Cheeses you should rethink: Surprising health risks revealed

When choosing the best options, consider three factors. First, look for cheeses with naturally low-fat content, avoid processed cheeses, and pay attention to the sodium content (the less, the better). We have fallen deeply in love with many cheeses, but frequent consumption can have adverse health effects. Which products are we talking about?

Mascarpone, a popular Italian cheese with a subtle sweet note, is often added to various desserts. Its delicate taste can be tempting, but it's worth remembering that mascarpone is not the healthiest choice: It is rich in fat (up to 50 percent of it) and also contains a large amount of cholesterol, which can increase the risk of developing atherosclerosis. People struggling with heart or liver problems should particularly avoid this cheese.

Next on the list is Gruyere, a Swiss cheese with mild, slightly nutty notes. Gruyere is a long-aged cheese; despite its exceptional taste, it is fatty and very high in calories. To avoid cardiovascular problems, we should opt for healthier alternatives to this cheese.

Limburger is a specific type of farm cheese that stands out for its intense, pungent smell and creamy, velvety texture. This unique cheese is an excellent addition to various dishes such as toast, sandwiches, vegetables, and fruits, giving them a distinctive flavor. However, the traditional production process of Limburger is not without flaws. During the cheese-washing process, bacteria can multiply, which in some cases can lead to food poisoning.

It is also worth mentioning processed cheese spreads, which are very popular mainly due to their taste and ease of use. However, it is essential to remember that they are produced at very high temperatures, ranging from 194 to 210 degrees Fahrenheit. Such temperatures cause the loss of many valuable nutrients. Additionally, processed cheese spreads contain many additives, such as preservatives, emulsifiers, flavors, and hardeners. These highly processed products should not be present in our daily diet.

Cheddar is an aged cheese with a hard texture made from cow's milk. Its specific color and tangy-nutty flavor characterize it. Although it is a source of valuable vitamin A and calcium, it also, unfortunately, contains a large amount of salt and fat.

It is also worth noting that pregnant women should pay particular attention to cheese in their diet. Dietitians recommend avoiding soft cheeses made from unpasteurized milk because there is a higher risk of infection with the bacteria Listeria. Therefore, cheeses such as brie, feta, camembert, or gorgonzola should disappear from their diet.