Cheese is a living product. It consists of a concentrate of milk solids and is obtained by curdling milk followed by a specific curd treatment. For some types of cheese, it takes at least 8-9 months to ripen, and its shelf life can be up to a year.

Cheese is high-calorie product. Its calorie content directly depends on the milk fat contained in it /from 20 to 60%/ and ranges from 300-400 calories per 100 grams. There is a lot of protein in cheese - up to 28-30%. In the process of maturation, proteins are partially processed by bacteria and are better absorbed by the body. Also in the process of maturation, various biologically active substances are formed.

Cheese is rich in vitamins and microelements. It has a very large amount of calcium and phosphorus.

Cheeses have firmly entered our diet due to their taste and nutritional properties. But for a person who watches his figure, the amount of cheese should be limited. It is best if you use the so-called pickled cheeses such as Suluguni, Chechil. They are lower in calories and easier to digest. The calorie content of Chechil cheese is only 140 calories per 100 grams, which is almost three times less than the calorie content of Parmesan cheese.

Cheeses are often used in protein diets, such as the Kremlin diet, the Dukan diet, because they contain a minimum amount of carbohydrates with a significant protein content. The exception is processed cheese, in which 24% is carbohydrates.

But not all cheeses are equally healthy. Under the guise of cheese, a large number of various products are produced, which have nothing to do with real cheese.

It is one thing when the technology of making cheese is violated - this may be a violation of the ripening time, excessive moisture, low-quality raw materials. Such cheese loses most of its useful properties. But, when milk fat is replaced with vegetable fat in cheese and introduced into the composition soy protein, it's a completely different product. Therefore, be careful when buying this tasty and healthy product.

Cheese calorie table per 100 grams

Product	Squirrels	Fats	Carbohydrates	kcal
Cheese Adyghe	18.5			240
Altai cheese		26.5		356
Alpine cheese				353
Cheese Amber				220
Appenzeller cheese	24.7	31.7		403
Cheese Biyskiy	24.2	29.9		371
Cheese Bongrain Fall Epi	28.8			267
Brie cheese				291
Brynza cheese (from cow's milk)	17.9	20.1		260
Brynza cheese (from sheep's milk)	14.6	25.5		298
Cheese Brynza Serbian	11.9	15.5		208
Cheese Vyrusskiy				258
Gouda cheese				356
Dutch cheese		26.8		352
Gorgonzola cheese				330
Cheese Mountain	29.3	29.7		400
Grana Padano cheese				384
Gruyère cheese				396
Cheese Danish		24.3		330
Cheese Village	10.3			103
Jugas cheese				364
Homemade Cheese	12.7			113
Cheese Dor Blue				354
Cheese Dor Blue a la creme				265
Cheese Dorogobuzh				332
Camembert cheese				291
Cantali Cheese	26.7	14.1		234
Cheese Sour milk				133
Cheese Goat	21.3	21.7		290
Smoked sausage cheese				271
Smoked Cheese	27.7	25.3		380
Cheese Kostroma	25.2	26.3		345
Cheese Lambert	23.7	30.5		377
Cream cheese Lambert	23.7	32.5		395
Cheese Lamber Tilsiter				339
Maasdam cheese	23.5			350
Mascarpone cheese		41.5		412
Cheese Mondseer		20.3		280
Mozzarella cheese				240
Cheese Oltermani				270
Parmesan cheese				392
Processed cheese	16.8	11.2	23.8	257
Cheese Polessky		14.3		221
Cheese Poshekhonsky		26.5		350
Baltic cheese				209
Raclette cheese	22.7			357
Ricotta cheese				174
Roquiskio cheese				366
Roquefort cheese				337
Cheese Russian	24.1	29.5		363
Cheese Smetankovy		27.5		332
Cheese Stepnoy		26.3		350
Sulguni cheese				290
Tilsiter cheese	27.8			334
Cheese Uglichsky	25.8	26.3		347
Favita cheese				176
Farm Cheese	18.5	14.1		207
Chees Feta				290
Philadelphia cheese				253
Hollender cheese				265
Cheddar cheese				392
Chechil cheese	19.5			140
Chechil pickled smoked cheese	19.5			320
Swiss cheese	24.9	31.8		396
Edam cheese				330
Edam smoked cheese	24.8			334
Emmental cheese	28.8	29.7		380
Amber processed cheese		27.3		289
Jarlsberg Cheese				364
Cheese Yarlsberg Light calorie content of dried fruits and other food calorie tables. Nika Sestrinskaya -site-specific

The prevalence of cheese is due not only to its taste variety, but also to its beneficial properties and nutritional value. Such a product quickly saturates and is absorbed in the human body.

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To date, there is a rich assortment of types and varieties of this fermented milk products. Depending on the method of preparation and ingredients, the calorie content of cheese, its external and technical characteristics differ.

Product description

Cheese - fermented milk product nutrition derived from raw milk, by adding clotting enzymes or by melting other dairy products. For this purpose, different milk is used: goat, horse, sheep, cow. Today there are more than 700 varieties of cheese. Such diversity depends on the difference in production technologies.

Nutritionists divide cheeses into rennet, sour-milk and processed cheeses, which, in turn, are divided into groups:

• Solid- are obtained by long-term pressing (from 6 months to several years), with preliminary cooking at a certain temperature. Therefore, on the cut, the eyes are completely absent or very small. Such varieties have a beneficial effect on the entire body, especially on the digestive and nervous systems. With regular use of the product, overall well-being improves. Calorie content per 100 grams of product is 340-350 kilocalories.
• Semi-solid- have a dense, but plastic structure. Inside there is a chaotic perforated pattern. Such cheeses ripen for only a few months.
• Soft- have a creamy-curdled texture, soft on the inside, but dense on the outside. No superficial crust or slight mold. They contain fewer calories (about 230 kcal), so they are recommended for weight loss. There are varieties with and without maturation. The taste can be spicy-pepper, mushroom, sour-milk, ammonia.
• Curd- a protein cheese product with a high content of vitamins and microelements. For vegetarians, they can be a complete substitute for meat. They are not stored for a long time.
• Fused- obtained by a special method, by combining various dairy products, with the addition of melting salts and subsequent thermal exposure. They are rich in calcium, phosphorus and amino acids.
• Pickled- imply ripening and storage in a special saline solution. They have a sour-sharp taste and aroma, a layered and fragile texture. They are divided into soft and hard. This category includes the traditional Georgian cheese Suluguni, as well as Brynza, Chanakh, Feta, Adyghe. Beneficial effect on the digestive system.
• with mold- an elite variety of cheese products, in the manufacture of which mold fungi that are safe for health are introduced. Mold color can be different: blue, green, white, bluish, red. Such food is useful for people with lactose intolerance.

Popular varieties of cheese:

Name	Category	Classification	A photo
Mozzarella	Soft, salty	Classic cheese product Italian cuisine based on goat milk. Fat content 22–24%. With almost homogeneous structure, dense. Does not cut into thin slices. The taste is neutral. Usually sold as balls or braided
Adyghe	Soft, salty	Dense curdled structure with a difference in taste, which depends on the type of milk used. Prepares quickly, 2-3 weeks in brine is enough
Suluguni	Hard, brine	Dense, outwardly similar to processed cheese. It is stored in brine, otherwise it winds up and becomes covered with mold from above, begins to burst. It is often brewed from goat's and sheep's milk. Always tastes salty
Dutch	semi-solid	It differs from other types in that it is produced exclusively from fresh cow's milk, without extraneous additives. Has a spicy-sour taste
Gouda	Solid	Dutch dairy product, yellow on the cut, with a nutty flavor. With prolonged exposure, it acquires a sharp aftertaste. Has a fat content of about 50%. Young cheese is easily cut into thin slices, aged cheese is quite difficult.
Maasdam	semi-solid	Traditional Dutch cheese with characteristic large holes inside. It has a pronounced cheese flavor with a slight sweetness. Fat content - about 30%
Lambert	Hard, rennet	A unique variety produced on the basis of milk from the Altai Territory. Has a pronounced creamy taste and yellowness
ricotta	Soft, whey	Product with a low content of milk fat. More like a curd mass than cheese. It does not have a specific smell, the taste is sweetish. Fat content depends on the type of milk: from cow - 10%, goat - 22-25%. Color ranges from white to cream
Mascarpone	Soft, curd	Creamy consistency, fat content up to 74%. The composition is a complete analogue of cottage cheese. Taste closer to butter. Visually comparable to homemade cream. In cooking, it is used to create dessert creams.
Parmesan	Solid	Cheese of long maturation and special hardness. Not cut even with a sharp knife. Real Parmesan can only be broken into pieces with a hammer. Used for sprinkling food. On sale there is usually a young cheese, not so hard. Outwardly, it is not very attractive due to the white crumbling coating. Product fat content - 30%
Pigtail (chechil)	Smoked, pickled	A traditional Armenian product with a fibrous texture. The taste is similar to suluguni. Made by hand
Camembert	soft with mold	Originally from France. Visually looks like creamy dessert. It melts easily due to its high lubricity. The product is not mass produced, therefore expensive. It has white mold on it. Fat content is 43–45%
Tofu	Vegetable	Popular soy cheese derived from artificial ingredients. In terms of taste, it is close to cheese or mozzarella. Refers to dietary cheeses, indicated for weight loss. It is also recommended for use by people with disorders in the digestive system. Fat content is only 5% per 100 grams with a calorie content of 70-72 kcal

Composition

Cheese is a natural, easily digestible protein, along with vitamins and a large complex of minerals. It is of particular benefit to children, the elderly, pregnant and lactating women. In the presence of individual lactose intolerance, cheese can be replaced with milk.

The composition contains unique amino acids: lysine, tryptophan, methionine, which are not produced by the human body. Vitamins in cheeses: group B, E, A, PP, C, D. Mineral components: zinc, phosphorus, calcium, copper, magnesium, potassium, sulfur, iron. The calorie content of cheese depends on the species, ranging from 250 to 400 kcal per 100 grams.

Nutritional value and distribution of BJU in different types cheeses:

Olive oil - composition, calorie content, useful properties and contraindications

Benefit

All cheeses are useful, regardless of production technology. It is a valuable supplier of amino acids, the lack of which can lead to dehydration and premature aging. The product is obtained as a result of fermentation, therefore it has a beneficial effect on the work of the gastrointestinal tract. Blue cheeses help speed up metabolism and protect against bacterial infections.

When such a product is included in a permanent diet, a person provides full support for the body in terms of mineral saturation, in particular, with calcium. This is especially important for children and older people.

All varieties of cheeses are shown as a maintenance of physical strength:

• during pregnancy and lactation;
• with pulmonary tuberculosis;
• in case of weakened immunity.

It has a positive effect on teeth, eyesight, hair and nails. Low-fat varieties of cheese nutritionists recommend eating when losing weight and in case of thrombosis.

Athletes and people with daily physical overload, such food supplement will help you recover faster. It is enough to eat 100 grams per day to fully supply the body with vital substances. Due to the large amount of calcium in the composition, it is indicated for bone fractures.

Benefits of each type of cheese:

Name	Impact
Mozzarella	Soothes, effectively fights insomnia
Brie, Camembert	Normalizes the work of the gastrointestinal tract. Blue cheese is superior in protein to eggs and fish. Thanks to amino acids, muscle tissue builds up, calcium in the composition strengthens bones. With the frequent use of such cheeses, the protective function of the body from ultraviolet radiation increases.
Gouda, Emmental, Epuas	Source of calcium
Tofu	Not only does it taste good, but it is also rich in protein, along with a low fat content. It is recommended for use by people with digestive pathologies. However, excessive passion for this product can negatively affect memory.
Swiss, Dutch	Strengthen the bone skeleton, improve tissue regeneration. Helps prevent caries and osteoporosis
Adyghe	One of the most useful cheeses for medical reasons. Indicated for vegetarians and weight loss people. Helps to compensate for the lack of vitamins and minerals. It serves as a prevention of: cardiovascular diseases, osteoporosis, oncology, nervous disorders. Indicated for malnutrition and anemia

The optimal daily dose is no more than 1-2 slices. For children under one year old, any cheese delicacies are prohibited. It can harm the kidneys and liver. After a year of life, the child's stomach begins to produce the enzymes necessary for the digestion of cheese.

It is advisable for pregnant women to refrain from eating blue cheese. The fungus in its composition can harm the developing fetus. It is impossible to consume cheeses with noble mold more than 50 grams per day, and children under 8 years old are completely contraindicated. Overloading the stomach with bacterial flora contributes to dysbacteriosis.

Overeating any cheese can cause insomnia, high blood pressure and headache, which is due to the presence of tryptophan in the product. Hard and soft varieties are absolutely harmless if you follow the rules of use.

Cheese quickly saturates and is quickly absorbed, without loss useful composition.

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Cheese calories: 330 kcal*
* average value per 100 g, depends on the variety and fat content of the product

Cheese is considered one of the most popular dairy products. Among the huge variety of varieties, everyone can choose the most suitable for themselves. In total, there are more than 100 varieties that differ in composition, consistency and fat content.

Energy value of cheese of different fat content

Everyday product diet food, a favorite children's treat with additives and fillers, an exquisite delicacy with a spicy taste - all this is cheese. However, despite the beneficial effect of the product on the work of the gastrointestinal tract, the high content of trace elements and amino acids, the recommended norm per day is not more than 40 g. The energy value depends on the method of preparation, fat content and type.

Of the hard and soft varieties of cheese, the latter are considered the most high-calorie with an indicator of about 300 kcal per 100 g, which is 40 units higher compared to hard ones.

The value index for products with a fat content of 45% and 50% is the highest - 330 and 380 kcal, respectively. Less dangerous for the figure are varieties with a fat content of 30% and 20% - 240 and 210 kcal. However, they are not suitable for dietary nutrition; it is better to focus on options in which the percentage of fat does not exceed 6%. These are, for example, tofu, light Chechil, Oltermani, Gaudette, Ricotta. ABOUT nutritional composition read cheeses of different brands.

Types of cheese

The calorie content of curd cheese is about 320 kcal, but this figure may vary if the product contains various additives. The salient features of this variety are delicate taste, similar to cottage cheese, soft texture. How much, you can find out from our publication.

Hard cheeses with a calorie content of up to 400 kcal are very popular:

• "Russian",
• "Lithuanian",
• "Dutch",
• "Cheddar",
• "Kostroma".

The most famous soft varieties are Gorgonzola, Roquefort, Okhotnichiy, Medynsky. The brine product is not recommended when dieting due to the high content of salt and fat (about 45%). Lighter options are feta and cheese with a little fat (160 kcal), they are ideal for vegetable salads.

Favorite creamy varieties with an energy value of 210 - 280 kcal:

• "Arla"
• "Mascarpone"
• "Philadelphia",
• "Oltermani",
• "Nature".

Delicious sausage cheese (275 kcal), obtained as a result of processed smoked cheese, should not be abused, it is much healthier home product with a calorie content of 115 kcal. Blue cheeses (Roquefort, Brie, Camembert) have a value of about 300 kcal.

You can not eat a baked or fried product during a diet. Despite the great taste and crispy crust, it causes serious damage to the figure, the energy value is at least 300 kcal per 100 g.

Popular brands with calorie values

Each brand of the dairy product in question differs not only in cost, but also in terms of energy value. When following a certain nutritional system, it is important to take this into account and choose low-fat cheeses.

The most common diet is "tofu", rich in protein and trace elements, its calorie content is only 90 kcal.

190 kcal is contained in 100 g of a low-fat product called President Camembert. 18% fat Cheddar (270 cal) can be used to make low-calorie meals. Approximately the same indicator for “suluguni”, “feta”, sheep and cow cheese.

The calorie index of the most popular Russian cheese in the country with a fat content of 50% is 363 kcal, while Parmesan has 30 units more.

Delicious, with a delicate texture "Mascarpone" (412 kcal) is used for making desserts. Low-fat varieties include Pigtail and Chechil (about 300 kcal), as well as Mozzarella (240 kcal). The calorie content of the popular "Hochland" varies from 260 to 290 kcal per 100 g.

The "Adyghe" and "Ossetian" indicators are 240 and 360 kcal, respectively. "Adyghe" cheese is easily digestible and rich in useful substances; it is often included in the diet of athletes and children. The product increases endurance, it is he who contributes to the longevity of the inhabitants of the Caucasus.

Calories in processed cheese and dishes with them

Processed - these are cheeses with a calorie content of 180 to 320 kcal with the addition of whey, salt and all kinds of flavor enhancers. The indicator of energy value for "Russian processed" is 300 kcal. Approximately the same figures are observed in sandwich "Hochland" in slices and "Soviet".

The best option for losing weight is "The president is easy for sandwiches" (180 kcal).

From the processed dairy product, you can cook delicious hot dishes. calories cheese soups per 100 g is 44 kcal, in one plate of 260 g - about 115 kcal. These figures are relevant if the dish includes 2 processed cheeses, 1 onion, 3 potatoes and a little cream with a low percentage of fat.

An overview of the calorie content of products with cheese in the composition

During dietary nutrition, it is important to select the ingredients of the dishes, the use of which will not affect the figure. According to statistics, the best-selling cheeses are those whose fat content is in the range from 50 to 70%. However, for weight loss, this figure should not go beyond 20%.

Example healthy meals with low nutritional value - tomatoes or macaroni and cheese (90 and 150 kcal).

More "heavy" are: Georgian khachapuri with cheese (300 kcal); pizza with the addition of "Parmesan", "Gorgonzola", "Emmental" or "Mozzarella" (280 kcal). If you cook khachapuri from pita bread, then the value indicator will drop to 250 kcal. For puffs with "Lambert" and ham, the calorie content is 240 kcal, for a puff pie with "Emmental" and cheese - 270 kcal per 100 g.

Cheese calorie table per 100 g

To figure out what is the energy value of a particular type of a given dairy product, a table of calories per 100 g will help.

How many calories in a cheese sandwich

The energy value of a sandwich is determined by its components. If the composition contains only bread and hard cheese, then its calorie content is 150-250 kcal. When butter is added, the indicator increases by 60 kcal, and sausages - by 50 kcal.

If the sandwich is made with lean ham or chicken breast, then the value will be 160 kcal (about 10% of the calories per day). During a diet for preparing snacks, it is best to use cheeses with a fat content of up to 20%, and replace bread with loaves of bread. whole grain flour. Read about in our article.

Cheese is distinguished by its nutritional value, excellent taste and the possibility of using it as an ingredient in many dishes. For a diet, you should buy a variety with a minimum fat content.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Hard cheese [PRODUCT REMOVED]".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

Nutrient	Quantity	Norm**	% of norm in 100 g	% of the norm in 100 kcal	100% normal
calories	355.6 kcal	1684 kcal	21.1%	5.9%	474 g
Squirrels	26 g	76 g	34.2%	9.6%	292 g
Fats	26.5 g	56 g	47.3%	13.3%	211 g
Carbohydrates	3.5 g	219 g	1.6%	0.4%	6257 g
vitamins
Vitamin A, RE	400 mcg	900 mcg	44.4%	12.5%	225 g
Retinol	0.4 mg	~
Vitamin B1, thiamine	0.03 mg	1.5 mg	2%	0.6%	5000 g
Vitamin B2, riboflavin	0.3 mg	1.8 mg	16.7%	4.7%	600 g
Vitamin B6, pyridoxine	0.1 mg	2 mg	5%	1.4%	2000
Vitamin B9, folate	19 mcg	400 mcg	4.8%	1.3%	2105
Vitamin B12, cobalamin	1.4 mcg	3 mcg	46.7%	13.1%	214 g
Vitamin C, ascorbic	2.8 mg	90 mg	3.1%	0.9%	3214 g
Vitamin E, alpha tocopherol, TE	0.3 mg	15 mg	2%	0.6%	5000 g
Vitamin PP, NE	4.516 mg	20 mg	22.6%	6.4%	443 g
Niacin	0.2 mg	~
Macronutrients
Potassium, K	100 mg	2500 mg	4%	1.1%	2500 g
Calcium Ca	1005 mg	1000 mg	100.5%	28.3%	100 g
Magnesium	50 mg	400 mg	12.5%	3.5%	800 g
Sodium, Na	860 mg	1300 mg	66.2%	18.6%	151 g
Phosphorus, Ph	540 mg	800 mg	67.5%	19%	148 g
trace elements
Iron, Fe	0.9 mg	18 mg	5%	1.4%	2000
Manganese, Mn	0.1 mg	2 mg	5%	1.4%	2000
Copper, Cu	70 mcg	1000 mcg	7%	2%	1429
Zinc, Zn	4 mg	12 mg	33.3%	9.4%	300 g

The energy value Cheese, hard [PRODUCT REMOVED] is 355.6 kcal.

Primary Source: Product removed. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

Product Calculator

The nutritional value

Serving Size (g)

BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BJU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to caloric content, you can understand how the product or diet meets the standards healthy eating or dietary requirements. For example, the US and Russian Departments of Health recommend 10-12% of calories from protein, 30% from fat, and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than is supplied, then the body begins to use fat reserves, and body weight decreases.

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GOAL TIME

HARD CHEESE [PRODUCT REMOVED]

Cheese, hard [PRODUCT REMOVED] rich in vitamins and minerals such as: vitamin A - 44.4%, vitamin B2 - 16.7%, vitamin B12 - 46.7%, vitamin PP - 22.6%, calcium - 100.5%, magnesium - 12 .5%, phosphorus - 67.5%, zinc - 33.3%

Benefits of Hard Cheese [PRODUCT REMOVED]

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Inadequate intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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The complete guide to the most useful products you can see in the application - a collection of properties food product, in the presence of which the physiological needs of a person in the necessary substances and energy are satisfied.

vitamins, organic substances needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances vitamins are destroyed by high heat. Many vitamins are unstable and "lost" during cooking or food processing.

Cheese is a popular gastronomic product widely used in the preparation of many dishes from cold appetizers to desserts and pastries. But in the context of the food embargo, choose a quality and delicious product lovers of fragrant delicacies became almost impossible. Many varieties simply disappeared from store shelves, or were replaced by domestic counterparts. This article tells you how to choose the right tasty and healthy cheese in the store and what you should pay attention to.

Composition

Many countries are engaged in the production of cheeses, and today there are about 2 thousand cheeses in the world. different varieties. And although the ingredients and recipes may differ, one main component remains unchanged - milk. True, cow, sheep, goat, and even soy milk can be used as the basis of cheeses.

Each variety of fragrant treats contains a large number of useful substances and elements. Among them, the following vitamins are very important.

1. BUT- are responsible for maintaining immunity and the normal functioning of the body, 100 grams of cheese contains about 32% daily allowance person.
2. D- is responsible for regulating the exchange of calcium and phosphorus, and also helps to eliminate heavy metals from the body and normalizes the work of the heart.
3. FROM- in combination with vitamins of group A helps to prevent colds.
4. E- is necessary in the treatment of the reproductive system, but in modern pharmacology it is only part of vitamin complexes and dietary supplements, and in food it is found in large quantities in cheeses.
5. RR- 100 grams of cheese contains 30% of the recommended daily intake.
6. B1, B3, B5, B6, B7 and B12- necessary for the production of energy in the body, and also participate in the processes of tissue respiration.

Minerals and acids are no less significant.

1. Macronutrients calcium, iodine, zinc, copper, chromium, magnesium, iron and phosphorus- play an important role in the treatment of many diseases and recovery after complex injuries and burns, reduce muscle pain during periods of intense and strenuous training. About 30% of the daily requirement of macronutrients and nutrients is contained in 100 grams of cheese.
2. tryptophan Helps fight stress and insomnia.
3. Unsaturated fatty acids Omega-3 and Omega-9- help reduce the risk of developing diabetes.

There are a large number of varieties, but all cheeses can be divided into several categories.

1. hard varieties- the process of preparation and maturation is very long and can reach 6 months. First, milk is mixed with sourdough, then the resulting mixture is boiled in a metal container until cooked. After that, the cheese heads are long time under pressure. This category includes: parmesan, Russian, Dutch, cheddar.
2. soft varieties- have a soft paste-like consistency. This category includes: mozzarella, brie, roquefort, calambert.
3. Pickle varieties- the peculiarity of such cheeses lies in the method of aging and storage, and throughout this time the product is in brine. Therefore, finished product there is no crust, and the color depends on the variety and can be from white to light yellow. But the consistency almost always remains unchanged - a light cut can be with a light crumbly or layered structure. These varieties include: Adyghe, feta, cheese, suluguni.
4. Whey varieties- based on cheese cream from durum varieties. After a long production stage, popular cheeses are obtained: ricotta, brunost and others.

In addition, cheeses are classified according to production technology, maturity and composition. Therefore, there is no single generally accepted classification. The same variety may fall into different categories. But you should also understand that all varieties of cheeses have different calorie content and nutritional value.

Number of calories

Each type of cheese has a certain calorie content, so people who strictly monitor nutrition need to pay attention to this. For example, Dutch, Kostroma, Poshekhonsky and Smetankovy cheeses have more fat than Mozzarella or Ricotta, and the calorie content of the former can reach 350 kcal per 100 grams.

Among our compatriots, one of the most popular is Russian cheese - the product is not the most expensive, included in the category of affordable ones. In addition, many manufacturers offer this variety, however, the recipe remains unchanged, so the taste of cheese is always the same.

Russian cheese has a pleasant yellow color with a large number of small eyes on the cut, and it tastes slightly sour. The fat content of such Russian cheese is about 45-50%. But in one small piece, the calorie content will be within the allowed norm, so we can recommend that fans of hard varieties of domestic cheeses reduce their daily portions.

It is also impossible not to mention another popular and world-famous cheese - Parmesan. In Italy he has more beautiful name- Parmigiano-Reggiano. It has a spicy and unforgettable aftertaste. The aging period of one head is 6 months or more. The structure of the slice has an uneven edge and a crumbly texture. The nutritional value of parmesan per 100 g is about 400 kcal.

Low-calorie cheeses include the following varieties.

Mozzarella

Mozzarella - main ingredient any pizza. It is difficult to characterize the taste of mozzarella, we can say that it is rather neutral than pronounced. But the specific texture has made mozzarella an ideal ingredient for pies and pizza - when heated, the cheese stretches.

But mozzarella is also used in cold appetizers and salads - another popular dish caprese salad, in which fresh tomatoes alternate with appetizing slices of fresh mozzarella, garnished with green basil, generously flavored with olive oil and balsamic vinegar. Mozzarella has a small amount of fat - only 25%.

Feta

Feta appeared in sunny Greece and has been produced for a long time according to traditional centuries-old recipes. The basis is exclusively sheep or goat milk. At the same time, Feta is an excellent source of protein - about 17 g, and fat - 24 g.

Brynza

Brynza resembles in color natural curd, and the taste is a bit similar to Feta. This is a great cooking ingredient. diet snacks, salads, main dishes and pastries, since the fat content in 100 g of cheese is only 20%.

Tofu

To be honest, it's hard to call Tofu a cheese. Tofu is based on soy milk, which is why vegetarian menus are often used as a substitute for protein products based on natural milk.

The homeland is the east - Japan and China, and, according to local residents, the secret of longevity and good health lies in Tofu. The taste of Tofu is more neutral, the texture is reminiscent of silky and soft yogurt.

ricotta

Italy is the birthplace of ricotta, this soft and tender cottage cheese It tastes a lot like sweet yogurt. Ricotta is prepared from whey, which remains after the preparation of other varieties of cheese.

The basis can be used both cow and sheep milk, but the fat content of such products is significantly different. The percentage of ricotta fat in cow's milk is 8%, and in sheep's milk it is 27%.

Adyghe

Adyghe belongs to the category of soft varieties, it tastes like a cross between cottage cheese with a mild milky flavor and hard cheese. Soft texture and delicate salty taste are the distinguishing features of Adyghe cheese.

This variety is recommended to be included in the diet during the diet. It can also be used in the preparation of some lower calorie dishes. Adyghe cheese matches perfectly with fresh vegetables and, for example, it is a great replacement for feta cheese in a Greek salad.

Some types of cheeses, such as Chechil, have a low calorie content, but due to the high salt content, it is not recommended to consume this variety in large quantities. And other cheeses with an indicator of 35% and 40% do not harm the figure, if consumed in moderation.

The nutritional value

The nutritional value depends on the variety of cheese, which differ in the method of preparation, ingredients, amount of fat and calories. But in any form contains a large amount of protein. It is also important to pay attention to the amount of fat. A small percentage of fat is found in the following varieties.

Suluguni

Suluguni is a Georgian pickled cheese with an elastic and dense texture. The production technology is similar to Italian varieties.

The basis includes cow, sheep, goat and buffalo milk. That is why the taste of suluguni is very delicate, with a pleasant milky aroma and a slight salty aftertaste. In 100 grams of finished suluguni, the optimal amount of BJU is: proteins - 19.5 grams, fats - 22 grams, no carbohydrates.

Dor Blue

Dor Blue - blue cheese with mold gourmet delicacy for real cheese gourmets. A tender and fragrant head is hidden behind a hard, moldy crust. Taste soft cheese unforgettable - spicy and slightly salty.

The smell of Dor Blue is very specific, which is why there are not so many fans of this variety among our compatriots. Dor Blue is rich in penicillin and amino acids, which have a beneficial effect on the body. The percentage of fat in 100 grams of the product is 30 g.

Kurt

Kurt is a hard curd cheese in the form of balls. Kurt is widely known thanks to nomadic peoples, and today it is national dishes in the countries of Central and Middle Asia.

Very nutritious and high-calorie, but has a low percentage of fat - only 16 g.

Cheddar

Cheddar occupies a leading position among the world famous cheeses. Homeland is England, the province of the same name Cheddar. The cheese has a bright saturated yellow color, which is even closer to sunny orange.

The ripening period can take from 2 months to six months. The composition of Cheddar includes the optimal amount of fat - 30 g, which allows this product to be used even in dietary nutrition, but in a small amount.

Amber

Amber - tender and tasty semi-hard cheese belongs to the category of low-fat varieties - only 10 g. Appeared in Sweden at the beginning of the 19th century. A distinctive feature of Amber is small and even round holes on the cut of the head.

It goes well with nuts and sour fruits (pears, grapes) as a snack, but can also be used in the preparation of main hot dishes.

Any varieties of cheeses have beneficial properties, therefore they are recommended by nutritionists for daily consumption in small quantities.

Useful properties can be noted in the following paragraphs.

1. Cheese rich in calcium is very useful for the formation and strengthening of teeth and bones. According to dentists, the frequent use of cheese increases the strength of tooth enamel and reduces the likelihood of plaque.
2. And also, according to scientists, cheese helps to reduce the risk of cancer. Linoleic acid, sphingolipids and B vitamins, which are part of any variety, help the body fight the negative effects of free radicals.
3. Blue cheese facilitates digestion and has a beneficial effect on bowel function.
4. Useful elements in the composition of cheese contribute to the stable functioning of the body's immune system, calms the nervous system and normalizes blood pressure.
5. Eating cheese helps to preserve beauty and prolong youth. Useful material contained in all varieties, help to improve the structure of hair, nails and skin.

Application in dietary nutrition

Cheese is an excellent source of protein, calcium and unsaturated fats. You can eat cheese as a snack, prepare sandwiches, cold and main dishes. We offer some simple and useful diet recipes that can be cooked every day.

Pasta with cheese

Pasta with cheese is a great option for a full meal, rich in slow carbohydrates and proteins. In the fitness menu, durum wheat pasta can be replaced with whole grain, rice or buckwheat.

Boil pasta in salted water until al dente. And then drain the water and drizzle the hot pasta with a little olive oil. Add finely grated hard cheese and garnish with fresh basil.

Such a dish not only does not harm the figure, but also energizes the body for the whole day.

Cheese cream soup

Cheese cream soup- to prepare this fragrant dish you will need: turkey fillet, potatoes, onion, cauliflower, carrots, bay leaf, spices and soft processed cheese. Place the meat in a saucepan hot water and boil until tender, then add potatoes, onions and carrots to the broth.

Then you can add cauliflower inflorescences, and then carefully grind the contents to a puree state. After that, you can add cooked and chopped meat, bay leaf and spices.

The last ingredient is cheese - it will give the hot soup a pleasant texture and delicate taste. You can serve the soup with croutons or toast.

Fondue

Fondue is a real joy for a cheese gourmet. It may seem that diet fondue is something out of the realm of fantasy. But in fact, you can cook less high-calorie dish, using only low-fat varieties of cheeses. In addition, you will need milk, two cloves of garlic, nutmeg, lemon juice, dry herbs and ground pepper. Put the grated cheese into a pot of fondue and put the saucepan on a slow fire, stirring gently, bring the cheese to a homogeneous mass. Gradually add the rest of the ingredients.

To make fondue more liquid, you need to add more milk, and, conversely, to make it thicker and more saturated, you need to add less liquid. At making fondue you can fantasize and add various components, for example, fresh herbs and finely chopped nuts.

To do ready meal more dietary, fondue can be served with slices whole grain bread, fresh vegetables, boiled fillet turkey or small white meat meatballs.

cheese biscuits

cheese biscuits- Ideal for breakfast or a snack. It is recommended to use as a basis oat flour, as well as a chicken egg, baking powder, salt and finely grated hard cheese.

Mix all the ingredients and leave the dough to rest for 30 minutes. Line a baking sheet with parchment paper and form small cookies with your hands. Bake at 180 degrees for 30 minutes.

When crispy and fragrant cookies are ready, you can serve them with hot tea.

Puff buns

Puff buns with cheese are cooked in 15 minutes and eaten just as quickly. For cooking you will need puff pastry, which needs to be rolled into small layers and greased with curd cheese. Then roll the dough into a roll and cut into slices of 2 cm.

Place the buns on a baking sheet parchment paper and sprinkle grated cheese on top. Bake at 160 degrees until done.

Chicken cutlets with cheese and fresh herbs

Chopped chicken cutlets with cheese and fresh herbs - very fast and delicious recipe on every day. For cooking you will need: chicken fillet, onion, semolina, chicken eggs And fresh herbs. First you need to prepare the meat - cut the fillet into small cubes, also chop the cheese, chop the onion and herbs.

Mix all ingredients in a deep bowl and add eggs and spices. Pay attention to this fact: the saltier the cheese, the less table salt you need to use. To give the desired consistency to minced meat, you need to add a little semolina.

Cheese baskets for cold snacks

Cheese can be used not only as the main ingredient, but can also be a great option for spectacular presentation salad or main course. And cook edible cheese baskets very simple. To do this, grind hard cheese on a fine grater and lay a thin layer on a flat plate.

Then put the plate in the microwave for 10-15 seconds. After that, take out the melted cheese and place the resulting hot circle on the glass so that the middle of the pancake is located exactly on the base of the glass. This design of glass and cheese pancake put in the refrigerator for 10 minutes until completely solidified.

After that, the finished basket must be carefully removed from the glass and used as a plate for vegetable salad.

But don't limit yourself to these recipes. hot pizza with mozzarella will conquer the heart of any gourmet, and a delicious crispy cheese crust on meat in French will make the main course a win-win option on the festive table.

But despite the large number of positive properties, the frequent use of certain varieties of cheese can cause malfunctions in the body. That is why you should limit consumption in some cases.

1. Pregnant and lactating young mothers should stop eating blue cheese and some varieties based on unpasteurized milk - live bacteria can cause infectious diseases in both mother and baby. These varieties include: Feta, Roquefort, Dor Blue. It is also not recommended to include any cheese in the diet of a baby under the age of 1 year.
2. People who are on a strict diet or who are obese should not consume fatty cheeses daily. It is recommended to replace hard and fatty varieties with cottage cheese and brine.
3. And those prone to allergies should carefully study the composition of cheeses, since some varieties may contain food and chemical additives.
4. In case of diabetes, experts recommend using brine varieties, for example, Adyghe or Feta, since the percentage milk sugar in these cheeses is about 3%.

How to make cheese yourself, see the following video.