I posted on this earlier and we now have specific confirmation that 'certain' cheeses are not at risk. I suspect that means most but not all but no one has said that yet.. Not all cheeses are fully fermented and we simply do not recognize that at all. Who asked?
The big take home is that we enjoy beef and pork occasionally but know that it is triggering inflammation which will take time to fully subside. It certainly explains the serious difference between vegetarians and chronic meat eaters in terms of heart problems and cancer in particular.
A daily Big Mac is a really bad idea. A superior replacement will make your fortune. Or perhaps it is time to produce properly fermented ground beef as a ommodity meat product as anyone who as eaten proper mince meat will know. This could easily be made into savories as well. We have barely scratched the surface.