Cheese is an excellent source of calcium, fat, and protein. It also contains high amounts of vitamins A and B-12, along with phosphorus, zinc, and riboflavin.
Cheese made from the milk of 100 per cent of grass-fed animals is the highest in nutrients and contains omega-3 fatty acids and vitamin.
There are many kinds of cheese which are high in sodium and fat.
However, the benefits may outweigh the disadvantages.
Natural, low-fat, low-sodium cheese can make a healthful addition to most diets.
Anyone with a lactose allergy should not eat any cheese, there are, however, some types of cheese which may be suitable for those with lactose intolerance.
Calories and Fat are among the difficulties of eating cheese in large quantity.
One needs to be aware that some cheeses contain high levels of cholesterol and sodium, suggesting that they can lead to cardiovascular problems.
So, once again eaten in moderation is the way to go, considering that researchers in 2014 suggested that dairy products could be a good source of the antioxidant, glutathione.