Cheese has a long history in the human diet. In ancient times, cheese was primarily a concentrated form of milk with the benefit of a prolonged shelf life. Recent advances in science have highlighted the contribution of cheese to nutrition and health. It is a rich source of essential nutrients; in particular proteins, bioactive peptides, amino acids, fat, fatty acids, vitamins and minerals. The high concentration of essential amino acids in cheese contributes to growth and development of the human body.
Despite the presence of a notable amount of saturated and trans fatty acids, there is no evidence relating the consumption of cheese to any disease. Quite contrary: Conjugated linoleic acid and sphingolipids present in cheese may have anti-carcinogenic properties. The high concentration of calcium in cheese is well known to contribute to the formation and maintenance of strong bones and teeth, but also shows a positive effect on blood pressure and helps in loosing weight in combination with low-energy diets.