Today there seems to be a lot of whine about cheese. I grew up in Perth in the 1940s. For half of the 1940s it was wartime and food was rationed. I remember at the time a lot of publicity was given to The Oslo Lunch. This lunch consisted mainly of wholemeal bread, fruit, vegetables, milk and...CHEESE! Yes, cheese was seen as a very healthy food item. These days, though, cheese is not receiving such a good press. Some people talk about cheese as if it is a serious danger to your health.
Is your cheddar a champion—or a dietary desperado? Few foods enjoy a reputation as gastronomically complicated as cheese. Once confidently presented as wholesome fuel, it is now occasionally accused of lurking in the fridge with sinister intentions. So, should we celebrate the cheese board, or call the Dairy Police? Let’s slice through the melodrama.
The Gouda News. Well, for a start, cheese packs a lot of useful nutrients. It can be a concentrated source of protein and calcium, both important for muscles, bones and teeth. It may also supply phosphorus and vitamin B12, depending on the variety. In other words, that little piece of cheese is not just nutritionally moribund.
Cheese often makes healthy food more appealing. A modest covering of feta may persuade a bowl of vegetables to stop feeling like useless leaf litter. A dusting of Parmesan can add plenty of flavour, which may mean you eat less than you intended too.
The research is less alarming than the headlines. Reviews of prospective studies generally find neutral to modestly favourable associations between cheese consumption and several health outcomes. That does not prove cheese is medicine but it does make the “instant health hazard” label look rather mouldy. The Grate Debate. Saturated fat can add up. Many cheeses, especially rich, hard varieties, contain substantial saturated fat. Eating too much saturated fat raises your LDL cholesterol, (bad ) so the entire cheese is definitely not a serving suggestion. Salt sometimes crashes the party. Cheese can be quite salty and a high-sodium diet can contribute to raised blood pressure. Labels are worth comparing because varieties and brands can differ markedly in saturated fats and salts.
The Final Wedge. One problem is that cheese is often so deliciously "more-ish". Making a meal out of cheese is definitely not recommended. For everyday eating, keep portions modest, compare saturated-fat and salt figures, and let cheese play a supporting actor role rather than commanding the whole stage. Stronger-flavoured cheeses can deliver more impact in smaller amounts; cottage cheese and some reduced-fat options may suit those seeking lighter choices.
A Small Caveat: people with a milk allergy, lactose intolerance, high blood pressure, elevated cholesterol, kidney disease or particular pregnancy-related food-safety needs may require more tailored choices. Cheese, in moderation, should be a nutritious and delicious food for most people. However, if you have special health issues talk to a qualified health professional who will provide advice suited to your individual circumstances.
