The bees knees of cheese

3. Mozzarella

• High moisture…the more water the more dilute the other stuff (which is useful for an energy dense food like cheese!). It also means a milder flavour.
• Lower sodium and calories than many other cheeses
• Probiotic bacteria – Lactobacillus casei and Lactobacillus fermentum – helpful for our gut health, immune function, respiratory infections, and reducing inflammation.
• Usually from buffalo or cow’s milk

4. Parmesan

• STRONG flavour which means you don’t need as much. Which means fewer kilojoules. Unless you don’t actually use less 😜
• Generally made from cow’s milk that’s been aged for at least a year.
• Rich in calcium and phosphorous for bone health.
• Very low in lactose – THE BEST news for those who are lactose intolerant – most can manage a reasonable dose with no symptoms.

5. Blue

• Made from cow, goat or sheep milk
• Cured with cultures from mould Penicillium
• I like blue for it’s high calcium content – cue strong bones – but also the vitamin K2 it contains, which helps to direct the calcium to our bones where we need it rather than depositing in our artery walls where we don’t.

Nutritional Comparison

If you’re into the numbers (like I am) see below. The best of the bunch is bolded for each category.

Bottom Line

Cheese. Give it the respect it deserves. Moderation. Savour it.

Sweet dreams are made of cheese. Who am I to dis-a-brie. This info may have been cheesy, but I hope you had a gouda time and thought it was grate. As always, any questions, don’t hesitate to reach out!