Thursday, 25 May 2017

Not just anyBODY: a health and fitness monthly column - The Cheese Conundrum – To Eat or Not - Namrata Sundaresan

I love cheese, for me it’s a magical word that can evoke a spectrum of reactions and emotions. A food recognized world over and an essential part of the daily diet in many countries, the earliest evidence of cheese making dates back to 5,500 BCE. Cheese was made to preserve milk, although today cheese has a place of its own in the culinary map. Feta, Camembert, Cheddar, Gouda, Halloumi, Mozzarella, Burrata, Blue, Emmental or Brie… the list runs into a couple of hundreds and each one has a region of origin and a story of its own. It’s fascinating how a single ingredient, milk, can translate into so many variations with the aid of a microbe and rennet. The region of origin has a major role to play in giving the cheese its distinct character. 

A question I get asked often is, “Is eating cheese healthy?” It’s true that our taste buds love cheese but do our bodies love cheese as much. It is important to know where your cheese comes from, the type of milk used and making the distinction from processed cheese. 

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