Cheese enjoys various profiles, from an exotic ‘fashion food’ served with French wine to a ‘forbidden food’ for the calorie-conscious. Knowing a bit more about cheese may help restore its rightful place as a health food.
Cheese is one of the oldest forms of preserved food with a rich history of over 5,000 years. American author Clifton Fadiman once said, “Cheese is milk’s leap towards immortality.” It is a nutrient-dense food, rich in fat and calcium. Cheeses vary widely in terms of fat percentage, the average ranging between 40 to 75 per cent. Fat, which lends flavour and texture to cheese, is predominantly saturated and about 30 per cent of it is mono-unsaturated fat.

Saturated fats have been a cause of concern due to their effect on blood lipid levels. Epidemiological studies report that we have to differentiate between individual saturated fatty acids and not treat them as a whole. The concerns regarding saturated fatty acids from hydrogenated fats like vanaspati are far more serious than saturated fats from dairy products particularly since dairy provides valuable nutrients. In addition, cheese is a source of conjugated linoleic acid (CLA) and sphingolipids which may help reduce the risk of heart disease and cancers of colon, ovaries, prostate, breast, blood, bone marrow (leukemia) and skin (melanoma).

Cheese provides phosphorus, magnesium and vitamin D which are important for formation and maintenance of strong bones and teeth. Other valuable nutrients in cheese include vitamin A (for vision), vitamin B2, vitamin B6, vitamin B12 and zinc. Zinc supports the immune system and maintains the skin structure.

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