LITTLE-KNOWN FACTS ABOUT CHEESE

Cloth ripening

A cloth-ripened cheese loses up to 15% of its weight during maturation, through evaporation of the residual whey through the cloth binding. We call this the ‘angels’ share’.

Lactose

Hard cheeses like Mount Eliza Cheeses have virtually no lactose.

This is because the lactose is broken down during the long maturation process – good news if you are lactose intolerant.

Protein

The combination of protein and fat in full fat cheese is very satiating.

As a result eating full fat cheese holds your appetite at bay for longer, cutting down the food intake at subsequent meals.

So enjoy snacks of full-fat cheese – just don't eat it mindlessly.

 

 

 

 

 

Cheese cellar techniques
number 1: Jill demonstrates how
to get a cheese down from
the shelf quickly.

 

 

 

 

 

 

Full fat cheese is good for you

Latest studies from Queensland Institute of Medical Research indicated that there are beneficial constituents in the full-fat cheeses that actually help protect against heart disease.

Calcium

Just 250g per week of full-fat cheese provides around a third of your recommended minimum calcium requirements. That's a matchbox size piece a day – bring back the cheese sandwiches!

On the nose

It is considered poor cheese etiquette to cut the nose off the cheese wedge.

That's because the nose is the most select morsel from the interior of the wheel.

Instead, cut a full slice – that way you get a whole cross section of the cheese complete with a sliver of rind.

 

Below: The Kaimai range, looking towards Mount Eliza