ILLUSTRATION: DANIEL BRIGHT
Your stomach is likely to tell you when you have reached peak cheese, but there is no exact measure of how much is too much. Cheese is packed with healthy protein and calcium but is also high in saturated fat and salt. According to the British Heart Foundation, a 30g portion of Cheddar can contain more salt than a packet of crisps. High levels of saturated fat generally drive up cholesterol and increase the risk of developing cardiovascular disease. However, there is growing evidence that cheese has a ‘matrix effect’ that protects us somewhat from the adverse effects of saturated fat. Most cheeses are prepared using an enzyme called chymosin to coagulate milk. Some fresh cheeses, like cottage cheese, are made using acid. Others, such as paneer, use a combination of heat and acid. How the cheese has been made will affect how your body digests it.