Cheese in daily nutrition

The diversity of cheeses also arises from the many types of milk they are made from.

Cheese is the most valuable diary product, enjoyed more or less by all the peoples of the world. The first cheeses are linked to the first domestication of sheep many years before Christ.

In daily nutrition cheeses are one of the most precious sources of proteins (caseins) after meats, and as such should be eaten in much greater quantities than is presently the case. Unlike the French, Swiss and Italians, Croatians are not overly enthusiastic about cheese, and in Croatia this foodstuff is not found on the table every day. The only kind enjoyed in any significant quantity is the fresh low-fat cow cheese that can be found at open-air markets, shops and supermarkets.

Fermented (blue) cheeses predominate in France, while the most frequent in Italy are fresh cheeses and the very hard cheeses that mature for up to six months.

Since pizza is a major source of cheese, it could be said that pizza lovers are the only positive example in terms of consumption. In France cheeses of various kinds are, for example, part of the daily family nourishment at lunches and dinners, when all of the guests enjoy this foodstuff accompanied by red wine. There have been attempts to list all the types of cheese and it turns out that there are over 500 kinds (fresh, semi-fat and full-fat, hard, soft and fermented). We remember only the best known of the cheeses that grace European tables such as Gouda, Emmentaler, Camembert, Stilton, Roquefort, Pag island cheese, Mozzarella, Gorgonzola and others.

Cheese consumption

Cheese consumption varies from country to country. In the USA for example, consumption in 2005 was 30 kg per capita a year. If one takes into consideration that the figure stood at just 15 kg in 1980, this is a 100% increase. In terms of type of cheese the absolute top seller is Mozzarella, very popular in the United States and most frequently enjoyed as a pizza topping. In the Europe, Iceland has the highest cheese consumption with 24 kg consumed per capita every year, followed by Switzerland, where consumption is 20 kg, then Greece with 19 kg, Norway with 14 kg and so forth. Croatia has an annual per capita consumption under 10 kg, putting us well below the EU average.

The most popular cheeses

The most popular French cheeses are Camembert, Roquefort, Brie, Munster and Chèvre, while the most popular Italian cheeses as Mozzarella, Gorgonzola, Ricotta, Provolone and Parmigiano-Reggiano. Fermented (blue) cheeses predominate in France, while the most frequent in Italy are fresh cheeses and the very hard cheeses that mature for up to six months. Besides as a topping for pizza, the Italians use cheese in great quantity as a topping for the popular pastas. The diversity of cheeses also arises from the many types of milk they are made from.

Cheeses, in particular the full-fat varieties where milk fat content is as high as 40%, are numbered among the concentrated and high-calorie foods with dominant protein content. It would all be good and well if saturated milk fats and cholesterol did not come along with this protein. This clearly tells us that we should not overdo it with cheeses except in the case of low-fat cheeses, which can be enjoyed freely. The old adage that, "One can survive on bread and cheese!" holds true here. And truly, a combination of bread, cheese, and possibly milk, provides everything necessary for survival. Besides, cheese and milk were the only food for shepherds whose unstressed lifestyle saw them live to a ripe old age.

Cheeses with noble moulds

There has been considerable debate among experts concerning the effects of the consumption of fermented cheeses on our health. Noble mould can be beneficial and very desirable for some, and the cause of various problems for others, the least of which is a bad headache.

That is why the manufacturers of these costly cheeses pack them in small sizes to limit consumption. They are served at the end of a meal as a delicacy, accompanied by red wine, and are not to be enjoyed in large quantities - just like caviar. Noble cheeses with blue moulds are in great demand and have a characteristic aroma and flavour, but a true gourmand will never take more than one piece when offered.

Cheese and health

As far a health is concerned, cheeses are very favourable when they are fresh and low in fat, and less so (or not at all) when very high in fat content. The fat content is hidden in cheese and is evident only when cut or taken in the fingers.

British research carried out in 2005 into the effects of cheese on sleep are interesting as they have established that people sleep better if they take a portion of cheese in the evening. 

The US-based Center for Science in the Public Interest has established that cheeses are the biggest source of saturated fats in American nutrition. Of course, this is saturated milk fat that raises LDL cholesterol levels and by doing so facilitates the atherogenic process. And the cholesterol present is by no means negligible. Cheeses, however, remain a precious source of calcium, protein and phosphorus both for children and adults. People who consume cheese on a regular basis need not fear growth and development problems or osteoporosis.

In France, on the other hand, we have the paradox that the French are not troubled by high-fat cheeses as they always consume them with red wine, which protects them. And so, while the Americans are fighting a sharp rise in those with cardiovascular disease, the French can only smile and enjoy their cheese.

This has a relatively simple explanation. Casein, namely - the chief protein present in cheese - is very rich in tryptophan, an amino acid that reduces stress and induces sleepiness.