News From The Cheese Caves

There is little that gets me more riled up than the denigration of cheese. The fact that many writers do not include cheese in their recommended lists of beneficial foods is almost as frustrating.

In his article, Cheese and the Obesity Epidemic, Dr. Neal Barnard (who is a psychiatrist, not a dietician) states that people have been told that the problem with their attempts to lose weight is a lack of exercise. It is a contributing factor: the increasingly sedentary lifestyles of most Americans (combined with the number of empty calories we consume); that lack of exercise tips the scales. He goes on to state that cheese is 70% fat. Anyone can read the fat content on a cheese label. Is he suggesting that the reported percentages are terribly inaccurate?

Triple-crèmes are the only cheese types that reach that level, and they are mostly water. 75% of the weight in those triple-crèmes is not fat; rather it is 75% fat after the water is removed. This is standard practice in the industry – that the fat content is measured by the amount contained in the cheese without the water; the water content is variable. Yet in his article he says cheese (assuming that he means all cheese) is 70% fat. False!

I agree that our changing eating habits have contributed to our weight gain. We should stop and look more closely at the lists of ingredients on our foods. Those lists may leave out the genetically modified organisms, the trace amounts of pesticides and herbicides; yet at the top of the list or very close to it, you will find sugar. Besides all those unnatural chemicals we find in our groceries, the sugar itself is beginning to look like a particularly serious poison.

Dr. Barnard is attributing the following claims to whom?

“First of all, people trying to lose weight have been lied to” and “They have been lied to about food, with quick-fix, low-carb advocates pointing a finger to blame at bread and fruit…”

Who is saying this? The low-carb advocates have already lost some credibility. By the way, we cheese people love our whole grain breads and fruits. We appreciate all those nutrients; all of them are found in cheese except for vitamin C and fiber.

Here’s another quote from the article:

“That’s why people in Asian countries stayed thin and healthy until Western fast-food chains brought in meat, cheese, and other junk foods…”

The cheese brought in by fast-food chains is a weak facsimile for actual cheese. This is an example of how the standardization of foodstuffs have lumped all cheeses together, as though there is only one kind. I must admit however: given a choice among the foods available in our grocery stores I would still choose one on those industrial process cheeses over most everything else. One of the growing problems with the Asian waist lines is there own adoption of fast foods with the “empty” calories they contain. And of course they have their own increasingly sedentary lifestyles.

Another quote from his article:

“But most of all, they have been lied to by the meat and dairy industries, which aim to convince us that we need cheese and other unhealthful foods”.

Here he is attributing the claim to these industries. The dairy industry does not suggest that consumers need cheese, though most of us know that we are much better off with it. I believe that we should have cheese, not that we need to have it. When I am around someone that says they cannot eat cheese I know that there will be more for the rest of us who can.

I suppose Dr. Barnard has only been exposed to the more industrial styles of cheeses, bereft of important nutrients. If one of these less pleasing and less nutritious cheeses was all that was available it would make it more difficult to argue the pros of cheese. Fortunately there is growing appreciation of cheese in this country; the availability and quality of fine cheeses has improved immensely. The bar has been raised, Dr. Barnard. Many of us in the industry have been addressing the bad-mouthing for such a long time that we have armed ourselves with strong evidence on behalf of cheese. We have surveyed the results of statistical research conducted at various institutions and we like what we find. Those institutions include Harvard College of Medicine, Dartmouth Medical School, the University of Texas, Iowa State University, the University of Wisconsin, the United States National Library of Medicine, just to name a few.

The results keep coming in: cheese is not the cause of our obesity epidemic; in fact the fattier cheeses can actually help us to lose weight. Those fats stimulate the production of cholescystokinin which gives us a sensation of satiety.
Conjugated linoleic acid, a fatty acid available in cheese, has been shown to be an effective weight reducer in multiple studies, and a cancer fighter in many others. The type of CLA found in cheese reduces the risk of diabetes and reverses arteriosclerosis. Not to get off the obesity challenge, but there are plenty more outstanding nutritional qualities available in cheese. Eat a little bit of cheese and you eat less other foods, foods that are much less nutritious but still provide the calories.

Dr. Barnard’s charge that cheese elevates our cholesterol levels is disputed by the presence of CLA, higher concentrations of some amino acids such as taurine and lysine, and calcium, which all help to improve our overall cholesterol levels.

Anecdotally, when you look around the ballroom at the annual American Cheese Society conferences you will see one of the healthiest and happiest groups of people anywhere, and their waist lines are thinning.

Max McCalman

A recent post in the WSJ suggested we try white wine with our cheeses; as though we had never thought of it?

White wine and cheese have actually been partnering for many centuries. If we only had red wines with our cheeses all this time we would have experienced many disappointing matches. Of the few bad matches that occur in pairing cheese and wine there are more clashes with red wines that there are with whites. Those disappointing matches can be largely blamed on the elevated tannins in red wines. Granted, not all red wines are particularly tannic. The softer tannin reds are the types that tend to pair better with most cheese types.

There are some cheese types that have the characteristics to mellow those tannins, cheeses that can round out the edges, softening the astringency to smoother finishes while maintaining the fruit in the wine. The basic pressed cow cheeses are usually the best bets for those chewy reds; the aged Goudas can usually soften the blow, and some of the salty blue cheeses are up to the tannin challenges too.

One of our guests at a Cheese & Wine 101 came up to me after a recent class and said that he was surprised to discover how well the white wines paired with the cheeses, something that he had not thought possible, that white wine and cheese could work well together. We all have our preferences for wines, as well as our preferences for cheeses. Yet when you find a successful marriage with a wine that you might not ordinarily choose, or with a cheese you might not usually have, the good pairing can enhance your appreciation for each.

Or maybe it was not his preference for red wine but instead it was something that he had heard or read – that only red wines pair with cheese. There certainly is plenty of dogma about cheese pairing. Some people insist that only white wine pairs well with cheese, or that Ports pair well with all cheeses. The suggestion that cheeses and wines must be from the same region to pair well is one that I hear far too frequently. The terroir idea may make a good idea on paper but there are many excellent pairings from opposite sides of the globe. One of the more amusing tidbits that I heard recently was that cheese only pairs with beer, and not with wine. LOL, as they say.

We may have assumed that red wine is a more appropriate partner than white wine simply because the classic cheese course after the meal (and before dessert) is more often a period when we have gravitated to the reds. The cheese course is served while we still have red wine in our glasses. And because cheese and wine do work well together in more cases than not, we naturally assume that this is the way it works: cheese with red wine. Some people find it refreshing to have a white wine at the end of the meal, after the heavier red wine. Saving a little red wine offers the opportunity to have a little informal cheese and wine comparison: noting how the white wine works with a particular cheese, and then trying the red to see how it rates. This exercise can be take dinner conversations in many different tangents; it can introduce a pleasant discussion about the facets of the cheeses and wines, as well as facets of their pairings. Cheese has its calming effects, especially when it is accompanied with a little wine, so these occasions are generally amiable; the disagreements about the relative success of the different pairings are rarely acrimonious.

There are a few fundamental principles of successful cheese pairing. A saltier cheese usually pairs better with a fruitier or sweeter wine, or beer. A bigger flavored cheese will usually work better with a bigger flavored wine, otherwise the cheese can easily overwhelm the wine. The more acid cheeses usually pair better with the more acid wines.

Again, in more cases than not, cheese pairs nicely with wine. The successes far outnumber the misses. Choose the wine you like and have a range of cheeses alongside it. If any of the pairings are unsuccessful, please don’t blame the cheese!

Max McCalman

Reminds me of some memorable lyrics: How are you going to keep ‘em down on the farm, after they’ve seen Paris?

For the next few weeks France’s McDonalds are rolling out hamburgers with fine cheeses, instead of the process yellow cheese slices we know too well. Their cheese choices include Fourme d’Ambert, St. Nectaire, Cantal, and a generic chèvre. This is coming at a critical time in France, when many of the young people are shunning much of the grand French culinary tradition in favor of fast food like McDonald’s. For many people (not only French) the arrival of a McDonald’s on the Champs d’Elysées was an inauspicious occasion.

Might there be a French resistance to the Americanization of the French diet, while here in America we are witnessing a new interest in quality foods, cheese especially?

So once they have enhanced the hamburgers with finer cheeses, how are they going to go back? If this fancy cheese thing works it could spark a revival of cheese appreciation in France, something along the lines of what is slowly happening here in the U.S.

I give the company credit for trying to improve their public image. If this were offered at their American stores I am afraid that most of us would not credit the company for the nutritional enhancements these cheeses offer, even if we did recognize the improved flavors in the hamburgers. As much as I want to believe we are beginning to recognize “real” cheese as a “near-perfect” food, I know that most Americans still believe that cheese is bad for us, especially the fancy French ones.

Alors!

Max McCalman

It is a pity that cheese is not a subject taught in medical school. Several physician friends tell me that nutrition itself receives little attention. We would like to hear our medical professionals expound the advice of Hippocrates, the father of western medicine, who said “Let food be your medicine and medicine be your food.”

Most cheese we know today is so far removed from that primordial life-sustaining mammalian milk that it should be no surprise that a group of physicians in upstate New York is targeting dairy as a cause for America’s burgeoning obesity problems. They have correctly noted that the per capita cheese consumption has tripled since the 1970’s. Concomitantly a growing rise in obesity has occurred, yet these two trends are not directly related. The causes of obesity are not linked to the effects of consumption of dairy products. Some of the larger culprits in this weight gain are not the types that most people suspect: whole milk and full-fat cheeses. Instead, a significant part of the blame rests with the low-fat and skim-milk dairy products, and their depleted weight-reducing qualities.

The Albany area Physicians Committee for Responsible Medicine (PCRM) has launched a graphic billboard campaign depicting grossly oversized abdomens and thighs, warning that cheese contributes to high obesity rates and poses health risks. The group has gone so far as to write the Albany school board asking the city to cut down on dairy products served in schools to help students reduce the risk of childhood obesity.

PCRM President, Dr. Neal Barnard, said in a news release “Typical cheeses are 70% fat,” which is blatantly untrue. The only cheeses that reach that level are the triple crèmes, which happen to have their own excellent weight-reducing qualities. Further he claims “…the type of fat they hold is mainly saturated fat — the kind that increases your risk of heart disease and diabetes.” It is embarrassing that our physicians are so terribly misinformed. Suffice it to say, many of today’s western medicine practices are treating symptoms instead of recommending effective dietary prevention methods.

The president of The New York Farm Bureau quickly pointed out that Dr. Neal Barnard who heads up this group is in fact a psychiatrist, and not a dietitian.

Regardless, even among dieticians there appears to be more cheese phobia than cheese appreciation. For the many that do accept dairy, the low-fat varieties are the ones that are usually recommended. These low-fat products may be some of the biggest shams the food industry has ever thrust on mankind. It is increasingly being recognized that it is not the fat itself that puts the pounds on, it is the consumption of excess calories that go unexpended. Calories can be derived from protein (which cheese contains) carbohydrates, as well as fat. It is too simplistic, as well as inaccurate, to say that fat that is consumed will automatically go to your abdomen or thighs. In otherwise healthy people our digestive systems have grand plans for the utilization of fats; the systems are not straight-shot conveyor belts to our waist lines.

Fat actually curbs our appetites by triggering the release of cholecystokinin, a hormone that yields a feeling of satiety, and one that is directly involved in the metabolysis of proteins and fats. Other hunger suppressors found in cheese include certain peptides and their amino acids. Many of the proteins (including their building-block peptides and amino acids), as well as many of the vitamins and minerals that cheese contain, all help to metabolize the foods we consume. After all, cheese is preserved milk – our first and only food for the first several weeks or months of our lives. This is one of the fundamental reasons why cheese can help us reduce weight if we choose to; it is a near-complete food which (except for vitamin C and fiber) provides all the nutrients we require.

Speaking of fat, the higher fat cheeses provide more conjugated linoleic acid, the valuable fatty acid. CLA has been shown to be an effective weight reducer in multiple studies. This fatty acid (which happens to be a beneficial trans-fat) is a by-product of lypolysis – the breakdown of the fats. Fat slows the release of sugar into our bloodstream, reducing the amount that can be stored as fat. Our LDL cholesterol levels can be raised by dairy consumption, however there is more than one kind of LDL and dairy fat affects only the benign kind.

Cheese is such a near-complete food (especially the high-fat cheeses) that we can reach satiety long before we have consumed excess calories, calories which in turn lead to weight gain if not expended.

The low-fat dairy products contain additives which are high in dangerous oxidized cholesterol which can form arterial plaque. The pasteurized low-fat dairy products are nutritionally depleted through protein denaturing and the elimination of significant levels of fat-soluble vitamins; just to list a couple of the losses.

In 2005, researchers from the Harvard School of Public Health studied the weight and milk comsumption of children. Contrary to their hypothesis, skim and 1% milks were associated with weight gain, but dairy fat was not.

Cheese does not claim to be a “perfect” food but there is no more complete food available to us. Cheese also continues to enjoy an excellent track record for food safety, safer than fruits and vegetables.

To the PCRM group I say: “Find some other food to pick on. Cheese production offers the only viable enterprise remaining for the family farm. Cheese has suffered enough.”

Max McCalman

One of the most frequently-asked questions we receive is which of our cheeses have no lactose. We are happy to reply that all of our cheeses are virtually lactose-free. Having read this, you may wonder how we do that: sell lactose-free cheeses.

The process of cheese making includes three steps that eliminate lactose. Milk that is left out on its own will sour. Lactic acid bacteria (so named for the product they yield) reside in the milk itself and consume the lactose. This acidification is usually enhanced by the addition of cultures in cheese making. Those cultures may be “mother” cultures created by soured milk set aside from the previous day (causing the reduction of lactose) or by commercially prepared cultures. Those cultures work more quickly than the mother cultures and yield more consistent results. Either type of culture used, the souring is necessary for cheese making, and the lactose is reduced. Added benefits of the reduced pH levels include the minimization of pathogenic contamination. The “bad” bugs are less inclined to settle in a more acid environment.

As that soured milk is coagulated into curds and whey, most of the remaining lactose is soluble in the whey. Most all cheeses are crafted from curds. Few cheeses are made from the whey, ricotta being the best known. As the whey is drained away, and/or pressed out, the young curd may retain a little lactose, however most of it is eliminated by this point: either through the acidification or through the elimination with the whey.

Young cheeses sour gracefully as they ripen, further reducing whatever lactose remains. By the time a cheese is a couple of weeks old the lactose is reduced by as much as 95%. All our cheeses are at least four weeks old which makes them virtually lactose free.

Sadly, there are some individuals that still have a low tolerance for cheeses. It is highly unlikely that lactose is the problem. For those people that claim to love cheese but still have adverse reactions, the most frequent cause is an allergic reaction to certain proteins in cow milk. I recommend that those persons stick with goat milk cheeses first. If they tolerate the goat cheeses I recommend that they try sheep milk. Those allergic reactions to cow milk are not necessarily life-long problems.

Milk contains lactose but cheese contains virtually none. When we are newborns we have enzymes in our digestive systems that metabolize lactose. Those enzymes are lost by some people as they move into adulthood.

I hope the lactose issue is clarified here. Sign up for Cheese & Wine 201 for more cheese nutrition factoids.

Max McCalman

It is winter. If you cannot tell by the relative warm we have experienced so far this year, or by the lack of snowstorms compared to last year, the thermometer is still hovering around the freezing mark, if not several degrees below on many nights. On nights like these there is little that warms our insides more effectively than a little Scotch whisky. A bite of cheese provides its own defenses against the stresses brought on by the cold. Try putting the two together and you will weather the winter in better form than usual. Keep the amount of Scotch in moderation, of course, but load up on the cheese. Our bodies require more of those sustaining cheese nutrients than at any other time of the year. This is closely related to the history and advancement of cheese. In the winter months when other sources of nutrition would become scarce, preserved milk in the form of cheese, was able to rise to the occasion.

Speaking of rising to the occasion, the magnificent cheeses from the upper Alpine elevations are in great form now, as are most other aged varieties. Interestingly, the cheeses that appear to pair better with aged Scotch are those that are aged themselves. This is not to say that some of the softer younger cheeses don’t hold up; they simply deliver fewer great matches.

Keeping in mind that not all Scotches are the same, we have noted that different cheeses pair differently with different Scotches. This should be no surprise, as the related but different wines have varying successes with cheeses. The cheese has its own inimitable way of highlighting nuances in beverages, Scotch included.

A word of caution: as cheese has a way of increasing our thirst, we have to be careful not to quench that thirst with Scotch. Water should be included, if not mixed directly into your Scotch, then on the side. To think that there was a time when the available water was not potable in Scotland, that people would quench their thirst with Scotch! Beer usually filled that role, which is one reason why whisky and beer make nice partners.

To fully appreciate the pleasures of Scotch and cheese the beer should be skipped, maybe save one for later. A little Scotch can go a long way, similar to fine cheese. Again, load up on the cheese this winter. You will handle the stresses of the cold season far better with extra cheese, and a nip of Scotch whisky.

We have been meaning to offer a Scotch and cheese class for awhile; we certainly have Scotch fans within our ranks. We finally got around to it this year and now we have a few Scotch and Cheese sessions on our Events calendar. Guests will receive a complimentary copy of Whisky magazine, and a discounted price to the April 11th Whisky Live event in NYC.

Max McCalman

So, what is a Maître Fromager (pronounced MEH-truh froh-mah-ZHAY)?

A Maître Fromager is a cheese master. I fell into the title while juggling the jobs of Picholine restaurant’s Maître d’Hotel and Fromager years ago. The proprietor and chef Terrance Brennan simply deleted the “d’Hotel” and combined the other two parts. At the time I could hardly call myself a master of cheese, yet the title stuck. Naturally it behooved me to become as expert as possible, and as quickly as possible.

It would probably have made more sense to use the title “Fromager.” The time demanded by the cheese service took me away from the Maître d’Hotel duties. This occurred soon after we launched the cheese program there.

When people heard the title Maître Fromager they questioned what that meant. The Fromager part was fairly easy to understand and pronounce, though the spelling seemed to be a little more difficult. I have often seen it misspelled Fromagier. The title Sommelier has been used in this country for decades and is now part of the English language; this could explain why the title is sometimes misspelled fromagier. It would seem that the pronunciation of Sommelier might be a little more difficult to master than Fromager.

And if the Fromager happened to be female, the confusion was more profound. Many females adopted, or were given, the masculine Fromager title. It should be Fromagère, which would be pronounced about the same, with just a little hint of the “r” in the last syllable.

Many Americans dismissed the title; some seemed to have a disdain for it. When we presented the idea of developing an American Cheese Society-endorsed Fromager certification many members balked. Some members flat out said they would never think of calling themselves a “Fromager.” They considered themselves “cheese mongers.” In a retail setting (which is where we believed the certification would have greater interest) cheese monger would be easier for Americans to adopt, pronounce and spell. However, the certification would lack a certain ring to it if one became a “Certified Cheese Monger.” In the fine dining setting I cannot see how that title would lend any appeal whatsoever. Not that fine dining has to be all about what is French!

Nonetheless, many restaurants across the country now have a Fromager, even restaurants that are not French-inspired. A reputable restaurant cheese program requires full-time dedication, or at least many hours of an employee’s time. I believe many “Fromagers” consider the French title a rather prestigious one, both in retail and restaurant environments. “Fromager” rolls off the tongue in a sensual way.

I suppose part of the rejection would be a rejection of all things French, like Liberty Fries. Alors!I like to point out that this country would not be here if it weren’t for the French. It is not whether or not you love the French; it just happens to be a word: attractive to the ear, three syllables instead of the four syllables in “Cheese Monger,” and easy to pronounce. One reluctance to embrace the “Fromager” word could be the suggestion there is a preference to French cheeses over domestic ones, or ones from Italy, or wherever.

As the certification effort began to take shape, the American Cheese Society came up with a compromise. Persons passing the exam would become Certified Cheese Professionals; they could add C.C.P. after their names. I am okay with Certified Cheese Professional but I will still call myself a Fromager, if not a Maître Fromager.

The goal of the certification effort is a noble one. It is to ensure that cheeses are delivered from the producer to the end consumer in the best conditions possible, with all the care and attention to details, and with the knowledge of the product that the public expects. A Certified Cheese Professional will better assure the consumer that the information they are given is accurate, that the cheese is in good form; and for the cheese maker this will give them assurance that their products are handled properly, promoted and described accurately.

To deliver a product at its optimal stage of ripeness should be the goal of fromagers, or whatever you call them. Our classes showcase the talents of our cheese professionals. One of them is Fromager’s Favorites. We look over the selection in our caves and pick out our favorites in each cheese category. Cheeses have their seasons. This means that those “favorites” will change from one class to the next. We are offering a new class this spring “Season’s Best” which is similar to Fromager’s Favorites but the emphasis will be on the notable changes that begin to occur in late April’s world of cheeses. Watch for this new class under Events and Education.

Max McCalman

Grassias, the newest entry into our retail line, is produced in Dallas, Texas at Paula Lambert’s Mozzarella Cheese Company. This attractive little cheese is made with a mix of cow and goat milk, and then encircled with Lemon Grass leaves. The blend of cow and goat is a plus on its own, like the “best-of-both-worlds.” Quite frankly, some people just can’t do the goat, or so they believe. The Grassias may turn out to be an excellent gateway to the wonderful family of goat cheeses, the goat flavor moderated by the buttery cow.

We began working with Paula on developing this cheese over a year ago. One of the original sixteen retail cheeses looked and tasted fine when it was brand new, but they started to decompose too quickly. They lost their charming flavor and the texture became brittle. Recognizing Paula’s award-winning success with young cheeses, we hoped she could help us come up with a recipe that would work. The criteria were that it be a “mild” cheese (the CheeseClock™ quadrant from which the previous cheese was taken), that it be available in high volume (one reason the cow milk was included) that it would have an extended shelf-life and that it be a cheese of exceptional quality. The idea of a mixed milk cheese was a great starting point, especially considering that it was going to be produced from pasteurized milk. (Having a second milk type would enhance the flavor profile of a heat-treated milk cheese.) And because Paula has experience with leaf-wrapped cheeses (as in the Hoja Santa) we thought adding a different leaf would be add a nice touch, a leaf that would be available throughout the year.

When we tasted this cheese several months ago we knew we had a winner. It is mild, very approachable, aromatic, unique, pleasing, and lovely. As I tasted it I thought about its aging potential: how long would it keep? I also considered its versatility with wines: which wines would pair best? When we help samples out to 30 days we noted little difference from when it first arrived. Samples we held out to over 60 days were just as good, if not better.

Regarding its wine partners, I would expect that it will do well with a broad range of wine types. I will taste it with 4 different wines in tonight’s Cheese & Wine 101 class; and make a note of its successes. Paula let me know that she had just tasted the Grassias in a Beer Tasting and said it was excellent with all of them. The fact that lemongrass flavored Thai food pairs well with beers this makes sense. We will taste it with more beers, several more wines, maybe even Scotch in the coming weeks. That’s what we do here: taste our cheeses with many other foods and beverages (fun!) so we can inform you of what combinations work best.

If you are in the Big Apple sometime you might drop in for one of our classes to decide for yourself which pairings work best. Or you can simply order a few wheels and have your own Grassias pairing party. We would love to get your feedback.

Grassias!

Max McCalman

Let us all resolve to eat more cheese next year! We will be happier and healthier if we do. Many cheese makers and cheese mongers will be happier and healthier too!

The per capita consumption in the U.S. continues to rise, the quality of cheese we are consuming is improving, and the past decade has seen dramatic improvements in domestic cheese making. This all bodes well for all Americans. Just to become the number one consumers of fine cheeses is not the goal in itself, yet it would be cool if we did become the biggest consumers. (We are already the biggest consumers of several other things, like gas and electricity.) Far less noble claims, wouldn’t you say?

I believe we should enjoy cheeses from other countries too, even if other countries are less enamored by ours, so far. The per capita consumption of some western European countries has not held up. As it is, I suspect that we already consume more cheese than the Spanish – a sad thing for them. We may have surpassed the British too, not sure but not worth investigating presently.

The impact of this diminished appreciation of cheese in some countries may force some cheese making operations to close. The economics simply are not there. If these producers are not supported by their countrymen then they must look to export markets. Otherwise there is a strong danger that some of these excellent types of cheese will become extinct. Once those cheeses disappear it is highly unlikely that they will be restored. This is one reason I taste as many cheeses as I can. I want to experience the products of as many artisan cheese makers as I can.

The same extinctions have occurred in this country. Several exceptional cheeses are no longer around. This phenomenon cannot be completely stopped of course. Sometimes a cheese maker retires and no one is willing to step in to take over. Very often it is simple math. The bottom line makes the enterprise unsustainable. Rarely, the end of production can be attributed to negligent cheese making which can lead to contamination problems. Once the contaminations are detected it can wreak havoc on a cheese making facility, if not completely closing it down! Fortunately these problems are extremely rare. The industry has done an exceptional job at being self-vigilant. This is especially true of the more artisanal of operations. The cheese is their livelihood, and in more cases than not, the producers are eating their cheeses and feeding them to their families.

I suspect that there will be many people who are making the resolution to reduce their cheese consumption, as though it is an indulgence they should forgo. There are probably several others that are planning to completely stop eating cheese. This means that all the rest of us need to pick up the slack. I know that I will do my part.

Max McCalman

Health.com recently published a report in which the author recommends that cheese be avoided due to its lactose content. Apparently she has not done her homework on this topic. As most cheese people know, most all of the lactose is lost in the production and aging of most cheeses.

In one of the first steps of cheese making, the milk sours (which occurs naturally anyway) through the action of lactic acid bacteria – a beneficial bacteria found in milk which consumes lactose and converts it to lactic acid. In most cheese making today, starter cultures speed up this process, not for the elimination of lactose but to give the cheesemaker control of production and to yield the intended flavor profile in the cheese. The elimination of a significant portion of the lactose just happens to be an added benefit.

After this souring of the milk occurs a coagulant is added (rennet) which has little direct effect on the lactose but results in another opportunity for lactose elimination. Almost all cheeses are produced from the curds separated from the whey in the coagulation step. Most of the whey is eliminated and along with it, the bulk of the lactose is drained away.

The new cheese will continue to acidify gradually. This lowered pH level is one of several reasons why cheese enjoys a great track record for food safety. (The bad bacteria shun the more acid environments.)

The cheese will be virtually lactose free after just a few days of aging. Most everyone can tolerate that trace of lactose found in an aged cheese. The lactase (an enzyme that enables us to digest lactose) is not entirely lost in the digestive system as we move into adulthood.

Some people may have a low tolerance for other things found in cheese but lactose is most likely not the problem.

The article – Digestion: Which Foods Help and Hurt? – was well intended, I am sure. Yet it should be noted that there are several cheese components which actually aid digestion. One amino acid found in high concentration in cheese is Taurine. Though it is not technically an amino acid it is ofter referred to as an amino acid due to its functions, one of which that it acts as a building block of other enzymes, in this case for bile, which is needed for the digestion of fat. Cheese is also a good source for a couple of B vitamins: B2 and B3, both of which are involved in the metabolism of fats and proteins in our diets.

Many Europeans (and more and more Americans) choose to have cheese at the end of their meals. The enzymes in cheese help to break down the foods consumed earlier, as well as the cheese itself. One of several advantages in having cheese at the beginning of the meal is that it helps to prepare our tummies for the foods that we are about to consume. Cheese also has that satiety factor: with a little cheese before the meal we tend to eat less, which of course helps to prevent those tummy aches to begin with.

And besides, we are not talking about eating a lot of cheese here. There are enough of those tummy-ache-mitigating enzymes in just a little bit of cheese. We do not have to eat more of it to get those benefits.

It would benefit health.com if they looked at cheese a little more closely. Far too many pronouncements pop up denouncing cheese, and too few accolades. At least they mentioned that dairy is a good source of the all-important calcium.

Max McCalman