Some consider cheese useful - it contains a lot of calcium, others - harmful, it is very fat. And thirds even argue that only home-made cheese is good. Who is right?

So, they say that …

…cheese contains a lot of animal fats
In stores you can often see the word «50% fat». That does not mean that exactly half of the product consists of fat. Their number is indicated on the percentage of dry matter. Typically, it is about 65% of the total mass of cheese. But 35% is water. Consequently, 100 g cheese contains 65 g of dry matter. Its half belongs to fat. Consequently, 100 g cheese contains 32,5 g of fats, not 50, as you might think. Therefore, cheese is not such a fat product.

However, there are exceptions. 65 g of dry matter - is a regular standard of semi-solid varieties of cheese. There is also solid class. Such cheeses have tough consistency and bright yellow color. They have more dry balance, therefore, more fats.

Processed cheeses contain a lot of them. Their fat content may be 80%, what is high even after conversion. Therefore, those who take care of their figures should avoid such varieties of cheese.

People suffering from arterial hypertension and atherosclerosis also should avoid fats of animal origin. Therefore, their diet should not include cheese, which fat would exceed 40-45%. They should eat quite a bit - no more than 200-250 g per week.

…low-fat cheeses are good for health
Some cheeses fat content is only 18-20%. These include brynza, suluguni, Adyghe and many other cheeses. They are highly valued by dieticians.

But we should not forget about one nuance. These cheeses are generally among «briny». That is their maturation occurs in a concentrated brine with concentration of 20-23%. Therefore cheeses absorb a lot of salt. This imposes certain limitations.

Briny cheeses are contraindicated for people suffering from hypertension. Those should observe not only low-fat, but also low-salt diet. In addition, excess of salt damage people suffering from kidney diseases. These include people suffering from chronic pyelonephritis, nephritis, and glomerulonephritis. Of course, it is undesirable to eat low-fat cheeses while urolithiasis. Otherwise, size of kidney stones will increase slowly but surely.

Low-fat briny cheeses are not recommended for those suffering from peptic ulcer disease and gastritis with high acidity. The list also includes contraindications for bronchial asthma.

However, if desired, briny cheeses can be made less salty. Put small slices of size 4×4 cm in cold water, pour entirely and leave for 3-4 hours. Everyone can eat resulting fresh cheese.

…goat’s cheese is more useful, than cow’s
This is true only in part. As for protein and fat content, cow’s cheese is not too different from goat’s. But the latter contains a lot of phosphorus, magnesium and selenium. These elements are assimilated to the maximum extent. Therefore, goat’s cheese is good for people suffering from diseases of musculoskeletal and parathyroid glands.

…cheese contains a lot of calcium
This is absolute truth. But not all cheesy calcium is absorbed by body. Animal fats impede its absorption. A cheese contains a lot of them. Only low-fat or non-fat class is an exception. Their calcium is absorbed better.

Correct combination with other products can help making the process even more active. For example, with herbs - coriander, parsley and dill. Such a mixture, by the way, is at the heart of many Caucasian dishes.

The same can be said of combination of low-fat cheese with green grapes, grape leaves and nuts. They also contribute to assimilation of calcium. Therefore, while problems with teeth and musculoskeletal system, such foods can be included in the diet.

…cheese does not cause allergy
All cheeses are divided into rennet and non-rennet. Non-rennet seldom cause allergies, as fermented milk products are used for their creation.

Rennet cheeses are quite oppiste matter. They curd through a lab ferment. This substance has animal origin and cause allergies. Typically, it occurs in the form of problems with digestion, or skin. Some may even have asthma. All these reactions occur within a few hours after cheese eating.

Allergic reactions can occur also due to firm cheeses. They are kept for a long time. During this time, cheese accumulates products of protein decay, which cause allergies. Therefore, all sorts of difficultly cut cheese are not recommended to allergic people. The same can be said of all, without exception, mold-ripened cheeses.

…home-made cheese is more useful and tasty
About 5-8% of cheese is made at home. Those engaged in rural areas supply their products to sell in towns. Such cheese is often tastier than «factory one». But far from more useful. After all, the latter passes all necessary steps, from milk pasteurization and ending with proper shutter speed.

In home conditions requirements may be waived. For example, milk is not heated to desired temperature.

…goat’s milk cheese has unpleasant smell
But this is true only in respect of solid or semisolid varieties. But fresh cheeses have pleasant smell and soft and creamy taste. They are recommended for people with lung diseases. These are bronchitis, tracheitis and alveolitis. The point is that goat’s cheese contains enzyme, «cleaning» lungs of excessive sputum production. Cough is relieved and breathing becomes easier.

…they use usual mold for production of mold-ripened cheeses
This is not the case. To produce such product, they use fungus. It gives products spicy scent and flavor. Black molds fungus have these properties. But they also can be dangerous, especially for people suffering from any fungal infections.

Here, candidiasis is on the first place, which is known as thrush. This is followed by mycosis of nails and smooth skin. Third place is occupied by intestine dysbiosis. All these diseases provide a so-called fungic load, which in some way affects immune system. It is reinforced by products containing fungi. These are not only mold cheeses, but also kvass and kefir. They exacerbate trush, dysbacteriosis and mycosis.