The large amounts of high biological value protein and the complex calcium-phosphorus-vitamin D are the main elements that make the cheese a valuable nutritious food or rather a concentration of protein and minerals.
The nutritional value of the milk undergoes transformations during processing and aging. The cheese then has different characteristics because on the one hand, during processing a part of water-soluble vitamins are lost in the serum, on the other, lactic acid bacteria and yeasts cause the synthesis of new vitamin Bs.
The large amount of free fats are useful for the human intestine because they play an antibacterial role to halt harmful micro-organisms. Cheese, therefore is a very easily absorbed food because the protein and fat can be easily digested which tends to increase with more mature cheeses.
Unlike other foods, both milk and cheese contain the proportion of calcium and phosphorus best suited to human needs. It is also recommended in diets lacking in animal protein and calcium, for example a vegetarian diet and in all cases in which there is an insufficient supply of meat and fish.
Bibliography: The Cheeses of the Province of Cuneo – Onaf delegation of Cuneo – Province of Cuneo – 1997