Cheeses to watch out for dieting pitfalls and health risks

Cheese is an excellent dietary addition—it adds boldness and saltiness to dishes, enhances flavour, and is a source of calcium. However, not all cheese is created equal, and not every type is suitable for daily consumption. Some varieties should only appear on our tables occasionally.

When choosing the best options, consider three factors: naturally low-fat content, avoiding processed cheeses, and paying attention to sodium content (the less, the better). We have fallen deeply in love with many cheeses, but frequent consumption can negatively affect health. Which products are we talking about?

Mascarpone, a famous Italian cheese with a subtle sweet note, is often used in various desserts. Its delicate taste can be tempting, but it's worth remembering that mascarpone is not the healthiest choice: it is rich in fat (comprising up to 50 percent of it). It provides a large amount of cholesterol, increasing the risk of developing atherosclerosis. People struggling with heart or liver problems should particularly avoid this cheese.

Next on the list is Gruyere, a Swiss cheese with mild, slightly nutty notes. Gruyere is a long-aged cheese; despite its exceptional taste, it is fatty and very high in calories. To avoid cardiovascular problems, we should opt for a healthier alternative to this cheese.

Limburger is a specific type of farm cheese that stands out for its intense, pungent smell and creamy, velvety texture. This unique cheese is an excellent addition to various dishes, such as toast, sandwiches, vegetables and fruits, giving them a distinctive flavour. However, the traditional production process of Limburger is not without flaws. During the cheese-washing process, bacteria can multiply, sometimes leading to food poisoning.

It is also worth mentioning processed cheese spreads, which are very popular mainly due to their taste and ease of use. However, it is essential to remember that they are produced at very high temperatures, ranging from 90 to 100 degrees Celsius. Such temperatures cause the loss of many valuable nutrients. Additionally, processed cheese spreads contain many additives, such as preservatives, emulsifiers, flavours, and hardeners. These highly processed products should not be present in our daily diet.

Cheddar is an aged cheese with a hard texture made from cow's milk. Its specific colour and tangy-nutty flavour characterise it. Although it is a source of valuable vitamin A and calcium, it also, unfortunately, contains a large amount of salt and fat.

It is also worth noting that pregnant women should pay particular attention to cheese in their diet. Dietitians recommend avoiding soft cheeses made from unpasteurised milk because they are more likely to be infected with the bacteria Listeria. Therefore, cheeses such as brie, feta, camembert, or gorgonzola should disappear from their diet.