83 / 100

Cheeses: they are divided into fresh cheeses, with their great variety as well as cured and SEMI-cured cheeses.

Fresh Cheeses.


-fresh cheeses have no ripening or curing process.

-contain 60-80% serum, For this reason are kept little.

-they are healthier because of their low fat and sodium content and very digestible.

-the vast majority are Cow’s milk, but there are also buffalo, goat and Sheep. They are recommended for people with Heart problems, arteriosclerosis and in slimming diets because they are low in calories.


-they are mainly characterized by their soft taste.

-Color that goes from pure white to white Cream. -milky smell, Creamy or pasty consistency, being the opposite samples of lack of freshness as they are, the strong smell, viscous texture and bitter taste.

These are some of the fresh cheeses:-the cheese of Burgos (spain), Cottage (USA), Ricotta and Petit Suisse (france), are the ones that contribute less calories (110 for every 100 gr.).

-also found cheeses, peasant, curd, coastal, double cream, cottage cheese (ricotta or whey cheese), Mozzarella, Bufarelini, Palmita.

Cured or matured cheeses.



-cured cheeses are not preserved well, so you must buy the amount that will be consumed quickly.

-these cheeses are wrapped in aluminum or wax paper and in cardboard or wood packages with a label, making it difficult to know the actual state of the Cheese.


A cured cheese, to the touch must be spongy, not hard or too soft. Its aroma must be the characteristic of each cheese, (should never have ammonia odor).

Flavor (lactic) that goes from soft to Pungent.

-avoid buying inflated, damaged or beaten Containers.

-check the expiration date and choose the date furthest from its fulfillment.

-when you buy it in a cheese factory, ask to have it cut from a whole and ask if you can taste (taste the appearance, color, smell, taste, texture… etc.).

SEMI Mature.

Like the molten American type.

When you go to buy the product at the supermarket you should take into account:

-observe that the refrigerator where the product is exhibited, works properly (which is cooling).

-check the expiration date of the product or expiration of it, which is not covered, altered, or shelf. Choose the product with date as far as Possible.

-check packaging, which is in optimal condition, not immersed, damaged or Beaten. Neither with broken or discarded labels.

-check that the gasket is not inflated (blown), because this indicates that the product is already decomposing. -buy the product, at the end of the market, so that the cold chain is not interrupted.

-remember that the “useful life” time of the product depends on its condition at the time of purchase and its subsequent storage and maintenance.


Fresh or White Cheeses.

-Mozzarella, for Gratin.

-Quark, used in confectionery (cheesecake), desserts, as salad dressing for fruits, salted cakes (salmon) and many more.

-Feta, is used in salads, cold and chopped dishes (variety of snacks of various foods, which are served jointly).

-Mascarpone, is used to prepare tiramisu, typical Italian dessert and for countless preparations in Italian Cuisine.

-Cottage, used for both salty and sweet preparations. Due to its low fat content it is excellent for slimming diets. It has a great protein intake. There are many more fresh or white cheeses. (see some of them separately).

Cheese Knives

Matured Cheeses.

-parmesan cheese, for Pasta.

-Cheddar, for burgers, sandwiches and Nachos.

-Gruyere, for Fondue (melted cheese).


Fresh Cheeses.

-keep refrigerated and in container with LID.

Cheese Cooler Container

Cheese Cooler Container

-place in the bottom of the container, absorbent paper (dry) folded, to absorb the Moisture. change when it is moist so that it does not ferment.

-fresh cheeses must be kept at an approximate cooling temperature between 4 -6 degrees Celsius (upper part of the refrigerator).

-it is advisable not to freeze because they change their texture and flavor. Duration. refrigerated, 6-8 days approx.

Its duration also depends on the freshness of the product at the time of purchase and the subsequent storage and Conservation.

Cured Cheeses.

-keep Well Covered.

-refrigerated, for a few days and in its original packaging.

Brie and Camembert can be frozen in portions and packed in a hermetic bag.

Defrost in the Refrigerator. Consume when Thawing.


-refrigerated, 2-4 days, approx. -frozen, 3-4 weeks, so that it does not alter its FLAVOR.

Mature cheeses are recommended to keep in their own packaging and well Covered.


-it is advisable not to freeze fresh cheeses, because they change their texture and flavor. -mature cheeses are recommended to keep in their own packaging and well Covered.

-mature cheeses must be taken out of the refrigerator 30 minutes before consuming, to taste better. (see TIPS on each of the cheeses).

Nutrients and properties:

there have great nutritional value.

-they have all the essential nutrients of the milk but in greater Concentration. They contribute up to 65% of the calcium required by the Organism.

-the recommended portion is 30-60 gr. Per day, for Adults. -for children the portion can be 40 gr. of cheese per day. -the amount of daily cheese required by the organism is 60gr. of fatty cheese, roughly, or 100gr. of Low-fat Cheese.

-for every 100 gr. of cheese, 1000 mg is Provided. of calcium to the organism, more than enough for the daily Requirement.

-fresh cheeses:

Contains 70% water and low fat. -it is advisable to consume white (fresh) cheeses as they contain calcium and are low in fatty and sodium content.

fresh cheeses Strengthen the bones thanks to their contribution in calcium, vitamin a, B2, B12, D, E.-

-they are rich in proteins, amino acids and minerals such as calcium and phosphorus.

Vitamin A.

-it is important for normal growth. -protects the surface of the respiratory tract, throat, bronchi.

-helps to resist Infections.

-eye and Skin Protection. -stimulates appetite and is good for digestion.

Vitamin B2. (riboflavin). Water-soluble vitamin.

-intervenes in a wide variety of cellular processes.

-in Energy metabolism (carbohydrates and lipids), proteins and amino acids.

Vitamin B12.

-Intervenes in the growth of children and adolescents. Antianemic.

D. Vitamin D.

-For the formation of strong bones and teeth.

-regulates metabolism.

-helps to absorb phosphorus and calcium.

Vitamin E.

-avoids the appearance of eye disorders and clots in the blood vessels (thrombi).

-Fertility aid. -Prevents premature aging. -in addition, It increases the cellular response to infections or illnesses.

-auxiliary in the growth and the Corporal Development. -benefits the Nervous System.

  • The cheeses contain proteins of the same quality that the red meats Provide.

-they are rich in calcium and phosphorus.

  • Fresh cheeses help control body weight as calcium and other substances that contribute to the body control anxiety and Appetite.


-strengthens Bones and Teeth. -prevents Bone wear and osteoporosis-related disorders and bone fractures.

-for Pregnant and lactating Women. -help to the formation and growth of the Bones.

  • Fresh cheeses help regulate high blood pressure, being Low-sodium foods.

It decreases anxiety and appetite as they produce a feeling of Satiety.

Matured Cheeses.


Mature cheeses are rich in calcium but also contain a lot of fat that can irritate the stomach mucosa and high sodium content.

-mature cheeses in case of high blood pressure should be avoided.

-dairy products are involved in controlling the concentration of bad cholesterol in the Blood.

-prevent the emergence of cardiovascular Diseases.

Nutrients that should contain any balanced diet.

It should be remembered that for a balanced diet, food should be consumed from the 5 groups:

  • Proteins: essential amino acids are essential for cell development. They help to form, repair and maintain the tissues of the Body.

They are found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, Lentils) among Others.

  • Carbohydrates (carbohydrates): They provide energy to the organism, such as food fibre and sugars.

They are found in vegetables such as wheat, potato, plantain and some fruits, among others.

  • Lipids. Animal and vegetable fats.
  • Vitamins. Fruits and vegetables and in the vast majority of food.
  • Minerals. Fruits and vegetables and in the vast majority of food.

A balanced diet should then contain: meats, fruits, vegetables, cereals, legumes, dairy, eggs and Fats.


-remember that the useful “life” of the product depends on its freshness or condition (for the ripe ones) at the time of purchase, the date (approximate) of maturity and its subsequent storage and Conservation.

-periodically check the condition of the product in order to be able to consume it in time. -always handle with clean hands and utensils. -keep Refrigerated and well Covered.

visit our youtube channel

Leave a Reply