Randy Chandler
Cheese is a beloved food for many people around the world. Its rich, creamy, salty, and tangy flavour is highly sought after, and it is a versatile ingredient used in many dishes. But why do so many people like cheese? Is it purely down to individual preference, or are there other factors at play?
| Characteristics | Values |
|---|---|
| Addictive | Cheese contains casein, a dairy protein that releases casomorphins, which trigger dopamine production in the brain. |
| Taste | Cheese has a unique taste, texture, and flavour. |
| Social Conditioning | In many Western countries, cheese is not regarded with disgust, and there is social pressure to like it. |
| Marketing | Fast-food restaurants have continuously added more cheese to their foods, and heavily market extra-cheesy foods. |
| Preservation | Cheese is easy to preserve, and the longer it is left to age, the better it gets. |
| Genetics | People with an obesity-causing gene defect have a predisposition for high-fat foods like cheese. |
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What You'll Learn
Cheese's rich umami flavour
The flavour of cheese is a key factor in why people like it so much. Cheese has a rich umami flavour. Umami is one of the five basic tastes and is often described as savoury and slightly meaty. It is this savouriness that makes cheese so moreish and versatile, pairing well with a wide variety of foods, including fruit, crackers, nuts, meats, and pasta.
Cheese contains casein, a dairy protein that releases casomorphins, which are plant compounds that trigger dopamine production in the brain. This makes cheese mildly addictive. The longer it is left to age, the more intense its flavour becomes.
Some people have a genetic predisposition to liking cheese. Scientists at the University of Cambridge found that those with an obesity-causing gene defect have a preference for high-fat foods like cheese but less of a preference for high-sugar foods.
In addition to genes, social conditioning can also play a role in whether we like cheese. In many Western countries, cheese is widely enjoyed and not regarded with disgust, so there is social pressure to like it.
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The addictive compounds in cheese
Research has shown that individuals with an obesity-causing gene defect, specifically the MC4R defect, have a higher preference for high-fat foods like cheese. In a study, participants with the MC4R defect consumed almost double the amount of high-fat food compared to lean individuals and significantly less of the high-sugar dessert options. This suggests that certain genetic predispositions can influence an individual's food preferences and contribute to their attraction towards the addictive compounds in cheese.
Additionally, the variety of flavours and textures that cheese offers makes it a versatile ingredient that pairs well with many other foods. Its ability to enhance the flavour of dishes and its easy preservation further contribute to its popularity and addictive nature. The convenience of storage and competitive pricing of cheese in the market also play a role in its widespread consumption.
While the addictive qualities of cheese are influenced by its chemical compounds and nutritional composition, it's important to note that individual genetic variations, as well as cultural and social factors, also contribute to the overall attraction and consumption of cheese.
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The variety of cheese available
The style, texture, and flavour of cheese depend on various factors, such as the origin of the milk, including the animal's diet, whether it has been pasteurized, the butterfat content, the bacteria and mould, the processing, and aging. For example, the yellow to red colour of many cheeses, such as Red Leicester, is formed by adding annatto.
Some cheeses are associated with a whole region, such as queso blanco in Latin America. Others may be traced to a particular locale or culture, such as the two types of Mongolian cheese (бяслаг), which are similar in taste to a cross between mozzarella and an unsalted feta cheese.
Some common varieties of cheese include American, which is a creamy, smooth blend of natural cheeses, and Asiago, a nutty-flavoured cheese that comes in fresh and mature forms. Blue cheese is a general name for cheeses made with Penicillium cultures, creating "blue" spots or veins. Parmesan is a hard, gritty cheese with a fruity and nutty taste, often grated over pasta or used in soups. Paneer is a fresh cheese used in South Asian cuisine, with a soft and crumbly texture.
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The calcium content in cheese
Cheese is a beloved food for many, with its delicious taste and creamy texture. While it is known to be high in fat, cheese also contains important nutrients, notably calcium. So, how does the calcium content in cheese vary, and why is it an essential part of our diets?
Calcium is an essential mineral for human health, playing a vital role in bone health, muscle function, and nerve signalling. Cheese is renowned for its calcium content, and certain varieties offer more calcium than others. For instance, a 100g serving of Edam cheese provides 795mg of calcium, while a 100g portion of Gouda offers 773mg. Roquefort, a French sheep's milk cheese, contains 530mg of calcium per 100g. These amounts translate to a substantial percentage of the daily calcium requirement for men and women, contributing to strong bones and overall health.
It is worth noting that while calcium content is important, it is just one aspect of cheese's nutritional profile. Cheese is also a good source of other nutrients like selenium, folate, and vitamins. Additionally, the relationship between calcium and lactose in cheese is notable, as higher calcium content tends to be associated with lower lactose levels, making certain cheeses more suitable for those with lactose intolerance.
In conclusion, the calcium content in cheese varies across different varieties, and this mineral plays a crucial role in maintaining human health. While indulging in cheese can be enjoyable, it is always important to remember to consume it in moderation as part of a balanced diet.
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Cheese's cultural significance
Cheese has a long history that dates back to around 8000 BCE when people in the Middle East and Europe first began domesticating milk-producing animals such as goats, sheep, and cows. The ancient Egyptians are believed to be the first to make cheese, using a mixture of milk and rennet (an enzyme found in the stomachs of young animals) to curdle the milk and create a solid cheese curd. Over time, cheese-making techniques spread throughout the ancient world, and different cultures developed their own styles and traditions.
Cheese has become a staple in many cultures' cuisines and has been imbued with symbolic meaning that can embody the very essence of cultural identity. Each country's cheese has its unique characteristics, from texture to flavor. For instance, English Cheddar, Dutch Gouda, Swiss Gruyere, Spanish Manchego, French Camembert, Italian Parmigiano, Indian Paneer, and Mongolian Byaslag are all distinct varieties of cheese that are deeply embedded in their respective local cultures and traditions.
In addition to its cultural significance, cheese also has practical benefits. For early farmers, cheese-making may have enabled humans to overcome lactose intolerance through the process of fermentation. Cheese in its fermented or aged state also has a longer shelf life than milk, making it easier to store and transport. It is also dense in fat, protein, and calories, providing a dependable food source during periods of food scarcity.
Furthermore, cheese plays a significant role in the social dynamics of food. The concept of "Protected Designation of Origin" (PDO) underscores the connection between cheese and specific locales, influencing our perception of authenticity and quality. The demand for identity tied to food reflects the rapid changes in the global economy and our desire for genuine, trustworthy products.
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Frequently asked questions
Cheese has been a staple in the human diet for centuries. It is versatile, delicious, and can be found in many different varieties. Cheese contains casein, a dairy protein that releases casomorphins, which are plant compounds that trigger dopamine production in your brain. This makes cheese mildly addictive.
Cheese contains casein, which also contains casein fragments called casomorphins, a casein-derived morphine-like compound. When consumed, these fragments attach to the same brain receptors that heroin and other narcotics attach to.
Our brain's reward center releases dopamine when we eat salty foods like cheese to encourage us to eat more of it. Dopamine makes our bodies become attracted to whatever produced it, including cheese.
Yes, cheese is beloved by people all over the world for many reasons. Its rich umami flavor, calcium content, cultural significance, and versatility make it an irresistible food for many.
