Better nutrition

Yes, it's true that cheese contains lipids, particularly saturated fatty acids. By definition, these are fats which, if consumed in excess, can raise bad cholesterol levels in the blood. Like all good things, cheese should be eaten sparingly, regularly but in small quantities, and always with pleasure.

To put your mind at rest, don't hesitate to consume other products such as olive oil or fish, which, thanks to the lipids and unsaturated fatty acids they contain, will have the ability to protect your arteries and compensate in some way for your quite legitimate addiction to cheese. 

Eating cheese is perfectly compatible with a balanced diet. In nutrition, it's important to retain the notion of pleasure and remove the idea of prohibition. Cheese is both a pleasure and a health food.
Its interesting nutritional values make it a product to be consumed on a daily basis (preferably in the morning, to assimilate the good fats and eliminate the bad ones during the rest of the day). Health authorities currently recommend the consumption of two dairy products a day : a piece of cheese and a yoghurt, for example. The fat content varies according to the milks used and the manufacturing methods used (draining, cream enrichment, etc.). Depending on your state of health, or your personal preferences, the higher the water content, the lower the fat content. Cooked pressed cheeses (Comté, Beaufort...), for example, have lost their moisture with maturing, and are therefore more concentrated in fat.

A source of many nutrients, vitamins and minerals, cheeses are foods of high nutritional quality. They contain, among other things

- protein
- Lipids (fats), mainly saturated fatty acids
- Calcium, whose content varies according to the degree of draining, (the more the product is drained, the richer it is in calcium)
- Sodium, a component of salt.

They contain very few carbohydrates (sugars), and therefore little lactose. The nutritional value of cheese varies according to the type of cheese and its maturation.

A word about lactose: Lactose is a sugar naturally contained in milk. It is partly eliminated and broken down during milk processing, and cheeses contain only traces of it. The more mature the cheese, the less lactose it contains. Lactose remains present in fresh dairy products such as fromage frais, yoghurts, fromage frais, faisselles, etc.