What is useful young cheese

Feb­ru­ary 04, 2017, 20:54

Pho­to: Rebec­ca Siegel

Young cheese is a cross between hard cheese and cot­tage cheese, it is also called imma­ture cheese. Accord­ing to the recipe, young cheeses do not dif­fer from hard vari­eties: they are also pre­pared from milk by cur­dling.

How­ev­er, unlike their sol­id “broth­ers”, they do not need long expo­sure and are ready for use almost imme­di­ate­ly. The most famous young vari­eties are moz­zarel­la, sulu­gu­ni, cheese and feta.

Doc­tors are unan­i­mous in assess­ing young cheeses: they are much health­i­er than hard ones. The con­tent of cal­ci­um and vit­a­mins in them is at the lev­el of mature “broth­ers”, but the use­ful sub­stances them­selves are much eas­i­er to digest.

A good part of the peri­od­ic table is con­cen­trat­ed in young cheeses: mag­ne­sium, phos­pho­rus, potas­si­um, iron, cop­per and zinc. The rich com­po­si­tion of sub­stances con­tained in young cheeses strength­ens bones and mus­cle tis­sues, pro­motes bet­ter func­tion­ing of the car­dio­vas­cu­lar and ner­vous sys­tems, and has a pos­i­tive effect on metab­o­lism.

Like hard cheeses, unripe cheeses are rich in fats, but the body does not need to pro­duce a lot of bile to digest them, which means that the fat does not turn into bad cho­les­terol. In addi­tion, young cheeses con­tain a large amount of whey, so they are less caloric than hard cheeses.

Nutri­tion­ists rec­om­mend includ­ing young cheeses in the diet up to 4 times a week, even for those who are on a diet. Doc­tors only remind that the increased lev­el of salt makes this prod­uct unde­sir­able in the diet of peo­ple with dis­eased kid­neys and preg­nant women.

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The opin­ion of the edi­tors may not coin­cide with the opin­ion of the author of the arti­cle.

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