Organic cheese and dairy products

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.

How to use and nutritional properties:

The cheese has a very high nutritional value, so it can be called a true embodiment of the nutritional qualities of milk. Not only the cheese is rich in energy, but it is also an epitome of high-quality protein: 150 grams of cheese are enough to cover the protein requirements of an adult.

In cheese energy is supplied mainly from fat, present in different quantities depending on the variety. The quality of the fat content in cheese is in any case such as to make them easily digestible and usable by the body. Great is also the contribution in minerals; cheese it contains plenty of calcium especially, substance essential for the formation and maintenance of bones and teeth. Cheese, whole milk and yogurt, is the most important source of calcium for the human being: it takes 70 to 120 grams of any cheese to cover the daily requirements of an average adult.

Concerning the vitamins, the cheese contains good amount of vitamin B2 and B12, but has above all the presence of significant amounts of vitamin A. It only takes 100 grams of cheese to assure about 50% of the daily recommended amount.

The contribution in terms of minerals is as ever present thanks to the action carried out by the calcium, of which each variety of cheese is rich pantry: this element greatly helps the development of bones and teeth, in particular during the growth phase.

The immune system benefits from decent reserve of vitamins offered by these foods, which are further encouraged by the presence of certain flavorings depending on how it was conducted the curing process: a prime example is the variety honey, which enjoys considerable therapeutic skills.