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Cheddar and Swiss-style cheeses – as well as the Italian grating cheeses – are potent flavourings, even in modest amounts, so are especially good for cooking. They offer quality protein and – along with the melting cheeses like mozzarella – are rich in calcium.
A high intake of calcium, especially during childhood and adolescence, can reduce the risk of developing osteoporosis, a condition where bones become brittle and weak. The calcium in cheese (and other dairy products) is more easily absorbed than calcium in other foods.