7 cheese facts that will surprise you (2024)

From 'cheese addiction' to whether goat's cheese is better for you: we reveal the truth behind popular cheese misconceptions.

Cheese is a good source of protein and calcium, but often contains a lot of proteinSaturated fatInsalty. This means that eating too much can lead to:hoge cholesterolInhigh bloodpressure, which increases your risk ofcardiovascular disease (CVD). In Britain, the standard portion size is 30g (about the size of a small matchbox or two and a half dominoes).

Your daily diet should include three 1-ounce (30-gram) servings of dairy products, and cheese alone is not enough. However, it's okay to enjoy it wisely. This is how you do it:

1. MYTH: I should give up cheese altogether

REALITY

You don't have to eliminate cheese from your diet, but if you have high cholesterol or high blood pressure, consume fatty cheeses sparingly. A 30 grof thecheese provides seven percent of your daily calories, and a serving of cheddar can contain more salt than a packet of chips.

Keep cheese portions small and weigh them to reduce temptation

Some types of roquefort, halloumi, feta and single cheese are saltier than seawater. Cheese contains calcium and protein, so it can be fine in moderation, but remember: low-fat yogurt, preserves, tofu, lentils and beans are also good sources of calcium and protein.

Keep cheese portions small and weigh them to reduce temptation. Using low-fat cheeses – such as mozzarella, feta, cottage cheese or low-fat cheeses – provides less saturated fat. Our table at the end of the page shows how the fat content of different cheeses compares.

• More details on the fat and salt content of different cheeses can be found in our guide to "The good the bad and the uglyof cheeses.

Cooking from scratch also helps, as ready-made meals often contain cheeses with a higher fat content. Take the time to pause and ask if your dish needs cheese at all.

2. MYTH: Low-fat cheese is rubbish

REALITY

It's a common misconception that less fat equals reduced taste. Experiment with different brands to find one you like.

Remember: "less fat" doesn't necessarily mean "low fat," it just means 25 percent less fat than the original.Check the labelto see if the fat content is high (more than 17.5 g/100 g), medium (3.1-17.5 g/100 g) or low (3 g or less/100 g).

You can also cook and bake with low-fat cheese, although low-fat types of hard cheeses may take longer to melt. Grate it finely and let it melt over low heat. Sometimes these cheeses form a skin when baked or grilled, so add them toward the end of the cooking time.

3. MYTH: I'm addicted to cheese

REALITY

Research shows that casein – a protein found in dairy products and highly concentrated in cheese – releases opiates called casomorphins when digested. These opiates can send a signal to the brain indirectly via hormones.

However, a study by the European Food Safety Authority questioned whether casomorphins can be transferred through the intestines to the bloodstream or the brain.

If you eat a lot of cheese, you may get used to the salty taste or the habit of eating it at a certain time of the day. So be aware of patterns in your diet and reduce your intake gradually.

4. MYTH: I need cheese to keep my bones strong

REALITY

Cheese is a good source of calcium: a 30-gram serving of cheddar provides more than a quarter of an adult's daily needs. But other dairy products, such as yogurt and milk, are just as good for the bones and contain much less fat and salt.

Cheese also contains a small amount of vitamin D, the fat-soluble vitamin that helps us absorb calcium from food. Low-fat dairy products such as low-fat milk do not contain as much vitamin D as low-fat cheese, butno,Fed visand fortified grains (provided they are low in sugar) are better sources anyway.

5. MYTH: Goat cheese is better for me than cottage cheese

REALITY

Soft goat cheese contains about 26 g of fat per 100 g, equal to brie and edam, and about as much salt as camembert. Goat cheese is considered a 'high-fat' product - mozzarella and ricotta are lower in fat, as is feta, which is traditionally made from sheep's milk or sheep's and goat's milk. (See our table at the end of this page for a comparison of the fat content of different cheeses).

Goat cheese is touted as better for people with lactose intolerance than soft cheeses made from cow's milk. It actually has a similar lactose content to other semi-soft cheeses such as brie or feta, but contains less lactose than wetter cheeses such as ricotta and cottage cheese.

• Get our recipegoat cheese and red onion bruschetta.

6. MYTH: Cheese on spaghetti bolognese doesn't count

REALITY

Grating cheese onto your spaghetti bolognese adds extra calories, saturated fat and salt. A generous handful of cheddar can easily weigh 50 grams and add 230 kcal (more than 10 percent of your daily needs). Two even tablespoons of grated cheddar is about 20 grams.

Avoid using your hands to grab a large sprinkle because you may add too much. To taste the delicious cheese flavoravoid excess caloriesUse a smaller portion of a vintage or mature cheddar.

• Get our recipeSpaghetti Bolognese.

7. MYTH: Grated cheese is better than sliced

REALITY

It's true that most people use less cheese when they grate it. A pre-sliced ​​slice of cheese usually weighs 20-30 grams, and most people use many slices on a sandwich.

But even when grating cheese into sauces, toasties or baked potatoes, you still need to watch your portion size, as it's easy to get too much.

Once the cheese is grated, it's hard to equate it to a matchbox-sized portion. Weigh it next time to check how good your guess is. Another common habit is eating the rare cheese that is too small to grate. If this button weighs 5 g and you eat one twice a week, you will consume an entire day of extra calories every year.

• Read ourSay no to cheese 7 times.

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