Cheese is one of the most natural ways of preserving most of the calcium, protein, fat and vitamins contained in milk

Calcium is an essential component of bones and teeth, and plays an important role in the regulation of blood clotting, muscle contraction and nerve function.

The main protein is casein, which is of high biological value containing essential amino acids.

Vitamins include A and D needed for healthy skin and vision, and also Riboflavin which plays an important part in converting fat and carbohydrate into energy.

Most of the carbohydrate is removed during the cheesemaking process, or converted into lactic acid during maturing, which means that people with lactose intolerance can usually eat cheese.