Even though cheese goes well with meat, like veal Parmesan, it really stands well alone. I think that mixing cheese with meat is protein overload. Cheese, discovered 4,000 years ago by an Arabian merchant, has become the darling of nutritionists. Health experts, worried about the nation's documented decline in calcium intake and the 28 million Americans who suffer from bone-crippling osteoporosis, are promoting cheese as a calcium boost. Even though the National Academy of Sciences now recommends 1,000 milligrams of calcium daily, more than 75 percent of U.S. women, most at risk for brittle bones, get fewer than 800 milligrams.
Cheese can go a long way in helping meet the calcium requirements.
One ounce of cheese, or one slice, provides as much as 20 to 25 percent of the recommended daily calcium intake, In addition, research has identified certain types of cheese, such as Cheddar and mozzarella, that might help prevent tooth decay. The downside is that cheese can be loaded with fat, calories and salt. Cooking with cheese isn't as easy as slicing cheese for a sandwich or snack, but it's far from complicated. The most important tip is to turn down the heat. Most cheeses respond best to low and medium temperatures.