What did you not know about cheese?

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According to some, cheeses are one of the essential foods for a healthy diet. According to others, they contain too much risky fat, table salts and sometimes problematic melting salts. So how is it actually?

Cheeses are certainly the best source of calcium and contain quality protein. In particular, semi-hard and hard cheeses, which in a way concentrate the substances contained in milk. However, it has its BUTs. Cheese is not like cheese.


Cheese is a dairy product whose history dates back to around 8,000 BC At that time, people began to raise sheep and used their milk to make dairy products. Like other popular treats worldwide, the cheese was probably made by mistake. What would we do without him?

There are many types of cheese . They are most often divided according to the method of precipitation (cheese / sour, sulfurized / sweet and melted), according to the fat content in the dry matter (we distinguish 5 categories from less than 10% to more than 60%) and also according to hardness (fresh, soft, fungal, semi-hard, hard and molten).

The most popular and well-known types of cheese include, for example, eidam, gouda, Balkan cheese, blue cheese, brynza, cottage, mozzarella, parenica, Emmental, Camembert or cottage cheese.


Cheeses belong to a healthy and balanced diet , however, due to the fat content, which can be very high, it is advisable to consume them sparingly. It is something else to have cottage cheese (approx. 6 g fat per 100 g) or camembert (approx. 28 g fat per 100 g) for dinner. The amount of calories is derived from this. So the cheeses are clearly yes, but their quantity needs to be adapted to the overall composition of the diet.

Cheese can be a great source of protein (which quenches hunger and protects muscles), amino acids, vitamins and minerals. One of them all is calcium, which is in a highly usable form in cheeses, unlike poppies, which are charged with calcium, but the human body cannot absorb it so well.

It can also top poppies
The best way to get calcium is from dairy products, especially cottage cheese or cheese. This mineral is contained in them in an ideally available form, in addition in combination with phosphorus, which allows it to be stored in bones and teeth. However, calcium is also important for regeneration and neuromuscular activity, for example for good heart function.

“Plant sources of calcium, such as poppy, do not contain it in such a well-absorbed form as cheese,” says nutritionist from the Healthy Nutrition Forum.

“According to the tables, the poppy is a calcium bomb. But when you start to be interested in the usability of this poppy mineral, it is significantly worse than with cheese and dairy products. “

The same goes for calcium from nuts, dried fruits or chestnut vegetables.

High quality protein
The proteins found in cheeses are among the very high quality. “They contain all essential amino acids, moreover in an ideal ratio,” says Věra Boháčová. “And there are quite a few. That is why cheese is a very good source of this essential nutrient. “

A higher proportion of protein is in the hard ones, which athletes use to gain muscle strength, and in combination with calcium also for the aforementioned interaction of the nervous system and muscles, but also for good regeneration.

They are also beneficial for people who want to lose weight. It’s just better to choose the ones that aren’t too fat. Olomouc cottage cheese is absolutely ideal for them, as well as for diabetics, for example. They contain a lot of protein and only a minimum of fats and carbohydrates. However, there is a lot of salt in them, so they should only be eaten exceptionally by people with high blood pressure.

Risky salt
Unfortunately, the amount of salt (NaCl) is a weakness of some types of cheese, which contain a lot of it. We salt too much. We have about twice as much NaCl in our diet as nutritionists recommend. Salt enhances the taste of food, makes it more attractive.

Grease catcher
The percentage of fat on the cheese packaging is such a “catcher”. This is fat in the dry matter. For example, in a 30% eidam there is about 50% dry matter and the 30% is calculated from it. So it’s really only 15% fat, exactly 15 g in 100 g of cheese. The fattest cheeses are usually creamy, for example camembert. The more fat, the more calories.

Some people have difficulty digesting milk sugar with lactose due to a lack of the enzyme that breaks it down. He suffers from so-called lactose intolerance, which can include bloating or intestinal problems. “Even with lactose intolerance, however, we can have 5 to 10 g of lactose a day in our diet. And from various sources within a varied menu.”

“It’s about a glass of milk. Most affected people tolerate well-sour milk products with bifidobacteria. These partially replace the function of the missing enzyme in the intestine. “

In addition, cheese and curd contain little milk sugar: in 100 g of curd there is only 3.5 g of lactose, in semi-hard cheeses only 1 g and in hard ones, very ripe, they are almost lactose-free.


The basic raw material for cheese production is milk – most often cow’s, then sheep’s or goat’s. In some parts of the world, however, camel, reindeer, horse or yak’s milk is not exceptional either.

The production takes place by coagulating the milk with curd and the resulting taste can be helped by the choice of milk or, for example, herbs and spices. An important step is the addition of dairy cultures and subsequent maturation.


  • Do you remember all the animations in which the characters lured mice into a cheese trap? But mice don’t like cheese very much! They prefer carbohydrate foods and sweet foods. They take cheese at their mercy when they are very hungry and there is nothing else around.
  • Some types of cheese are illegal to bring to the United States! This is due to the bacteria that are in them – specifically cheeses made from uncooked milk, which are also not older than 60 days. This applies to Brie de Meaux or Camembert de Normandie cheeses, for example.
  • There are an incredible 2,000 types of cheese in the world!
  • The most consumed cheese across the planet is mozzarella.
  • The Greeks eat the most cheese a year. Each Greek consumes an average of 27.3 kg, of which feta cheese.
  • The first cheese processing plant was established in Switzerland in 1815, but the first large-scale production dates back to 1851, when it started in the United States.
  • Every year, the world produces more cheese than coffee, tobacco, tea and cocoa beans combined.

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