Some considerations about cheese consumption

10 January 2018featuredItalian cheeses384Views

Cheese is a product rich in proteins and fat, but it also provides phosphorous, calcium and vitamin D. Cheese consumption is undoubtedly recommended over the week for good health, combined with a diet rich in fruit and vegetables.

Perhaps, however, the most interesting and less marked point of view – in a world where false health claims surrounding “light” products are everywhere – is viewing cheese from other angles and categorizing its consumption according to age groups.

To a young adult, we can recommend a moderate consumption of dairy products. As age goes up, especially for seniles, appetite decreases and risk of malnutrition from protein is high. Therefore we suggest they be more moderate with their consumption. A Parmigiano Reggiano, Pecorino or another hard and aged cheese can contain 25-28 % protein.

Another suggestion for all cheese lovers is to pay attention when purchasing: instead of consuming cheese many times a week, it is better to reduce portions but not quality. It is better to use a Mozzarella di Bufala on a pizza than a regular cheese mix, or a Robiola di Roccaverano instead of store-bought cream cheese. How can a Bra cheese in a fresh pasta salad taste the same as a caciotta with no origins and no spirit? What are the false myths that you are likely to fall for?

The label all cheeses are the same. This is the most basic one. Almost all the cheeses we buy have the same ingredients on label: milk, salt, rennet. But is it possible for a generic cheese to have the same ingredients as a Fontina d’alpeggio?

Legislation only requires these few indications. If land and pasture, feeding and animal welfare, the working and seasoning of a cheese make a difference, then it would be worth helping producers communicate their approach, which is not just a business but a life choice for them.

On the other hand, more detailed indications, such as a narrative label, help consumers make a choice based on environmental impact, regionality, the conditions in which the animals were raised, and to whom the profit goes.