Cheeses have always occupied an essential place in French gastronomic culture. A staple food, they are also a source of numerous nutrients, vitamins, minerals and trace elements including calcium, which contribute to our nutritional balance and a source of numerous micro-organisms for the ones of you concerned in their microbiota ( see soft raw ).

There are more than 1,200 varieties of cheese in France. This great diversity allows everyone, whatever their age, tastes and situation, to benefit from their nutritional qualities. 

Nutrients

Most cheeses are distinguished by their protein, mineral and trace element contents (calcium, zinc, potassium, etc.) and vitamins (vitamin A, B2, B9, B12, D, etc.). Their nutritional composition depends largely on the milk and the technology used: it is therefore difficult to generalize!

Hard Cooked pressed cheeses, for example, is particularly rich in calcium and phosphorus.

Vitamin B9, also called folic acid contributes to the formation of red blood cells and nerve cells. It is involved in the manufacturing and processing of proteins. This vitamin is mainly found in Blue Veined cheeses (Roquefort) or Soft White Bloom ones (Camembert, Coulommiers, Brie, etc.).

Vitamin A (or retinol) is present in milk fat, cheese, butter and cream. It is involved in vision, particularly night vision. It plays a role in fighting infections and in the prevention of aging. It is necessary for the good condition of the skin.

 

Energetic value

The energy value of cheeses essentially depends on their water and fat content. This can vary from 50 kcal for a 100 g portion of fresh white cheese, to 90 kcal for a portion of Hard Cooked Pressed cheese such as Comté.

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Fat:

The fat content of cheeses has long misled consumers. In question, an old regulation which required that the fat content be indicated in relation to the dry weight, without taking into account the water contained in the cheeses! As a result, figures are much higher than the quantity of fat actually contained in 100 g of cheese.

Thus the Camembert had 45% fat when it actually only contains between20% to 30%.

Since 2007, legislation has made it possible to indicate the fat content on the finished product, i.e. as consumed.

The indicated content corresponds to 100 g of cheese. However, a reasonable portion of cheese after a meal is estimated at around 30 g. Therefore there are only 0 to 9 g of fat per serving depending on the cheese.

 

Did you know ?

 

Lactose, a carbohydrate or “sugar” naturally contained in milk, is partly eliminated and degraded by micro-organisms during milk processing. Cheeses do not contain any, or merely traces.