from Syria and other countries that are providing many of the refugees. Picture taken September 29, 2015. REUTERS/Bernadett Szabo 

A baker displays a piece of bread at a Umassif Bakery in Beijing, China, August 19, 2015. Picture taken August 19, 2015. Chinese diets have traditionally been low on dairy products, in part because most adult Chinese are lactose intolerant, meaning they have difficulty digesting the sugar found in milk. Cheese and cream contain lower levels of lactose than milk. Euromonitor International expects the China cheese market to jump 23 percent to 3.5 billion yuan ($547 million) this year. Picture taken August 19, 2015. REUTERS/Jason lee 

A woman eats inside a Umassif Bakery in Beijing, China, August 19, 2015. Chinese diets have traditionally been low on dairy products, in part because most adult Chinese are lactose intolerant, meaning they have difficulty digesting the sugar found in milk. Cheese and cream contain lower levels of lactose than milk. Euromonitor International expects the China cheese market to jump 23 percent to 3.5 billion yuan ($547 million) this year. Picture taken August 19, 2015. REUTERS/Jason lee 

A baker picks a bread at a Umassif Bakery in Beijing, China, August 19, 2015. Chinese diets have traditionally been low on dairy products, in part because most adult Chinese are lactose intolerant, meaning they have difficulty digesting the sugar found in milk. Cheese and cream contain lower levels of lactose than milk. Euromonitor International expects the China cheese market to jump 23 percent to 3.5 billion yuan ($547 million) this year. Picture taken August 19, 2015. REUTERS/Jason lee 

A baker works at a Umassif Bakery in Beijing, China, August 19, 2015. Chinese diets have traditionally been low on dairy products, in part because most adult Chinese are lactose intolerant, meaning they have difficulty digesting the sugar found in milk. Cheese and cream contain lower levels of lactose than milk. Euromonitor International expects the China cheese market to jump 23 percent to 3.5 billion yuan ($547 million) this year. Picture taken August 19, 2015. REUTERS/Jason lee 

Parts of a frozen goat leg is seen at P&S Select Foods at the Hunts Point Cooperative Market in the Bronx borough of New York February 19, 2015. Just a week into the Chinese "Year of the Goat," chefs in New York are sharpening their knives and diners are preparing to drool over bowls of braised goat shoulder tortellini in a smoked broth and plates of rosemary-goat cheese ice cream. Menus using goat meat are leaping beyond ethnic restaurants to high-end outlets, as restaurateurs and retailers hunt for alternatives to beef - an expensive option, even though wholesale prices are off last summer's record highs. Picture taken February 19. To match story LIVESTOCK-GOATS/ REUTERS/Shannon Stapleton (UNITED STATES - Tags: FOOD AGRICULTURE BUSINESS ANIMALS) 

A frozen goat leg is cut at P&S Select Foods at the Hunts Point Cooperative Market in the Bronx borough of New York February 19, 2015.Just a week into the Chinese "Year of the Goat," chefs in New York are sharpening their knives and diners are preparing to drool over bowls of braised goat shoulder tortellini in a smoked broth and plates of rosemary-goat cheese ice cream. Menus using goat meat are leaping beyond ethnic restaurants to high-end outlets, as restaurateurs and retailers hunt for alternatives to beef - an expensive option, even though wholesale prices are off last summer's record highs. Picture taken February 19. To match story LIVESTOCK-GOATS/ REUTERS/Shannon Stapleton (UNITED STATES - Tags: FOOD AGRICULTURE BUSINESS ANIMALS) 

Frozen goats are seen at P&S Select Foods at the Hunts Point Cooperative Market in the Bronx borough of New York February 19, 2015. Just a week into the Chinese "Year of the Goat," chefs in New York are sharpening their knives and diners are preparing to drool over bowls of braised goat shoulder tortellini in a smoked broth and plates of rosemary-goat cheese ice cream. Menus using goat meat are leaping beyond ethnic restaurants to high-end outlets, as restaurateurs and retailers hunt for alternatives to beef - an expensive option, even though wholesale prices are off last summer's record highs. Picture taken February 19. To match story LIVESTOCK-GOATS/ REUTERS/Shannon Stapleton (UNITED STATES - Tags: AGRICULTURE ANIMALS BUSINESS FOOD) 

P&S Select Foods manager Ray Millan removes the plastic wrap off frozen goats at the Hunts Point Cooperative Market in the Bronx borough of New York February 19, 2015. Just a week into the Chinese "Year of the Goat," chefs in New York are sharpening their knives and diners are preparing to drool over bowls of braised goat shoulder tortellini in a smoked broth and plates of rosemary-goat cheese ice cream. Menus using goat meat are leaping beyond ethnic restaurants to high-end outlets, as restaurateurs and retailers hunt for alternatives to beef - an expensive option, even though wholesale prices are off last summer's record highs. Picture taken February 19. To match story LIVESTOCK-GOATS/ REUTERS/Shannon Stapleton (UNITED STATES - Tags: AGRICULTURE BUSINESS FOOD) 

Cheese maker and farmer Jacques Murith creams the milk at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken September 20, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD) 

Cheese maker and farmer Jacques Murith creams the milk at Le Commun mountain pasture chalet in Gruyeres, western Switzerland, July 7, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken July 7, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD) 

Peasant women from the Zagreb's surrounding villages give their products away for free in protest against new regulation banning sale of traditional cottage cheese and cream at a popular open air market in Zagreb October 4, 2010. REUTERS/Nikola Solic (CROATIA - Tags: CIVIL UNREST EMPLOYMENT BUSINESS) 

A woman prepares arepas, a form of cornmeal flatbread usually filled with cheese or meat, at state-run Arepa Socialista (Socialist Arepa) restaurant in Caracas April 16, 2010. In its own version of Cuba's famous Coppelia ice-cream store, Venezuela is now running a popular "Socialist arepa" shop to nourish stomachs and souls with a subsidized version of the beloved national food. Picture taken April 16. REUTERS/Jorge Silva (VENEZUELA - Tags: POLITICS FOOD) 

A woman serves arepas, a form of cornmeal flatbread usually filled with cheese or meat, at a third of the normal cost at state-run Arepa Socialista (Socialist Arepa) restaurant in Caracas April 16, 2010. In its own version of Cuba's famous Coppelia ice-cream store, Venezuela is now running a popular "Socialist arepa" shop to nourish stomachs and souls with a subsidized version of the beloved national food. Picture taken April 16. REUTERS/Jorge Silva (VENEZUELA - Tags: POLITICS FOOD) 

A woman serves arepas, a form of cornmeal flatbread usually filled with cheese or meat, at state-run Arepa Socialista (Socialist Arepa) restaurant in Caracas April 16, 2010. In its own version of Cuba's famous Coppelia ice-cream store, Venezuela is now running a popular "Socialist arepa" shop to nourish stomachs and souls with a subsidized version of the beloved national food. The words on the T-shirt read "Chavez is a winner". Picture taken April 16. REUTERS/Jorge Silva (VENEZUELA - Tags: POLITICS FOOD) 

A vendor loads a pot with cream cheese at Zagreb's main outdoor food market at -8 degrees Celsius (18 Fahrenheit) January 12, 2009. REUTERS/Nikola Solic (CROATIA) 

Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in New York November 6, 2007. The pricey bagel, a creation of Tujague designed in part to help raise funds for Les Amis d'Escoffier Scholarship which provides scholarships to students of the culinary arts, is topped with white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. REUTERS/Jacob Silberberg (UNITED STATES) 

Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in New York November 6, 2007. The pricey bagel, a creation of Tujague designed in part to help raise funds for Les Amis d'Escoffier Scholarship which provides scholarships to students of the culinary arts, is topped with white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. REUTERS/Jacob Silberberg (UNITED STATES) 

Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in New York November 6, 2007. The pricey bagel, a creation of Tujague designed in part to help raise funds for Les Amis d'Escoffier Scholarship which provides scholarships to students of the culinary arts, is topped with white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. REUTERS/Jacob Silberberg (UNITED STATES) 

Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in New York November 6, 2007. The pricey bagel, a creation of Tujague designed in part to help raise funds for Les Amis d'Escoffier Scholarship which provides scholarships to students of the culinary arts, is topped with white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. REUTERS/Jacob Silberberg (UNITED STATES) 

Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in New York November 6, 2007. The pricey bagel, a creation of Tujague designed in part to help raise funds for Les Amis d'Escoffier Scholarship which provides scholarships to students of the culinary arts, is topped with white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. REUTERS/Jacob Silberberg (UNITED STATES) 

Frank Tujague, executive chef of the Westin New York hotel at Times Square, prepares a $1,000 bagel in New York November 6, 2007. The pricey bagel, a creation of Tujague designed in part to help raise funds for Les Amis d'Escoffier Scholarship which provides scholarships to students of the culinary arts, is topped with white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. REUTERS/Jacob Silberberg (UNITED STATES) 

A slice of Margherita pizza is served at a pizzeria in Sao Paulo, September 28, 2007. Sao Paulo is home to more than 6,000 pizza parlors that, in all, churn out close to a million pies a day, according to the local association of pizzerias. By some estimates, only New Yorkers devour more pizzas annually than Paulistanos. Picture taken September 28, 2007. REUTERS/Paulo Whitaker (BRAZIL) 

Peasant women display their goods, including the popular cheese and cream, at Zagreb's main green market March 15, 2007. One of the most widespread fears among Croats was that the European Union would ban home-made products, such as the popular local fresh cheese and cream, will be banned under EU food hygiene regulations once Croatia joins. Such fears have helped keep anti-EU sentiment high in Croatia, which is almost certainly the next member, hoping to join by 2010. REUTERS/Nikola Solic (CROATIA) 

A worker takes out Danish cheese cream products in a shopping centre in the Yemeni capital Sanaa, February 2, 2006. The note under the shelf reads, "This is a Danish product and we boycott it". The boycott is part of a widespread boycott of Danish products after cartoons portraying Prophet Muhammad were published by a Danish newspaper. REUTERS/Khaled Abdullah 

A worker takes out Danish cheese cream products in a shopping centre in the Yemeni capital Sanaa, February 2, 2006. The note under the shelf reads, "This is a Danish product and we boycott it". The boycott is part of a widespread boycott of Danish products after cartoons portraying Prophet Muhammad were published by a Danish newspaper. REUTERS/Khaled Abdullah