There are few food items that can put together two important factors: the gastronomic side and the nutritive richness… and the cheese is one of them!
Fresh or cured, the eating moments are many and the choice is yours, depending on your preferences. It is common to be used as dessert but it is also a great starter. It can be your breakfast or an afternoon snack!
The content of cheese varies accordingly to the used milk. Nevertheless, in the majority of cases one can find a high level of proteins, minerals and vitamins:
- The proteins found in cheese have a high biological level and are easy to digest, that means they are almost totally absorbed by our organism.
- One of the strongest minerals in cheese is calcium, with recognisable benefits in the formation of teeth, bones and cartilage, being therefore an important food item during childhood and adolescence. Calcium also plays a relevant role in the prevention of Osteoporosis.
DO YOU KNOW WHY YOU SHOULD EAT FRESH CHEESE?
Fresh Cheese is one of the most common ingredients in the Mediterranean diet and therefore with a daily presence at the Portuguese table.
Queijos Santiago gives you five benefits connected to the eating of fresh cheese:
- It is a source of calcium and phosphorus, what helps the formation of bones, nails and teeth. It is a strengthening food item with high nutritional density.
- It is low on fat and calories, becoming essential for weight loss and balanced diets.
- It is a source of zinc which promotes hormonal balance, ideal to eat throughout the day and specially in a light snack before going to bed.
- Its nutrients are more easily absorbed than the ones of milk, due to fermentation in the making process, contributing for the health of children and grown-ups.
- If you are a sports player, you will want to have fresh cheese in your daily diet, because the low absorption proteins allow the body to easily recover from physical effort and have a suitable muscular contraction.
The company Queijos Santiago was founded in 1918 in Castelo Branco, having 100 years in the history of the Portuguese cheese production.
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