Nutritional Composition of Cheese
Cheddar Cheese
Cheshire Cheese
Wensleydale cheese
Red Leicester
Double Gloucester
As milk is the main ingredient of cheese, the nutrients are very similar - 25g of hard cheese contains as much protein and calcium as 200ml of milk. Cheese is therefore an excellent source of calcium, protein and vitamin A and riboflavin (vitamin B2).
The calcium in cheese is well absorbed by the body where it helps with the development and maintenance of strong bones and teeth. Vitamin A contributes to healthy skin and promotes vision in dim light, while riboflavin helps convert fat and carbohydrate into energy. The main protein in cheese is casein. This is a high quality protein containing all the essential amino acids in approximately the right proportions our bodies require. Cheese is also a good source of dietary zinc, phosphorus, magnesium and vitamin D. The energy in cheese is provided by protein and fat.
The amount of fat in cheese varies enormously and there are strict regulations on the maximum percentage of water and the minimum amount of fat in the main varieties of cheese produced in the UK. The following table gives an example of the nutritional composition of Cheddar, Cheshire and Wensleydale cheese:


Composition of Hard Cheeses

NUTRIENT

GRAMS PER 100g

 

Cheddar

Cheshire

Wensleydale

Total fat

(of which saturates)

Protein

Carbohydrate

Calcium mg

Vitamin A m g

Riboflavin (VITB2) mg

Vitamin D m g

Energy Kilocalories

(Kilojoules per 100g)

34.4

21.7

25.0

0.1

736

336

0.42

0.26

410

(1700)

31.4

19.6

23.5

0.1

560

387

0.48

0.24

377

(1563)

31.5

19.7

22.8

0.1

560

318

0.46

0.24

375

(1555)

 

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