I love all types of cheese. However, I strongly recommend that you choose only cheeses made from the raw milk of pasture-raised animals – whether dairy cows, goats or sheep.
One of my personal favorites is Shelburne Farms three-year cheddar. On the beautiful shores of Lake Camplain in Burlington, Vermont, all the milking cows in their purebred herd of Brown Swiss are raised on the farm and graze on pasture from spring to fall. Their own milk – absolutely fresh, untreated, and rbST/rbGH free – is used to make their award-winning cheese. The only other cheese ingredients are starter culture, rennet, and salt.
Though there is some controversy regarding the safety of raw milk cheeses, if they are made from full-fat, unprocessed milk from pasture-fed cows, sheep or goats, I believe that they are safe and superior to pasteurized cheeses in many ways. The Weston A. Price Foundation has excellent information on this topic, including a wide variety of scientific papers in support of this age-old traditional way of cheese making, at www.realmilk.com.
A great many European cheeses are also made by the traditional methods, with great pride and strict adherence to ancient and wholesome methods. According to www.gourmetfoodstore.com, only the finest French and Italian cheeses earn a special certification, which I look for when I am purchasing imported cheese.
What types of cheeses do you incorporate into your diet?
This is a good article.
I’ve been reading how saturated fats are supposed to promote belly fat which generates an inflammatory response. In my researches, however, I find that the only solid fat associated with inflammation is omega-6 trans fat.
I would suggest, Dr. Perricone, that you investigate the omega-6 problem. Massachusetts psychiatrist Emily Deans wrote an excellent summary article entitled “Your Brain on Omega-6.” Just Google that title. In addition, Susan Allport performed a self experiment that demonstrates the effects of unbalanced omega fatty acid intake on belly fat. Google “Omega-6 Me — the not-so-pretty results of a month-long, high omega-6 diet.”