Cheese making in italy is of early origins, dating back to neolithic times. the italian diet is traditionally rich in cows’ milk and cheeses, of which a great variety is made from cattle’s milk. this post will explore the benefits of cheese making in italy and how it relates to tradition, regionality, and environmental sustainability
Making cheese out of cow’s milk has been around since prehistoric times. There are many types of cheeses made out of cow’s milk in Italy, with a wide range being produced all over the country. More importantly than its regional differences are its effects on tradition, regionality and environmental sustainability.
The health benefits of cheese making in italy
- A good source of protein
According to the Italian Ministry of Health, cheese is one of the main sources of protein for our planet. A slice of cheese contains about 8 grams of protein and 22 grams carbohydrates. These are by far the highest amounts found in other foods, with only meat offering a greater amount in a single package. A dairy product designed to be eaten at any time can be considered ideal, being rich in fibre and low-fat, making it easy to digest and suitable as a meal replacement on many occasions. With this said, it is important to realise that certain cheeses are better than others when it comes to their nutritional value.
- Cheese is a source of calcium
As the human body can’t produce calcium on its own, it is essential that we get all of our daily requirements from sources rich in the mineral. Cheese certainly fits into this category. A 30 gram serving offers about 16% of your daily requirements, which may seem very low but it all depends on what period you’re looking at, considering that three years ago milk and dairy products were not part of the recommended intake for children, especially teenagers and pregnant women. Over time this has changed to the point where it is recommended to eat cheese with your meals.
- Cheese contains vitamin c
Vitamin C is present in all dairy products, with generally lower amounts being found in milk than in other dairy products such as cheese. The highest amount is found in cheese, where it comes in at 20 mg per 100 grams. As the human body can only absorb 10mg of the vitamin per 100grams of food, a small piece of cheese will not be enough to make it through the day. As such, chefs and butchers recommend that you consume more than one serving of dairy products each day in order to get all your vitamin C requirements.
- Cheese is a source of iron
Iron plays an important role in our bodies as it supports all components involved with oxygen transportation – for both aerobic and anaerobic systems. The good news is that cheese is a good source of the mineral, with about 11% of the daily recommended amount being found in a single slice. Iron is essential for our bodies as it supports the formation of new blood cells, as well as a number of other functions.
- Cheese is low in sodium
With the diets becoming more and more fattier, many people are looking to eat less sodium, while at the same time being able to get their daily requirements of energy and nutrition. Cheese is generally very low in sodium, coming in at less than 80mg on average per 100 grams.