Cheese and dairy products
Cheese made from milk of cows, sheep and goats. Parmesan is the most famous and imitated one.
Cheese and other dairy products are produced from the milk of cows, sheep and goats. Cheese is produced in a wide range of flavors, textures, and forms by coagulation of casein, the milk protein caused by rennet, a substance containing the rennin enzyme. The solids are then separated and pressed into final form. Some cheeses have molds on the rind or throughout, some are smoked, some are soft and other blue. Europe offers a wide variety of cheese and Organicity network is particularly proud to include the King of Cheeses: Parmigiano Reggiano is one of the most famous and imitated ones, especially in its organic version.
Not only cheese is rich in energy with a very high nutritional value, but it is also a concentrate of high-quality proteins. In cheese energy is supplied mainly from fat, present in different quantities depending on the variety. Consuming cheese means to have a good contribution in minerals, too, because it contains plenty of calcium, essential for the formation and maintenance of bones and teeth, in particular during the growth phase. Concerning the vitamins, cheese contains a good amount of vitamins B2 and B12, but has above all the presence of significant amounts of vitamin A.
The immune system benefits from decent reserve of vitamins offered by these foods, which are further encouraged by the presence of certain flavorings, depending on how the curing process has been conducted.