Cheese: Intolerance & Allergy

Cheese is a dairy product made from the protein part of milk, casein. Making cheese is one of the oldest methods of preserving milk.

Here’s what you should know about cheese

Cheese is a dairy product made from the protein part of milk, casein. Making cheese is one of the oldest methods of preserving milk. Cheese has been made from milk for centuries. This is actually produced when milk becomes acidic. Then the solid components, such as fat, minerals, protein and lactose, settle and separate from the liquid milk whey. The origin of cheese production probably dates back to the Stone Age. The original form of cheese is fermented rennet curd, which Stone Age hunters discovered in the stomach of their prey. In the 10th century BC, the domestication of sheep, goats and cattle began. This made larger quantities of animal milk available to people. To preserve it longer, they developed cheese-making. To do this, the milk was first soured in the sun or over a fire and then coagulated. Later, additional animal and vegetable coagulants were added. This is how rennet cheese came into being. Precious mold was also used early on for preservation and flavor enhancement. The noble mold cheese probably developed when cheese was stored in caves with an appropriate mold flora. The oldest evidence of cheese making dates back to 5500 BC. In what is now Poland, remains of cheese ponds have been found, which were used at that time to skim off the whey. An important source that proves the development of cheese-making in Europe are the records of the monasteries of that time. Through the monks’ writings, some cheeses that are still produced today can be traced back to the year 1100. For example, Emmentaler was first mentioned in 1200 and Gouda in 1184. In the course of the 19th century, cheese production was facilitated and improved by numerous scientific discoveries and technical developments. However, today’s cheese production is still based on the same principles as the cheese production of the past. In the first step, the milk is strained and heated. This step is skipped in the production of raw milk cheese. The fat content of the cheese is determined by skimming the milk. The skimmed milk is then mixed with cream so that a defined fat content can be achieved. With the help of special lactic acid bacteria, the starter cultures, the milk is coagulated. This process also requires rennet. In technical jargon, this process of milk coagulation is called curdling. Curdling takes from half an hour to several hours. The duration depends on the type of cheese. The curd is formed during curdling. When it has the right firmness, it is divided into pieces with the help of a cheese harp. This stage is also known as cheese curd. The finer the structure of the curd, the more whey is deposited. The more whey that settles, the harder the cheese later becomes. Thus, smaller curd grains are required for the production of hard cheese. Soft cheese requires large curd grains. Once the cheese has reached the right consistency, it is transferred to molds. Then the remaining whey is removed by pressing and draining. After molding, all cheeses are bathed in brine. This removes harmful bacteria. In addition, the bath in the brine stimulates the formation of the cheese rind. In the final stage of cheese making, the cheese rests. During the ripening process, the cheeses must be turned regularly. Depending on the variety, they are also brushed or treated with mold. The process can take weeks or months. It gives the cheese its final flavor.

Importance for health

Cheese contains the nutrients of milk in a concentrated form. Just like milk, cheese contains a relatively high amount of calcium. Thus, it contributes to the maintenance of healthy bones and teeth. A calcium deficiency causes tingling sensations, increased reflexes, muscle twitching and a slowed heartbeat. Depression or anxiety can also occur. However, cheese contains not only calcium, but also vitamin B12. The body needs vitamin B12 for the formation of red blood cells (erythrocytes). Vitamin B12 is also responsible for normal functioning of the immune system and the nervous system.Cheeses with a fat content of less than 65% contain a lot of proteins. Proteins perform various tasks in the body. They are building blocks of the muscles, serve to maintain the bones, act as a transport medium for water-soluble substances in the blood and are a component of hormones.

Ingredients and nutritional values

The amount and proportions of ingredients in cheese vary depending on the type of cheese. The type of milk, breed of animal, feeding, husbandry and manufacturing methods also have an impact on the ingredients. In their basic structure, however, all cheeses are similar. All cheese contains water. The water content determines how firm the cheese is. The protein content of cheese ranges from 10 to 30% depending on the fat content. The protein in cheese contains many essential amino acids. The body cannot produce these itself and is therefore dependent on the supply through food. The protein in cheese has good bioavailability, i.e. it can be well absorbed and utilized by the body. Cheese contains a relatively high proportion of fat. The fat content is calculated in the dry matter of the cheese. In this way, cheese can be assigned to different fat content levels. The carbohydrate content of cheese is relatively low. Depending on the variety, cheese contains between 1 and 3 g of carbohydrates per 100 g.

Intolerances and allergies

Cheese is generally well tolerated. Because it is made from milk and lactose is a natural component of milk, people with lactose intolerance also react to cheese. However, lactose intolerant people do not have to do without cheese completely, as many types of cheese are now produced lactose-free. In particular, Gouda, mountain cheese, Appenzeller cheese and Parmesan are usually lactose-free. Cream cheese, cream and processed cheese, on the other hand, contain lactose.

Shopping and kitchen tips

Whether cheese from the refrigerated shelf, from the cheese counter or from the delicatessen, some rules should be followed when storing cheese. Only in this way the cheese retains its full flavor. Cheese should be stored in a dark and cool place with low humidity. In warm temperatures, the cheese will ripen. In the refrigerator, cheese should best be stored in the vegetable compartment. All types of cheese, with the exception of fresh cheese, should not be packed in an airtight container. Otherwise, they can no longer breathe and quickly begin to mold.

Preparation tips

Cheese can be used to prepare a variety of dishes. It tastes pure on bread, belongs on every pizza and is suitable for gratinating casseroles and gratins. A cheese platter offers special enjoyment. Grapes, figs, pears, walnuts or radishes are suitable for decoration. 5 to 9 types of cheese should be combined for a good cheese platter. It is recommended to take the cheese out of the refrigerator half an hour before eating. Then it can develop its full flavor and tastes especially good.