According to the law:
the name cheese or cacio is reserved for the product obtained from whole milk, partially skimmed or skimmed, or from the cream, following acid or rennet coagulation, also using yeast and chloride.
Nutritionists, for their part, continue to repeat that:
cheeses are one of the best sources of calcium, an important mineral for the growing organism because it acts by strengthening the bones. The combination of a diet rich in this mineral and a regular program of physical activity is the best way to take care of your skeleton and keep fractures and osteoporosis away in any season of life.
But what are the richest cheeses of this mineral?
The richest cheeses of calcium | |
| CHEESE | mg of calcium per 100 grams |
| Grain | 1169 |
| Sicilian Pecorino | 1162 |
| Parmigiano | 1159 |
| Emmental | 1145 |
| gruyere | 1123 |
| Dairy | 1057 |
| Pecorino Romano | 900 |
| Fontina | 870 |
| Caciocavallo | 860 |
| Cheddar | 810 |
Pay attention to fats and calories
Cheeses yes, but in moderation. Despite the importance of calcium, with fat and calories it is better not to exceed. First of all, therefore, it is essential to abandon the custom of consuming this food at the end of a meal, as if it were a side dish; in a balanced diet we should instead leave room for two - three portions of 50 grams of cheese per meal, to be consumed as an alternative to meat, fish or eggs.
