Probably since the Middle Stone Age, humans have been able to preserve milk by coagulation and produce dairy products. Today, up to 5,000 varieties of cheese are known in Western culture. The origin of the milk and different production processes with or without noble mold influence the nutrient and fat content.
History of the cheese
As early as the Stone Age, hunters may have noticed fermented milk in the stomachs of slain calves. Scientists suspect the beginnings of purposeful cheese making between the 10th and 8th millennia BC, when pastoralism spread, making more animal milk available for the first time. The different customs in making it suggest that methods of making storable foods from milk were developed independently at different times and in different places. The first simple sour milk cheese was probably made by curdling milk in clay pots or animal bladders in a warm place. It is certain that from about 5000 BC cheese-making was known and further improved in the Mediterranean and Black Sea areas. From the area of present-day Iraq, the oldest surviving accounts of cheese-making date back to about 3000 B.C. In the late 8th century B.C., the Greek Homer described the invigorating effects of dairy products. In the 4th century BC, Aristotle wrote the first known technical treatise on dairy processing. In the Roman Empire, cheese-making was refined and spread throughout Europe. The Celts used sieves to skim the cream and the Germanic tribes further developed the craft of cheese making. In Europe, monasteries are inexhaustible sources of cheese recipes. Some cheeses produced to this day were mentioned as early as 1100. With the technical revolution in the 19th century, cheese production also changed. Huge boilers, electric stirrers, cooling devices and the discovery and production of microorganisms and enzymes made cheese production on an industrial scale possible.
Ingredients and health value
As sources of protein and calcium, dairy products are widely known and recommended. Even the ancient Greeks attributed cheese an aphrodisiac effect and sacrificed it to the gods. The following list shows examples of the calorific value, protein and fat content of different types of cheese.
Calcium, which is important for bone formation, is contained in different types of cheese at between 200 and 1,000 mg per 100 g and is usually indicated on the sales packaging. 100 g of semi-hard cheese contain an average of 700 mg of calcium and thus already cover 70% of the daily requirement of an adult. The sodium content varies greatly, depending on the formulation, and can be as high as 1,800 mg per 100 g. That is 280% of the recommended daily intake for an adult.
Whether enjoyed pure with wine or in a salad, on bread, au gratin, as fondue or raclette â€” cheese is used in many dishes and preparations in our culture. In the cuisines of East Asia, Africa and South America, on the other hand, cheese hardly plays a role because lactose intolerance is widespread among the population.
Lose weight healthy with cheese
If you want to lose weight, you need a lot of protein and few calories. A look at the list of cheeses shows that Harzer best meets these conditions and can be eaten abundantly. High-fat cheeses such as mountain cheese or Parmesan are taboo during the reduction phase. Low-fat cheeses such as Camembert (half-fat) are recommended in moderation.
Today, many of the cheeses are also produced in a reduced-fat version. However, since fat is a flavor carrier, the taste of the original recipe will rarely be expected. Reduced-fat products sometimes hide flavor enhancers and often more sodium than in the original recipe.
An ideal combination for losing weight is cheese in a salad or vegetables au gratin, if the overall fat content and calorific value of the dish are not too high.