Good day, what is your nutritional perspective on cheese in children's diets (especially up to three years old), on one hand cheese like gouda, edam made from pasteurized milk, on the other hand matured, unpasteurized cheeses like parmesan? Does the long maturation of cheese truly lead to the destruction of pathogens not removed by pasteurization? Thank you for your response.

This is a more complex topic, especially in relation to deciding what is considered "better" or "more advantageous." Generally, each food has a range of advantages and disadvantages, so it depends on the perspective we take in our evaluation. Hard cheeses made from pasteurized milk are more difficult to digest, but you do not risk potential microbial contamination like with ripened products, which, thanks to the action of microorganisms, are nutritionally richer (primarily in short-chain fatty acids) and have the advantage of a significantly lower lactose content. If the child is healthy, it is not a problem to include representatives from both groups of foods from the age of one. It is especially important to choose the right amount (primarily due to the higher salt content) and select the appropriate quality - in this regard, be particularly cautious with cheeses with noble mold.

Themes:  Weight loss