Don’t believe the anti-dairy dogma – properly made and aged cheese is not only delicious, it could help you to live a longer and healthier life.
Ah, cheese. I’m so glad you’re back. For years, the health police have put you in the naughty corner, all but cancelling you for numerous crimes against the prevailing dietary narrative. Cheese is high in saturated fat; cheese is high in lactose; cheese is fattening and hard to digest; and lastly – and most recently – cheese is not plant-based; therefore we shouldn’t be eating it at all.
Which is great news for cheese lovers, though it does beg the question. In the health stakes, is all cheese created equal? Femia names the raw alpine cheeses from France and Switzerland, most notably Comté gruyère and L’etivaz, as among the best for our health, not only because of their high protein and calcium content but also because they’re part of a dwindling number of artisan cheeses worldwide that have held out against the industry’s gradual weakening of the restrictions that govern traditional methods of production.
“The big factories want fast processing and long shelf life, so they significantly shorten the fermentation process .” “In Australia, two-thirds of family dairy farms have disappeared since 1982, with profound implications for both animal health and welfare and human health,” he says. “Artisan cheese, naturally rinded and properly aged, is at one level a simple food , yet its biochemistry is immensely complex, making it the king of fermented foods,” she says.
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